Egg Prices Got You Scrambling? Here Are 6 Swaps To Save Your Coins

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If eggs are a breakfast essential for you, finding them on grocery store shelves could become increasingly difficult as prices rise across the country. As a result, we might have to explore new ways to satisfy our egg cravings.

According to the Bureau of Labor Statistics, the average price of a dozen large Grade-A eggs reached $4.14 in December 2024, and by January, it had surged to $4.95. Unfortunately, the price hikes are not expected to stop there, with the U.S. Department of Agriculture predicting a 20% increase in prices this year. The ongoing bird flu outbreak has led to the culling of millions of chickens each month, causing egg shortages and prompting consumers to search for alternatives in their recipes.

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According to a Jan. 30 survey from Numerator, if things get really bad in the egg market, 21% of egg lovers across the US said they would switch to liquid egg alternatives or other substitutes to get their fix. So, if you’re looking to make the switch, here are a few egg alternatives that may help you beat the expensive cost of a carton right now.

1. Flaxseed Meal

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A vegan staple, flaxseed meal is a great alternative to real eggs. To create an egg-like consistency with flaxseed meal, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for up to 15 minutes to thicken and form a gel-like consistency, according to GoodFood. Flaxseed works great for baked goods because it helps provide structure and moisture. It’s especially useful in vegan recipes as a binder in cookies, pancakes, cakes, and even muffins.

2. Chia Seeds

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Chia seeds can also be mixed with water to create the perfect egg substitute for any meal. Mix 1 tablespoon of chia seeds with 2.5 tablespoons of water, then let it sit for 5-10 minutes to form a thick gel, GoodFood notes. Chia seeds are a fantastic binding agent in baked goods like bread, cookies, and muffins, and they also work well as an egg replacement in smoothies or puddings, adding both fiber and healthy omega-3 fatty acids.

3. Apple Sauce

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If you’re looking for an egg alternative to bake sweet treats like cakes, try using apple sauce. According to The Kitchn, you can use 1/4 cup of unsweetened applesauce for one egg. Apple sauce is perfect for providing moisture and sweetness to baked goods. The flavor of applesauce can subtly enhance the overall taste, and it adds a natural sweetness, so you might need to adjust the sugar content in your recipe.

4. Bananas

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Bananas are another good and cheap egg alternative often used to provide moisture, bind, and add sweetness to baked goods. You can achieve an egg-like consistency by mashing 1/4 cup of ripe banana (about half a banana) to replace one egg, The Kitchn notes. Bananas provide moisture and sweetness, making them great for recipes that require binding and texture, such as pancakes and quick breads. The banana flavor will also be present in the final dish, so it’s best suited for recipes where the fruity taste complements the overall flavor profile.

5. Silken Tofu

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Silken tofu closely mimics the consistency of eggs, making it a versatile substitute in various dishes. To replace one egg, blend 1/4 cup of silken tofu, as recommended by the Food Network. It’s especially great for creating denser, richer textures in baked goods like brownies. Silken tofu works wonderfully when you’re aiming for a heavier, moist result. For savory dishes, extra firm tofu can be crumbled to make a tofu scramble or chopped into pieces to create a vegan egg salad.

6. Aquafaba

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Aquafaba, the liquid from canned chickpeas or other beans, can be whipped into a foam similar to egg whites. Use 3 tablespoons of aquafaba to replace one egg, the Food Network notes. When whipped, it forms stiff peaks, making it perfect for airy desserts like meringues, macaroons, or vegan pavlova. Aquafaba is particularly effective as a replacement for egg whites, providing structure and volume. The proteins in the liquid behave like those in egg whites, forming a stable “scaffolding” when beaten with sugar, which helps it hold its shape when baked.

Each of these substitutes has unique properties, so the best choice depends on the type of dish you’re making and the role the egg plays in that recipe. So, what do you say? Will you be giving these egg alternatives a try?