Egg prices are soaring: These are the best substitutes to try for cooking, baking

New York’s Staten Island. Put it down to human politics or the bird flu.No matter how you look at it, the amazing edible egg is simply so damned costly. However, there is a sensible way to handle this eggs-istential predicament: Don’t use them.

Anyhow, what’s the point of utilizing eggs? They are a good source of protein on their own. They supply the chemistry needed to bond components and produce pleasant results in baked goods. While egg yolks provide a recipe depth and smoothness, egg whites give dry components loft.

Egg substitutes made commercially can be used in place of actual eggs. However, I think homemade alternatives are healthier and more natural, and I have found some items to be unsightly.

It takes some experimentation to make baked products without eggs, but the effort will be worthwhile. Applesauce or a cornstarch and water mixture may work well for vegans or anyone who are allergic to eggs. (Photo from the Staten Island Advance File)STATETEN ISLAND PROGRESS

A YouTube search will yield a wealth of information about egg-free solutions. These are three reliable ones for products like muffins, cupcakes, loaf cakes, pancakes, and cookies. When adding baking powder to extremely moist mixes, some ratio tweaking may be required to achieve the desired additional poof in the finished product.

In addition, watch the accompanying video with Gemma Stafford, host of the Bigger Bolder Baking show and a professional chefBiggerbolderbaking.com. She uses a pound cake recipe to demonstrate how to use a number of egg substitutes, including flax egg, yogurt, buttermilk, banana, sweetened condensed milk, and silken tofu. Using this website, Bit.ly/EggSubstitutes, she even provides a helpful chart that breaks down precise measurements.

Here are some more simple egg substitutes.

You can make your own fruit sauce by cooking cored and peeled apples or pears until they are soft, then putting them in a mill or mashing them. Or get the store’s unsweetened variety. (Silvestri, Pamela; Staten Island Advance)Silvestri

1.) Pear sauce or apple sauce

Although making it from scratch is simple, the store-bought, unsweetened version is equally perfect. Although they are tasty, pears can have an unfavorable graininess. Generally, use 1/4 cup applesauce for each egg you would have used in a dish. If you want to add more lift with the extra moisture, you can optionally add 1/4 to 1/2 teaspoon of baking powder per egg.

Yogurt and other dairy products can be substituted for eggs. One can sample cultured dairy products at Reykjavik Creamery, like skyr, a traditional Icelandic yogurt that is a great alternative to Greek or regular yogurt. Dan Gleiter can be reached at [email protected].

2.) Ricotta cheese, sour cream, and yogurt

To replace eggs, use 1/4 cup of full-fat dairy products for every egg. When it comes to pancake recipes, this is very fantastic (and forgiving).

A slurry of cornstarch and water can be used as an egg substitute. (Silvestri, Pamela; Staten Island Advance)Silvestri

3.) Water and cornstarch

Mix 1 tablespoon cornstarch with 3 tablespoons warm water for each egg. Stir until all of the cornstarch has been dissolved.

Because of their straightforward basic base, pancakes provide a forgiving environment for experimenting with egg alternatives, making them an excellent medium for creative jags. (Photo from the Staten Island Advance File)Employee Photo

Do you have any ideas for recipes without eggs? Post them here. Pamela Silvestri is the cuisine editor for Advance/SILive.com. Her email address is [email protected].