The US is facing an egg shortage due to the H5N1 strain of bird flu, leading to a nationwide shortage and price increase. As a result, many home bakers are struggling to find substitutes for eggs in their cake mixes. Fortunately, there are three alternatives that can help you achieve the same results: yogurt, carbonated water, and banana.
Yogurt can be used as a substitute for one egg, adding moisture and rich flavor to your cake. To make this swap, use a quarter-cup of plain yogurt (not Greek yogurt) in place of an egg. However, note that yogurt doesn’t work well as a binder, so you may need to add up to a quarter-cup of flour to maintain the cake’s structure.
Carbonated water can be used to create airiness and crispy tops in your cake. Simply use one-quarter cup of carbonated water for every egg called for in the recipe. This ingredient adds moisture and helps cakes turn out light and fluffy. However, it doesn’t have binding properties, so you may need to adjust other ingredients accordingly.
Banana can be used as a sweet and dense substitute for eggs. Use half of a large banana for each egg needed in the recipe. The ripeness of the banana is important; choose a medium-sized yellow banana with brown spots for the best results. This swap works well for heavy cakes or brownies, but may not produce the same browning as an egg-based batter.
By incorporating these three alternatives into your baking routine, you can create delicious cakes without relying on eggs. Whether you’re using yogurt, carbonated water, or banana, be sure to adjust other ingredients accordingly and experiment with different flavors to find what works best for you.
Source: https://www.tastingtable.com/1780478/egg-substitutes-boxed-cake-mix