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While eggs have always been an economical household staple, delicious for breakfast, lunch or dinner, as well as a common ingredient in homemade baked goods or boxed mixes and main dishes, outbreaks of bird flu have led to a shortage of eggs causing skyrocketing prices.
First let's look at what eggs do for our favorite recipes. The proteins in eggs create a structure that helps prevent baked goods from crumbling and also help with browning. The fats in egg yolks add richness and moisture. For a good rise, egg whites, when beaten, contain air that expands during baking. In savory dishes like meatballs, meatloaf and fish cakes, eggs act as a binder to hold ingredients together. They also help bread crumbs stick to foods for frying.
Until prices go down, the good news is there are substitutes for eggs that are worth trying. In addition to commercial liquid and powdered egg replacements, try plain full-fat yogurt, unsweetened applesauce, mashed banana, blended silken tofu or mayonnaise for moisture. Use 1/4 cup for each egg. Another option is one tablespoon of finely ground flax seeds soaked in three tablespoons of warm water.
If you need a leavening agent, use one tablespoon vinegar and one teaspoon baking soda for each egg. Or combine 1 1/2 tablespoons vegetable oil, one teaspoon baking powder and 1 1/2 tablespoons water per egg, good for muffins and scones.
Eggless Chocolate Chip Cookies
2 1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, unsalted softened
1 tsp. vanilla extract
1/4 cup whole milk
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup chocolate chips
Directions: Line two baking sheets with parchment paper or silicone mats. Set aside. In large mixing bowl, beat butter, brown sugar, granulated sugar on medium-high speed till well combined. Add milk and vanilla and mix until combined.
In another bowl, whisk together flour, baking soda and salt. Add to wet ingredients and mix just until combined. Dough should be thick but soft. Stir in chocolate chips. Chill for 30 minutes.
Roll dough into 1-inch balls and place 2-inches apart onto baking sheets. Bake in a preheated 350-degree F. oven for 10 to 12 minutes or till edges are beginning to brown and centers are soft and slightly underbaked. Allow cookies to cool on baking sheet 5 minutes before transferring to a cooling rack. Makes about 2 1/2 dozen cookies.
Eggless Meatloaf
1 T. olive oil
1 onion, finely chopped
4 cloves garlic, minced
2 slices white bread, processed until fine crumbs form
1/2 cup plain yogurt (not Greek)
1/2 cup ketchup
1 cup parmesan cheese
1 T. tomato paste
1 T. Dijon mustard
1/4 cup parsley, chopped
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper
2-pounds ground beef (80 to 85% lean)
Glaze:
3/4 cup ketchup
1 T. tomato paste
2 T. brown sugar
3 T. cider vinegar
1 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
Directions: In a medium saute pan over medium heat, heat olive oil. Add onion and garlic and cook until fragrant and tender. Transfer to a small dish to cool.
In a large bowl add bread and yogurt and whisk to combine. Allow bread to absorb the moisture of the yogurt. Add sauteed onion and garlic, ketchup, mustard, parsley, Italian seasoning, salt and pepper. Mix well. Add ground beef and mix gently. On rimmed baking sheet form into a long, well-packed loaf about 5-inches wide.
Prepare glaze in a small bowl by mixing together all ingredients. Spread half of the glaze over the top and sides of the meatloaf. Reserve remaining glaze for later.
Bake in preheated 350-degree F. oven 40 minutes. Remove from oven and spread with remaining glaze. Return to oven and bake another 15 to 20 minutes to an internal temperature of 135 to 140-degrees F. Let rest 10 minutes before serving.