You would think that eggs are coming from the golden goose given their high price these days. They are one of the most expensive food items out right now. They're are ways to work around them. It's a simple as using basic sub ins.
Regular contributor and pro baker Genevieve Ko wrote about this in today's New York Times Wednesday Food section. For decades moms have been using egg substitutes because their kids have egg allergies. Baking allows for these.Cooking is trickier. Home chefs (including myself) have used JUst Egg which does work in both cooking and baking.It is expensive at around $5.31 for a 16 ounce bottle and it has to be used within a two day time frame. It'/s good for making omelets and frittatas. A=However with baking you can vary the ingredients. Egg is used for binding so a good binder is all that's needed. Eggs also moisten dishes with their water content and make the crumb of any baked good richer with their fatty yolks . Whites are good for creating airy meringues along with lifting baked goods. Whites also add a fluffiness to savory dishes and make for a lighter ,almost poofy omelet and cheese souffles.
What can be used for a egg substitute? Ms Ko recommends flax gel. Again it'sa good binder and can add structure ,moisture and fat. Most baking recipes can use it such as cookies, muffins, cupcakes and yeast rolls to name a few.It does have a subtle nutty taste but this works with other ingredients and is a good binder. Professor Genevieve Meli of the Culinary Institute of America who teaches pastry arts recommends grinding flax seeds to produce it.The down side is that it can go rancid quickly. Another sub in and a favorite of vegan home bakers is aqua faba, the chickpea fluid. It adds moisture to such treats as brownies but also makes excellent meringues.Unlike egg whites it will not help in creating a tall cake.One mom favorite is banana or applesauce.It binds adds moisture and does provide some structure.Use it for yeast rolls and even pancakes to get the same texture as ones made with egg. Mashed sweet and regular potatoes can be used potatoes along with pumpkin puree can be used for savory dishes such as meat loaf and breading meats
Yes using eggs are a home chef's luxury. Yet there are sub ins to help. Use them for budget baking.
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