Eggs--pensive!!
If you’ve been to the grocery store lately, you undoubtedly crossed paths with expensive eggs.
When making up my grocery lists, I used to allow about 89 cents for a dozen eggs. Now it’s over $2!
I recently remembered what I used to do when baking for my grandmother who was allergic to eggs.
Try this:
An adequate substitute for each egg called for, when baking, is a mixture of one tablespoon of soy flour and one tablespoon (or a little more) of water.
I would use this substitution mostly when baking cookies. It gave them a crinkly texture, but they were still really tasty.
I never tried it with cakes, but I think I will.
Where to find soy flour:
I just bought a pound of soy flour at Schnuck’s in LSL for $2.69. The soy flour was located in the baking aisle near the other flours on the bottom shelf.
We can’t let the price of eggs prevent baking yummy stuff!
