The 9 Best Egg Substitutes for Baking, Breakfast Scrambles, and Beyond
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As the price of a carton continues to soar, interest in egg substitutes has also never been higher as folks everywhere continue to grapple with a grocery tug-of-war: to shell out (sorry) a whole bunch of cash for your regular food order or to find something else to fill that eggy void.
Even if you don’t eat them straight up as a plate of scrambled or whipped into a hearty omelet, chances are pretty good you use them in other ways. They play important roles in countless recipes—from providing structure to baked goods to binding your favorite meatballs together. Odds are you’re using them somewhere, and, if you’re watching your grocery budget, you are now left wondering what to do instead.
The good news is, there are a lot of options at your disposal. The catch? They’re not all created equally. For instance, the best egg substitute for baking might be totally different from the right alternative for a mock-omelet. So what should you use and when should you use it? We consulted the eggs-perts to find out.
First off, why are eggs so expensive right now?
The spread of bird flu is the culprit behind both the sudden spike in egg prices and their disappearance from supermarket shelves, as SELF reported previously. Outbreaks of the disease over the last three years have decimated nearly a quarter of the table egg-laying chicken population and brought the affordability and availability of eggs across the country down with it. Producers have less to sell—resulting in shortages—and they’re increasing what they charge for the product they do have to cover the difference.
The one silver lining? Cage-free, free-range, and pasture-raised chickens haven’t been hit as hard, so prices for higher-end egg options have remained relatively stable (and now often lower than their regular counterparts!). It’s not that these chickens are less vulnerable to bird flu—in fact, their risk of contracting it is higher because they’re outside where contact with disease-carrying birds is more likely—but rather that they’re raised on a much smaller scale.
Even though they’re cheaper, there’s a good chance you still won’t be able to find them in stock as shortages continue to ravage supermarket shelves. That’s where these eggy alternatives come in clutch.
What do you need from an egg substitute?
When eggs are missing from your fridge, it’s hard not to feel their absence. From providing quick protein to breakfast, lunch, and dinner to being a must-have for great baked goods, it’s easier to think of things eggs can do than what they can’t do.
But why exactly is it so hard to find a substitute for eggs that accomplishes all the same feats as the OG? Like many foods, eggs are made up of protein, fat, and water. But it’s the combo of these that make them so special, providing structure, moisture, and richness to baked goods, Ann Ziata, chef at the Institute of Culinary Education’s New York City campus, tells SELF. When combined with flour and sugar and baked, the gooey combo of protein and water found in egg whites prevents the final product from falling apart, and the fat from their yolks add tenderness, flavor, and color. “You’ll often see an extra yolk added to make cakes and brownies richer,” she adds.
But they don’t only add structure to sweet foods. In things like meatballs and meatloaf (or vegetarian versions), these same elements bind the ingredients together so they don’t disintegrate when cooked, Cara Harbstreet, MS, RD, of Street Smart Nutrition, tells SELF. What’s more, they keep things moist, which is essential to avoid a dry, dense final product, she says.
And eggs do a whole lot more too. Their fat is also used to emulsify sauces like mayonnaise and hollandaise, their proteins can be whipped up to create volume and be used as a leavener in recipes like meringues and sponge cakes, and they cook up into luscious meals like omelets and scrambles without any extra ingredients at all. It’s no wonder we struggle without them.
What is the best substitute for an egg?
There are a lot of potential egg alternatives, but the rub is that they can’t all be used in the same way or recipes. In order to pick the best one for what you’re working on, you’ll need to evaluate what eggs would normally bring to the dish and opt for a substitution that accomplishes the same feat.
For instance, flax seed gel is one of the most recommended egg replacements in baking because it has the protein, fat, and liquid needed to provide structure in a similar way. On the flipside, silken tofu is a better alternative for making something like homemade mayo because it’ll better imitate that creamy texture.
It’s also important to note that, while you can get pretty close to authentic with a lot of the egg alternatives out there, there are some instances where you’re going to have to settle for less than perfect. An “egg” scramble made from tofu and seasoned correctly will taste similar to what you know, but don’t expect it to be an exact replica.
So what swaps should you keep in your back pocket? Here are all the egg substitutes our experts swear by, plus where and when to use them and common pitfalls to watch out for.
1. Flax Seed Gel
Best for: baked goods; binding meatballs
Why it works: In baking, Harbstreet says she’ll reach for this vegan egg substitute before any others because it performs almost identically to the real deal and is low-cost and easy to employ. That’s thanks to its equivalent mix of protein, fat, and liquid, which provides the supportive network things like cookies and cakes need to stand on their own. This same aspect also makes it a boon for creating sturdy meatballs and loaves, she says.
What’s more, flaxseeds have a subtly nutty flavor that might not make it a great fit for all kinds of savory dishes, but actually pairs well with most sweet treats, Rhyan Geiger, RDN, owner of Phoenix Vegan Dietitian, tells SELF. Don’t have flaxseeds on hand? Making a gel from ground chia seeds will provide a similar effect, but might provide less stability, she says.
How to use it: Combine one and one-fourth teaspoon of ground flaxseeds with two to three tablespoons of water. Let soak for a few minutes until a thick gel forms—this will create the equivalent of one egg.
2. Applesauce or Mashed Bananas
Best for: brownies
Why it works: Harbstreet recommends these two fruit-based egg substitutions with a caveat: They’ll add moisture and a bit of structure, but not as much as other alternatives, so only use them in baked goods that are intended to be soft and crumbly. That means they work great in brownies—she notes that their sweet flavor complements the chocolate and creates a dense, fudge-like texture as it bakes—but not as well in traditional bread or layer cakes. In those cases, a strong form is absolutely essential, and these subs are missing both the protein and fat that help structure that.
How to use it: Open a container of store-bought applesauce, or mash one ripe banana completely. Two to three tablespoons will cover the difference of one egg, so you may need to use between four and six tablespoons in brownies and soft baked cookie recipes where two or more are usually required.
3. Firm Tofu
Best for: imitation scrambles
Why it works: Harbstreet loves this swap for scrambled eggs because firm tofu can be broken apart into crumbles that resemble the size and texture of scrambled eggs. Plus, since tofu is stored in water, you can choose to drain it or not depending on how you normally take your scramble. Prefer a tender soft scramble? Don’t drain the tofu first. Like it on the crispier side? Make sure to press out all the water in advance to get that effect.
How to use it: Heat a skillet with a neutral oil, crumble tofu, add when the skillet is hot, and cook with desired seasonings. Ziata notes that you can use spices like turmeric and cumin for flavor and a familiar eggy color.
4. Silken Tofu
Best for: protein oats, egg-based sauces
Why it works: Pairing egg whites with oats is one of our favorite ways to boost the protein in oatmeal without drastically altering its flavor or texture. With or without eggs, you can still accomplish this feat with a little help from silken tofu, says Geiger. If you normally get an extra four or five grams of protein from one to two egg whites, use about one-third of a block of silken tofu to achieve the same goal. The result will be equally creamy and delicious, without taking the focus away from the most important part: the oats!
How to use it: Use a whisk to combine one third-block of silken tofu with cooking liquid (water, nut milk, whole milk) until smooth. Combine with oats and cook over a stovetop until thick and creamy. If you’re using it for sauces like hollandaise or mayonnaise, you can go ahead and use the whole package, and combine it with spices like paprika and turmeric to give it an authentic taste and color.
5. Mashed Potatoes or Pumpkin Purée
Best for: binding meatballs and meatloaf
Why it works: The thick, gloopy nature of mashed potatoes and pumpkin puree make them an ideal egg replacement for recipes that require a binding agent—like meatballs, says Harbstreet. Potentially clashing flavors is the only issue that can arise with using a substitution like this, she notes. While mashed potatoes have a relatively neutral taste, only opt for pumpkin puree where it will meld well with the other ingredients at play—say, a recipe that uses warm, autumnal spices like cinnamon and nutmeg, rather than bright zesty flavors like tomato and garlic.
How to use it: Add two or three tablespoons to a meatball or meatloaf mix before forming. Using your hands, work the ingredients until they stick together on their own. If the mixture is still very crumbly, add an additional tablespoon until you reach your desired texture.
6. Chickpea Flour
Best for: mock-omelets and frittatas
Why it works: Your choices are limited when it comes to finding substitutions for purely egg-based dishes like omelets and frittatas, but Zaita says this one comes pretty darn close. “Chickpea flour has a warm, toasty flavor on its own, but you can add herbs and spices to jazz it up, and you can cook it on the stove in a nonstick pan for a foldable omelet, or bake it like a frittata with vegetable and cheese fillings,” she explains. The final result falls somewhere between a savory pancake and an omelet or frittata, but will satisfy your craving for either in a plant-based way.
How to use it: Use a whisk to combine one and one-half cup of chickpea flour with two cups of water. Add veggies, cheese, or spices as desired. Heat a skillet with neutral or olive oil and add the mixture. Cook until it solidifies, then fold for an omelet or leave flat for a frittata.
7. Aquafaba
Best for: meringues
Why it works: Nothing compares to aquafaba—the glorious liquid byproduct of canned chickpeas—when it comes to vegan egg substitutes for meringues, says Geiger. They whip up nearly identically to actual egg whites, and their structure is just as sturdy, making it ideal for everywhere you would normally use the latter—whether that be in a buttercream frosting, macarons, or even in the foam of a cocktail (or mocktail!).
How to use it: Place a sieve over a bowl and drain a can of chickpeas into it. Using a stand or hand mixer, whip the whites for several minutes until you reach soft or stiff peaks. Add two to three tablespoons of sugar for sweetness if desired.
8. Packaged Egg Whites
Best for: omelets, scrambles
Why it works: Although you may not be able to find whole eggs at the store, pasteurized, packaged egg whites are not as hard to come by—and can be used to stretch however few entire eggs you do happen to have on hand, says Harbstreet.
How to use it: Combine one whole egg with two eggs worth of whites, plus a bit of cream to bring back the missing richness. Whisk together until combined then cook however you like, whether in scramble, omelet, or steamed form.
9. Powdered Eggs
Best for: omelets, scrambles
Why it works: A favorite of backpackers, powdered eggs are another alternative to whole eggs worth considering. Harbstreet says that they taste as good as fresh provided you’ve properly followed the instructions on the container—like rehydrating the eggs with the right amount of water to restore some of the liquid you’d get from fresh eggs, instead of adding the powder straight into your food—but only in dishes like omelets and scrambles where their structure isn’t integral as it is in baked goods. They’re also way less expensive than fresh—price surges or not, you can get a bag that contains the equivalent to 34 eggs for just under $5. Plus: With a much longer shelf-life, they’ll help you out through shortages in the short and long-term.
How to use it: Combine one tablespoon of powdered eggs with two tablespoons of water, and let sit for a couple minutes until fully rehydrated—that’ll give you the equivalent of one actual egg.
Related:
This 2-Ingredient Breakfast Is My New Favorite Way to Get Protein in Early
15 Breakfast Meal Prep Recipes That Are Filling and Easy to Pack
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Originally Appeared on Self
