Finding alternatives to egg ingredients amid its soaring prices
Mo’Pweeze doesn’t use any of the 10 most common allergens in their baked goods.
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With egg prices soaring, bakers are scrambling for alternatives.
Christine Allen owns Mo’Pweeze Bakery in Rockaway. A vegan bakery, Mo’Pweeze isn’t impacted by the shortage of eggs on store shelves - or the rising prices.
Mo’Pweeze doesn’t use any of the 10 most common allergens in their baked goods.
Allen says the ingredients that she uses in place of eggs can easily be integrated by the home baker.
Allen says one egg can be substituted in baking with a quarter cup of applesauce, a quarter cup of a mashed, overripe banana, or with aquafaba - essentially chickpea water.
News 12 New Jersey’s Tom Krosnowski stopped by Mo’Pweeze for a demo.
