Hey Friends!
I’m Aubry, aka Sister Butcher—pleasure to meet y’all!
You’re going to see me a lot more on the blog moving forward! I cook and bake a ton, and I want to hang out and talk about vegan food, wine, travel, kitchen tips, and what life looks like for all of us these days. It’s a weird one out there, so find me on IG @sister_butcher and let’s cope together!
Vegan Egg Substitutes Are FUN! 🥚
Save Money Using Vegan Substitutes for Eggs!
I had the pleasure of being on MSP/STP’s KARE 11 morning show today to talk about cooking and baking without eggs. As we’ve all seen, chicken eggs are either expensive or nowhere to be found these days. As a vegan, this doesn’t affect me, but luckily, we have plenty of tricks up our sleeves to help everyone get through this shortage—while saving some chickens along the way!
I’ll link the interview in this post, but here’s a rundown of the egg substitutes I talked about and how to use them:
1. Carbonated Water
📌 1/4 cup = 1 large egg
💨 Fluff alert! Carbonated water is great for cakes, loaves, muffins, scones, and even pancakes. It adds airiness, making it a solid choice for light and fluffy baked goods.
2. Ground Flaxseed
📌 1 tbsp ground flax + 3 tbsp cold water = 1 large egg (let sit for 3-5 minutes to thicken)
🌱 A classic! Flax works best in scones, breakfast loaves, cookies, pancakes, and muffins—though it won’t always give that ultra-fluffy texture.
💡 Pro tip: Store ground flax in the freezer to keep it fresh longer, and always use cold water for better thickening. Bonus: It’s packed with omega-3s, fiber, and digestion benefits!
3. Applesauce
📌 1/4 cup = 1 large egg
🍏 One of the first egg substitutes I ever used! Applesauce shines in banana bread, muffins, brownies, cakes, and dessert loaves. Just note that it may slightly alter the flavor, especially in lighter bakes like vanilla cakes.
4. Mashed Bananas
📌 1/4 cup (2.5 oz) = 1 large egg
🍌 Like applesauce, mashed bananas work best in breakfast and dessert-style bakes where a mild banana flavor won’t be an issue. Adds moisture but may not create as much fluff.
5. Water + Oil + Baking Powder
📌 2 tbsp water + 2 tsp baking powder + 1 tsp vegetable oil = 1 large egg
🔬 This combo works because many baked goods already contain these ingredients! It’s great for cakes and muffins—just make sure your baking powder is fresh, or it won’t activate properly.
6. JUST Egg
📌 3 tbsp = 1 large egg
🥚 This store-bought vegan egg is perfect for scrambles, omelets, egg bakes, quiches, crepes, and egg drop soup. It works in baking, but sometimes the lift isn’t quite there—brownies, for example, turn out fudgy rather than fluffy.
That was A LOT of words—hope it wasn’t too much! 😆 Click here to watch my KARE 11 interview!
Talk soon, friends!
xo, Aubry
