Inexpensive Egg Substitutes
Eggs are ridiculously expensive these days–and while prices are projected to fall sometime after Easter, it remains to be seen if eggs will ever be as cheap as they were before the bird flu crisis. I have simply quit using them as much for baking or cooking and instead use various egg substitutes in many dishes. Now, when I use real eggs, it is only for dishes in which eggs are the main ingredient, like a fried egg for breakfast or a breakfast casserole, which we have cut back on as well.
Here are some low-cost egg substitutes, followed by a few of my favorite eggless recipes (now that I can barely afford them).
Unsweetened Applesauce
1/4 cup applesauce equals 1 egg
Use this for quick breads or muffins to replace the moisture of an egg in the recipe.
Plain Yogurt
1/4 cup equals 1 egg
Plain yogurt works well in cakes and breads and will help the recipe rise. It will also help to bind recipes such as meatloaf.
Vinegar and Baking Soda
1 tsp. baking soda plus 1 tbsp. white vinegar equals one egg
This combination is good when you want a light, airy outcome, such as for a cake.
Flaxseed Meal
1 tbsp. plus 3 tbsp. water equals one egg (combine and allow to sit for 5 minutes before using)
This works well in baked goods, but the end result may be a little denser than the recipe would have been if you used eggs. Still, this is a very economical and shelf stable substitute for eggs–you can buy a 16 oz. bag of this stuff for about $4, and it is the equivalent of about 80 eggs!
Carbonated Water
1/4 cup carbonated water equals one egg. This is great in baked goods you want to be light and fluffy, such as cakes or quick breads. Another bonus is that it has no flavor, so it will not alter the taste of your recipe.
Cornstarch and Water
1 tbsp. cornstarch plus 2 tbsp water equals one egg
Use this combination in breads, brownies, or other baked goods you would like to have a denser consistency, or as a binder in recipes such as cheesecake!
Bob’s Red Mill Egg Replacer
This is a commercially prepared egg replacer that can be used in any baked goods that call for eggs. A 12 oz. package is equal to 34 eggs–at about $5 per package, this is an economical choice.
Liquid Egg Substitutes
A 32 oz. carton of liquid egg substitute, such as Egg Beaters, is equal to about 18 eggs. At a cost of around $4-$5, depending on whether you buy the store or name brand, this is still more economical that a carton of 18 eggs, which at the time of this writing is around $8.
I have been using liquid eggs in place of real eggs for scrambled eggs, or for omelets or egg-based casseroles. I personally do not think they taste as good as real eggs, but I have found that using half egg substitute and half real eggs seems to eliminate most of the taste of the egg substitute.
NO EGG CHOCOLATE CAKE
3 cups all purpose flour
2 cups sugar
1/2 cup cocoa powder
1/2 tsp salt
3/4 cup vegetable oil
1 tsp imitation vanilla extract
2 tbsp vinegar
2 cups water
Preheat oven to 350 F. Lightly grease and flour a 9×13 baking pan. In large mixing bowl, combine all dry ingredients until well mixed. Then add the rest of the ingredients, mixing until well combined. Turn into prepared pan and bake 35 to 40 minutes, or till a toothpick inserted in the center comes out clean. Cool and frost as desired.
NO EGG BAKED CHEESECAKE
1 graham cracker pie crust
2 8 oz. packages cream cheese, softened
2/3 cup sugar
1/4 cup milk
2 tbsp cornstarch
1 tsp imitation vanilla extract
dash of salt
Preheat oven to 325 F. Using an electric mixer, beat together the cream cheese and sugar. Mix ingredients to combine, then beat on high for 2 or 3 minutes to incorporate some air into the mixture. Spread into graham cracker crust. Bake 45 minutes. Remove from oven and cool. Chill in the refrigerator at least 6 hours before serving. Top with fruit, chocolate syrup, whipped topping, or any other toppings you desire.
EGGLESS TWO INGREDIENT BREAD
3 cups self-rising flour
1-3/4 cups plain yogurt
Preheat oven to 375 F. Lightly grease a loaf pan. In mixing bowl, combine flour and yogurt, adding in flour a little at a time until it forma a sticky dough. Turn into baking pan and bake 35 to 40 minutes, or till a toothpick in the center comes out clean. Let sit a few minutes before removing from the pan.
BASIC NO EGG PANCAKES
1 cup all purpose flour
3/4 cup milk
1/4 cup carbonated water
1 tbsp. baking powder
Heavily grease a frying pan with cooking oil. Preheat greased pan over medium heat. Combine all ingredients until just mixed. Prepare the first pancake by pouring about 1/4 cup of batter into the skillet. Cook till bubbles form on the surface, then flip over and cook till golden brown on the other side, flipping over to cook on the first side a little more if it needs to brown some more. Repeat until all the batter is used. Add a little more oil if needed–just let it reheat before adding more batter. You should get about 6-8 pancakes out of this recipe.
MAMA CAT’S EGGLESS MEATLOAF
1 lb. hamburger
about 3/4 sleeve saltine crackers, crushed
1/2 cup plain yogurt
1/2 cup finely chopped onion
1/2 cup finely chopped celery
Ketchup for topping the meatloaf
Preheat oven to 350 F. Line bottom of baking dish with parchment or aluminum foil for easier clean-up, if desired. Combine all ingredients except ketchup in a large bowl. Form into a loaf and place in prepared baking dish. Top with ketchup. Bake about 1 hour or till done–juices are clear, and it is not pink in the center. Let sit a few minutes before cutting.
