Alternatives to Eggs

You’ve probably noticed that eggs have been difficult to find and rising in price at most larger chain grocery stores. This is largely due to an outbreak of the Avian Flu that is sweeping across the nation, affecting flocks of fowl both large and small. 

At the co-op we’ve been able to keep eggs on the shelves and prices low because of our awesome local providers, but with the potential threat of the Avian Flu spreading to our area – we wanted to present you with some egg alternatives! 

Egg Alternatives for Baking:

  • Water, Baking Powder, & Oil – Combine 2 Tbsp of water, 1 tsp of baking powder, and 1 tsp of vegetable oil for every egg needed. 
  • Carbonated Water – Use ¼ cup of unflavored sparkling water for every egg needed.
  • Yogurt or Buttermilk – Use 1/4 cup of plain unsweetened yogurt or buttermilk for every egg needed.
  • Vinegar & Baking Soda – Mix 1 tsp of baking soda with 1 Tbsp of vinegar for every eg
  • Unsweetened Applesauce – Use ¼ cup of applesauce for every egg needed.
  • Flax Seed OR Chia Seeds – Combine 1 Tbsp of Flax OR Chia seeds with 3 Tbsp of water for every egg in the recipe and let sit for 10-15 minutes. Add them to your batter once they become gelatinous. 
  • Egg Replacement Powders Bob’s Red Mill makes one & so does Ener-G
  • Aquafaba – This is the liquid found in a can of chickpeas. Great for replacing egg whites! Use 2 Tbsp per egg white. Can be whipped into meringues!


Egg Alternatives For Breakfast: 

  • Tofu + Turmeric – Tofu is a great egg substitute for breakfast, and if you crumble it and then season with some turmeric it will even look like scrambled eggs! We like these recipes for flavorful scrambles! 
  • Just Egg – This is an egg replacement that you cook the same way you would scrambled eggs! You can find detailed instructions here.

As always, we will weather these times together! If you’d like to view our egg replacement options visit our Co-Go website!

Heirloom Shakshuka

Locally grown tomatoes have arrived at the Co-op this summer and we’ve got a delicious dish to share with you. This shakshuka recipe highlights the flavor of heirloom tomatoes and is perfect for breakfast or brunch. We recommend serving it with your favorite sourdough bread for dipping. We hope you enjoy this taste of summer!



6 heirloom tomatoes
2 eggs
½ cup of water
½ yellow onion
2 garlic cloves
3 T extra virgin olive oil
2 Tsp paprika
1 Tsp cumin
¼ Tsp red pepper flakes (or to taste)
¼ Tsp salt
⅛ Tsp black pepper



Dice and seed your tomatoes. Locally grown heirloom tomatoes may have spots where the tomato has split and formed a tough skin. Remove these parts when dicing your tomatoes but leave the unblemished skins on. You can seed your tomatoes by gently squeezing them and scooping the seeds out with a spoon. As you seed your tomatoes, remove the hard white cores. Set your seeded and diced tomatoes aside.

Dice your onion. Peel and dice your garlic.

In a large skillet, add your olive oil, garlic, paprika and cumin. Cook for 5 minutes, or until the onions are translucent and the spices are fragrant.

Add your tomatoes, water, salt, and pepper to the skillet. Stir to combine the ingredients.

Cover your skillet and allow it to simmer on medium heat for 10 minutes.

Remove the cover and create two wells in the shakshuka. Crack your eggs into the wells.

Cook your shakshuka uncovered for at least 5 minutes or until your eggs have reached your desired consistency.

Serve with toasted sourdough bread and enjoy!


Lightened-Up Deviled Eggs

Spring has finally arrived and it’s the perfect opportunity to enjoy some of your favorite warmer-weather foods. These lightened-up deviled eggs are right on time for the upcoming Easter holiday and they’re downright delicious. We’ve lightened them up with some plain greek yogurt in place of mayonnaise and without skimping on their classic flavor. They’re perfect as a snack or appetizer and are perfect to take on a sunny picnic. I hope you enjoy these delightful deviled eggs.



6 large eggs

¼ cup plain greek yogurt

1 tsp apple cider vinegar

1 tsp dijon mustard

¼ tsp salt (or to taste)

⅛ tsp pepper (or to taste)


Paprika for dusting

Chopped chives to sprinkle on top


Place a large pot of water to boil on the stove.

After the water comes to a boil, place your eggs in the boiling water gently. I recommend dropping them in with a spoon. This ensures that the shells will not crack open when they hit the bottom of the pot.

Boil your eggs for 13 to 14 minutes.

While your eggs are cooking, prepare a large bowl with water and ice.

When your eggs have finished cooking, drain the water and place your eggs in the ice water bath to cool them.

When your eggs have cooled, remove their shells. I find that using a spoon works the best. Gently hit your eggs with the back of a spoon in one or two spots. Then carefully peel the eggs.

Once all your eggs are peeled, wash them under cold running water to remove any eggshell pieces. Dry your eggs after washing them.

Cut each egg in half.

Using a spoon, remove the yolks from each egg and place them in a small bowl.

After you’ve collected all the yolks into your bowl, add your vinegar, greek yogurt, dijon mustard, salt and pepper. Mix it well.

Transfer the mixture into a piping bag. You can also use a plastic sandwich bag. Simply cut off a small piece of one corner if you don’t have a piping bag.

Pipe the mixture into the empty spaces of your eggs. I like to start by filling each one to where it meets the egg whites. Then I go back with more filling after I’ve completed each egg.

After filling the eggs, dust them with paprika and chopped chives if desired. Enjoy!