Long, long ago I explored veganism, and my recipe notebook still includes different egg substitute options.

Though I use eggs – lots of them, actually! – sometimes I run out and it’s helpful to have options to substitute for them. None of these replace eggs that you’re eating as eggs: hardboiled, omelettes or sunny side up. But they’re great for replacing eggs in baked goods.

With eggs jumping in price and in some countries in short supply, it’s even more helpful to know alternatives.

To determine which replacement will work best in the recipe you’re making, it’s helpful to understand what eggs do in a recipe: they add moisture, they bind the ingredients together, and they add lightness/fluffiness to a recipe. I’ve made a note as to what purpose each replacement serves, so you can match it with the desired results are.

• 1 T. ground flaxseed and 3 T. water = 1 egg. This forms a gel like substance when blended together. It’s a good binding agent and have a pretty neutral flavor.
• 1 T. chia seeds + 3 T. water= 1 egg. Like flaxseed, the mixture forms a gel-like substance. I prefer to mix it with water, then blend the mixture, and lastly to add it to the recipe. This is also a good binding agent and has a neutral flavor.
• 1 T. cornstarch + 3 T. water = 1 egg. This is good as a binder but if you need some fluffiness, it’s not the option to use.
• 1/4 c. applesauce (preferably unsweetened) = 1 egg. Adds moisture and binds.
• 1/4 c. mashed banana = 1 egg; use in recipes that the banana flavor will blend with. Adds moisture and binds.
• 1/4 c. pumpkin puree = 1 egg. Like banana, use in a recipe that the flavor blends well. Adds moisture and binds. I discovered pumpkin as a substitute years ago when I did a no-shop grocery challenge and was forced to look at the items in my pantry with a creative eye.
• 3 T. aquafaba (water left from cooking chickpeas) = 1 egg. This can be beaten and used as a replacement for beaten egg whites in meringues and mousse.

Avivah