#egg replacement

[fullcravings]

Homemade Vegan Glazed Honey Buns

[tightwadspoonies]

Stretching Eggs

Eggs used to be a cheap protein, but even the inexpensive eggs are going for nearly $1 each where I live. This post is not about why that is, but it is about what you can do reasonably to make a dozen last longer.

First, understand that refrigerated eggs last a long time. Like a month past their expiration. So don't go throwing out (or quickly using up) eggs just because they hit the expiration date. If you're getting a few weeks past the expiration date and are worried, crack each egg individually into a bowl before adding it to a recipe, just in case one has gone off. You will absolutely be able to tell by look and smell of the egg goo, so don't worry about using eggs from the same carton as one that has gone off, as long as you've checked.

Second, replace every egg you can in recipes. Eggs don't need to be in baked goods as long as there is an adequate replacement. For this, you can use about 3 tablespoons (1/4 cup) of any of the following: mashed banana, unsweetened applesauce, ground flax or chia seeds in water, yogurt, tofu (blended), nut butter, or aquafaba (the liquid in canned chickpeas- yes you can use this in recipes too, not just whipping it).

Third, I know everyone has always talked about eggs being a cheap protein, but they're not anymore, so really understand that you're going to have to piece together new protein options. Possibilities include dry beans (allow adequate time for soaking and cooking), sausage, tofu (cheapest from Asian grocery stores), and chicken leg quarters (or even whole frozen chickens). Look into prepared proteins too, like frozen beef/chicken/sausage patties, frozen chicken nuggets, and prepared whole chickens from the hot foods section at some grocery stores.

Fourth, you can freeze eggs. If you get a dozen and you know you want them to last a really long time (or you get a ton from dumpster diving or something), crack each egg into a snack baggie and freeze. Thaw when ready to use, cook, and they come right back!

[bee-whistler]

Flax Eggs - emergency substitution option

I keep meaning to post this info, and I think I’ve mentioned it before. If you need eggs for certain recipes like cookies, quick breads, muffins, brownies, pancakes, waffles, and baked goods along those lines, you can replace them with flax eggs.

For each egg combine:

1 Tbsp ground flax

3 Tbsp water

Stir and let sit 5 minutes before adding to batter.

This of course won’t work for anything where you need to be able to whip air into the eggs, like cakes and meringues and, of course, egg dishes. And it does add a bit of a wheaty texture depending how many you need. But you can keep a bag of ground flax in the freezer and it’ll last ages, and save your eggs for things where you want to actually taste them.

[veganfoodblog]

Aquafaba

[theramseyloft]

Gold collars laid a new egg on Saturday. Gonna replace it with a fake we made last night. They stomped their last peepers flat, so if I hatch them, it'll be in the incubator.

[veganspoonsandpennies]

via @animalplace sidenote: if you make cake from a boxed mix, you can use a can of soda -any flavor- to replace both the eggs and oil in the recipe and it works fantastically

[what-marsha-eats]

https://www.thekitchn.com/swad-mung-beans-review-23714493?utm_source=facebook&utm_medium=social&utm_campaign=managed&utm_content=app.dashsocial.com%2Fthe-kitchn%2Flibrary%2Fmedia%2F511145883&fbclid=IwVERTSAQc-KdleHRuA2FlbQIxMABzcnRjBmFwcF9pZAwzNTA2ODU1MzE3MjgAAR6NGH_kAWz_L6k-Y3tzmfIk8vQTgSRU-NsjkTcbHBBS2vnozQFuLB_oIfjrTA_aem_7TqvCJDiyv1Jt1o8NqOr-A&sfnsn=mo

[what-marsha-eats]

No eggs? Here's your guide for substituting

What are the best options for replacing eggs in baking? From flax eggs to aquafaba, here are our go-to swaps.

Tells you which subs work best as well as which recipes you should never replace the eggs in.