The Best Egg Substitutes to Save Money on Groceries | Invesloan.com

• Bird flu outbreaks have caused egg prices to skyrocket in recent months.
• I recommend bananas, chickpea flour, commercial egg replacer, tofu, and ground flaxseed as egg substitutes.
• Bananas, egg replacer, and ground flaxseed are better for baking while tofu and chickpea flour work best in savory egg dishes.

Recent bird flu outbreaks have made eggs difficult to find and expensive to buy, and it may be awhile before egg prices drop. To save money, some people are cutting back on buying eggs and turning to more budget-friendly substitutions.

Since becoming vegan about 10 years ago, I’ve experimented with a variety of egg alternatives in cooking and baking.

Here are my favorite egg substitutes and how best to use them.

Bananas are great for pancakes and baked goods

I use bananas in place of eggs when I make pancakes or desserts, like cakes and muffins. I use half a banana or about one-quarter cup mashed to replace each egg.

Bananas will sweeten any recipe and thicken the mixture, but chunks can also show up in the batter and make the final product taste like banana. I like this for a lot of recipes, but it is worth adjusting other ingredients to get the ideal consistency and flavor.

While bananas will add sugar to any recipe, they also contain plenty of fiber and nutrients like potassium and vitamin B. If bananas are already on the grocery list, this substitute can be an easy and affordable swap.

Chickpea flour works for omelettes and egg bites

Chickpea flour, a common ingredient in South Asian and Mediterranean cuisines and a popular gluten-free alternative to wheat flour, can replace eggs in omelettes, frittatas, and egg bites. It’s high in protein, with 20 grams per cup — the equivalent of about three eggs.

For an egg-free omelette, I mix the flour and water together in a one-to-one ratio, adding salt and spices to my liking. Then, I let the batter cook on a nonstick pan until it resembles a crepe. For egg bites or frittatas, I use the same batter as the omelette with extra water as needed and bake it in a tin.

My 16 ounce bag of chickpea flour cost four dollars, which is cheaper than a carton of a dozen eggs in many grocery stores right now.

Commercial egg replacer is the easiest substitute for baked goods

Commercial egg replacer is my preferred substitute when baking a new recipe and avoiding experimentation. The egg replacer does a great job of preserving the original taste and texture of recipes without needing to adjust other ingredients.

I often use Bob’s Red Mill Egg Replacer, which can make 34 “eggs.” One tablespoon of egg replacer mixed with two tablespoons of water equals one egg.

The egg replacer has more sodium and carbohydrates than eggs and doesn’t contain any protein, but my 16 ounce bag costs six dollars and it lasts me for months.

Firm and silken tofu are high-protein egg alternatives

Tofu, commonly used in East Asian and Southeast Asian cuisines, has been a staple for me since becoming a vegan, especially since it is high in protein.

One of my favorite breakfast dishes is plant-based scrambled eggs with crumbled-up firm tofu. While the taste isn’t exactly the same, the texture is close to that of scrambled eggs, and with spices like turmeric and garlic powder, it’s a satisfying breakfast.

Silken tofu, which is softer and creamier, can also replace eggs as an ingredient in decadent desserts like brownies, cakes, and pies. Its mild taste doesn’t drastically change the flavor of the final product, and its smooth texture makes for a rich batter. To replace one egg, use one-quarter cup of silken tofu.

A 16 ounce package of firm or silken tofu is often cheaper than a carton of eggs.

Ground flaxseed is my go-to for baking

Ground flaxseed is my preferred egg substitute when baking since it’s versatile and packed with fiber. To make a “flax egg,” mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes to thicken before adding it to any batter.

A flax egg can be used for nearly all baking recipes, though in lighter desserts, like cookies, the seeds may sometimes be visible in the batter. Otherwise, flax eggs often preserve the texture and taste of recipes and add a delicious nutty flavor.

A 14-oz bag of ground flaxseed can easily produce over 40 “eggs.”