While the price of eggs is slowly going down, they’re still not where they used to be. And in this day and age, it’s helpful to cut costs wherever you can to save a little bit of money.
If you’re craving a nice plate of sausage, toast and sunny-side-up eggs, nothing is going to hit the spot like a classic egg from the carton.
But when baking, there are plenty of more affordable swaps you can make without totally altering the taste or texture of your recipe.
Related: How to Save Money at Home
In this blog, I’ll share a few of those egg substitutions with you. Because not only are they helpful when trying to save money, they’re great for people who can’t eat eggs (whether that’s because of an allergy or personal preference).
Find my top swaps below along with some recipes that are already egg-free!
Egg Substitutions to Consider
You may be aware of some of these egg substitutions, but I thought I’d share some for those of you that don’t know!
|SUBSTITUTE||RATIO FOR 1 EGG|
|Mashed Banana||1/4 cup = 1 egg|
|Nut Butter||3 Tablespoons = 1 egg|
|Applesauce||1/4 cup = 1 egg|
|Buttermilk||1/4 cup = 1 egg|
|Plain Greek Yogurt||1/4 cup = 1 egg|
|Ground Flax Seed||1 Tablespoon seeds, 3 Tablespoons water = 1 egg|
|Oil and Baking Powder||2 teaspoons baking powder, 1 teaspoon vegetable oil, 2 Tablespoons water = 1 egg|
|Carbonated Water||1/4 cup = 1 egg|
|Sweetened Condensed Milk||1/4 cup = 1 egg|
|Silken Tofu||4 Tablespoons = 1 egg|
|Pumpkin Puree||1/4 cup = 1 egg|
Not all of these substitutions will result in the same texture or flavor. That’s why they’re each recommended in these popular baking items:
- Cookies: Flax seed, sweetened condensed milk, buttermilk.
- Brownies: Applesauce, banana, flax seed, buttermilk, greek yogurt, silken tofu, pumpkin puree.
- Cakes/muffins/cupcakes: Applesauce, banana, buttermilk, greek yogurt, silken tofu, oil and baking powder, carbonated water, pumpkin puree.
- Breads: Banana, flax seed, greek yogurt, carbonated water, silken tofu, pumpkin puree.
My Egg-Free Baked Goods
Don’t want to risk altering the flavor or texture of your baked goods? Here are a few of my egg-free recipes that don’t require egg substitutions.
Just dump. Bake. And eat! As simple as that!
Find the dump cake recipe HERE.
Each sticky, sweet bite will have you coming back for more!
Find the money bread recipe HERE.
I’m a peanut butter girl through and through. And if you’re the same way, this fudge is a must-make!
Find the fudge recipe HERE.
This is one of my most popular recipes. And if you haven’t tried it, now’s your time to figure out why!
Find the dessert HERE.
The rich flavor of this cake is delectable. Each bite is ooey, gooey, chocolatey and filled with swirls of caramel!
Find the cake recipe HERE.
Did you know all of these egg substitutions existed? Because I sure didn’t!
I still have to experiment with a few of them (like carbonated water!), but I’m looking forward to giving these swaps a try!
From my kitchen to yours,
Did you know I have my own online shop? Check it out HERE!
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