Saving Your Eggs for Breakfast? Here are Some Egg Alternatives for Baking

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Listen to Max's conversation about a topic that is near and dear to our stomachs!

We all know egg prices are reaching historic highs - the wholesale price of a dozen eggs has more than quadrupled year over year. Some experts are predicting that prices won’t be going down, significantly, anytime soon, so, if you are saving your valuable eggs in their traditional role as your main breakfast delight, it may be time to “think outside the carton” when it comes to your baking recipes that, typically, require eggs. Fortunately, there are some ingredients you can substitute for eggs and get similar results, while saving money. Nicole Keshishian Modic, cookbook author and food creator behind KaleJunkie, a healthy food blog, shared her favorite egg swaps, on ABC News.

  • Ground flax seed - For cooking and baking, you can make the equivalent of one egg by combining one tablespoon of ground flaxseed meal with three tablespoons of water. Stir and let it thicken for five minutes.
  • Applesauce - A quarter of a cup of applesauce can also be a swap for one egg.
  • Chia seeds - Modic makes a chia “egg” by mixing one tablespoon of chia seeds with three tablespoons of water. Mix together and let it sit until the texture gets thicker and gooey, about five minutes.
  • Aquafaba - This is the fancy name for the liquid from cooked chickpeas and vegan chefs have long been using it like egg whites to create whipped peaks. This food expert suggests using three tablespoons of the liquid in a can of chickpeas to swap for one egg in recipes.
  • Silken tofu - To replace one egg, whip or puree a quarter cup of silken tofu. Modic explains, “You can even add a quarter teaspoon of baking soda for a lighter texture.” Regular tofu can also be crumbled and sauteed with salt and a teaspoon of turmeric to make a golden yellow dupe for egg scrambles.
  • Mashed banana - Simply mash up one small banana until gooey and use it in place of one egg.


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