Vinegar and baking soda

This simple replacement uses ingredients you probably already have in your kitchen! It's perfect for baking quick bread like muffins and scones in which eggs do all leavening tasks (i.e., there isn't another leavening ingredient listed in the recipe).

In most recipes, 1 egg can be substituted with a combination of 1 teaspoon (7 grams) baking soda and 1 tablespoon (15 grams) vinegar. Baking soda and vinegar combine to start a chemical process that releases carbon dioxide and water, making baked goods airy and light. Baking soda also helps baked goods brown better. Cakes, cupcakes, and quick bread are the greatest choices for this alternative.