There are many reasons why you might need to replace eggs in a recipe. You could be making a batch of cookies for a vegan friend or a birthday cake for a child with an egg allergy. Perhaps reducing a recipe size has left you needing less than one egg — or maybe you just ran out of eggs altogether. Fortunately, there are several simple substitutes that make it easy to cook without any eggs at all.
To determine the right egg replacer to use, first you have to know why the egg is in the recipe in the first place.
Eggs are perishable, while flaxseed, silken tofu, and chia seeds are all shelf stable. They are great pantry essentials – it’s not just about ideology 😉