• With the cost of eggs increasing due to the poultry industry’s battle with the outbreak of bird flu, using alternative ingredients in our meals is definitely something to consider.

    According to SowetanLIVE, South African Poultry Association (Sapa) general manager, Izaak Breitenbach, stated, “The increase of egg prices is a factor of influenza. If you look at the total amount of birds that we culled that are supposed to produce stable eggs, we probably culled in excess of 30% of the nation’s flock and that is material.”

    Below are five substitutes for eggs listed by Healthline.

    1. Yoghurt or buttermilk

    Use 60 grams of yoghurt or buttermilk for every egg replaced. When choosing the yoghurt, make sure it is plain as sweetened or flavoured varieties may alter the taste of your recipe.

    These alternatives work best for baked goods like cakes, muffins, and cupcakes.

    2. Carbonated water

    Acting as a leavening agent, the carbonation in the water traps air bubbles which assists in making your product light and fluffy. Like the yoghurt and buttermilk, use 60 grams of carbonated water when replacing each egg.

    This affordable alternative works best for cakes, cupcakes, and quick breads.

    3. Puréed fruits

    You can use fruits like mashed bananas, avocados, or pumpkins (yes, pumpkins are fruit) as an alternative to eggs. While using bananas may affect the flavour of your finished product, avocados and pumpkins will not affect it as much. With any of the three options, use 65 grams of purée when replacing each egg.

    Consider using this alternative for cakes, muffins, brownies, and quick breads

    4. Vinegar and baking soda

    When vinegar and baking soda are combined, they undergo a chemical reaction that produces carbon dioxide and water, resulting in baked goods with a light and airy texture. In most recipes, you can mix 7 grams of baking soda with 15 grams of vinegar to replace one egg.

    The above substitution works best for cakes, cupcakes, and quick breads.

    5. Aquafaba and soy lecithin

    Aquafaba is the leftover liquid from cooking beans or legumes (found in cans of chickpeas or beans).  This is a great alternative to egg whites. Use 45 grams for each egg white you want to replace.

    A byproduct of soybean oil, soy lecithin has binding properties similar to that of eggs and is a great substitute for egg yolks. Use 14 grams for each large egg replaced.

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    Written by Jade Rhode for BONA.

    Feature image: Pexels