Eggs alternatives include Flaxseed, coconut milk, tofu

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With the price of eggs skyrocketing, there are several easy substitutes you can make; and you probably already have many in your home.

News flash: Eggs are expensive. Pulitzer, here I come.

You’ve seen it for yourself, but due to avian influenza (primarily), a dozen eggs cost $4.10 at the end of last year (double what they were a year prior), and they’re projected to increase 20% more in 2025, according to the U.S. Department of Agriculture.

What’s a home cook, baker or omelette lover to do? I’ve stopped buying them regularly and when I need a few, I’ll pick some out of a cooler for $5/dozen from a local hen raiser.

But seeing as “I know a guy” isn’t a sustainable solution for all of us in North Jersey, now might be a good time to review some cheaper egg alternatives.

The good news is we have plenty of options for egg substitutes. The bad news is you’re going to have to think about what you need the egg to do to pick the right one. The egg is an amazing ingredient, and to get its emulsifying, thickening and/or flavoring properties from another food, you have to be mindful.

I’ve got some experience, eating vegan for a while and cooking for folks with food allergies, and fortunately there are a ton of resources available for egg-free eating. Here are some egg substitutes to cover many of your needs, with many ingredients already in your kitchen.

Egg replacements for baking and cooking

Flax seed

For baking, it’s “flax egg all the way,” says Taryn Clayton of Soj Foods, a vegan supper club and meal prep service. For each egg in need of replacing, combine a tablespoon of ground flaxseed with 2.5 tablespoons of water and let it rest for 5-10 minutes. It won’t bind quite like an egg, but you can use it for pancakes, cookies and a variety of other baked goods. Replacing flax with chia seeds will also work.

Applesauce

I think everyone knows this trick, but in case you don’t, replace each egg in your recipe with a ¼ cup of applesauce. I’ve had mixed results here, but unsweetened applesauce is great for quick breads, muffins and other moist pastries you’re going to rip apart anyway.

Aquafaba

This miracle liquid is the water that comes in the cans of chickpeas. It’s a great egg white replacement — I’ve made terrific vegan meringues with it by just whipping aquafaba with cream of tartar for about 20 minutes (until peaks form) and then baking for two hours. Otherwise, use aquafaba in baked goods but also in cocktails or whipped cream.

Cornstarch

Cornstarch’s best assets are that it’s relatively flavorless and a great binder. Mix cornstarch with water at a one-to-three tablespoon ratio for each egg, and add it into luscious desserts like pudding or custard, or use it as an egg wash replacement on pastries.

Coconut Milk

I recently tried this one in doughnuts and be forewarned: you should probably like the flavor of coconut if you’re going to use it as an egg replacement. Combine one teaspoon baking powder with two tablespoons and two teaspoons heavy coconut milk for leavening uses (as in doughnuts, breads and cupcakes).

Oil, baking soda and water

For one egg, mix two tablespoons water, two teaspoons baking powder and one teaspoon vegetable oil together for binding purposes — use it in cupcakes, cookies and cakes. I’ve done this when really in a pinch and out of other substitutes; it works really well in boxed brownie and cake mixes.

Bananas

Bananas will add moisture and sweetness to whatever you’re making, but in quick breads, particularly, they’re a great substitute. A vegan banana bread, for instance, is a sinch, but I wouldn’t bananas to do much more for your baking needs. Add ¼ cup of mashed bananas for each missing egg.

Vinegar and Baking Soda

Cakes and breads — things that need a little lift — will benefit from the combination of vinegar and baking soda (and you’ll get to revisit a science experiment you did in third grade). One teaspoon of baking soda and one tablespoon of apple cider vinegar replaces an egg, but I wouldn’t replace more than two lest that vinegar flavor permeate whatever you’re making.

Packaged Egg Replacer

When all else fails, get Bob’s Red Mill’s egg replacer, which, if I’m being honest, I’ve used more than any other egg substitute on this list. It’s a combination of potato starch, tapioca flour, baking soda and psyllium husk fiber, and you can use it for almost any baking need. Mixing instructions on the bag.

Egg replacements for eating

Tofu

Clayton of Soj Foods swears by tofu: “It’s so versatile. You can blend it and bake it into a quiche, or fry it up as you would an omelette, even a simple tofu scramble. Get yourself some turmeric (for color) and black salt (for taste). It’s sulfuric, so that really gives you a great eggy taste.” With the turmeric, some scrambled firm or extra firm tofu really does look and taste like eggs.

Just Egg

Again, you can turn to the packaged goods here; Just Egg’s a good product, but it is composed of many ingredients: mung bean protein, canola oil, gums, extracts and more. And it’s likely about as cost-efficient as buying a dozen eggs, but we’ll see where egg prices go!

Chickpeas

You won’t fool anybody with a chickpea scramble, but cook them on a stovetop, mash about half of them, coat them in spices (a good garam masala and/or smoked paprika works great), and serve them over lettuce, on a wrap, on toast, with avocado and salsa… whatever strikes your fancy.

Matt Cortina is a food reporter with NorthJersey.com/The Record. Reach him at [email protected].