this post was submitted on 20 Feb 2025
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They are the eggmen

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[–] Trollception@sh.itjust.works 2 points 1 day ago (1 children)

We have one store and the eggs are there every week at a slightly increased price, like $4.50 a dozen. And then there's other stores with like no eggs and a dozen costs $10.

[–] Remember_the_tooth@lemmy.world 1 points 20 hours ago (1 children)

The more expensive ones sell out faster?

[–] Trollception@sh.itjust.works 2 points 14 hours ago (1 children)

Nah it's two different stores

[–] Remember_the_tooth@lemmy.world 1 points 12 hours ago

Oh, I get it now. Thanks.

[–] PyroNeurosis@lemmy.blahaj.zone 4 points 1 day ago (1 children)

I recently learned blood is a decent egg substitute. But you don't want to be using the tainted blood of the poor for this kind of thing. You'll just get microplastics and lead and such in your food.

[–] Remember_the_tooth@lemmy.world 4 points 1 day ago (2 children)

Don't dox yourself, but can we know your region so we can be not there?.

[–] PyroNeurosis@lemmy.blahaj.zone 2 points 1 day ago (1 children)

Ah, sure. Alabama. You probably weren't coming here anyway (even I don't wanna be here), but I'm just learning things for the protracted lean times that are coming.

I hope things work out for you regardless.

I'm going to guess Europe? I know the Brits still cook with blood, and have abbatoirs.

[–] TheAlbatross@lemmy.blahaj.zone 27 points 2 days ago* (last edited 2 days ago) (3 children)

There's a product called Ener-G Egg Replacer and I use it to great success for eggs in dough. It won't make a dough "eggy" like is needed for challah or egg bagels, but it'll work as a binder in other baking recipes, as far as I can tell, perfectly. I've never had anyone ask "did you do something different here?" when tasting my baked goods, even if they've had my egged versions previously.

I used to use it just for making food for my vegan pals but now I've just been using it whenever eggs are called for.

[–] Remember_the_tooth@lemmy.world 14 points 2 days ago

That is unexpectedly constructive information. Thank you.

[–] Catoblepas@lemmy.blahaj.zone 8 points 2 days ago

Business must be booming for them, they’re sold out on their online store.

In sweet baking applications you can also use applesauce as an egg replacement, 1/4 cup applesauce for an egg.

[–] leisesprecher@feddit.org 7 points 2 days ago (1 children)

You can also replace eggs with applesauce. At least in cakes that works surprisingly well. One egg is about 1-2 tablespoons of sauce.

[–] jerkface@lemmy.ca 3 points 1 day ago

Freshly ground flax seed soaked in water creates an egg white replacement.

[–] Boomkop3@reddthat.com 2 points 1 day ago (1 children)
[–] pyu@lemmy.blahaj.zone 9 points 2 days ago (2 children)

A dozen eggs costs about an hour’s wage around here.

thisisfine.jpg

[–] jerkface@lemmy.ca 2 points 1 day ago

A dozen eggs cost one individual two weeks of their life spent experiencing atrocity.

Do you hear the people sing?

Singing a song of angry men?

It is the music of a people

Who will not be slaves again!

When the beating of your heart

Echoes the beating of the drums

There is a life about to start

When tomorrow comes!

Will you join in our crusade?

Who will be strong and stand with me?

Beyond the barricade

Is there a world you long to see?

Then join in the fight

That will give you the right to be free!

[–] mp3@lemmy.ca 7 points 2 days ago

Silver lining, my wife is allergic to eggs so we use all sorts of replacement in recipes, like this Pane Riso Egg Replacer
or just some applesauce.

[–] workerONE@lemmy.world 4 points 2 days ago (1 children)

That's awful. I love it.

[–] son_named_bort@lemmy.world 3 points 1 day ago

I am a Robotnik

[–] lady_maria@lemmy.world 2 points 2 days ago

fun fact! you can use aquafaba (the liquid from canned chickpeas) as an egg replacer in baking (among other things). you could even make some hummus at the same time

[–] JackLSauce@lemmy.world 2 points 2 days ago (1 children)

It's buried... And I don't want to dig past a certain somebody to get it...

Is that you, Ron Swanson?