Put it down to human politics or the bird flu. Regardless of how you look at it, the amazing, edible egg is extremely costly. However, there is a sensible way to handle this eggs-istential predicament: Don’t use them.
Anyhow, what’s the point of utilizing eggs? They are a good source of protein on their own. They supply the chemistry needed to bond components and produce pleasant results in baked goods. While egg yolks provide a recipe depth and smoothness, egg whites give dry components loft.
READ MORE: Oregon is one of the states most affected by the skyrocketing cost of eggs. Here’s why.
Egg substitutes made commercially can be used in place of actual eggs. However, I think homemade alternatives are healthier and more natural, and I have found some items to be unsightly.
A YouTube search will yield a wealth of information about egg-free solutions. These are three reliable ones for products like muffins, cupcakes, loaf cakes, pancakes, and cookies. When adding baking powder to extremely moist mixes, some ratio tweaking may be required to achieve the desired additional poof in the finished product.
In addition, watch the accompanying video with Gemma Stafford, host of the Bigger Bolder Baking show and a professional chefBiggerbolderbaking.com. She uses a pound cake recipe to demonstrate how to use a number of egg substitutes, including flax egg, yogurt, buttermilk, banana, sweetened condensed milk, and silken tofu. Using this website, Bit.ly/EggSubstitutes, she even provides a helpful chart that breaks down precise measurements.
Here are some more simple egg substitutes.
1. Pear or apple sauce
Although making it from scratch is simple, the store-bought, unsweetened version is equally perfect. Although they are tasty, pears can have an unfavorable graininess. Generally, use 1/4 cup applesauce for each egg you would have used in a dish. If you want to add more lift with the extra moisture, you can optionally add 1/4 to 1/2 teaspoon of baking powder per egg.
2. Ricotta cheese, sour cream, and yogurt
To replace eggs, use 1/4 cup of full-fat dairy products for every egg. When it comes to pancake recipes, this is very fantastic (and forgiving).
3. Water and cornstarch
Mix 1 tablespoon cornstarch with 3 tablespoons warm water for each egg. Stir until all of the cornstarch has been dissolved.
The editor of Advance/SILive.comfood is Pamela Silvestri. Her email address is [email protected].
