I tried baking with 5 different egg substitutes. I’d use most of them again — but one was a clear winner.

• Lately, record-high egg prices have deterred me from wanting to bake my favorite cookies.
• So, I tried testing egg substitutes in my go-to cookie recipe to see which could work.
• The flaxseed impressed me most. I’d also use commercial egg replacer, yogurt, and aquafaba again.

Recently, egg prices reached a record high as the bird flu sweeps the United States, cutting into our supply.

So, for now, I’ve taken eggs off of my grocery list. Although it’s been easy to get creative with egg-free breakfasts, baking without them has felt daunting.

Still, I know it’s possible to bake without eggs considering vegans have been doing it for years.

I wanted to try it for myself, so I made my favorite chocolate chip cookies from Duff Goldman using egg alternatives. I typically half the recipe so each batch requires just one egg.

For this test, I experimented with five common substitutes for eggs: flaxseed, commercial egg replacer, applesauce, yogurt, and aquafaba (the liquid from a can of chickpeas).

I chose these because I almost always have applesauce, yogurt, and canned chickpeas on hand, and I’ve heard great things about using flaxseed and commercial egg replacer for baking.

Here’s how the cookies fared.