With egg prices soaring and shortages impacting grocery stores across California, many at-home bakers may be looking for alternatives.
Jamaica Crist, owner of Top Tier Treats, a West L.A. bakery specializing in both egg-based and eggless desserts, offers several options. "There's a lot of different alternatives you can use, sort of based on what it is you're trying to make," she explains.
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Aquafaba, the liquid from canned chickpeas, is a popular choice - it works well, gets frothy, and makes a recipe stick, says Crist.
Another option is a powdered egg replacer. "We use a version of a powdered egg replacer, and we use warm water to activate it and froth it up so it's nice and foamy, and it creates some liquid in there as well, so it's got the same sort of similar qualities as an egg," Crist explains.
She recommends brands like Bob's Red Mill and Ener-G, which are readily available at many grocery stores and online.
Surprisingly, eggs aren't always essential for baking. Cake, muffins, or even a meringue is achievable without. "We have a lot of vegan recipes we do that don't contain any egg or animal product at all," says Crist.
Alternatives, including applesauce and mashed bananas, are staples for Crist. The best part? She says many times customers can't tell the difference. Ultimately, however, in Crist's expert opinion, powdered egg replacements are your best bet.
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