Everywhere we turn, there is an article, meme, post, or comment about the rising costs of eggs. Consumers in the United States have been facing sticker shock from prices rising by fifty percent or more for a carton of eggs, with costs steadily increasing each day. In some cities, organic eggs have grown to almost $20.00 a dozen, though this is still too cheap when factoring in the true costs of cheap eggs.
Egg Substitutes for Everyone
Animals used to produce the billions of eggs consumers use each year are forced to live a shortened life filled with agony and torment. These sentient beings also risk falling ill with h5n1 avian flu or being killed in even more brutal ways to curb outbreaks. With the prices of eggs rising each day due to the widespread avian flu in factory farms, there are even more incentives for everyone to ditch eggs altogether. We have compiled twelve vegan-friendly egg substitutes below that won’t break the bank.
Chia seeds are not only a superfood but also a great egg substitute. Mixing chia seeds and water create a dense mixture that works well in pudding recipes. Add one tablespoon of chia seeds with three tablespoons of water to replace one egg. Be sure to let this mixture set for a few minutes to create a gel-like consistency before using.
Mashed bananas work very well in bread and muffin recipes when you want that banana flavor to shine through. It yields a dense texture, but you can combine it with other egg substitutes if you want a lighter consistency. ¼ cup mashed banana equals one egg.
Ground Flax Seed
Flax seeds have a thick consistency when mixed with water, like chia seeds. Use this mixture when you want a dense, bread-like texture. One tablespoon of ground flaxseed plus three tablespoons of water replaces one egg. This mixture must also thicken for a few minutes before being used in recipes.
Tofu is a surprisingly versatile ingredient. It is handy in many different forms and has numerous delicious dishes. While firm tofu creates an excellent vegan breakfast scramble, silken tofu is a perfect egg replacement in baked goods. ¼ cup of silken or soft tofu replaces one egg. Use it in your favorite cake, cheesecake recipe, or maybe even a custard.
Bakers can substitute potato starch in baking the same way cornstarch is used. It is the main ingredient in many store-bought egg substitutes. Combine it with a leavening agent like baking soda or baking powder to create delicious pies or cakes. One teaspoon of potato starch mixed with two tablespoons of water will replace one egg.
Just Egg is a liquid whole egg substitute made from mung beans that is not only delicious in a breakfast scramble but is also great for cooking and baking. It is similar to whisked animal-based eggs and is perfect for creating delicious vegan dishes like custard, bread, brioche, donuts, quiche, and more. Chefs can substitute Just Egg directly in most recipes with three tablespoons for each egg listed in the recipe.
Next time you open a can of chickpeas, save the liquid. Chickpea liquid or aquafaba is the perfect egg substitute for a tasty meringue or a cake. When the recipe calls for an egg white, two tablespoons of aquafaba is an ideal replacement. Use three tablespoons if a whole egg is required.
Ener-G Egg Replacer is a store-bought mix of starches. It makes a tremendous binding or leavening agent, which makes it perfect for baking various cakes, cookies, bread, and more. One box contains enough to replace 100 eggs, which could save you hundreds of dollars in today’s market.
Pumpkin purée makes a great egg replacement for baking cakes and bread due to its high liquid content. Use paper towels or a tea towel to dry your puréed pumpkin before using it in cookie recipes to create a chewy consistency. It is also quite effective in brownie or pancake recipes. ¼ cup pumpkin purée equals one egg.
Baking Soda & Vinegar
For light and airy cakes, replace each egg with one tablespoon of vinegar and one teaspoon of baking soda. You can use white vinegar, apple cider vinegar, or even lemon juice. You can also mix non-dairy milk with one tablespoon of vinegar to create a vegan buttermilk to combine with your baking soda.
Cornstarch is an ingredient already in most kitchen pantries, making it an easy substitute to find and utilize. Mix one tablespoon cornstarch with two tablespoons of water to replace each egg. This cornstarch mixture is a great thickening agent for puddings, sauces, or custards. It also works well in some cookie or pie recipes.
It may be surprising to some, but combining unsweetened applesauce with a leavening agent like baking soda or baking powder creates a versatile whole egg substitute. Applesauce is an easy-to-find egg substitute and is perfect for most baked goods like muffins, cakes, or brownies. Substituting applesauce for eggs can change the texture of some items, like creating chewy cookies or giving brownies a cake-like consistency. Overall, applesauce is a great egg substitute to keep in the pantry. Use a fourth cup of applesauce for each egg listed in the recipe.