I tried alternatives to eggs for cooking cookies: the best, who jump

• Recently, the prices of record eggs dissuaded me from wanting to cook my favorite cookies.
• So I tried to test egg substitutes in my essential cookie recipe to see what could work.
• The flax seeds impressed me the most. I would also use the replacement of commercial eggs, yogurt and aquafaba.

Recently, egg prices have reached a record level while the bird flu is sweeping the United States, which reduces our supply.

So, for the moment, I have removed the eggs from my grocery list. Although it is easy to show creativity with breakfasts without eggs, cooking without them has felt intimidating

However, I know that it is possible to cook without eggs since vegans have been doing it for years.

I wanted to try it for myself, so I made my cookies with Duff Goldman’s favorite chocolate chocolate using egg alternatives. I am generally half of the recipe, so each batch requires only one egg.

For this test, I have experienced five substitutes common to eggs: linen seeds, replacement of commercial eggs, apple compote, yogurt and aquafaba (the liquid of a box of chickpeas).

I chose them because I have almost always compote apples, yogurt and cane peas canned at hand, and I heard great things on the use of the replacement of linen and commercial eggs for cooking.

Here’s how cookies behaved.