If you’re like me, then you have started on a recipe, got to the wet ingredients, and then upon pulling the egg carton out of the fridge, realised that you’re an egg or two short. Or rather, I should say, if you have a partner who likes eggs for breakfast like I do. Hurumph.
Anyway, if it happens to you, you don’t have to abandon your baking!
The most successful substitute I have found for an egg or two in baking is actually… mayonnaise!
Simply add 3 tablespoons of mayonnaise for each egg the recipe calls for.
I usually use this when I do have some eggs, but am missing one or two. I have used it with great success, and you would never know the difference in the end result.
I have also heard of using applesauce in place of eggs, but I haven’t tried it myself. If you have had success with any egg substitutes in baking, I would love to hear about it!