7 eggs alternatives that won't empty your pockets

Eggs are staple contributors to the overall structure, color, flavor, and consistency of baked goods. Amid rising eggs prices, and in cases of people who cannot eat eggs or choose not to, experimenting with these alternatives can be a welcome replacement.

Some of them are better for dense products and others are perfect for the fluffy and light goods. This means that texture and flavour will be adjusted according to the alternative.

1. Carbonated water

It is a great raising agent. It traps air bubles which contributes to a light and fluffy cakes, quick breads, cupcakes. For each egg needed, replace it with 1/4 cup or 60 grams of carbonated water.

2. Nut butter

This includes peanut, almond butter or cashew. Use 3 tablespoons or 60 grams of nut butter to replace each egg. This alternative is best for dense goods like pancakes, cookies and brownie. The flavour may be tweeked. Use creamy nut butters rather than chunky types.

3. Buttermilk/yogurt

These two are great substitutes for eggs. Use plain yogurts because the flavoured ones may alter the flavour of your recipe.

Use 1/4 cup or 60 grams of either for each egg replaced. Use these for muffins, cupcakes and cakes.

4. Baking soda and vinegar

Mix 1 teaspoon or 7 grams of baking soda with 1 teaspoon or 15 grams of vinegar for each egg replaced. The chemical reaction from the mixture produces carbondioxide and water which contribute to light and airy products such as cakes, quick breads and cupcake.

5. Mashed banana

Mashed banana and other pulp fruits like pumpkin and avocado are great alternatives. Although mashed banana may affect the flavor of the the finished product. The other two are less likely to affect the flavour.

Use 1/4 cup or 65 grams of the mash for each egg replaced.

Using these will make the finished products a very light brown and they may be more dense and moist. They are suitable for cookies, muffin, quick bread and brownies.

6. Applesauce

Applesauce is made from cooked apples, which are sweetened with either cinnamon or nutmeg.

1/4 cup or 65 grams will replace each egg in most recipes.

However, use unsweetened applesauce if you don't want the final flavour to be tampered with. If you use the sweetened kind, reduce the sugar or other sweetener in the recipe.

7. Commercial egg replacer

Egg replacers are made from leavening agents, potato and tapioca starch. They don't affect the flavour of the finished product. Popular brands include Bob’s Red Mill, Ener-G, and Orgran. They can be bought online or in supermarkets. Each comes with unique instructions but overall, 1.5 teaspoons or 10 grams of powder with 2-3 tablespoons/ 30-45 grams of warm water replaces one egg.

7 eggs alternatives that won't empty your pockets

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