Recent bird flu outbreaks have led to skyrocketing egg prices, prompting consumers to explore alternative ingredients. The article discusses effective substitutes such as bananas, chickpea flour, commercial egg replacer, tofu, and ground flaxseed. Author shares personal insights from a decade of vegan cooking, highlighting bananas for baking due to their sweetness and fiber, and chickpea flour as a high-protein alternative suitable for savory dishes. Such substitutions provide budget-friendly options while ensuring nutritional needs are met during the egg shortage.
Bananas work wonderfully in pancakes and baked goods; using half a banana or a quarter cup mashed substitutes one egg effectively while adding natural sweetness.
Chickpea flour is high in protein — about 20 grams per cup, equivalent to three eggs — and serves as an excellent substitute for omelettes and frittatas.
Collection
[
|
...
]