Egg-Free Baking: Chef Chloe Coscarelli's Easy Substitutes

Egg prices have been a concern for many households, leading people to seek alternatives for their favorite recipes. Chef Chloe Coscarelli, known for her vegan cuisine, provides practical solutions for egg-free cooking. Instead of relying on eggs, she suggests using ingredients like applesauce, mashed banana, or flaxseed meal mixed with water. These substitutes can add moisture and binding properties to baked goods.

For cakes and muffins, applesauce or mashed banana can work well as a 1:1 replacement for eggs. For cookies, flaxseed meal mixed with water creates a gel-like consistency that mimics the binding properties of eggs. Coscarelli emphasizes that the key is to experiment and find the right substitute for each recipe. She also recommends using silken tofu in savory dishes, like quiches or frittatas, for a creamy texture.

By using these simple substitutions, home cooks can enjoy their favorite recipes without breaking the bank or sacrificing flavor. These tips are also beneficial for those with egg allergies or those following a vegan diet. Coscarelli's egg-free cooking guide offers a delicious and accessible way to adapt to changing food prices and dietary needs.