CHARLOTTE, N.C. — You eat them for breakfast. You use them to make cupcakes, casseroles, and just about every baked good imaginable.
Eggs are a major part of the American diet and now, more than any other grocery item, eggs have skyrocketed in price. According to the US Bureau of Labor Statistics, eggs are now 59.9% more expensive than they were just a year ago if you can find them at all. What's now the deadliest avian flu on record is impacting inventory and prices, so much so that major grocery stores across the country are now limiting the amount you can buy. Some Charlotte-area Harris Teeter stores are enforcing a one-carton-per-customer limit to deal with the shortage. Luckily, the experts at recipe website Delish came up with a list of egg alternatives.
Here are 4 substitutions to consider according to Delish:
Unsweetened applesauce
¼ cup of applesauce = 1 egg, and you can use it in cakes, muffins, and cookies.
Be aware that applesauce might change the texture of the item you’re baking.
Aquafaba (the liquid inside canned chickpeas)
3 tablespoons = 1 egg
According to Delish, aquafaba is a good swap for a lot of recipes, especially those in which egg is used as a binding agent.
Baking soda & white vinegar
1 teaspoon of baking soda + 1 tablespoon of vinegar = 1 egg. Use this substitute in pancakes, cookies, and breads.
Delish doesn’t recommend using this as a substitution in recipes that call for more than 2 eggs due to the vinegar flavor becoming overpowering.
Whole-milk yogurt
¼ cup of yogurt = 1 egg. This is useful in desserts where the egg is needed to increase the moisture content in your recipe.
Contact Carolyn Bruck at cbruck@wcnc.com and follow her on Facebook, Twitter and Instagram.