Sticker shock at the grocery store, especially when purchasing eggs, continues to be a constant companion and, according to the Associated Press, we can expect that to continue throughout most of the United States as the current bird flu outbreaks work their way through flocks across the country. So what's a home cook to do? There are actually multiple options and Seasoned Cooking is here to help.
Where you can, opting for recipes that just don't depend on eggs at all can be the easiest path to keeping overall egg consumption low. Seasoned Cooking has shared all manner of recipes that are entirely egg free, but let's share a couple of delightful chocolate-intense recipes that skip eggs in a way you will simply not even notice: Dark Chocolate Bundt Cake and Dark Chocolate Coconut Ganache Dip & Filling:
Dark Chocolate Bundt Cake
- 3 c. all-purpose flour
- 2 c. sugar
- 2 tsp. baking soda
- 2 tsp. salt
- 2/3 c. unsweetened cocoa powder
- 1 c. canola oil
- 2 c. water
- 2 tsp. vanilla extract
- 2 T. apple cider vinegar
In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking soda, salt, and cocoa powder). Add the oil, water, extract, and vinegar to the dry ingredients and whisk until smooth.
Pour the batter into a bundt pan sprayed generously with nonstick cooking spray. Tap the pan gently on the countertop to release air bubbles.
Bake the cake for 50 to 60 minutes or a toothpick inserted in few places comes out clean. Let the cake cool for ten minutes in the pan. Invert the pan on a large serving plate and gently slide the warm cake onto the plate. Cool completely before serving.
- Yields: 10-12 servings
- Preparation Time: About an hour
Dark Chocolate Coconut Ganache Dip & Filling
- 1 can full fat coconut milk
- 1 teaspoon instant espresso powder
- 10 oz. dark chocolate chips
Place a saucepan over medium heat.
Add all of the ingredients and whisk together until the chocolate has melted and you have a rich, creamy sauce.
Pour into containers (for dip) or into a pastry or graham cracker shell (for pies and tarts) and chill until fully solidified. You can also chill as a dip and use as a filling in cupcakes as well.
- Yields: 2 ½ cups
- Preparation Time: 15 minutes plus chilling time
Another option for your baking and cooking needs is relying on egg substitutes. While you can purchase packaged egg substitutes at the grocery store, many stores are finding it challenging to keep them in stock and many areas are seeing those products experiencing increases in prices as well. However, rest assured that there are simple natural egg substitutes hiding out there in plain sight. Some of my favorites include applesauce, Greek yogurt, and bananas. In fact, many banana-laden baked goods have enough banana in them to allow you to entirely forego an egg, like this great recipe for Banana Chocolate Pecan Muffins:
Banana Chocolate Pecan Muffins
- 2 c. all purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. granulated sugar
- 1/3 c. canola oil
- 4 ripe bananas
- 1/4 c. water OR 1 egg
- 1 tsp. vanilla extract
- 3/4 c. semisweet chocolate chips (choose DF variety, if desired)
- 3/4 c. chopped pecans
Preheat the oven to 350º F. Line 18 muffin tins with liners. Set aside.
In a large bowl, mix the flour, baking soda, and salt.
Add the sugar, oil, bananas, water or egg, and vanilla extract. Mix well (I use my stand mixer for this).
Add the chocolate chips and pecans and stir until evenly distributed.
Divide the batter evenly among 18 muffin cups and bake in the preheated for 25 minutes or until the tops are raised and golden brown.
- Yields: 18 servings
- Preparation Time: 30 minutes
Finally, consider using a vegan solution that's been making baking a snap. Aquafaba is the liquid that is leftover from cooked chickpeas. Yes, the liquid from a can of chickpeas work and that's mostly what I use when looking for an egg substitute that can be whipped. Yes, you can make everything from meringue to marshmallows with aquafaba. And no, it will not make your recipes taste like beans. What's not to love?
Want to give it a try? This Mexican Hot Chocolate Cookie recipe from our archive uses aquafaba to make the dough and gives you tender, chocolaty, slightly spiced cookies that make a great accompaniment to coffee or tea.
Mexican Hot Chocolate Cookies
- 2 eggs or the liquid from one can of chickpeas - use the chickpeas for something else!
- ⅓ cup canola oil
- 1 box chocolate cake mix
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cayenne pepper
- ½ teaspoon chili powder
- ⅔ cup mini chocolate chips
In a mixing bowl, whisk together the eggs and oil until foamy. Alternately, use a immersion blender or hand blender with the whisk attachment to whip the liquid from one can of chickpeas (there should be about 6 tablespoons of liquid) until it resembled whipped egg whites. Add the oil and mix until foamy.
Add the cake mix, baking powder, ground cinnamon, ground cayenne pepper, and chili powder; mix until combined. Add the mini chocolate chips and stir until they are fully incorporated into the cookie dough.
Cover and chill the cookie dough in the refrigerator for 20 minutes.
Scoop out 2 teaspoon portions of the dough and form into little balls. At this point, you can place them on plates or plastic trays and freeze until solid. Place the frozen cookie dough balls in a resealable plastic freezer bag labeled with the name of the cookies, the temperature of the oven, and the recommended baking time. Store in the freezer and bake as desired. Use within 3 months.
When ready to bake, place the cookie dough balls spaced evenly on cookie sheet(s) lined with silicone baking mat(s).
Bake at 350° F for 10-12 minutes or until the edges are firm but center is slightly soft. Cool and enjoy.
- Yields: 18 cookies
- Preparation Time: 30 minutes plus 20 minutes of chilling time
Finally, remember that with some of these options in your toolbox, you have the flexibility to choose when and how you use eggs. If you've been craving that perfectly cooked egg for your weekend breakfast or atop your bowl of ramen, go for it. You've got the tools to limit their use otherwise until things improve and focus instead on your favorite ways to enjoy eggs. Hang in there and enjoy your kitchen, whether you're using eggs or not!