The article addresses the rising prices and limited supply of chicken eggs due to avian flu, presenting a challenge for egg lovers. In response, it highlights innovative egg substitutes in cooking. Genevieve Ko offers a guide for using alternatives in baking and meal preparation. Notably, Kay Chun's chicken miso meatballs utilize crumbled Ritz crackers mixed with milk, garlic, and miso for binding, resulting in tender meatballs. Additionally, Sarah DiGregorio transforms the classic shrimp in purgatory by substituting eggs with seafood, creating a flavorful dish paired with toasted bread.
Kay Chun's chicken miso meatballs use crumbled Ritz crackers instead of eggs for binding. The result is tender, flavorful meatballs without the rising egg prices.
In Sarah DiGregorio's shrimp in purgatory, seafood takes the place of traditional eggs, featuring roasted red peppers and capers for an enticing spicy dish.
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