#No Eggs, No Problem! The Best Baking Substitutes That Actually Work You ever go to the store, look at the price of eggs, and suddenly start questioning all your life choices? Yeah, **same.** Whether you’re avoiding eggs because of allergies, dietary preferences, or the egg-pocalypse that made them cost as much as a down payment on a house, I’ve got you covered. Your baking doesn’t have to suffer just because eggs are MIA. Let’s talk **egg substitutes**—the ones that actually work and won’t leave you with weird, rubbery disasters in the oven.   🥄 Flaxseed or Chia Seed Egg This little trick is like **a secret weapon** for baking! It creates a gel-like texture that binds ingredients together just like eggs. - How to use: Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water.  Let it sit for about 5 minutes until it thickens. - Best for: Muffins, cookies, pancakes.   🍏 Applesauce If you need moisture and a bit of natural sweetness, applesauce is your best friend. - How to use: Use ¼ cup of unsweetened applesauce per egg. - Best for: Cakes, brownies, quick breads.   🍌 Mashed Banana Bananas make everything soft, moist, and just a little bit sweet—perfect for baking. - How to use: Use ¼ cup of mashed banana per egg. - Best for: Muffins, pancakes, banana bread.   🥫 Aquafaba (Chickpea Water) Okay, hear me out—the liquid from canned chickpeas can literally whip up like egg whites. Wild, right? - How to use: Use 3 tablespoons of aquafaba per egg. - Best for: Meringues, macarons, light cakes.   🥛 Yogurt or Buttermilk For extra moisture and richness, yogurt or buttermilk are perfect swaps. - How to use: Use ¼ cup of yogurt or buttermilk per egg. - Best for: Cakes, muffins, bread.   🍶 Baking Soda & Vinegar This duo creates a tiny baking explosion that helps add fluff to cakes and cupcakes. - How to use: Mix 1 teaspoon of baking soda with 1 tablespoon of vinegar (apple cider or white vinegar both work). - Best for: Cakes, cupcakes, quick breads.   🍮 Silken Tofu If you’re baking dense, fudgy brownies or creamy cheesecakes, this is your best bet. - How to use: Blend ¼ cup of silken tofu per egg. - Best for: Dense cakes, brownies, custards.    Big Sister Baking Advice The **best egg substitute** depends on your recipe! Flax and chia eggs work wonders for binding. Applesauce and yogurt keep things **moist and soft**. Baking soda and vinegar help get that perfect fluff. So, don’t let an egg crisis stop your baking dreams! Try these swaps and let me know which ones become your favorites.