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