We’ve all been there before. You’re halfway through making a recipe. A bunch of ingredients are already in a bowl on the counter and you open the fridge to find no eggs!
No need to sweat it though, there are plenty of ways to substitute eggs in baking! I’m going to share five (actually six) with you so your egg-less baking crisis can be averted.
Applesauce or Banana
Easy peasy and perfect for sweet things! Keep in mind that whatever you’re making will have a slight apple or banana flavor.
Substitute 1/4 cup of applesauce or mashed banana per egg.
Plain Greek Yogurt
I’ve got Greek yogurt in my fridge on the regular and this is what saved my behind the last time I made blender bread! It also adds a little extra protein as well.
Substitute 1/4 cup of Greek yogurt for each egg.
Another staple I have in the pantry regularly mostly for chia pudding (check out this recipe) and smoothies!
Per egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let sit until thick with a gel-like consistency or about 5-10 minutes.
Out of chia seeds but have some ground flax lying around?
Per egg, mix 1 tablespoon of ground flax with 3 tablespoons of water and let sit until thick with a gel-like consistency or about 15 minutes.
Baking Powder + Oil + Water
I’m 99.9% sure you’ve got these staple ingredients in your pantry! This is a super easy way to substitute eggs and neutral in flavor.
Combine 2 teaspoons of baking powder with 1 teaspoon of vegetable oil and 2 tablespoons of water.
Did you try it?
I’d love to see how it turned out! Tag @climbingdietitan on instagram.