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The surge in egg prices, coupled with reported shortages across grocery stores in the United States, has prompted consumers to seek alternatives to this beloved kitchen staple.
As per data from the Bureau of Labor Statistics, the average cost for a dozen large, grade-A eggs reached approximately $4.15 in December. The U.S. Department of Agriculture has forecasted a 20% increase in egg prices this year, a consequence of the ongoing bird flu outbreak that has led to the culling of millions of chickens monthly, exacerbating supply issues and driving the demand for egg substitutes.
For those looking to replace eggs in their cooking, we’ve compiled some insights and recommendations from culinary experts.
Understanding the Role of Eggs in Cooking
Eggs are far more than just a breakfast item; they are regarded as one of the most versatile ingredients in the culinary world, packed with nutrients. Rosemary Trout, program director of Culinary Arts & Food Science at Drexel University, emphasizes their transformative capabilities in various dishes.
“No other ingredient undergoes such remarkable transformations in diverse culinary applications,” Trout explained.
Trout identified ten distinct functions of eggs in cooking. They serve as a binding agent, enable foaming and aeration, thicken mixtures, emulsify sauces, provide leavening, and contribute to the color and gloss of dishes. This versatility means that if cooks are seeking alternatives, the choice of substitute should align with the specific role eggs play in their recipes.
“Given the multitude of egg applications, there isn’t a single vegan alternative that could universally replace them; the approach needs to be targeted based on the intended function,” chef Adam Sobel advised.
Alternative Ingredients and Their Uses
Many effective egg alternatives are vegan-friendly. One such substitute is aquafaba, the viscous liquid from canned chickpeas or beans, which can be whipped to create a substitute for meringue. However, Trout points out that it carries a hint of earthiness in flavor. Sobel mentions it can easily be whipped using either a hand or stand mixer.
For baking purposes, alternatives like a mixture of flax meal and water are popular. This “flax egg,” made by combining one tablespoon of flaxseed with three tablespoons of water and allowing it to sit for five minutes, can emulate the binding properties of an egg in a variety of baked goods.
When it comes to achieving a glossy finish on baked products, such as challah bread, Sobel recommends adding a touch of turmeric or saffron for color while substituting the egg wash with a mixture of maple syrup or agave nectar blended with olive oil.
Chef Chloe Coscarelli, who runs a restaurant in New York City, employs different substitutes based on whether her recipe is sweet or savory. For instance, she uses apple cider vinegar as a binding agent in cakes, resulting in a light, airy texture when paired with baking soda. Her protein-packed breakfast wrap utilizes a combination of extra-firm and silken tofu to simulate the texture of scrambled eggs.
Trout notes that tofu can also help retain moisture in baked goods. There is a wealth of resources in the realm of vegan cooking that provide tailored substitutions for egg-dependent recipes.
For non-vegan alternatives in dishes like waffles, pancakes, and quick breads, full-fat yogurt is another suggestion from Trout.
Another advantage of utilizing egg substitutes is the elimination of the risk of containing eggshell fragments in the final dish.
“For many novice cooks, this might even simplify the process compared to using eggs,” Sobel remarked, encouraging cooks to embrace the new methods. “It may feel intimidating initially, but once you try it, you’ll find it’s quite straightforward.”
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