A federal jury in Illinois has found two large egg producers and trade associations liable for conspiring to restrict supply and drive up egg prices, in a dispute the judge in the case said pitted “the nation’s egg makers against its egg breakers.”
It’s because for the longest time, eggs were the cheapest and fastest way to get protein into your body. Especially compared to the cost of meat. But now, because of inflation, everyone is trying to be more frugal which just jacks the price of those goods and makes us all suffer more.
If it is just a single egg, you can often just remove it and be ok. With two eggs add a bit more flour (banana also works but alters taste). More than that and no idea.
LOL you can’t just leave an egg out. At least not anything that I would want to make. I use apple sauce and/or egg binder but not altering the flavor sometimes requires more chemistry, like adding a chemical emulsifier.
/j, if it wasn’t obvious. but yeah. there’s just some things I…stay away from as best I can. got any good meringue recipes? that like, aren’t… chickpeas juice? I might know somebody who would appreciate the recipe.
It’s because for the longest time, eggs were the cheapest and fastest way to get protein into your body. Especially compared to the cost of meat. But now, because of inflation, everyone is trying to be more frugal which just jacks the price of those goods and makes us all suffer more.
Also, eggs are in a ton of recipes.
That’s the real conspiracy right there.
They are an essential binder to most recipes and finding substitutes for my vegan cooking is always a chemistry experiment.
If it is just a single egg, you can often just remove it and be ok. With two eggs add a bit more flour (banana also works but alters taste). More than that and no idea.
At least that is what my fiancée says
LOL you can’t just leave an egg out. At least not anything that I would want to make. I use apple sauce and/or egg binder but not altering the flavor sometimes requires more chemistry, like adding a chemical emulsifier.
The emulsifier in mustard is usually enough, I like to put it in the vinaigrettes I make
But it does alter the taste
clearly a stooge for Big Egg.
/j, if it wasn’t obvious. but yeah. there’s just some things I…stay away from as best I can. got any good meringue recipes? that like, aren’t… chickpeas juice? I might know somebody who would appreciate the recipe.
I am still waiting for literally anyone to do some testing about the PCB levels in aquafaba when using canned bean water…
Didn’t Monsanto just get hit with a lawsuit over PCBs? In light fixtures. Of a school?
Indeed I was just reading about that one.