5 Egg Swaps to Save You Money

Recently, our trips to the grocery store have become increasingly hard on our wallets. Shrinkflation is one culprit, along with a reduced number of weekly promotions that aren’t nearly as compelling as they used to be. But the most eye-popping price hike is how much a dozen eggs cost nowadays.

At over $7 per dozen for store-brand Grade A large eggs, they’re becoming a less economical source of protein. Let's do the math: Assume each egg costs 60 cents and contains six grams of protein. That's 10 grams of protein per dollar. Assume a pound of 93%-lean ground beef costs eight dollars and contains 96 grams of protein. That's 12 grams of protein per dollar. Boneless skinless chicken breasts and quinoa offer even more bang for your buck where it comes to protein.

Perhaps you're fine with cutting back on quiche, frittatas, and omelets. But what about other ways you use eggs? Can you swap them out for less expensive ingredients that will yield similar results? We researched the options and chose our top five. Let us know if you try any of them!

Applesauce or mashed bananas: These tried-and-true egg substitutes are best suited for baking, especially sweet treats where their fruitiness won’t compete or overpower more delicate flavors. Use 1/4-cup of applesauce or mashed ripe banana in place of a large egg. NYT Cooking suggests adding a touch of canola oil for richness.

Mashed potatoes or canned pumpkin: Use these swaps for savory dishes that require eggs as a binder, such as meatballs and meatloaf. You can even use them sparingly for breading cuts of meat. Like applesauce and mashed bananas, swap 1/4-cup of mashed potatoes or canned pumpkin for one large egg.

Flax seed: Combine one tablespoon of ground flax seeds with three tablespoons of water, and let the mixture sit for five minutes or more. It will form a gel that you can use in place of one large egg. The Kitchn didn’t love this swap because it made baked goods dense, but NYT Cooking suggests adding a dash of baking powder for lift.

Aquafaba: We've written before about the magic of the viscous liquid in a can of chickpeas. Use aquafaba as a substitute for egg whites or whole eggs; two tablespoons for an egg white, or 1/4-cup for a whole egg. NYT Cooking cautions that aquafaba doesn't provide the same structure as eggs, but it does offer lift and moisture.

Water plus: The Kitchn raved about two water-based egg swaps that we've never tried before. Use 1/4-cup of carbonated water in place of one egg, or mix two tablespoons of water with two teaspoons of baking powder and one teaspoon of oil for a one-egg substitute. We’d lean toward the second option, especially since NYT Cooking nixed the carbonated water swap.

One last suggestion we have to share: Instead of cutting out eggs entirely, try substituting for one egg in a recipe. If your cookie recipe calls for two eggs, use one real egg and substitute mashed bananas for the other egg. This approach might lessen the impact of your swap on the finished product, while still allowing you to parcel out those precious eggs more carefully.

Finally, don’t toss eggs simply because the sell-by date has passed. Instead, use this simple method to test the freshness of your eggs. All it takes is a clear drinking glass and tap water.