Egg Substitutions And Super Inflation...

Eggs used to be a cheap protein source, but not anymore. Now they are extremely expensive like most animal proteins. If you find them on sale buy what you can and freeze the excess. Follow the link for instructions: Egg Preservation

I am really glad that I was able to preserve eggs last year. My hens took a strange weather-related egg laying break in the middle of egg laying season. It's winter now and they do not lay in the winter months due to the lack of daylight. I like to use a natural plan when it comes to raising animals. 

Prices are all over the place when it comes to eggs, and they are hard to come by in a lot of areas. I noticed that the eggs in our grocery store are now so low in stock that they only rate a small endcap cooler and most of it was empty. This change was alarming to me because the cooler had doors that could be locked if needed. 

There are many substitutions used for eggs in baking. They range from aquafaba (bean cooking water) to bananas. I put together a list of substitutions from a simple Google search. 

Substitute: Aquafaba (Bean Cooking Liquid) Replacement: 3 tablespoons aquafaba = 1 large egg 

Substitute: Chia Seeds. Replacement: 1 tablespoon chia seeds (whole or ground) and 3 tablespoons of water = 1 large egg 

Substitute: 2 tablespoons arrowroot powder and 3 tablespoons water = 1 large egg

Substitute: 1/4 cup unsweetened applesauce = 1 large egg for most recipes

Substitute: 1/4 cup mashed banana = 1 large egg

Substitute: 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil = 1 large egg
 
Substitute: 1 teaspoon of baking soda +1 tablespoon vinegar = 1 Large egg

* Hint: I save canned bean water in a freezer bag in the freezer. I add it to add to any number of soups and sauces for added flavor and nutrition. It can also be used to make vegetarian marshmallows. And now I know it can be used as an egg substitute. It is true what they say, you learn something new every day. 

Mrs. Smith