Food Shortages --- Out of Eggs ??

    Times are really crazy in different places of our country. Some people are making it just fine. Other folks that used to be ok are not so any more. The folks that were poor and not doing good in the first place are STILL not any better off. Actually they are used to tough living conditions and may be able to better deal with the current situations we are all in now. But I promise you, the poor folks are even worse off than before.
    Now I am going to say a word here many people have heard and totally pick up their skirts and stomp off in their army boots high tailing it the other way when they hear it. Are you ready now?  V-E-G-A-N  Now hold up! Meat eaters don't just shut this off and delete! Some people choose to eat veggies and all. Others like meat eaters only eat veggies covered in cheese and all hail the perfect veggie Mac and Cheese! I know.
   Meat eaters we are talking about a emergency situation here! We have seen some grocery shortages and high prices on what is left we can get a hold of. That is what the silly veggie peas are for. When we can't get to the store or don't have our own chickens or money just isn't there any more.... this is one of the things you do to get those pancakes and other baked goods to turn out decent. I have tried the all vegan recipes without any eggs at all and I know I am picky but I GOT to have me some eggs to bake with!
   I will be honest with you I have not tried chickpeas / aquafaba yet. It's on my list of skills to learn. I have tried a few egg replacers in some baked goods made out of powdered stuff and I just haven't mastered that yet.
Here is one of the best charts I have seen on the subject
https://www.egglesscooking.com/egg-substitutes/
   So if our world keeps going upside down and I don't have eggs handy or a way to get the eggs to my house / stove I hope to have some alternatives to fill in. Soooo..... give it a try folks! Chick peas don't even need a refrigerator like eggs!
Chickpea's are used to make aquafaba .
The chickpea or chick pea its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, Egyptian pea. The chickpea itself is very nutritious and and good thing to learn how to cook different recipes with.
What is aquafaba for? https://www.americastestkitchen.com/guides/vegan/what-is-aquafaba
 Aquafaba, is a replacement for eggs in many recipes and it’s (basically) free! We’re talking about the liquid in a can of chickpeas. Not talking about the liquid in a can of any other beans. Stick to the liquid from canned chickpeas—it works best.)
    The starchy liquid is a great binder directly from the can,( I know not everyone thinks cans are a good thing.)  but what really makes it magical is that it whips and creates a foam( Like egg whites). Aquafaba is able to trap air, giving items structure at the same time it delivers a fluffy crumb and lift. For cakes, cookies, brownies baked goods in general.
As it does with egg whites, adding a stabilizing ingredient improved the structure of whipped aquafaba. In sweet recipes, we usually used sugar.
    This website has some nice instructions to make your magic egg replacer. DO NOT toss the chick peas they are good nutrition use them alone or with other ingredients in you meal. 
Homemade aquafaba – vegan egg replacer https://www.lazycatkitchen.com/homemade-aquafaba-vegan-egg-replacer/
Ingredients
    2 cups of dry chickpeas
    8 cups of water
Directions
Completely cover dry chickpeas in water soak for about 8 hours or overnight.
Discard soaking water and rinse the chickpeas.
Place into a pot, with a lid and cover with 8 cups of water.
*** Do not add any salt or baking soda. ***
Bring to the boil. Be careful they don't boil over if the heat is too high .
Skim the foam that has come to the top and discard.
After they come to a boil, simmer on low with a lid on until tender.
It takes about 60-75 minutes.
When tender, turn heat off and leave chickpeas to cool down in its cooking water
(this infuses cooking water with more protein, giving aquafaba its properties of an egg white).
Remove chickpeas from cooking water with a slotted spoon.
Make sure spoon is clean with no grease residue on it to inhibit aquafaba’s foaming properties – this is especially important if you intend to whip your aquafaba into a meringue. **** NOTES ****
Depending on the intended application of your aquafaba, you may want to reduce the liquid a little to make it more potent. This is especially necessary for when you intent to use it as a binder, in vegan meatballs for example. Please remember also that the more reduced liquid the more intense chickpea flavor will be so when you intent to use it for desserts, like meringues or chocolate mousse, you do not need to reduce as much or at all.
To reduce aquafaba, return remaining cooking water to the stove. Set the heat to low-medium and reduce aquafaba (without a lid) for about 30-45 minutes until some of the water evaporates and you are left with thick yellow liquid.
Let the reduced liquid come to room temperature and then transfer to a clean container and store in the fridge – once chilled aquafaba will turn gelatinous and resemble an egg white. If you are not in a rush to use your aquafaba, pop cooked chickpeas back into the container with aquafaba and store them together overnight – this will make aquafaba even more gelatinous.
Store in an air-tight container for 3-4 days.