A dozen eggs can now cost upwards of $4.00.
Egg prices are spiking. Millions of birds are being lost to the avian flu, causing an egg shortage. The Associated Press reported that in January, a dozen eggs reached an average price of $4.95. There are alternatives, however, that can bind and leaven foods just like eggs. They’re cheap and likely exist in your kitchen already. One jar or package of them can produce many servings. Though there are many, we are exploring applesauce, tofu, flax and chia seeds and aquafaba.
Applesauce
Whether homemade or store-bought, applesauce is a natural binder that’s ideal for baking cakes, pancakes and waffles. One well-known supermarket brand to use is OU kosher-certified Tree Top applesauce.
A quarter-cup of applesauce is equivalent to one egg. It’s best to use unsweetened so as not to oversaturate the recipe with too much sugar. If you use sweetened applesauce, just compensate for the additional sugar.
The soluble fiber found in applesauce, pectin, is a natural binding and stabilizing agent. This makes it ideal for cooking and baking. It has a sweetness to it and provides moisture, making it a good pair to cook with other flavorful components, as well as nuts. It’s best for making cakes, pancakes and waffles.
Tofu
Blend OU kosher-certified House Foods Soft Tofu to use for making brownies, cookies and muffins.
Because of its unique dense texture, blended tofu is ideal to use for baking brownies, cookies and muffins. An added benefit of blended tofu is its inherent moist texture that carries through to the finished product. As an egg replacement, a quarter-cup of blended tofu is equivalent to one egg. From a nutrition perspective, it’s rich in protein.
Ground Flax Seed and Chia Seed
Chia and flax seeds, two superfoods, are good baking agents after placing three teaspoons in water and letting them soak for about twenty minutes
The substitution amount for both flax and chia seeds is the same. One tablespoon mixed with three tablespoons of water equals one egg. After sitting for about twenty minutes, a gelatinous substance is formed that’s ready to be used as a baking agent. Because of its liquid texture, it’s best to use in recipes that don’t call for a lot of eggs. They’re great for baking bars, muffins and breads. These superfoods are full of healthy fats and antioxidants.
Aquafaba
Aquafaba is the liquid found in chickpea cans. Furmano’s, which is OU kosher-certified, produces top-of-the-line chickpeas, allowing you to enjoy both the nutritious benefits of the chickpeas and the aquafaba in a single can.
Besides the taste and nutritious quality of chickpeas, there are extra benefits found in the liquid of the cans that hold them. The liquid inside the cans is called aquafaba. Proportionally, three tablespoons of aquafaba equals one egg. It’s very similar in texture to egg whites making it well-suited to use for creating a meringue topping. Aquafaba can be frozen and chickpeas could be used to make hummus, making this a versatile choice.
Future Projections
OU Kosher’s egg expert, Rabbi Chaim Loike, believes the current situation will last at least another six months. He says that it’s similar to the 2015 avian flu breakout. In that outbreak, millions of birds were lost as well.
Conclusion
The current rise in egg prices can be eased by using viable substitutes. Applesauce, tofu, ground flax and chia seed and aquafaba are low priced and last for a long time. As binding agents, they work well for cooking and baking.
