KANSAS CITY – You need eggs to scramble, but if you’re looking to save money while baking, you could use something else.
Those pies and muffins, cupcakes and breads are costing more to whip up in the kitchen as the cost of eggs continues to rise. That has home bakers looking for alternatives to help them thicken, stabilize and bind their batters.
Here are some options to replace eggs in recipes:
Yogurt - one quarter-cup replaces one egg.
Applesauce, unsweetened - one quarter-cup.
Bananas, mashed - One quarter-cup.
Flaxseed - grind into a meal - use one tablespoon flaxseed meal, three tablespoons water - stir, let sit and thicken - add to recipe.
Although it should be noted that with any of these replacement options, the taste will be a bit different, but you will use less eggs… and save some dough.