Try Egg Alternatives for Everyday Cooking October 2, 2025 With unpredictable egg prices and plant-based diets growing in popularity, more people are turning to affordable egg alternatives. Whether you’re watching your budget, managing an allergy or reducing animal products, plant-based egg replacements offer a practical and economical solution without sacrificing flavor. Lauren Burns, a registered dietitian at Samaritan Lebanon Community Hospital, explains some of the common plant‑based egg replacements. Chickpea flour Also known as gram flour, chickpea flour is a protein-rich option that’s great for savory dishes. When mixed with water, it forms a batter perfect for omelets, fritters or pancakes. Flaxseed A budget-friendly pantry staple, flaxseed is rich in omega-3s and fiber. To make a “flax egg,” combine 1 tablespoon of ground flaxseed and 3 tablespoons of water and let it sit until thickened. This simple mixture works well in baked goods like pancakes, muffins and cookies. Store-bought replacements For convenience, there are a variety of pre-packaged egg replacements that offer reliable results in baking and meals. Banana and applesauce These options are naturally sweet and packed with potassium and vitamin C. Mashed banana adds moisture and binding power, while unsweetened applesauce offers a neutral flavor and soft texture. Use one ripe banana or 1/4 cup of applesauce to replace one egg in baked goods such as cakes and quick breads. Tofu Firm tofu is a versatile substitute, especially in savory dishes. It’s high in protein and calcium, and when crumbled or blended, it mimics the texture of scrambled eggs. Tofu also works well as a base for quiches and breakfast burritos, absorbing flavors from herbs, spices, sauces or marinades. Experimenting with different substitutes can lead to delicious meals. Adjust recipes for texture and flavor as needed and don’t hesitate to try new combinations to find what works best for your cooking style.
