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They play important roles in countless recipesfrom providing structure to baked goods to binding your favorite meatballs together.
Carolin Voelker/Getty Images
The good news is, there are a lot of options at your disposal.
Theyre not all created equally.
So what should you use and when should you use it?
We consulted the eggs-perts to find out.
First off, why are eggs so expensive right now?
The one silver lining?
Thats where these eggy alternatives come in clutch.
What do you need from an egg substitute?
When eggs are missing from your fridge, its hard not to feel their absence.
Like many foods, eggs are made up of protein, fat, and water.
Youll often see an extra yolk added to make cakes and brownies richer, she adds.
But they dont only add structure to sweet foods.
And eggs do a whole lot more too.
Its no wonder we struggle without them.
What is the best substitute for an egg?
So what swaps should you keep in your back pocket?
This same aspect also makes it a boon for creating sturdy meatballs and loaves, she says.
Dont have flaxseeds on hand?
Making a gel from groundchia seedswill provide a similar effect, but might provide less stability, she says.
Let soak for a few minutes until a thick gel formsthis will create the equivalent of one egg.
How to use it:Open a container of store-bought applesauce, or mash one ripe banana completely.
Prefer a tender soft scramble?
Dont drain the tofu first.
Like it on the crispier side?
confirm to press out all the water in advance to get that effect.
Combine with oats and cook over a stovetop until thick and creamy.
Potentially clashing flavors is the only issue that can arise with using a substitution like this, she notes.
How to use it:Add two or three tablespoons to a meatball or meatloaf mix before forming.
Using your hands, work the ingredients until they stick together on their own.
If the mixture is still very crumbly, add an additional tablespoon until you reach your desired texture.
Add veggies, cheese, or spices as desired.
Heat a skillet with neutral or olive oil and add the mixture.
Cook until it solidifies, then fold for an omelet or leave flat for a frittata.
How to use it:Place a sieve over a bowl and drain a can of chickpeas into it.
Add two to three tablespoons of sugar for sweetness if desired.
Whisk together until combined then cook however you like, whether in scramble, omelet, or steamed form.
Plus: With a much longer shelf-life, theyll help you out through shortages in the short and long-term.
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