The prices of eggs are they, so I tried to make brownies without them: this is how it went

The prices of the eggs are again through the roof, and each time I go to the grocery store, I feel like I need to sell an arm and one leg just to buy a dozen eggs.

But I still wanted brownies, cakes and sweet treats, so I traveled interwebs and found popular egg alternatives. Then, like a crazy scientist with a sweet tooth, I cooked them all, and here is how it went.

Here’s what I used

• Applesauce

• Baking soda and vinegar

• Aquafaba – which results in “bean water” – or the liquid of a box of chickpeas

• Flax seeds and water

To start, I used the same mixture of triple chocolate brownies in a box for each batch, as well as two tablespoons of water and half a cup of oil.

The box asked for two eggs, and that’s where I changed things.

Here is what I discovered

Applesauce: I used ½ cup of apple compote instead of eggs.

Verdict: It was as if I had whispered “apple” during the mixture process. There was a slight suspicion of apple, but not enough to say that I didn’t want to eat this. The brownies were wet but extremely dense, which makes sense because they took the double of the duration to cook that a regular batch of brownies.

Baking soda and vinegar: I used 2 teaspoons of baking soda plus 2 tablespoons of white vinegar

Verdict: If you want to feel like a crazy scientist, this is the way to follow. You first mix the baking soda and vinegar, then it bubbles like taking an Alka-Seltzer. The first time I did this, it didn’t go well. It was more like a Brownie Drow-Doh, and I had to use my hands to press it in the pan. After having managed to surpass it and to have underway at the same time, I put this lot and tried it again. The second time was a little better. The brownies got up quickly, becoming swollen on the top and were the most cake -shaped brownie. There was a bizarre quirk, but it was not bad if you are in something tangy vinegar. Regarding the kitchen, it was the shortest cooking time, only taking 18 minutes in the oven.

Flax seeds: I used 2 tablespoons of flax seeds and 6 tablespoons of water, then let it stand for about 10 minutes.

Verdict: I would say that when the linen seeds were seated in the water, I became a little suspicious because it turned into this bizarre goo situation, but I trusted the process, and it did not go well. There was a lot of liquid, and I had to stamp the brownies liquid when they were finished. This brownie took an eternity to cook, about 40 minutes. It was dense and soft but more like a protein bar trying to be a brownie. It was not bad, but not great.

Aquafaba: I used half a cup

Verdict: I don’t know what witchcraft is, but the texture was shocking on real brownies, and there is no deterioration in beans. If you do not know what Aquafaba means, this translates into “bean water”, which is the water found in a box of chickpeas. Yes, it’s weird, but surprisingly, it works. It took a while in the oven, 45 minutes to be correct, but the texture and taste were better than expected.

As for the winner, if I had to top one, I would choose that of Aquafaba, followed closely by the apple compote. Honestly, if you throw enough chocolate, you can strive to think that any one could be the real deal.

Morality of history, the price of eggs will not prevent us from making sweet treats, but it can make the adventure a little stranger.

Good cooking to all!