The price of eggs has been increasing, at least in California for a few years. Between the law enacted in January of last year regarding farm animals in confinement, and the avian flu making it’s rounds, eggs can be upwards of $8/dozen.
That’s a lot. I love to bake, and eggs are commonplace in a lot of recipes. After some research and trail and error, here are some of the egg replaces that I use.
You’ll notice that for most of these substitutions, the measurement is 1/4 cup, which is about how much liquid is in a large sized chicken egg.
Not sure which one to use? Here is my handy guide:
For Cookies:
- Aquafaba
- Canned Pumpkin
- Smooth Nut Butter
For Cake/Quick Breads:
- Plain Greek Yogurt
- Bananas
- Canned Pumpkin
- Carbonated Water
- Silken Tofu
- Applesauce
Brownies:
- Canned Pumpkin
- Unsweetened Applesauce
- Bananas
- Smooth Nut Butter
Looking for some recipes to use these on?
- Beer Bread (great with bubbly water, you don’t need to use beer)
- Pumpkin Donuts
- Pumpkin Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
Hewes Family Fun 