This 6 Cent Egg Replacement Is All I Use for Baking—and I’ll Never Go Back

It’s no secret that eggs are expensive right now. In fact, by the time you finish reading this story, a dozen eggs will somehow cost even more! It’s a frustrating time for a lot of shoppers, even more so for home bakers. When the cost of basic ingredients skyrockets, it’s hard to make the recipes you love.

But I’m here to tell you a secret: I’m allergic to eggs, so I never use them! Does that mean I feel a little smug now, as egg prices soar and I maintain an egg-free kitchen? Sure! But that also means that I have the expertise to share with all of you during this egg crisis.

I use a common egg substitute for baking, and it is a life-saver.

What is the magical egg replacement?

I’m talking about a “flax egg.” This is an egg substitute that vegans and people with egg allergies have used for a long time. You mix flaxseed with water to get an “eggy” texture, then use it as you would an egg in any baking recipe.

Flaxseed is a handy egg substitute because it’s shelf-stable and extremely cheap. You can buy a bag of ground flaxseed at pretty much any grocery store. It will probably be in the baking aisle. I buy mine at Aldi, where it retails for $3.85 a bag. Each bag of Aldi’s flaxseed contains 60 tablespoons, which is equivalent to 60 eggs. Therefore, each flax egg costs about six cents. It’s amazingly budget-friendly!

How do you bake with a flax egg?

It’s simple math, which isn’t always the case with substitutes. For each egg you want to replace, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about five minutes. If you’re making a recipe that calls for two eggs, then you would use 2 tablespoons of flaxseed and 6 tablespoons of water. (Don’t replace more than two eggs with flax in a recipe, though.)

Once it’s mixed with water, the flaxseed becomes slightly gelatinous, and the texture is reminiscent of a freshly cracked egg. If you’ve ever made chia seed pudding before, it’s a similar process.

I should note that while this is great for baking, it’s not something to use if you’re going to make an omelet or scrambled eggs. If you want to forgo eggs completely until prices drop, use an egg substitute like Just Egg or make a tofu scramble. But if you simply want to cut down on grocery costs while egg prices surge, prioritize real eggs for your breakfast sandwiches and brunch, and stick to a flax egg for baking. Your wallet will thank you!