With egg prices rising, Kansas State University food scientist Karen Blakeslee suggests considering egg substitutes in certain recipes. The best alternative depends on the recipe’s needs, such as binding, leavening, or moisture.

For binding, one tablespoon of chia or ground flax seeds mixed with three tablespoons of water can replace an egg. A boiled egg substitute can be two ounces of extra-firm tofu. For leavening, the chia or flax mixture plus half a teaspoon of baking powder works. To add moisture, a quarter cup of applesauce, mashed banana, pureed avocado, pureed garbanzo beans, silken tofu, or two tablespoons of mayonnaise can be used. Another alternative is one package of plain gelatin mixed with two tablespoons of warm water.

The American Egg Board states that refrigerated eggs in their original carton can last 4-5 weeks beyond the pack date, even past the “sell by” date. Freezing eggs for later use is also an option.

Blakeslee recommends reducing daily egg consumption by using alternatives every other day, adding variety to meals while managing costs.