Egg prices have surged nearly 37% over the past year, driven by the highly pathogenic avian influenza, H5N1, which has devastated chicken populations across the United States. The U.S. Department of Agriculture (USDA) forecasts further price increases of up to 20% this year due to ongoing egg shortages. As a result, American consumers are increasingly turning to online resources in search of egg substitutes for their cooking and baking needs.
The rise in egg prices has prompted many chefs and home cooks to explore alternatives that replicate the properties of eggs without compromising on taste or texture. Nicole Keshishian Modic, the author of the "Love To Eat" cookbook and creator behind KaleJunkie, recently shared various egg substitutes that can be easily integrated into recipes.
Among these alternatives, the liquid from cooked chickpeas—also known as aquafaba—has gained popularity. Vegan chefs have successfully used this liquid to create whipped peaks, similar to those made from egg whites. Modic recommends using three tablespoons of aquafaba in place of one egg in recipes.
Mashed bananas also serve as an effective substitute; one small banana, when mashed until gooey, is equivalent to one egg. For those looking for a plant-based binding agent, a mixture of one tablespoon of ground flax seed meal combined with three tablespoons of water can replicate the functionality of an egg. Similar to the flaxseed option, a chia "egg" can be made by combining one tablespoon of chia seeds with three tablespoons of water. After mixing, it is advisable to let the mixture sit for five minutes until it thickens.
In addition to these options, Modic suggests other suitable substitutes. Pureed or whipped silken tofu can replace one egg when one-quarter cup is used. Likewise, one-quarter cup of applesauce can also be an effective alternative. For those seeking a lighter texture in their dishes, Modic notes, "You can even add 1/4 teaspoon of baking soda for a lighter texture."
The impact of the avian influenza outbreak has been felt across the industry. Emily Metz, a representative from the American Egg Board, stated that "volume sales of eggs at retail value have been up year-over-year for 22 consecutive four-week periods." This trend underscores the growing demand amidst the supply constraints caused by the virus.
Addressing the situation, the USDA's Food Safety and Inspection Service, Animal and Plant Health Inspection Service (APHIS), and Agricultural Research Service are actively working together to ensure the safety of the meat supply in light of avian influenza. The USDA has implemented a science-based approach to understand and manage the outbreak effectively. APHIS continues to collaborate with state animal health officials on surveillance efforts aimed at detecting the virus in commercial, backyard, and wild bird populations.
To ensure public safety, these agencies have also conducted multiple safety studies related to avian influenza and its potential impact on meat from dairy cattle. Their commitment reassures consumers that despite current challenges in egg supply, food safety remains a priority.
As consumers seek ways to adapt their cooking practices amid rising prices and uncertain availability of eggs, innovative substitutes are providing practical solutions. With various options available, individuals can continue to enjoy their favorite recipes while navigating the changing landscape of food prices.
