Eggs are making headlines this month. The lack of and the prices—wow! A visit to my local grocery confirmed empty shelves and prices ranging from $7 to $12. I was gawking even more at a related product: mayo. Could not believe I was seeing $10 jars of mayonnaise. I don’t use a lot of either, but still…

The good news is that there are decent substitutes, many of which are plant-based, protein-rich, and in baking can mimic eggy properties like adding structure, binding together ingredients, and trapping air so a baked item can rise (like in a cake).

Egg alternatives

• Mashed banana, pumpkin puree, avocado, applesauce, or yogurt
• Soft (silken) tofu
• Ground flaxseeds or chia seeds mixed with water (stir well 1 tbsp ground chia or flaxseed with 3 tbsp of water and let sit until it thickens)
• Vinegar and baking soda
• Aquafaba (the thick fluid in a can of beans)
• Vegan egg replacers made from starches like potato and tapioca flour that are mixed with water
• If it’s an egg shortage (and not because you are avoiding eggs for ethical reasons), eggs in a carton like Egg Beaters, egg whites, or vegan egg substitute like Just Egg work well in traditional egg dishes like scrambled, quiches, and omelets though the cost is not necessarily cheaper than eggs.

How to use them in baking:

• 1 egg = ¼ cup mashed fruit (banana, pumpkin puree, avocado, applesauce). Fruit is denser/heavier than egg and adds sweetness, so works well in dense treats like quick breads, muffins and brownies.
• 1 egg = ¼ cup yogurt
• 1 egg = ¼ cup silken tofu
• 1 egg = 1 tbsp chia or ground flaxseed mixed with 3 tbsp of water and let sit until it thickens
• 1 egg = 1 teaspoon baking soda mixed with 1 tbsp white or apple cider vinegar
• 1 egg = 3 tbsp aquafaba
• Follow package instructions for vegan egg replacers made from starches like potato and tapioca flour that are mixed with water

From the above list for baking, I suggest chia seeds and water as the flavor is neutral and you get a boost of omega-3 fatty acids. Aquafaba doesn’t have many nutrients but it’s easy and many people already have canned beans sitting around—it’s great to repurpose the liquid that we would normally toss out.

If you rely on eggs for protein at breakfast, try these instead:

• 5-6 ounces Greek yogurt or protein-fortified plant yogurt
• 1/2 cup crumbled firm tofu to make a vegan “egg” scramble (saute with nutritional yeast, yellow mustard, ground turmeric, garlic/onion powder, and a little plant or dairy milk)
• 1 cup mashed chickpeas (or other beans); spread this with mashed ripe avocado on a slice of hearty whole grain toast or low-carb wrap and sprinkle with garlic or onion powder and crushed red pepper. Add a squeeze of lemon for brightness.
• 4 tablespoons hemp hearts
• 8 tbsp liquid egg substitute
• 1 scoop protein powder mixed into oats, yogurt, or a smoothie
• 2 ounces sliced chicken or turkey