Newly Online: What To Use Instead of Eggs Since They’re So Damn Expensive
Five alternatives deemed worthy by James Beard Award-nominated chef Shenarri Freeman
The price of eggs has been out of control. It’s making grocery shopping more expensive, it’s increasing the menu prices at restaurants and your local deli, and it may even be causing you to compromise on the quality of eggs you’re buying. (Pasture raised? In this economy? Honestly, still yes, but it hurts.)
While you might be able to afford the $17 dozen from the farmer who swears their chickens are healthy, I certainly can’t. And the sticker shock has me more choosy about when I use eggs altogether.
For a story published on TODAY.com, I spoke with chef Shenarri Freeman, expert of all things plant-based, about what we can be using instead while cooking and baking.
Some takeaways? She recommends fruit puree, bean puree, starchy root powders like arrowroot and kudzu, flaxseed gel, and, yes, the liquid from the chickpea can. Each is best for its own application, and the highly acclaimed chef walks you through all five in our breakdown.