The mighty egg is spring’s special thing embodying fertility, reawakening, and rebirth. While this precious package provides the cornerstone for the season’s major festivals, especially Easter and over, it’s always a dependable and versatile staple that can be enjoyed during every meal and in every course throughout the year.
I my grandma sharing fond memories of how much she adored farm-fresh eggs delivered weekly to her home by the friendly egg-man, who happened to be completely bald, humorously reflecting his trade. He gingerly handed her a confetti of colorful eggs piled in a wicker basket–some speckled, some brown, some turquoise, and some white all with a bulls-eye of dark golden yolks for whipping up her famous silky custards and curds, fluffy scrambles and souffles, short pie crusts and flaky quiches.
Alas, this humble superfood has become rare and coveted in recent years, particularly during the past couple of months due to the merciless outbreaks of avian influenza. This highly contagious bird flu infects flocks that must then be culled to prevent the spread of the disease, thereby slashing the number of laying hens and ultimately the stockpile of eggs, ratcheting up the price. Let’s not squawk about it. Time to forage for alternatives until the egg supply returns to full force:
–Unsweetened applesauce (1/4 cup substituted for each egg in a recipe), is a good binding agent for cakes, cookies, hamburgers, and meatloaves.
–Mashed bananas add moisture and sweetness to assorted baked goods (same proportion as applesauce).
–Flaxseeds or chia seeds blended with water create a gelatinous liquid that mimics raw eggs and makes a great binding agent. The mixture also adds an oomph of omega-3’s, fiber, calcium, energy boosting B’s, and other vital trace minerals for blood, nerve, and muscle function. (Combine 1 tablespoon of ground seeds with 3 tablespoons of water.)
–A dollop of spicy mustard or mayo (vegan or egg-based), tahini or assorted nut butters (almond, cashew, walnut) will also add moisture and binding properties to various recipes, while the latter butters add a hearty protein dose.
–Plant-based liquid eggs, mung bean protein-based sold in pourable cartons replicate beaten eggs for cooking and baking.
–If you hanker for egg salad, whip up an eggless version by dicing hearts of palm, firm tofu, or steamed white button mushrooms, or mashing cooked beans (garbanzo, cannellini, or navy), blending vegan mayo, squirt of mustard, fresh parsley, smoky paprika, and chopped celery or cucumber into the mix.
Now dealing with the spring holidays, both Easter and over rely heavily on eggs that hold a rich cultural and religious importance. In Christianity the egg symbolizes rebirth and resurrection with the tradition of decorating eggs dating back centuries, while egg hunts and egg rolling have become popular and beloved western customs especially enjoyed by kids. Some fine substitutes for the hard-boiled real McCoys include wooden eggs readily available at craft shops that can be recycled for next year, paper mâché, ceramic, and clay eggs along with sustainable avocado pits that can be painted and decorated as a fun art activity for families.
During the Jewish over, the egg takes on many ritualistic roles; the roasted or hard-boiled orb is center stage on the seder plate symbolizing the cycle of life and hopeful beginnings. A roasted potato can simply be subbed for an egg (that’s perfectly kosher). Hard-boiled eggs are also served in salt water, which represents the tears of the Israelites during their enslavement under Pharoah. Sliced or halved will extend the precious dozen. While a blend of potato starch and water (2 tablespoons each) can replace an egg in cooking and baking during the eight-day celebration.
Since our eggs are (temporarily, let’s hope) in short supply, we need to be creative and resourceful until the hen population is healthy and fully recovered. My final eggless contribution is this sassy chocolate acorn squash mousse for an elegant and easy treat that’s suitable (and delightful) for both over, Easter, along with our sad period of egg scarcity and beyond. Now, get crackin’.
Tipsy Chocolate Acorn Squash Mousse
1 medium-size acorn squash½ to ¾ cup organic dark chocolate syrupDrizzle of honey or maple syrup (adjust for sweetness)1/3 cup dried cherries or cranberries3 tablespoons brandy or rum, for soakingDash of Himalayan pink salt
Soak cherries or cranberries in liquor for a couple of hours until they swell.Cut squash in half, starting from the stem down the middle. Scoop out the seeds. Lay the squash halves flesh side down in a pot. Add water to cover. Cook until fork tender. Scoop out flesh and place in a mixing bowl. Mash with a fork until smooth. Add syrup, honey, and salt, and blend well. Gently fold the tipsy cherries into the mousse and add some of the remaining liquor (if desired). Mix well.Chill. Scoop into martini or cocktail glasses. Garnish with fresh mint leaves and berries.
Cheers!(Courtesy – Dina Eliash Robinson)
