You Don’t Have to Put an Egg On It: How Portland Chefs Work Around the Egg Shortage | Eater Portland

"Ryan Koger of this Northeast spot praises fresh tofu and eggless techniques, noting, "There's such a tender texture. So as a scramble or fried egg substitute — it's just so good." He also recommends using a pinch of asafoetida as an allium substitute and suggests turmeric for the golden color associated with yolks. In practice, the kitchen sometimes adds a bit of reduced carrot juice for color and uses a little sourdough starter for cavatelli; for mayonnaise‑style emulsions he suggests blending aquafaba with a few chickpeas so “it's more like a whole‑egg mayonnaise.” Koger also voices a broader ethic: “Vegans have been doing these things for years out of knowledge that [animal products] are unsustainable and their unsustainability is catching up to us.”" - Anastasia Sloan