What Can Mainers Use Instead Of Eggs In Their Recipes?

Anyone who's been to the grocery store recently has likely noticed that when buying a dozen eggs these days, the price has almost doubled.

Aside from eating them plain, eggs are an important ingredient in many cooking and baking recipes. They provide structure, flavor, and nutrition to your final culinary product.

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As they always are, the folks with the University of Maine's Cooperative Extension offered some perspective on the egg shortage and tips to help us cook our favorite dishes without eggs, if need be.

Kate McCarty, Food Systems Professional at the Cooperative Extension, posted an article on their website, detailing several cost-efficient substitutes that can be used, in a pinch, if eggs aren't an option.

"While we love eggs as a source of protein that are low in calories, there are times in cooking and baking when less expensive alternatives can be used. In baking, eggs create structure and give lift, called leavening, to doughs. Egg substitutes can have more or less success, depending on the role of the egg in that particular recipe."

When looking at an egg substitute, you want to consider what the egg's role is in each recipe.

For instance, if you're looking for a substitute that will add to the structure or fiber of your recipe, Flaxseed is a good alternative.

Pumpkin puree can be a perfect pick if you don't mind the flavor.

If you want an eggless option that will help create a light and fluffy consistency, try seltzer water, or baking soda and vinegar.

Silken tofu or yogurt can help as egg replacements in dense dishes like cakes, brownies, or cookies.

If you're making a quick bread, try applesauce in place of eggs.

"Other egg substitutes in baking are mashed banana, peanut butter, and chia seed. In cooking, tofu is usually the go-to egg substitute. A thin, pancake-like batter can be made from chickpea flour flax seed and used as a substitute for an omelet."

The UMaine Cooperative Extension's Facebook Page listed aquafaba, the liquid chickpeas are canned in, as one substance that can be used in place of eggs, even in merengues.

For a full list of the products, equivalents, price points, and pros and cons of each substitute, you can check out the original article, here.