No doubt you know about the soaring prices of eggs lately. The spike is attributed to large nationwide outbreaks of avian flu. Subsequently, prices rise, and now eggs might even be harder to find. This has resulted in North Carolina-based Harris Teeter limiting egg purchases. This hits consumers hard when it comes to everyday meal prep. However, it really takes a toll on businesses that rely on large numbers of eggs every day. This situation affects restaurants and bakeries in particular. If only we had a no egg baking list of substitutions to use. Just wait and see! According to WSOC, bakeries such as Gaston County’s “Cake Me Away” feel the pinch hard. The Dallas, North Carolina bakery uses about 600 eggs per week making their desserts. Owner Brittany Pressler says they spend nearly $600 a month just on eggs. And, the spike means a rise in their prices on specialty cakes. However, Pressler indicates customers have been understanding. After all, rising prices these days affect everyone.
So, how do we deal with the problem in the meantime? For the short term, many will likely cut down on their typical egg consumption. And, some folks might be lucky enough to have access to their own chickens and fresh eggs. In fact, WSOC reports 10-year-old Rylen Robbins in Dallas has a homemade chicken coop supplying the family eggs. He says one of their best customers is a baker. But, if you don’t have your own chickens, is their another option? Well, for the home baker, these no egg baking substitutions can work in a pinch. And, the swaps might be more plentiful and even a little cheaper. Obviously these won’t be practical for the commercial bakery. Although, for the rest of us it might be worth exploring. Here’s a list of best egg substitutions if you’re “scrambling” for a temporary solution. Go to healthline.com to see a complete list.
Mashed Banana
Mashed banana is an option as a replacement for egg. But, just know that the finished product will have a slight banana flavor. Personally, I haven’t used this option. However, I have used pumpkin in recipes since it is basically tasteless. Some bakers use mashed avocados as well. These are all technically fruits after all. Once again, suggested use is 1/4 cup of the fruit puree to replace one egg. The only drawback may be that the dish doesn’t brown in the same way an egg based dish might. I have even made brownies with beets. They were delicious and no one knew the secret ingredient!
Ground Flaxseed or Chia Seed
These ground seeds are high in omega 3 fatty acids and fiber. They are readily available in stores or online. And, since the substitution for egg is 1 Tablespoon of flaxseed mixed with 3 tablespoons of water, it can be economical, too. Depending on the brand, store and size of the package, I found good deals. The 32 ounce package I saw had 69 servings (2 tablespoons). So, using only the recommended 1 Tablespoon per egg replacement gives you nearly 140 eggs. This sub works in pancakes, waffles, muffins, breads and cookies. I have done this one, too. It gives the dish a nuttier flavor and perhaps that feel of a whole grain baked good. I enjoyed it. Here’s another way to use flax for eggs.
Silken Tofu
Silken tofu contains more water, making a softer consistency. Replacing one egg is a simple 1/4 cup of pureed silken tofu. It’s basically flavorless, but causes a dense texture. Therefore, the most successful recipes for this swap are brownies or cookies. I have not tried this one. Nor, have I tried Tofu Scramble “eggs.” I don’t see myself doing this. But, here’s something you can try.
Vinegar and Baking Soda
This is something most of us have in our pantry right now. The suggestion is mixing 1 teaspoon of baking soda with 1 tablespoon of vinegar to replace one egg. The chemical reaction between the two ingredients can make baked goods light and airy. Think about using the sub in quick bread, cakes and cupcakes.
Yogurt or Buttermilk
A lot of folks have yogurt or maybe some buttermilk readily available. It has been suggested these are good subs for eggs as well. Of course, use the plain yogurt so it doesn’t drastically change the taste of the finished product. Use 1/4 cup of yogurt or buttermilk to replace the egg. Once again, this is said to work best in muffins, cakes or cupcakes.
