TOKYO - SEPTEMBER 30: A boiled egg with a whiter yolk is seen next to an ordinary boiled egg at the Q.P. Corp Research and Development centre on September 30, 2004 in Tokyo. The whiter yolked egg was developed by the Japanese food company Q.P. Coporation by changing the composition of the feed given to chickens to reduce the colouring matter of the yolks. Q.P. Corp are planning to sell the eggs to confectionary companies as it is believed the whiter yolk will make it possible to produce more subtle colourings than is currently possible. The eggs are expected to cost 30-40 percent more than ordinary eggs.
If you’ve been grocery shopping recently, you may have gotten sticker shock from the cost of the eggs in stock. Egg prices are reaching historic highs – the wholesale price of a dozen eggs has more than quadrupled year over year.
Some experts are predicting that prices won’t be going down anytime soon, so it’s time to “think outside the carton.” Fortunately, there are some ingredients you can substitute for eggs and get similar results, while saving money. Nicole Keshishian Modic, cookbook author and food creator behind KaleJunkie, a healthy food blog, shares her favorite egg swaps.