No Eggs? No Problem. How to Bake Without Them

Egg Prices Are Wild—Here’s How to Bake Without Breaking the Bank

Whether you’re dealing with an egg allergy or just trying to figure out how to get your hands on a dozen without taking out a loan, now seems like a good idea to look at some egg substitutes.

Eggs are kind of important when it comes to baking because they’re what bind ingredients, provide lift, and keep your muffins moist. Baking without them—or without a suitable substitute—can be tricky if you want your end result to look anything like its egg-filled version.

The Rising Need for Egg-Free Baking

Food allergies are becoming more common, especially among children, so there is a real need to keep eggs far away from the kitchen for some families. Between 1997 and 2011, food allergy prevalence among kids shot up by 50%. Then, from 2007 to 2021, it jumped another 50%. That’s a staggering increase, making allergen-friendly baking a necessity for some families. And it’s not just eggs—peanut and tree nut allergies in children have more than tripled since 1997.

These statistics are wild, my friend. They should make us all pause and ask: what has changed—and continues to change—that’s causing allergies to skyrocket? Just because something is common doesn’t mean it’s normal.

Egg Shortage

For those without allergy concerns, simply grabbing a carton of eggs from the grocery store has become a game of chance. Part of the shortage stems from U.S. regulations requiring commercial egg producers to cull (slaughter) entire flocks if even one chicken tests positive via PCR. I’m no poultry expert, but wouldn’t it make more sense to keep the healthy birds and implement necessary precautions instead of wiping out entire flocks—along with our egg supply?

What is the best replacement for eggs?

Moving along, here are a few substitutes for you to try.

Flaxseed or Chia Egg
Works best in muffins, pancakes, and cookies

• 1 tbsp ground flaxseeds or chia seeds + 3 tbsp water = 1 egg

Applesauce
Adds moisture and works well in cakes and brownies

• 1/4 cup unsweetened applesauce = 1 egg

Mashed Banana
Great for quick breads and muffins (slight banana flavor)

• 1/4 cup mashed banana = 1 egg

Yogurt or Buttermilk
Cakes, cupcakes, and muffins for a moist texture

• 1/4 cup yogurt or buttermilk = 1 egg

Baking Soda & Vinegar
A good leavening agent for light and fluffy cakes

• 1 tsp baking soda + 1 tbsp vinegar (white or apple cider) = 1 egg

Commercial Egg Replacers

Brands like Bob’s Red Mill and Ener-G make powdered egg substitutes that mimic eggs in baking.

Tips for Baking Without Eggs

Know Your Substitute: Some swaps work better for moisture, while others help with binding or rising.

Don’t Overmix: Egg-free batters can be more delicate, so mix just until combined.

Add Extra Flavor: Since eggs add richness, a little vanilla, cinnamon, or extra butter can give your goods a little more oomph in the flavor department.

Hopefully, these are helpful. If you give them a try, let me know what you think and what you’re favorites are!