Alternatives to eggs as ingredients for cooking

I don’t cook much, but when I am in the mood I find I tend to need eggs and don’t have any. I don’t like eggs and they don’t last long, so I almost never buy them. And I don’t want to make a special trip to the grocery just to buy eggs. What is an item I can buy and then just keep on the shelf to use as an egg substitute for baking and cooking?

Has anyone tried egg powder?

I think I’ve tried applesause and mayo in the past. I didn’t really like mayo because I could taste it in the stuff I made. Applesauce wasn’t bad though, but if there is something else I’d like to try that.

Here’s a handy list of what substitutes work in what. Some are shelf stable, like the Ener-g Egg Replacer or applesauce, and stuff like tofu can just go in the freezer.


Steak flavored brownies sounds fairly decent.

Well, bacon brownies are damn delicious!

You can buy powdered eggs, which are real egg as opposed to the egg substitute powder you linked to. Supposedly you can bake with them and also make scrambled eggs and omelets.

Actual eggs do last several weeks.

Raw eggs last a long time. 3-5 weeks,according to the gummint.

Eggs are tough to substitute. Honestly I’d say it’s better to budget half a dozen eggs a month and pitch them if you are uncertain. If you find th very hard to break open that’s the sign it’s time to go.

Alot of vegans commonly use ground flaxseed mixed with water.

Beat an egg or 2 or 3. Freeze each in an ice cube tray compartment, then store in a freezer bag. Problem solved.

Well, according to this thread, you can substitute SNOT for eggs.

Thanks for that. That’s a fantastic list. I haven’t eaten eggs for a while, so I know most of the regular vegan substitutes, but this list has so many options and the recipes they work well in.

I agree with this. Unless you’re vegan or otherwise avoiding eggs for some reason, I’ve never found the substitutes work particularly well, but it does depend on what role the eggs are playing in a recipe.

And you can, actually, freeze eggs. Google for the method.

I am sure I have frequently kept them considerably longer than five weeks, and I have never had a problem. (Government advice, like that, tends to err strongly on the side of caution.)

When they have been around a few weeks, I do do the float test before use: if an egg floats in water, it is bad. I never actually had one float, though. I ate them all and they were fine.

I accidentally invented eggless waffles this weekend, by just leaving out the egg from my usual sour cream waffle mix. I realized a bit too late to add them, thinned the batter with a little bit of water, and cooked them up. Pretty good - they didn’t brown as well, and not quite as puffy as I’d like, with a slight sour tang. In the future I might do them this way for my egg-allergic mother, with a bit of extra baking powder and maybe heavy cream replacing half of the sour.

Oh, that’ll be a good one at Denny’s!

“I’d like the steak-and-egg breakfast, please – oh, but I’m allergic to eggs, so just substitute another steak. Same price, right?”