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

"Classically trained pastry chef Marisa Kroes, who opened a patisserie in 2023 to wide acclaim, stresses that for pancakes, waffles, and muffins, "you don’t even necessarily need an egg substitute," and that "Sometimes you just need a bit more liquid, a little more fat, or a touch more leavener." She recommends keeping flax and chia on hand (ground and mixed with water), praises a psyllium‑based commercial egg replacer for baking, and asserts, "We assume that recipes rely on eggs, but we can get creative with less exploitative and more affordable options," adding bluntly, "It’s a myth that eggs have to be a staple in baking or dessert." - Anastasia Sloan