I tried egg alternatives flaxseed, commercial egg replacer, applesauce, yogurt, and aquafaba for baking cookies. The best substitutes worked well.

Commercial egg replacers are fine for baking purposes as well. They eliminate a lot of the guessing and are shelf-stable, which is an added bonus to switching away from the "incredible edibles." Soaked flax or chia seeds (i.e., flax eggs and chia eggs) also do the trick, and are a good natural substitution in bread and other baked goods.

When your fridge is empty and egg prices soar, you might find yourself needing a reliable egg substitute while baking. Here are some of the best options to try.

For instance, flax seed gel is one of the most recommended egg replacements in baking because it has the protein, fat, and liquid needed to provide structure in a similar way. On the flipside, silken tofu is a better alternative for making something like homemade mayo because it’ll better imitate that creamy texture.

The Good Housekeeping Test Kitchen team baked dozens of brownies to find the best egg replacements for baking. One even outperformed the egg!

W ho would have thought that the humble egg — once a staple of budget-friendly meals — would become a luxury commodity in 2025? Shoppers are scaling back on egg consumption or