Bonnie Carroll's Life Bites

With skyrocketing prices eggs have become a hot commodity and unaffordable for some. and nearly impossible to find in many locations throughout the country. In my hometown prices have soared from $4.00 a few weeks ago to $13.00 per dozen, depending on the market.

Some sources are saying its bird flew and some are saying it’s simply food price gouging, but whatever it is too many families are having to do without or make some sacrifices to enjoy their favorite egg dishes. The news is currently filled with videos of empty egg shelves, and rumors of eggs being smuggled into the US from Mexico.

I absolutely adore eggs but during a Sunday brunch outing last week I was horrified to find that one egg added to my favorite waffle dish was $4.00. So, I came home and began searching through the many cook books in my collection, both healthy and regular recipe books, determined to find some tips to offer proactive solutions for home cooks, especially mothers who feed a family who could use some affordable and practical answers to this egg dilemma.

I was amazed to discover how many egg substitutes are out there and feel sure many readers will as well. From home-made style recipe substitutes, to ready to buy items in your grocery store you can find what you need to get through this golden egg age at a cost your budget can handle. Looking at fresh substitutes made from items you may already have in your kitchen pantry or refrigerator you might try some of the following.

1 mashed banana = 1 egg, ¼ cup applesauce = 1 egg, ¼ cup pumpkin puree = 1 egg.

2 tbs Arrowroot powder with 3 tbs water = 1 egg, Good for burgers or baked goods.

Tofu is an ideal egg substitute and can be used for an egg scramble with veggies (I love this for breakfast or lunch), or you can broil slices smothered in soy or teriyaki sauce and sprinkle with sesame seeds, chopped chives and a splash of lemon juice; one of my personal favorites tofu dinner options!

Try 1 tbs Flax Seeds or Chia seeds mixed with 3 tbs water let sit for 5-10 minutes for 1 egg. (Please note this is not recommended if the recipe calls for more than 3 eggs).

Aquafaba juice from a can of chick peas works fine 2-3 tbs of aquafaba = 1 egg, and can also be used to create whipped cream, meringue or in souffle recipes.

Optional items easily purchased for recipe preparation can be found at your local grocery or your friendly health food store and might include gluten free/vegan egg replacer by Bob’s, a renowned health line producer. Just Egg liquid found in your egg cooler section is fabulous for French toast, frittatas or with your personal favorite egg entrée dish. Orghan or Ener-G are also great healthy egg replacers.

There are several varieties of egg white liquid eggs in the cooler in different price lines as well, but they are all going up in price weekly along with eggs.

Hoping we will all have some affordable eggs to enjoy by Easter, but in the meantime try some of the interesting options above and have an egg-ceptional March.

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