Using Common Ingredients Your Grandmother Would Have Had

If you’re struggling to find eggs or hoarding your current stash for the good stuff like breakfast dishes, never fear. You can transform common kitchen ingredients into a magical mixture that works as an egg substitution in your favorite baking recipes. You can still bake your favorite dishes using things like applesauce, baking soda mixed with vinegar, bananas, flaxseeds, and chickpea liquid. Remember to consider the slight alterations in taste and choose a complementary flavor for each recipe. I’ve also provided a chart for you to print out and put on your refrigerator for a quick reference.

Best egg substitutes for Baking


Applesauce adds moisture and also provides pectin for a binding agent in baking recipes. Its flavor will add a mild sweetness without overpowering your recipe. Use 1/4 cup to replace a large egg.

Baking soda and vinegar

This combination works well as a leavening agent to help your cakes or quick breads (like pancakes) rise. Use 1 teaspoon of baking soda to 1 tablespoon of vinegar to replace one egg.


Best used to replace moisture and a creamy texture, bananas function as a good complement for sweeter baked goods. Mash up 1 banana to replace 1 egg.

Flax seeds

These little powerhouses work great as binding agents and thickeners and also add a boost of nutrition and a nutty flavor to your recipe. To activate its gelling action, grind 1 tablespoon of flax seed and whip into 3 tablespoons of warm water for about 30 seconds. Let it soak for 5 minutes before you add it to your baked goods.

For recipes that require egg whites or need a whipped, creamy texture, try the liquid that comes from canned chickpeas. If your friends ask what you used, you can sound fancy when you call it by its name “Aquafaba.” I have used this to make a dairy-free version of whipped cream to serve over berries and it was shocking to see the transformation. To use for replacing egg whites, pour 3 tablespoons from the can into a small bowl and whip with a whisk until it’s foamy to use as a binding agent. If your recipe calls for a more stiff structure, you can whip it longer or use a blender until it forms peaks, similar to an egg white. If you’re missing scrambled eggs or want to use the chickpeas that are left over, you can try this Greek Chickpea Scramble from Ruth Cornish’s recipe.

Applesauce = 1/4 cup
Vinegar + baking soda = 1 TBS of vinegar + 1 tsp of baking soda
Banana = 1 whole mashed banana
Flax Seeds = 1 TBS ground flax seeds to 3 TBS warm water

Egg Replacement for Egg Whites

Aquafaba (chickpea liquid) = 3 TBS liquid, whisked to desired texture

Life is constantly throwing new challenges at us, but with resourcefulness and a bit of trial and error, humans have proven themselves great at adapting. Now that you are equipped with a few easy egg replacements using common ingredients, you can experiment with your favorite recipes and bake to your heart’s content, no matter how high the price of eggs rise. If you want an easy reference chart, simply print the PDF below and put it on your refrigerator.

Let me know which replacement you choose and how your baking turned out! Do you have any recipes or substitutions that are not included here? Let me know about them in the comments below!

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