Help!!!! I’ve Run Out of Eggs!

Out of eggs?

Here are 9 common ingredients that can be used as simple baking swaps.

by Kate Mendonca
Shopping Editor
Yahoo Canada Style
April 7, 2020

Getty Images.
Getty Images.

With all the free time facing many of us who are spending our days indoors, baking has become a popular hobby once again. Whether it’s a loaf of homemade sourdough bread or a decadent dessert, it’s a fun and delicious pastime that the whole family can enjoy.

You’ve likely already stocked up on the essential ingredients, but what happens when you fall short of what your recipe calls for? Experienced bakers will tell you that there are plenty of swaps that you can use to make the most out of what’s in the kitchen, but it’s not always as straightforward as a one-to-one switch.


If you’re looking to whip up some delicious baked goods but have run out of eggs, luckily there are some simple ingredients that you likely already have on hand as a substitute.

Read on to find eight of the best options for your next eggless treats.

Ground Flax Seed

Getty Images.
Getty Images.

Conversion: 1 egg = 1 tablespoon ground flax seeds + 3 tablespoons of water

A staple in vegan cooking, ground flax seed is an egg replacement that can be used to bring your recipes together. When mixed with water, ground flax seeds take on a sticky consistency that’s similar to uncooked eggs, but does lend a slightly heavier texture and earthy flavour to baked goods once they’re cooked.


Chia Seeds

Getty Images.
Getty Images.

Conversion: 1 egg = 1 tablespoon chia seeds (ground or whole) + 3 tablespoons of water

Similar to ground flax seeds, when soaked in water chia seeds take on a gelatinous consistency that’s close to raw eggs. If you do use whole chia seeds in your recipe though, note that they add a crunchy texture to baked goods once cooked that’s similar to whole poppy seeds.


Getty Images.
Getty Images.

Conversion: 1 egg = 3 tablespoons aquafaba, 1 egg white = 2 tablespoons aquafaba

Better known as the liquid from canned chickpeas, aquafaba is a popular egg substitute because of its composition of plant-based carbohydrates and proteins that mimics eggs. Though not a perfect solution for all baked goods, it is an ideal swap if your recipe requires whipping your eggs into stiff peaks, like in a meringue.

Arrowroot Powder

Getty Images.
Getty Images.

Conversion: 1 egg = 2 tablespoons arrowroot powder + 3 tablespoons water

As an egg replacement used when baking, arrowroot powder is mixed with water to create a slurry. Made from the South American tuber, it’s a good binding agent due to the starches found in the powder, but it doesn’t provide the same leavening that cooked eggs do in a recipe. If used, you can expect denser baked goods than normal.

Mashed Bananas

Getty Images.
Getty Images.

Conversion: 1 egg = ¼ cup mashed banana

If you don’t mind the obvious banana flavour that comes with this method, bananas can provide just enough moisture for most baked goods. They can sometimes add a slightly gummy texture and dense though, since again, they don’t add any leavening to your recipes.


Getty Images.
Getty Images.

Conversion: 1 egg = ¼ cup applesauce

Long used as an egg alternative that’s lower in fat and cholesterol, applesauce is another easy switch for most dessert recipes. If you’re looking for a crispy exterior, note that adding applesauce does make for a chewy and more moist treat than using eggs, while also adding a hint of apple flavour.

Water, Oil and Baking Powder

Getty Images.
Getty Images.

Conversion: 1 egg = 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil

Get the fat and moisture of eggs, plus the fluffy texture that they bring to recipes with this mixture of water, oil and baking powder. It adds just enough lift and an airy texture to baked goods, and the best part is there’s no need to go out and buy any special ingredients.


Carbonated Water

Getty Images.
Getty Images.

Conversion: 1 egg = ¼ cup carbonated water

This surprising ingredient is an easy way to add a fluffy texture to cakes, muffins and quick breads. Just be sure that when you add the carbonated water that you don’t over mix your batter, or else the bubbles necessary for baking will lose their potency.




images (8).jpg

Christina Carlyle


Conversion:1 egg =  3 tablespoons of mayonnaise


If you are out of eggs and need a substitute for a baking recipe, you can use mayonnaise. Egg adds structure and stability to the final product and mayonnaise doesn’t do the job quite as well. But the oil in mayonnaise helps moisten the recipe and acts as an adequate substitute for the liquid an egg would have added. Use real mayonnaise for the best effect. This substitution works only for baking recipes, not recipes that use eggs for other purposes, such as thickening custards, adding gloss to pastries or scrambling as a main dish.

Mix the mayonnaise in with the wet ingredients thoroughly before combining wet and dry ingredients. Complete the recipe as usual.

Check the final product once it’s done. If the recipe is too wet or greasy, reduce the substitution amount to 2 or 2 1/2 tablespoons of mayonnaise per egg next time you use the recipe.

Here is a recipe to make you own mayonnaise at home.

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Hello May, 2019!

hello, may

The May produce guide is here! Just like winter, Citrus is on its way out, as are cool-weather crops like cabbage and beets. Berries will start showing up in Southern U. S. states very soon. Growing seasons vary around the country as well as around the world, so your best bet is to visit a farmers’ market and see what your local growers have to offer.

May is a season of celebrations, with Cinco de Mayo, Mother’s Day,  the Kentucky Derby and of  course graduations that will be on the calendars for many of home cooks.

So at the beginning of each month, we will feature a fruit or vegetable that is season with a few recipes that may spark your interest and please your palate. We just want to help make shopping for seasonal foods a little easier in making your grocery list for the weekly trip to the store,  and for the up coming special occasions while  helping out your wallet!

Seasonal Fruits and Vegetables for May:

Collard Greens
Fava Beans
Spring Onions

March Produce Spotlight: Parsnips


Everything You Need to Know About Parsnips

Parsnips are white root vegetables that look very much like a cream-coloured carrot. They have a wonderful light, spicy-sweet flavour that has a hint of nuttiness while being slightly earthy tasting. They are a perfect addition to a soup or stew or can be roasted until caramelized as a hearty side dish.

How to Select and Store Parsnips

Choose parsnips that are small to medium sized, as the larger ones tend to have a woody core that needs to be removed before cooking. You want to look for parsnips that are pale, firm, smooth, and well-shaped – avoid those that are limp, shriveled, browned, blemished and/or sport soft spots

To keep your parsnips fresh and crisp, store them in a bag in the crisper, just like you would carrots. They will keep there for up to three weeks.

How to Prepare Parsnips

Scrub well and peel with a vegetable peeler. If you happen to have large parsnips, cut out the woody stems and discard. Also, trim and discard both ends. When preparing, you can either leave them whole, dice, slice, or grate depending on what you’d like to do with them.

If you choose to boil, broil, steam, purée, or roast parsnips, keep in mind that you can use them just as you would use a carrot.

Important to Note: 1 pound = 4 medium parsnips or 2 cups peeled and chopped

Parsnip Tips

•Savor the nutrients and don’t bother peeling young, small parsnips. Just gently scrub them to remove any dirt and serve them whole.

•When dealing with older parsnips, peel very thinly to avoid waste. Make a judgment call on whether the central core is too fibrous and tough to be cooked.

•Overcooking parsnips will turn them mushy, so just cook them until tender unless you are puréeing them.

•Cut your parsnips into small pieces and they can easily be sautéed alongside your favorite veggies. Alternatively, roast them to add another dimension of caramelized flavor.

•Like a potato, parsnips will brown after they’ve been cut, peeled, and exposed to air for too long. To prepare parsnips ahead of time, peel them and place in water or sprinkle with lemon juice to keep them from browning.

•Small, younger parsnips are more tender and can be peeled or grated to add to a salad.

•Carrots and parsnips are interchangeable in most recipes.

Parsnips Go Well With

Sweet: maple syrup and brown sugar
Spices: nutmeg, ginger, garlic, and pepper
Herbs: parsley, sage, and thyme
Fruits & Vegetables: carrots, apples, potatoes, carrots, pears, spinach
Savory: pork, chicken

Parsnip Serving Ideas

•Add boiled parsnips to your mashed potatoes for a subtly sweet flavor and more fiber.

•Roasted parsnips taste wonderful over a warm quinoa salad. Bring out their nutty flavor by adding some walnuts or pecans as well.

•Parsnips and apples are such a classic flavor match: try using it in soups, pies, or even breads.

•You can grate small, young parsnips for salad to enjoy them raw. Try our Carrot, Parsnip, Apple Salad.

•Add some crunch to soups or softer foods: use a vegetable peeler to shave off ribbons of parsnip and flash-fry them in oil until crisp. Remove from oil and let drain on some paper tower. They’ll naturally add more movement and texture to your dish.

•Enjoy parsnips roasted are a delicious side dish and then use any leftovers in soup.

•Try making healthy vegetable chips with them.


Parsnip Nutrition

The recommended daily intake for vitamins and nutrients, 100 g of raw parsnips contain only 75 calories but pack 14% of your daily fiber, 30% of folate, 12%.



Produce Made Simple: Parsnips (2019) The Ontario Produce Marketing Association. Date Accessed March 2, 2019.