Eggs are really having a moment. An expensive moment, that is. The current average price of a dozen eggs is $4.25 and seems to still be rising. It’s pretty outrageous, especially if you need a single egg to bake your favorite batch of cookies.

Since we’re talking about them more than ever these days, we sorted through all of the egg substitute recommendations we could find for the best alternative. There are some that work best for baking, others for cooking, and still more that work well in a budget. These egg substitutes either make financial sense or are just really good replacements based on final results.

At the current price, you’re paying $0.35 per egg. So whichever egg substitute you choose, that price is a good baseline. If you’re paying more than $0.35 for the alternative and do a lot of baking, just paying $4.25 for the dozen eggs may make more sense. But if you only bake every so often, or even if you’re looking for a vegan-friendly egg substitute, this list will help!

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Here’s how we calculated the price per egg.

We took the necessary egg substitute ingredients and calculated the price of the amount needed. For the most part, we used Walmart’s Great Value brand because they consistently have the lowest pricing across the board. Here’s a look at how we did the math.

Walmart’s Great Value 5-pound bag of all-purpose flour is $2.74. If we wanted to calculate the price of two tablespoons, we take a look at the serving size. One serving of this flour is 1/4 cup, and there are approximately 75 servings in the entire bag. So the price per serving would look like: 2.24 ÷ 75, which works out to $0.03 per serving. Two tablespoons work out to half a serving (1/8 of a cup), so we divide the cost per serving in half, giving us $.015 for the cost of two tablespoons. We did this as best as we could for each of the ingredients and egg substitution recipes you’ll find below.

A graphic showing the prices and amounts for egg substitutions for baking or cooking

Related: How to Save Money on Groceries as Food Prices Rise

Need egg substitutes for baking? Create a flour and baking powder mixture for cookies.

To use this recipe, simply combine the ingredients with a whisk or fork until you form a thick solution, and add it to your wet ingredients during the mixing process.

The recipe:

2 tablespoons all-purpose flour
1/2 teaspoon oil
1/2 teaspoon baking powder
2 tablespoons liquid (milk, cream, or dairy-free milk alternative)

What it’s used for:

This egg substitute is best used in baked goods, like cookies, quick bread recipes, and brownies. It won’t change the flavor of the product, as it utilizes the same ingredients used in the recipe itself. Since the ingredients for this egg alternative are relatively flavorless, it’s also a great option for recipes that require more than one egg.

The price per “egg” in this recipe is $0.08.

Powdered egg replacement is premade and just a few cents more.

The ingredients for this egg substitute are very similar to our homemade mixture in the previous tip. The difference is, you can buy this one premade! It will cost you a bit more than the DIY version, but it’s super convenient.

What it’s used for:

This is another excellent substitution for basic baked goods. Pancakes, muffins, cookies, and quick breads will all work well with this egg substitute. This isn’t recommended for meringues or recipes that call for whipped egg whites.

The price per “egg” for a powdered egg replacer is $0.15.

The entire bag of Bob’s Red Mill Egg Replacer is $4.99. To substitute one whole egg, you’ll use one tablespoon.

1 tablespoon egg replacer = $0.15

Use real mayonnaise in cookies and cakes.

The ingredients in real mayonnaise include eggs along with oil, sugar, and vinegar, which make it an excellent substitute for eggs in baking. You need three tablespoons of real mayonnaise to substitute one whole egg.

What it’s used for:

This egg substitute is ideal for cookies. It doesn’t change the texture or taste at all when compared to baking with eggs. You can also use it in a pinch for cakes and cupcakes, though the overall rise of the cake may not be the same as when using real eggs.

The price per “egg” when using three tablespoons of mayo is $0.18.

A 30-ounce jar of Great Value mayonnaise is $3.48. To substitute one egg, you need three tablespoons.

3 tablespoons of mayonnaise = $0.18

Greek yogurt works well in cakes and pancakes.

Greek yogurt has a similar consistency to mayo, but it doesn’t have the same ingredients. You can use it in many of the same recipes for baked goods, though. You’ll use 1/4 cup of plain Greek yogurt in place of one large egg.

What it’s used for:

This is an ideal alternative for recipes that need to retain moisture. So use this in cakes, pancakes, muffins, and quick breads. You can also use sour cream at the same ratio as a substitution in these baked recipes for similar results. Make sure you use plain yogurt and not flavored.

The price per “egg” for Greek yogurt is $0.27.

A 32-ounce container of plain Greek yogurt at Walmart is $3.54. Use 1/4 cup in place of one egg in your baking recipes.

1/4 cup Greek yogurt = $0.27

Ground flaxseeds are a great egg alternative but need extra time.

Create your own egg alternative by mixing a tablespoon of ground flaxseed with three tablespoons of warm water. Let this mixture sit for about 10 minutes and you can use it in place of one egg. This is a very common alternative for baked goods in vegan-based diets.

The recipe:

1 tablespoon ground flaxseed
3 tablespoons warm water

What it’s used for:

Since flaxseed can be a little fussy to work with, it works best in recipes that don’t require many eggs, like pancakes or cookies. We don’t recommend this as a substitute in cakes or finicky recipes.

Price per “egg”: $0.05

A 16-ounce bag of Great Value ground flaxseed is $3.48. You only need one tablespoon to replace one large egg.

1 tablespoon ground flaxseed = $0.05

Chia seeds will work, too, but need even more time to thicken.

Like flaxseeds, you can create a mixture of chia seeds and water to be used as a substitute for one egg. You’ll need to let the chia seeds and water rest for about 15 minutes before using the mixture in your recipe. The end result should be pretty slimy and resemble the consistency of a beaten egg.

The recipe:

1 tablespoon chia seeds
3 tablespoons water; let sit 15 minutes

What it’s used for:

This is another one that should be used in recipes that only require one egg. Cookies, muffins, and quick breads are great candidates for both the chia seeds and ground flaxseed alternatives.

A chia seed “egg” works out to $0.14.

One 32-ounce bag of Great Value chia seeds is regularly $10.74 at Walmart. You’ll need one tablespoon to substitute one egg.

1 tablespoon of chia seeds = $0.14

Liquid egg substitute is a convenient and affordable egg alternative.

These cartons of liquid egg substitute are great for breakfast scrambles, but they can also be used in baking! A 32-ounce carton is the equivalent of 18 eggs, and you can use just three tablespoons as a substitute for one egg in a baking recipe.

What it’s used for:

As mentioned, this is excellent for breakfast eggs and scrambles. But you can use it in almost any baked goods. The only caveat is that these egg substitutes are made primarily from egg whites. So any recipe that requires four or more eggs may not turn out the same as when actual eggs are used. You also want to avoid the liquid egg mixture for recipes that call for using only egg yolks or only egg whites.

Using liquid egg substitute is $0.21 per “egg.”

Looking at Walmart’s Great Value Egg Makers as an example, you’ll pay $4.14 for 32 ounces. The full 32 ounces is the equivalent of 18 eggs, so you’re already paying less “per egg” than buying a dozen whole eggs. But per the instructions, one egg equals three tablespoons of the liquid Egg Makers.

3 tablespoons Egg Makers = $0.21

Aquafaba whips up like egg whites at a fraction of the cost.

You might be wondering what the heck aquafaba is, and you’re not alone. This is the actual name for that liquid you find in a can of chickpeas. Before you make the yuck face, just know that there is no chickpea or off-tasting flavor in the final product. But it is a very cost-effective substitute for eggs! It can emulsify, bind, thicken, and even help recipes to rise the same way eggs would.

What it’s used for:

While this is one of the pricier substitutions on our list, it’s also one of the most versatile. Aquafaba is often used as an egg substitute in vegan recipes because it whips up like egg whites. This is the one substitute on our list that can actually be used for meringues! This alternative is excellent in baked recipes and even as an egg wash. We would not suggest using it for quiche, scrambles, or when you need predominantly egg yolks, like custards, curds, or puddings.

Aquafaba works out to about $0.30 per “egg.”

This one was a little harder to calculate because technically the can’s price is based on servings of chickpeas and not the liquid. So keep in mind that the price here is a rough estimate based on the full price of the can of chickpeas.

A standard 15.5-ounce can of chickpeas costs $0.78 and has approximately 1/2 cup of aquafaba once drained. That works out to a total of eight tablespoons. So the price per tablespoon is about $0.10.

3 tablespoons of aquafaba = $0.30

It’s also worth noting that you can make your own aquafaba by cooking dried chickpeas yourself. Some cooks swear that it produces better results, but we’ve also seen chefs report that the canned aquafaba works just as well. It’s up to you!

Unsweetened applesauce adds moisture to cakes and breads.

The pectin found in apples creates a binder in baked goods, much like eggs do, along with adding moisture. While you won’t see the fluffy rise like you would with eggs, this is still an affordable option as a substitute. Just use 1/4 cup unsweetened applesauce in place of one whole egg in your recipe.

What it’s used for:

Unsweetened applesauce is best in cookies, cakes, and quick breads. Sweets and desserts that do well with a little added moisture are great options for this egg alternative. You will likely have a denser final product than you would with eggs, but the overall consistency and flavor will be very similar.

Price per “egg”: $0.13

A 46-ounce jar of unsweetened applesauce at Walmart is $2.96. A serving size is 1/2 cup, so that works out to $0.27 per serving.

1/4 cup unsweetened applesauce = $0.13

Mashed avocado won’t rise but adds moisture.

This creamy and neutral-tasting fruit is a fine substitute for eggs (and oil!) in baked goods because it provides moisture without added flavor. You just need 1/4 cup mashed avocado to replace one egg.

What it’s used for:

This substitute is great for foods that need added moisture without browning or rising. Quick breads and brownies are your ideal options.

The price per “egg” for avocado is $0.29.

This is another ingredient that we had to estimate. An average avocado has about 3/4 cup of edible mashed avocado. An avocado at Walmart is $0.88, though we’ve seen them between $0.65 and $1 in some places. For this article, we’ll stick with the $0.88 price.

1/4 cup mashed avocado = $0.29

Mashed banana adds flavor and richness.

Banana works much like applesauce and avocado as an egg substitute. It adds moisture to baked goods and also acts as a subtle binder. You need 1/4 cup mashed banana to replace one large egg.

What it’s used for:

Banana is great in recipes that need a little extra moisture and also work well with a subtle banana flavor. Brownies, cookies, and yes, quick breads (particularly banana bread) are all great candidates for this substitute.

Depending on the banana’s size, the price per egg is between $0.13 and $0.15.

One half of a normal-sized banana will yield 1/4 cup of mashed banana. Most grocery stores I checked had single bananas for $0.25 apiece, though it varies by weight.

1/4 cup mashed banana = $0.13 – $0.15

Silken tofu can be pureed for an egg substitute.

Silken tofu, as its name suggests, is a softer and smoother tofu compared to the regular variety. Puree it into a silky texture to use as a substitute for eggs. You need 1/4 cup pureed silken tofu to substitute one egg.

What it’s used for:

This substitute is ideal for rich cakes and brownies, breads, cookies, and muffins.

The price per silken tofu “egg” is $0.50.

Silken tofu runs around $3 for 12 ounces at local grocers, and we’re looking at around two ounces for 1/4 cup.

1/4 cup silken tofu = $0.50

Carbonated water creates an airy and light texture.

You may not consider carbonated water as an egg substitute, but it works! The air bubbles in the water create a light and airy texture in the finished recipe. You need 1/4 cup of carbonated water to replace one egg. You can use carbonated water, club soda, or seltzer for this purpose.

What it’s used for:

Carbonated water is a great option for lighter baked goods like cakes, cupcakes, and lighter breads.

Carbonated water works out to just $0.05 per “egg.”

A 33.8-ounce bottle of seltzer water at Walmart is $0.92. You need just 1/4 cup (or two ounces) to replace an egg.

1/4 cup carbonated water = $0.05

Use unflavored gelatin to make a “gelatin egg.”

You can also make a gelatin egg to use as an egg substitute.

The recipe:

1 packet unflavored gelatin
2 tablespoons warm water
1 tablespoon hot water

What it’s used for:

This can be used in many baking recipes. Cakes, cookies, breads, and brownies all work with the gelatin egg. We don’t recommend this substitute if your recipe calls for three or more eggs. The ratio can get a bit off when trying to replace larger quantities of eggs. This is best for recipes using one or two eggs.

A gelatin egg works out to $0.50 per egg.

A box of four unflavored gelatin packets is $1.98 at Walmart. That works out to $0.495 per packet.

1 packet of unflavored gelatin = $0.50

In many of the reviews for using gelatin for egg substitute, grass-fed gelatin was recommended. So we’ll break down the price with that kind, which is pricier than the grocery store packets, and you must buy a larger quantity.

1 tablespoon grass-fed gelatin = $0.55

Peanut butter and other nut butters make great binders.

Peanut butter, or really any nut butter, makes a great stand-in for eggs. Creamy versions combine for a better texture than crunchy ones. We recommend trying peanut butter, cashew butter, almond butter, and sunflower butter. You need three tablespoons to replace one egg.

What it’s used for:

This one, since it can affect the taste, is best in cookies, pancakes, and brownies.

Peanut butter works out to $0.30 per “egg.”

Peanut butter is usually the most affordable nut butter. A 40-ounce jar of Great Value peanut butter is $3.98. You need three tablespoons to replace one egg in a recipe.

3 tablespoons creamy peanut butter = $0.30