Welcome to YTF Community, a place to safely share in the challenges and joys of feeding our families. And make all of it easier! This is a weekly members post with timely advice and encouragement that I hope helps offer a little reassurance.
I’ve been saving up questions about food spending to share them all with you at once because I know this is an issue that challenges all of us. So below you will find questions about how to replace eggs when they cost so much, how to reduce food waste during meals, the best ways to stretch meat to avoid having to double recipes (and pay more), how to make it easier to cook when we can’t actually afford to buy convenience foods, and what to do when a recipe calls for Greek yogurt but Greek yogurt costs the Earth.
If you have a question you’d like me to tackle in a future newsletter, leave a comment at the end on the post.
Sam, mom of 3
Eggs are a literal fortune where I live and while I don’t need to cook egg free for allergies or anything, I hope you can tell me what I can use in baked goods instead of eggs!
Because of the number of families in my audience that do have egg allergies, most of my baked goods have an egg-free option in the Notes at the very end of the recipe. So you can check there if using one of my recipes.
That said, my favorite general egg replacer is this:
- Omit the egg/s from the recipe.
- To replace each egg, add ¼ cup milk (any kind) and ¼ teaspoon baking soda.
Generally speaking, that will result in really similar results in most recipes. If the ingredients in a recipe are more unusual, like for example in my Protein Banana Muffins where there are 3 eggs, plus almond butter and yogurt, it may not work as well. But usually it does!
A lot of people use chia seeds, flax seeds, applesauce, or mashed banana as egg replacers. And they can work, but in my experience they have a higher risk of resulting in a different end texture so I tend to not use them as much.
Lucy, Mom of 4
I feel like we waste so much food during kids meals. How can I fix this?
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