Are you someone who loves baking fresh cakes, pies, cupcakes, muffins, and other baked goods?
You probably buy your eggs from the store and keep them on hand to bake your favorite goodies, but you shouldn’t take that for granted! Stores can shut down completely during emergencies or it may not be possible to get to a store depending on the circumstances, so you likely won’t have access to eggs when SHTF. That doesn’t mean you have to live without them, though.
If possible, it is important to do the things you enjoy the most in an emergency! During the 2020 pandemic, many people leaned into their hobbies, and it greatly improved their mental health. If baking and eating deserts is something that gives you peace, then you need a supply of protein and egg substitutes to bake your favorite goodies when SHTF. And that’s where shelf-stable egg substitutes come into the picture. These egg substitutes can be used in baked goods, or they can help you reach your daily protein needs.
Shelf-stable egg substitutes are a good addition to your DIY long term food storage as you don’t need to refrigerate them! They will easily stay fresh on your pantry storage shelves for a long time.
So, here are 10 shelf-stable egg substitutes that you should add to your long-term food storage plan.
Shelf-Stable Egg Substitutes Used for Leavening
Baking Powder
This is a shelf-stable egg substitute that can be used for baking. It is a good leavening agent for baked goods. When it is stored in a cool, dry place and unopened, it will stay in perfect condition for 2 years.
The baking powder, when opened, will start to lose its potency over time. To check if the baking powder is potent, you can stir ½ tsp in boiling water. If it fizzes, the powder is still potent to use.
Here’s how you can use it as an egg replacement. 1 whole egg is equivalent to a mix of 2 tsp. water, 2 tsp. baking powder and 1 tsp cooking oil. Another combination you can use equivalent to 1 whole egg is 1tbsp water, 1½ tsp of baking powder, and 1tbsp vinegar.
Commercial Egg Replacer
You will also find commercial egg replacers from different brands such as Bob’s Red Mill, Ener-G Egg Replacer, and more. These commercial egg replacers are mostly made of tapioca/potato starches. Read the label on the package to find how much egg replacement powder is equivalent to 1 whole egg.
You can also make this egg replacer at home by mixing potato starch, tapioca powder, baking soda, and baking powder. Just combine the ingredients and store them in Mylar bags or airtight glass containers.
Shelf-Stable Egg Substitutes Used for Binding Ingredients
Flaxseeds
When it comes to binding ingredients, ground flaxseeds are a good shelf-stable egg substitute. You can mix the ground flaxseeds with water and add the paste to your baking mixture. Apart from acting as an egg substitute, it will also add a good nutty flavor to the end product.
However, you need to know a few things about storing flaxseeds. Firstly, make sure to keep whole flaxseeds in an airtight container in a cool, dry, and dark place. They will go rancid pretty quickly if you grind them, as they have high oil content. So, grind them freshly only when needed.
Also, 1 whole egg is equivalent to mixing 3 tbsp warm water with 1 tbsp of ground flaxseeds. Let it sit for 5-10 minutes, and then use it.
Chia Seeds
Similar to flaxseeds, chia seeds are also a great shelf-stable egg substitute and can be used to bind ingredients. Again, store whole chia seeds in airtight containers in a cool, dry, and dark place. They have a longer shelf-life as compared to ground chia seeds. Hence, grind them fresh before using them. Like flaxseeds, chia seeds are also high in oil content, so they might go rancid.
Also, 1 whole egg is equivalent to mixing 3 tbsp warm water with 1 tbsp of ground chia seeds. Let it sit for 20 minutes, and then use it.
Arrowroot Powder
If you are a vegan, you probably already know about arrowroot powder! It works as a binding agent in place of an egg. So, using it is a great way to eat your favorite baked goods no matter the circumstance. The powder has a longer shelf life of about 10 years.
Arrowroot powder never goes bad. The only drawback is that it will lose its ability to bind ingredients over time. It is a good egg substitute in custard and pudding.
1 whole egg is equivalent to 3 tbsp water mixed with 2 tbsp arrowroot powder.
Potato Starch
You can use potato starch as an egg substitute when binding ingredients for bread, cookies, and cakes.
The only drawback with potato starch is that the shelf-life is about 1-2 years when stored in a cool, dry place in an airtight container. If you are using potato starch as a leavening agent, you need to add ½ tsp of baking powder.
1 whole egg is equivalent to 3 tbsp of warm water mixed with 1tbsp potato starch.
Shelf-Stable Egg Substitutes Used for Adding Moisture
Potato Flakes
While baking your favorite baked goods, adding moisture is critical to making them soft and fluffy. This is why potato flakes are such a great egg substitute! Not only do potato flakes add moisture, but they also help with leavening.
Normally, potato flakes are meant for short-term food storage. However, you can store them in #10 can and store them for 25-30 years.
1 whole egg is equivalent to mixing 3 tbsp warm water and 2 tbsp potato flakes.
Cooking Oil
Another egg substitute to add moisture while baking. It also helps in leavening the baked goods. If your recipe calls for 1 or 2 eggs, using oil as an egg substitute will be a good choice. However, any more than that will make the item oilier.
Also, the type of oil you use will affect the quality and taste of the final product. For example, if you use olive oil or coconut oil, your baked goods will have a distinct taste of the oil. Hence, most recipes suggest you use flavorless oil.
The shelf-life of oil also depends on the type of oil. On the one hand, extra virgin olive oil will last for years to come. On the other hand, coconut oil has a shelf life of only 2 years.
1 whole egg is equivalent to ¼ cup of cooking oil to add moisture. However, if oil is used as a leavening agent, 1 whole egg is equivalent to adding 1½ tbsp water with 1½ tbsp oil and 1 tbsp baking powder.
Fruit Puree
Applesauce, pumpkin puree, banana puree, and other fruit purees can be used as an egg substitute to add moisture to baked goods. You can add baking powder to make the end product less dense.
Most fruit purees are canned, and hence, have a shelf life of 5-7 years. And 1 whole egg is equivalent to ¼ cup of any fruit puree.
Milk
If the recipe calls for no liquid and only eggs, it is meant to add moisture. However, if you don’t have access to eggs, you can use milk as an egg substitute. Whole milk, evaporated milk, coconut milk, rice milk, and reconstituted milk can be used as egg substitutes.
Evaporated milk and dry milk have a shelf of 10 years. Canned milk of any kind will have a shelf-life of 4-5 years. And shelf-stable milk has a shelf-life of 1 year.
Bottom Line
There might be times during emergencies when you do not have access to fresh eggs for baking. So, having shelf-stable egg substitutes on hand can be helpful.
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