Amid the ongoing egg shortage, Stonyfield Organic is giving away thousands of tubs of its yogurt for free, positing that Stonyfield yogurt can be used as a substitute for eggs in baking recipes. However, dried eggs could also see a revival after their wartime heyday as egg prices continue to skyrocket. Here are some egg substitutes for shoppers unable or unwilling to purchase eggs.
1. Stonyfield Yogurt
New Hampshire-based Stonyfield Organic is giving away 10,000 free 32-ounce tubs of yogurt due to the soaring costs of egg prices. According to the company, 1/4 cup of plain yogurt can be used to replace one egg and one 32-ounce tub is equivalent to 16 eggs. Stonyfield yogurt also has the same amount of protein as a medium egg.
Customers can claim one free tub of yogurt until February 11, or until supplies last, by filling out a form on Stonyfield’s website. Once filled out, the tub will be mailed in four to six weeks, according to the company’s terms and conditions.
In general, yogurt is an effective egg substitute since it has a consistency that thickens similarly to eggs. It has an amount of starch and gum that works best as a substitute in cakes, cupcakes and breads. Additionally, using a flavored yogurt could give a unique and different taste to baked goods.
2. Powdered Egg Replacement
Aside from yogurt, another replacement for eggs in baking is powdered egg replacements, such as Bob’s Red Mill Egg Replacer. To use in place of eggs, bakers just need to add water. It works well as a binder and results in baked goods that taste identical to their equivalents that use eggs.
To save money, bakers can also make their own homemade powdered egg replacement. Two tablespoons of water, two teaspoons of baking powder and one teaspoon of vegetable oil make the equivalent of one large egg in recipes. This mixture makes for a tasteless binder that works as well as real eggs.
3. Dried Eggs
Though dried eggs will never replicate a sunny-side up or fried egg, as long as they spend a couple of minutes in water to rehydrate the powder, the result resembles freshly scrambled eggs. Idaho farmer Ron Kern told NPR that Back Forty Farms can’t keep their dried eggs in stock because they sell out as soon as they’re listed.
Although many consumers are buying dried eggs to guard against supply chain bumps and shortages, Back Forty Farms has also had increasing sales from people looking for easy hiking and camping meals. However, those with a countertop dehydrator can take a crack at making dried eggs, which can preserve their nutritional quality for up to 25 years when proper cooking and handling methods are followed.
4. Flax Seeds
Another replacement for eggs is a mixture of ground flax seeds and water. Commonly known as a “flax egg,” this mixture combines the proteins and fats found in an actual egg. To make this, simply combine one tablespoon of ground flax seeds and three tablespoons of room temperature water. Let the mixture rest for about five minutes until its consistency is gelatinous.
5. Mashed Fruits
Applesauce and mashed bananas are also often used in place of eggs for baking recipes. Both work exceptionally well as binders and add unique flavors. Applesauce gives recipes moisture and a mild apple flavor. However, it should be noted that the flavor profile of mashed bananas is much bolder than applesauce, but it can still serve as a good substitute.
Other egg substitutes include aquafaba (the liquid found in canned beans or the liquid leftover from cooking beans), silken tofu and Just Egg, a vegan egg alternative for plant-based eaters. Whether it’s Stonyfield yogurt, dried eggs or any other egg substitutes, consumers are likely to find an alternative to the baking and breakfast staple while quantities dwindle and prices remain high.
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