Face it. Since we couldn't be bothered to drag folks to the polls, we're never gonna be able to afford eggs again. Oh, well. Learn to live without them, sweeties! Here's how! If you're planning on making practically any baked goods like cakes made from scratch, you'll need to have at least a few in the fridge. Or will you? What if eggs skyrocket in price or have a shortage all of a sudden due to, like, Bird Flu maybe?
There's no need to panic! Well, about eggs. The Nazis are another story for another time. Good ol' Bruce Coffman, who loves you, has found plenty of evil genius egg substitutes that will come in handy when you're in a pinch, and plenty of them can be found right in your pantry.
So, how do you know which egg substitute to use? Here, you'll find swaps that work for breads, cookies, meatballs, and so much more. For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavening agent, try a combination of vinegar and baking powder. Revolutionary!
BONUS CLICK FOR MORE STUFF!
There are plenty of recipes that skip eggs entirely!
Here are 11 egg substitutes I ripped off from The Pioneer Woman. Please don't sue me! Hey, I used your links above. Maybe you'll make a few bucks off advertising while I make NOTHING. Kisses!
1
Chickpea Juice
This egg substitute is likely already in your pantry. The magical ingredient known as aquafaba, say that three times fast, is simply the liquid from canned chickpeas. It makes a great binder on its own, but you can also whip the liquid to create an egg-free meringue.
3 tablespoons aquafaba = 1 egg
2
Vinegar + Baking Soda
Leaveners make your baked goods rise so you'll need an egg replacement that won't leave you flat. Here you go! Probably already in the cabinet!
1 tablespoon distilled white vinegar or apple cider vinegar + 1 teaspoon baking soda = 1 egg
3
Liquid Egg Replacement
Even when it's hard to find eggs, you should be able to find commercial liquid egg replacements. Follow package instructions on the right ratio to use.
4
Vegetable Oil + Baking Powder + Water
This easy substitute uses kitchen staples you likely already have on hand. It's ideal for recipes where eggs are the only leavener, such as quick breads like muffins and scones.
1 1/2 tablespoons vegetable oil + 1 teaspoon baking powder + 1 1/2 tablespoons water = 1 egg
5
Flax Seeds + Warm Water
When ground flax seeds and water combine, it creates a thick mixture that's similar in texture to eggs.
1 tablespoon finely ground flax seeds + 3 tablespoons warm water + 10 minutes = 1 egg
6
Applesauce
Ideal for baked goods where there’s another leavening agent at work, this substitute is used for binding and moisture. Unsweetened plain applesauce works best for the swap, but if sweetened or flavored is all you have, just cut back on other sweeteners in the recipe or save the swap for baked goods that will benefit from the extra spice.
1/4 cup unsweetened plain applesauce = 1 egg
7
Mashed Banana
A mashed banana will impart its own flavor and sweetness to any baking recipe. This egg sub won't help your baked goods rise, but it will provide lots of moisture.
1/4 cup mashed banana = 1 egg
8
Chia Seed + Water
This replacement works best as a binder in quick breads and brownies. Baked goods will likely turn out slightly denser, as the “chegg” isn’t able to trap air pockets like the classic egg.
1 tablespoon chia seed + 1/3 cup water + 15 minutes = 1 egg
9
Arrowroot Powder + Water
Arrowroot powder is used more for binding and moisture, ideally for baked goods that call for another leavening agent. What the Hell is an Arrowroot powder? I just threw it in cuz, well, somebody may know what this shit is.
3 tablespoons water + 2 tablespoons arrowroot powder = 1 egg
10
Soy Protein Powder + Water
Ideal for baked goods where another leavening agent is called for, this egg substitute is used more for binding and moisture. Sounds yucky to me personally, but whatevs.
1 tablespoon soy protein powder + 3 tablespoons water = 1 egg
11
Yogurt
Using yogurt in place of eggs is ideal for baked goods where there's another leavening agent at work. It'll help with binding and moisture. And might just be yummy!
1/4 cup yogurt = 1 egg
Look what I just found! Bob's Red Mill is a great employee owned company and this is less than 5 bucks! It's out of stock as of this writing but supposed to be back Feb. 18. Click the pick for deets.
READ NEXT: Where My Fucking Cheap Eggs?
Okay, so buy something to help me feed the cats. Or just share this article. Whichevs! Click the pics to shop!
Comments