Egg prices have been on the rise across the United States as a result of widespread bird flu outbreaks that have led to the slaughter of millions of chickens. In December, the average cost of a dozen large, grade-A eggs reached about $4.15, and projections from the U.S. Department of Agriculture suggest a 20% increase in price during the coming year. With these shortages, many shoppers are now exploring alternatives for both cooking and baking.
Eggs hold a unique position in the culinary world due to their versatility and nutritional value. They can perform numerous roles in recipes, from coagulating as seen in scrambled or hard boiled dishes to foaming and expanding significantly in volume. Additionally, eggs serve crucial functions such as thickening, emulsifying, leavening, and adding structure or liquid to various dishes, even lending color and a glossy finish to baked goods.
In light of these essential roles, experts recommend selecting egg alternatives that specifically mimic the culinary function needed in a particular dish. Many of the substitutes available are vegan; for example, aquafaba—the liquid from canned chickpeas—can be whipped to replace meringue, though it carries a slightly earthy taste. For baked goods or pancakes, options include combining flax meal with water, or using mashed banana or applesauce. A typical "flax egg" is prepared by mixing a tablespoon of flaxseed with three tablespoons of water and allowing the mixture to rest, making it a reliable binder in many recipes.
Chefs also adjust recipes to suit the desired outcome, whether aiming for a glossy finish on bread like challah or creating a specific texture in savory dishes. Techniques include adding a dash of turmeric or saffron to replicate the color and function of eggs, or using natural sweeteners combined with olive oil in place of egg glazes. In savory applications, blends of tofu varieties can replicate the texture of scrambled eggs, while full-fat yogurt serves as a non-vegan alternative in waffles, pancakes, and quick breads.
As consumers and chefs adapt to these rising prices and scarce supplies, the transition to using substitutes may also simplify the cooking process by reducing issues such as accidental shell inclusion. Although the idea of replacing eggs might seem intimidating at first, culinary professionals assure that with a bit of experimentation, finding the perfect substitute can lead to delightful culinary outcomes.