I try and make sure I gather up all my ingredients before I start baking something, but sometimes my brain gets the better of me. For example, I'll see a carton of eggs and think "perfect, I don't need to get any," only to find out there's only one left, and the recipe calls for three.

By this point, the oven is already on, the batter or dough is in the process of being made, and I don't have the opportunity to run to the store to get more eggs. Sure, I could run and see if my neighbors have a couple I could use, but who really knows their neighbors anymore?

Luckily, there are some substitutes for eggs you probably already have in your house, perfect for when you're in a pinch. There are also a few options you can use as substitutes if you need to make an egg-less version of a favorite recipe.

1. Bananas

For one whole egg, you can substitute half of a medium banana. Mash the banana and add it to your batter as per usual. This is great in cakes, brownies, and loaves because it keeps them nice and moist.

Keep in mind, bananas have a strong flavor, so it could alter the overall taste of your baked good. This could be good in some cases, but if you're looking for a pure flavor, maybe choose a different substitute.

2. Buttermilk

Buttermilk can also be used in cakes and loaves if you're missing eggs. For every whole egg you would have used, replace it with 1/4 cup of buttermilk. You can also use this substitution in brownies.

3. Sweetened Condensed Milk

If you're whipping up a batch of cookies and you realize there aren't any eggs left, check to see if you have any sweetened condensed milk in the house. A quarter cup of sweeten condensed milk replaces one whole egg per recipe. It will also add a sweet flavor to your cookies!

4. Flax Seed

Admittedly, not many people have flax seed in the house, but if you know in advance that you need to replace the eggs in your recipe, it's a great alternative. You'll need one tablespoon of ground flax seed mixed with three tablespoons of water to replicate one whole egg. Combine the water and ground flax seed, then let it sit until it becomes gelatinous.

This method of substitution is best used in cookies and brownies.

5. Applesauce

Applesauce, or other fruit purees, can be used as a replacement for eggs in cakes, brownies, or loaves. Using a quarter cup of applesauce will serve as one whole egg in your recipe. If you are going to use this method, it could be nice to pair the puree with the flavor of baked good you're making.

6. Yogurt

Unsweetened, plain yogurt or plan Greek yogurt are a great option for when you don't have eggs around. It works really well in a nice muffin recipe, and can also be used in cakes or loaves.

The conversion is about 1/4 cup of yogurt per one whole egg in the recipe.

7. Tofu

I know it sounds strange, but using 1/4 cup of pureed silken tofu can replace a whole egg in your recipe. This tofu has the highest water content out of them all, so its texture closely resembles as egg.

Be cautious, though. Silken tofu can make your baked goods a little more dense than usual, but you can still use it in brownies, cookies, cakes, and loaves.

8. Baking Powder

If you don't have this in your pantry, you shouldn't be baking anyway! Baking powder will give a lighter, fluffier texture to your baked goods, seeing as it's a leavening agent.

Combine one and a half teaspoons of water, one and a half teaspoons of oil, and one teaspoon of baking powder to make the equivalent of one whole egg.

9. Baking Soda

Baking soda is also a leavening agent, making it a great egg substitute. Combine one teaspoon of baking soda with one tablespoon of white vinegar and add it to your recipe. This is the equivalent of one whole egg.

10. Vegetable Oil

This method should only be used if you're short a single egg. Adding too much oil to your recipe can change the entire consistency of the dough or batter, and make the overall result of your baking way too oily and greasy.

That being said, if it's just one egg you're missing, substitute it for a 1/4 cup of vegetable oil.

When you're in the middle of baking something and realize you're missing an ingredient, it can be frustrating. Make sure you know all the substitutes so that you're not left stranded!

[H/T: Simplemost, BiggerBolderBaking]

Have you ever had to use a substitute ingredient when baking?