I had the cake mix open and the oven on before I saw the egg carton was empty. My daughter-in-law, who bakes for a friend with an egg allergy, told me what she uses.
The Swaps (For 1 Egg)
- Applesauce: ¼ cup unsweetened applesauce. Great in muffins and spice cakes.
- Mashed banana: ¼ cup ripe mashed banana. Adds a little banana flavor, perfect in banana bread and pancakes.
- Flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let it sit 5 minutes until it thickens.
- Plain yogurt: ¼ cup. Keeps cakes moist.
Where They Work Best
These swaps work well in recipes that use one or two eggs, like brownies, muffins, quick breads and many cakes.
They don’t work well where eggs are the star, like custards, quiche or meringue.
Frequently Asked Questions
Can I swap eggs in a boxed cake mix?
Yes. Applesauce or yogurt work well in most boxed mixes.
Will it taste different?
Banana adds flavor. Applesauce and yogurt are hard to notice.
What about 3 or more eggs?
Swaps get less reliable. It’s best to wait for eggs.
Now an empty carton doesn’t have to stop the baking.
