We’ve all been there; you’re prepping in the kitchen, mixing up ingredients, when you realize it – you’re out of eggs. The worst is when it’s too late to run out to the store for more provisions. But really, there’s almost never a time when you can’t find at least something in your pantry to use as a substitute for eggs. Unless, of course, you’re cooking eggs. In which case, we really can’t help you.
For those times when you’re baking and short an egg or two, here’s a couple of simple tips for finding a substitute for eggs. One thing to keep in mind before choosing one of these substitutes for eggs is the flavor of each substitute. Substitutions that are sweeter should be used in sweets and baked goods that are already sweet. Likewise, if you’re cooking something, opt for a more traditional egg substitute.
What can I use as a substitute for eggs?
Applesauce – One of the most common substitutes for eggs is one of the most widely known – applesauce. Using an unsweetened variety is generally best, but any type will do. Use 1/4 cup in place of one egg. If you do end up using sweetened applesauce, just slightly alter the sugar needed to balance the sweetness.
Pureed Banana – Like applesauce, bananas can also be used as an egg substitute, along with with prunes and dates. They should be pureed to the consistency of applesauce or slightly thinner. Use the same ratio of 1/4 cup of pureed banana (or prunes or dates) to 1 egg.
Silken Tofu – If you thought tofu was only used as a replacement for meat, you were wrong. Silken tofu is a type of tofu that works well as an egg substitute and can be used in a variety of different types of dishes – mainly smoothies, puddings, and other types of desserts.
Egg Replacement Powder – Possibly the most common egg replacement is a powder that is labeled as a specific egg replacement. Some popular brands are Bob’s Red Mill and EnerG. These work best when you whip together 1 1/2 teaspoon of egg replacement powder with 2 Tablespoons of water for each egg you need to replace in a recipe.
Flax Seed Mill – While it’s not a common pantry ingredient, if you do happen to have some flax seed mill around, you can pair 1 teaspoon with a 1/4 cup of water. Because flax seeds have a strong nutty flavor, this substitute works much better with pancakes, waffles, and breads rather than used in cakes or cookies.
Peanut Butter – 3 Tablespoons of peanut butter can act as an egg replacement in a jiffy. But like flax seed mill, peanut butter also has a strong flavor and works best in sweets and baked goods.
Water, Oil, and Baking Powder – A more basic egg replacement can be made from mixing water, oil, and baking powder. Start with one teaspoon of vegetable oil, two tablespoons of water, and two teaspoons of baking powder. Whisk it together in a small bowl and use as a replacement for 1 egg.
What egg substitute do you always turn to when you’re running low on eggs?
Apparently, although I have not tried it yet, you can substitute 1/4 cup canned pumpkin for one large egg. Huh.
That’s a new one! We’ll have to try that soon. If you try it, let us know how it works.