Perhaps you’re out of eggs, have dietary restrictions, are baking for a group and want to avoid cracking all those shells — or maybe you simply dislike eggs. Luckily, there are a number of substitutes for eggs that you can use in recipes that will achieve similar results — and you may already have the ingredients on hand.
Greek yogurt
¼ cup Greek yogurt has the additional bonus that it’s high in calcium, full of probiotics, and has twice the protein of a single egg. It’s best used in recipes with an additional leavening agent, such as baking powder.
Garbanzo beans
3 tablespoons aquafaba (the liquid in canned chickpeas/garbanzo beans) is a fine low-calorie, low-fat, and vegan option.
Applesauce
¼ cup plain unsweetened applesauce — it’s high in fiber and has only natural sugars, and it’s also vegan. It’s best used in recipes where there's an additional leavening agent, such as baking powder.
Ground flax seeds
1 tablespoon ground flax seed + 3 tablespoons hot water. Stir together, wait 10 minutes, and you have a perfectly useful substitute that’s vegan, is high in fiber and omega-3 fatty acid, and could help lower cholesterol. As a bonus, the mixture stores well in the fridge or freezer.
Apple cider vinegar
1 tablespoon white or apple cider vinegar + 1 teaspoon baking soda makes a fat-free, low-sugar, low-cost vegan option.
