This egg substitute is likely already in your pantry. The magical ingredient known as aquafaba is simply the liquid from canned chickpeas. It makes a great binder on its own, but you can also whip the liquid to create an egg-free meringue.

3 tablespoons aquafaba = 1 egg

SHOP WHISKS

Eggs are often used as leaveners to make your baked goods rise so you’ll need a replacement that won’t leave your final product flat. Enter: this old-school science project. The vinegar and baking soda bubble up to create a leavening agent in your baked goods.

1 tablespoon distilled white vinegar or apple cider vinegar + 1 teaspoon baking soda = 1 egg

Even when it’s hard to find eggs, you should be able to find commercial liquid egg replacements at your store. They’re a great option for your favorite egg recipes and you don’t even have to deal with the shells. Follow the package instructions on the right ratio to use.

This easy substitute uses kitchen staples you likely already have on hand. It’s ideal for recipes where eggs are the only leavener, such as quick breads like muffins and scones.

1 1/2 tablespoons vegetable oil + 1 teaspoon baking powder + 1 1/2 tablespoons water = 1 egg

Have you ever heard the term “flax egg” or maybe you’ve seen it referred to as “flegg.” No matter what you call it, this swap is a no brainer. When the ground flax seeds and water combine, it creates a thick mixture that’s similar in texture to eggs.

1 tablespoon finely ground flax seeds + 3 tablespoons warm water + 10 minutes = 1 egg

SHOP MEASURING SPOONS

Ideal for baked goods where there’s another leavening agent at work, this substitute is used for binding and moisture. Unsweetened plain applesauce works best for the swap, but if sweetened or flavored is you have, just cut back on other sweeteners in the recipe or save the swap for baked goods that will benefit from the extra spice.

1/4 cup unsweetened plain applesauce = 1 egg

A mashed banana will impart its own flavor and sweetness to any baking recipe. This egg sub won’t help your baked goods rise, but it will provide lots of moisture.

1/4 cup mashed banana = 1 egg

Similar to the “flegg,” this replacement works best as a binder in quick breads and brownies. Baked goods will likely turn out slightly denser, as the “chegg” isn’t able to trap air pockets like the classic egg.

1 tablespoon chia seed + 1/3 cup water + 15 minutes = 1 egg

Arrowroot powder is used more for binding and moisture, ideally for baked goods that call for another leavening agent.

3 tablespoons water + 2 tablespoons arrowroot powder = 1 egg

Ideal for baked goods where another leavening agent is called for, this egg substitute is used more for binding and moisture.

1 tablespoon soy protein powder + 3 tablespoons water = 1 egg

SHOP MIXING BOWLS

Using yogurt in place of eggs is ideal for baked goods where there’s another leavening agent at work. It’ll help with binding and moisture.

1/4 cup yogurt = 1 egg