January 26, 2013
One notable item that people are running out of in the stockpile challenge is eggs.
For those who have chickens, it won’t be a concern, but for the rest of us, the possibility of running out of eggs is very likely in a long-term scenario.
There are a few things that you can do.
You can purchase freeze-dried eggs. This is one way to have a supply that will be viable for a long time. There are a few egg substitutes on the market that do not require refrigeration. Some of the substitutes, though, read like a high school chemistry project and are not really part of an organic lifestyle.
…you can just learn to bake without eggs.
I don’t bake with eggs because my daughter is highly allergic to them. The only reason we ever have eggs in the house is for use as a breakfast item for me. I’ve learned to make pretty much anything we want minus the eggs. Frequently, I use the following items as substitutes in recipes that call for eggs. I choose which substitute to use based on the flavor of the item. For example, apple sauce in a chocolate cake isn’t the greatest flavor, but in oatmeal raisin cookies it’s great!
A great place to find egg-free recipes is on vegan websites. I generally use the recipes as a jumping off point and tweak them according to what I have available.
Each of the following is the equivalent to one whole egg.
- 1 tbsp of organic soy flour to 1 tbsp of water
- 2 tbsp of milk to 1 tsp of white vinegar
- 1/4 cup of applesauce
- 1/4 cup of plain yogurt
We made all sorts of eggless cookies for Christmas this year. You can find those recipes HERE.