This article was written by Daisy Luther and originally posted at www.TheOrganicPrepper.com
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.
Or….
…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.
This recipe was in the Christmas cookie post but it’s so good that it bears repeating.
Basic “Chip” Cookie Recipe
We have used all sorts of goodies in this recipe – for Christmas baking this year we used white chocolate chips and dried cranberries. This recipe makes the best light, soft chocolate chip cookies I’ve ever had, too!
Ingredients
- 1 cup of muscavado or other brown sugar
- 1/2 cup of melted coconut oil
- 1/2 cup plain nonfat yogurt
- 2 tsp vanilla extract
- 1- 3/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups of chips (chocolate, white chocolate, Skor – whatever!)
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease cookie sheets (I use coconut oil for this)
- With a fork, mix the sugar, vanilla, coconut oil and yogurt until light and fluffy.
- Sift together the flour, baking soda, and salt and then stir into the creamed mixture until incorporated.
- then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.
Blondies:
Ingredients
- ½ cup of oil (I use coconut oil)
- ½ cup apple sauce
- 1 teaspoon vanilla
- 1 cup turbinado sugar
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup of Skor or butterscotch chips
Directions
- Preheat oven to 350 degrees F.
- Mix together oil, apple sauce, sugar and vanilla.
- Stir in flour, baking powder, and salt until well combined.
- Pour/scoop batter into a well-greased pan and Spread it with a spatula.
- Sprinkle Skor or butterscotch chips on top of the batter, covering evenly.
- Bake for 25-30 minutes, until the top feels firm when gently pressed.
- Cut into squares and remove from the pan to a cooling rack.
Cornbread
Ingredients
- 1 1/2 cups of milk
- 1 1/2 tablespoons vinegar
- 1 cup organic cornmeal
- 1 cup of flour
- 2 tablespoons turbinado sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons vegetable oil
Directions
- Preheat oven to 425 degrees F.
- Combine milk and vinegar and let it stand for a couple of minutes.
- Mix dry ingredients in a large bowl.
- Stir in the milk mixture and the oil – you will have a lumpy batter.
- Spread the batter into a greased pan and bake for 25 – 30 minutes.
- Serve hot with butter.
Pancake/Waffle Batter
Ingredients
- 1-3/4 cup flour
- 1 tbsp baking powder
- 1 tbsp turbinado sugar
- 1/4 tsp salt
- 1-1/2 cups milk
- 3 tbsp apple sauce
- 6 tbsp coconut oil
Directions
- Mix dry ingredients together, then stir in the wet ingredients. This will result in a lumpy batter.
- Make waffles or pancakes as you normally would.
- Top with butter and maple syrup or fruit.
Peanut Butter Cookies
(Note: you can’t taste the apple sauce in these cookies at all)
Ingredients
- 1-1/2 cups creamy peanut butter
- 1 cup of muscovado or brown sugar
- 1/3 cup apple sauce
- 1 cup flour
Directions
- Preheat oven to 350 degrees F.
- Combine peanut butter, apple sauce, and sugar together in bowl.
- Stir in flour.
- Place by spoonfuls onto baking sheets.
- Make crisscross pattern on each cooking using a fork.
- Sprinkle cookies with granulated sugar
- Bake for 15 minutes.
- Place the cookies on a rack to cool.
Do you have any egg substitutes that you like to use? Any favorite egg-free recipes? Please share in the comments!
This article was written by Daisy Luther and originally posted at www.TheOrganicPrepper.com
ground flax!! let stand in water overnite so it ferments a bit and fully absorbs the liquid. maybe ket stand in apple sauce! now thats an idea. anyway, flax seeds are gooey just like eggs, full of similar proteins i think. very binding to the mix and adds a good heaviness, just like eggs.
Thanks for the site, but unfortunately I’m have allergy’s to apples and pears. I try to experiment with different things but some just don’t work out. I will try your milk and vinegar and yogurt next time I bake
Plain Knox gelatin or agar-agar (if your vegetarian) also make good substitutes for eggs in baking.
@Denise, I’ve also heard of people using mashed bananas to the same effect as applesauce replacing eggs in baking. I don’t know how often you would come across bananas in a long term prepping situation, without saving stock in advance though. Maybe if you have the climate though.
we use silky tofu 1/4 cup in place of an egg for our baking. Unfortunately tofu wont be around for long either. but it helps bind the cookie or cake together and I can’t even taste nor notice thats theres tofu in the item.