Oil is fairly easy as long as you store those with a low rancidity rate. If you put them in your deep pantry rotation, you shouldn't have any issue.

You can also reclaim oil and reuse it several times without issues. Most preppers need to learn to reclaim oil anyways.

If you hunt every animal you kill will have some degree of fat. If you are a farmer, you can buy a piteba press and extract your own seeds and nut oils.

Egg substitutes, here are a few I have gathered. 2 different lists but basically the same info.

Applesauce 1/4 cup unsweetened plain applesauce = 1 egg

Mashed banana 1/4 cup mashed banana = 1 egg

Ground flaxseed or "flegg" (soak then strain, only use liquid) 1 tablespoon finely ground flax seeds + 3 tablespoons warm water + 10 minutes = 1 egg

Ground chia seed (soak first optional- strain, only use liquid) 1 tablespoon chia seed + 1/3 cup water + 15 minutes = 1 egg makes a more dense binder

Commercial egg replacer

Silken tofu - 4 tbsp= 1 egg

Oats - 2 tbsp oats + 3 tbsp boiling water = 1 egg

Vinegar and baking soda - 1 tablespoon distilled white vinegar or apple cider vinegar + 1 teaspoon baking soda = 1 egg

Yogurt or buttermilk as binder and moisture 1/4 cup yogurt = 1 egg

Arrowroot powder - as a secondary levener- 3 tablespoons water + 2 tablespoons arrowroot powder = 1 egg

Aquafaba (the liquid from canned chickpeas) 3 tablespoons aquafaba = 1 egg

Nut butter

Carbonated water

Agar-agar or gelatin

1 tsp whole psyllium husks or 1/2 tsp ground psyllium husk if using whole psyllium husks, grind them in a spice grinder before starting. Mix the ground psyllium husk with the water in a small bowl and leave for a few minutes to gel. Combine the gel with any liquid from your recipe (e.g. milk, juice, water) and blitz until smooth with a hand blender or standing blender

Soy lecithin

Soy president powder - 1 tablespoon soy protein powder + 3 tablespoons water = 1 egg, for binder and moisture

1 1/2 tablespoons vegetable oil + 1 teaspoon baking powder + 1 1/2 tablespoons water = 1 egg used for revenge

If the eggs act as a leavening agent, try a combination of vinegar and baking powder.

Experiment with various egg alternatives to get the texture and flavor you desire in your recipes

https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/g33584750/egg-substitute/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_hybd_mix_us_18891731492&gad_source=1&gclid=Cj0KCQiA4fi7BhC5ARIsAEV1YiYVNeDhWSty-z-J5EaEbocWcYwZnIvPn5bCwIRtlehjdiL_iafJoz4aAgD5EALw_wcB

reference!

Baking soda + vinegar Ground flaxseed Chia seeds Mashed banana, applesauce, pumpkin puree Greek yoghurt Chickpea flour Aquafaba Oats Silken tofu Cornstarch Bonus: Psyllium Husk Bonus: Egg wash substitutes

Egg Substitutes – for vegan baking & cooking A summary of different egg substitutes you can use in different situations for baking & cooking. Useful for making eggless or vegan recipes! The amounts below will replace one egg. For detail on each substitute, please see the blog post above for the full info. 5 from 2 votes Print Pin Course: ‘How to’sKeywords: egg free, vegan Prep Time: 5minutes minutesTotal Time: 5minutes minutes Servings: 0 Ingredients 1 tsp bicarbonate of soda (baking soda) 1 tbsp ground flaxseed 1 tbsp chia seeds 4 tbsp mashed banana or applesauce or pumpkin puree 4 tbsp Greek yoghurt (or soy yoghurt) 1 tbsp chickpea flour 4 tbsp aquafaba 2 tbsp oats 4 tbsp silken tofu 1 tbsp cornstarch (or potato starch/tapioca starch) 1 tsp whole psyllium husks or 1/2 tsp ground psyllium husk

EGG WASH SUBSTITUTES 1 tbsp maple syrup + 1 tbsp soy milk This egg wash does provide a slight sheen & darkening but not super effectively (although will do in a pinch)

1 tbsp maple syrup + 1 tbsp non-dairy milk + pinch of bicarbonate of soda + pinch of xanthan gum Whisk together until combined. Thanks to the xanthan gum, this is thicker than just maple syrup + soy milk alone so it adheres to the dough a lot better. The bicarbonate of soda aids in browning.

1 tbsp maple syrup + 3 tbsp non-dairy milk + 1 tbsp cornflour The cornflour here helps to thicken up the glaze so it adheres but can make the glaze appear more matte.

Ingredients 1 tsp bicarbonate of soda (baking soda) 1 tbsp ground flaxseed 1 tbsp chia seeds 4 tbsp mashed banana or applesauce or pumpkin puree 4 tbsp Greek yoghurt (or soy yoghurt) 1 tbsp chickpea flour 4 tbsp aquafaba 2 tbsp oats 4 tbsp silken tofu 1 tbsp cornstarch (or potato starch/tapioca starch) 1 tsp whole psyllium husks or 1/2 tsp ground psyllium husk Instructions Bicarbonate of soda: Combine bicarbonate of soda (baking soda) with 1 tbsp vinegar or lemon juice.

1 tsp bicarbonate of soda (baking soda)

Flaxseed or chia seed: Combine the ground flaxseed or chia seeds with 3 tbsp warm water and set aside for 5 minutes until thickened.

1 tbsp ground flaxseed, 1 tbsp chia seeds

Mashed banana or applesauce:

Use directly as a replacement for one egg.

4 tbsp mashed banana or applesauce or pumpkin puree

Greek yoghurt or soy yoghurt: Use directly as a replacement for one egg.

4 tbsp Greek yoghurt (or soy yoghurt)

Chickpea flour: Combine the chickpea flour with 3 tbsp water.

1 tbsp chickpea flour

Aquafaba: Use directly as a replacement for one egg OR whip with electric beaters until fluffy to use as a replacement for whisked egg whites.

4 tbsp aquafaba

Oats: Combine the oats (fine/instant/quick-cook oats work best here) with 3 tbsp boiling water. Set aside for 5 minutes to thicken.

2 tbsp oats

Silken tofu: Use directly as a replacement for one egg

4 tbsp silken tofu

Cornstarch (or potato starch or tapioca starch) Combine the starch with 3 tbsp water.

1 tbsp cornstarch (or potato starch/tapioca starch)

Psyllium Husk: For whole pysllium husks, grind them in a spice grinder before starting. Mix the ground psyllium husk with the water in a small bowl and leave for a few minutes to gel. Combine the gel with any liquid from your recipe (e.g. milk, juice, water) and blitz until smooth with a hand blender or standing blender.

1 tsp whole psyllium husks or 1/2 tsp ground psyllium husk