Egg Substitutes to Use During Egg Shortage

25 February 2025

Posted in

The days of picking up a dozen eggs for a couple bucks at your local grocery store are long gone – at least for now.

Egg prices are soaring to unprecedented levels due to a combination of a severe bird flu outbreak, rising inflation and supply chain issues. For many families, eggs are now either too expensive or increasingly hard to find on store shelves. But whether you're a passionate baker, breakfast enthusiast or simply someone who relies on eggs in recipes for daily meals, this blog will guide you through creative and practical egg substitutes that can keep your favorite recipes intact and your budget under control.

What has led to an increase in egg prices?

Catch up quick: The increase in egg prices in 2025 is multifactorial, from a bird flu outbreak to rising inflation. It then becomes a basic supply and demand concept – when demand exceeds supply, prices increase.

In February 2025, the average cost of a dozen eggs in the U.S. reached $7.74, according to the USDA, with some areas, like California, seeing prices as high as $9 per dozen.

For context, the national average of a dozen eggs in 2024 hovered around $2.50.
Experts predict that prices may remain high for at least three to six months, depending on the containment of the bird flu and the recovery of poultry farms.

The primary driver of rising egg prices is the ongoing outbreak of highly pathogenic avian influenza (HPAI), particularly the H5N1 strain.

Wild birds, especially waterfowl, often carry the disease without symptoms and can pass it to domestic flocks of chickens, turkeys and other poultry.
Once the virus infiltrates a farm, it spreads quickly, often forcing farmers to take drastic action.
This particular virus has led to the culling of millions of chickens to prevent its spread.
As of February 2025, more than 160 million chickens have been impacted.

Supply chain disruptions have occurred as a result of the bird flu.

The culling of infected flocks creates a lengthy recovery process.
It takes 19 to 20 weeks for new hens to start laying eggs, and farms must undergo extensive cleaning and government approvals before restocking.
A shortage of truck drivers in the U.S. has further complicated the transportation of eggs, increasing shipping costs.

Increased demand for eggs is typically seen during the holidays and winter months when more people bake at home.

Consumer demand for eggs remains high, as they are a staple food.
Panic buying and hoarding, similar to behaviors seen during the COVID-19 pandemic, have made the shortages worse.
Retailers have responded by rationing egg purchases, and some restaurants have added surcharges to menu items containing eggs.
General inflation and rising costs in the food supply chain have also contributed to higher prices.
Some retailers have used eggs as loss leaders to attract customers, creating price disparities.

Why are some eggs pricier than others?

Standard white eggs are typically produced by large-scale industrial farms that house millions of chickens in confined spaces.

These farms have been hit hardest by the H5N1 avian flu outbreak.
When even a single bird in a flock tests positive, the entire flock must be culled to prevent the spread of the virus.
This has led to significant supply reductions for standard eggs.
As a result, a significant supply shortage for standard white eggs has driven their prices up dramatically.

Cage-free and organic egg farms tend to operate on a smaller scale.

While they are also at risk of avian flu, the smaller flock sizes mean the overall impact on supply is less severe.
Additionally, these farms often have more robust biosecurity measures in place, which may help mitigate the spread of disease.
Many cage-free and organic eggs are sold under long-term contracts to restaurants, food service providers and retailers, which help stabilize prices even during supply chain disruptions.

What to use instead as an egg substitute

Key points: Here’s a detailed guide on egg substitutes you can use during the current egg shortage, tailored to different cooking and baking needs.

Binding substitutes are common needs because eggs help hold ingredients together.

Use ¼ cup of unsweetened applesauce per egg.
Replace one egg with half a large banana.
Use three tablespoons of aquafaba, the liquid from canned chickpeas, per egg.
Mix one tablespoon of ground chia or flaxseed with three tablespoons of water and let it sit for five minutes to thicken.

Leavening substitutes are also needed in recipes that rely on eggs to help dough or batter rise.

Combine one tablespoon of vinegar (white or apple cider) with one teaspoon of baking soda per egg.
Use ¼ cup of carbonated water per egg for light and fluffy baked goods.

Moisture substitutes help keep foods from drying out.

Blend ¼ cup of silken tofu to replace one egg, especially in dense baked goods such as brownies.
Use ¼ cup of plain yogurt or buttermilk per egg.

Consider these other substitutes when cooking or baking.

Commercial egg replacers (Bob’s Red Mill or Ener-G) are versatile and easy to use.
Use three tablespoons of creamy nut butter (almond, cashew or peanut) per egg when baking cookies or brownies.
Mix two tablespoons of arrowroot powder with three tablespoons of water per egg.

Egg white substitutes can be used for their binding, leavening and structural properties.

Aquafaba can be whipped to form peaks, making it ideal for meringues, mousses and macarons.
Applesauce acts as a binder and adds moisture to cakes, muffins and dense baked goods.
Baking soda vinegar creates a chemical reaction, producing carbon dioxide bubbles for leavening in cupcakes or pancakes.
Chia or flaxseed gel binds cookies, brownies and pancakes.

Egg yolk substitutes are used for their richness, emulsifying properties and flavor.

Silken tofu mimics the texture of egg yolks and can be used for sauces, custards and creamy desserts.
Pumpkin or sweet potato purée adds richness and color to baking.
Vegan "egg yolk" can be made by combining two tablespoons chickpea flour, two tablespoons all-purpose flour, ½ cup water and two tablespoons oil (heat until thickened) for recipes such as mayonnaise or hollandaise sauce.

Consider this: Some substitutes, such as bananas or nut butter, may alter the flavor. Experiment to find the best match for your recipe. For recipes that rely on eggs for protein, add protein powder to compensate for any loss in nutritional value.