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The Andie Summers Show

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Avoid High Egg Prices with these Alternatives

Andie Summers January 20th
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 noticed empty shelves where the eggs should be, or 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.

  • Ground Flax Seed

    For cooking and baking, you can make the equivalent of one egg by combining one tablespoon of ground flaxseed meal with three tablespoons of water. Stir and let it thicken for five minutes.

  • Applesauce

    A quarter of a cup of applesauce can also be a swap for one egg.

  • Chia Seeds

    Modic makes a chia “egg” by mixing one tablespoon of chia seeds with three tablespoons of water. Mix together and let it sit until the texture gets thicker and gooey, about five minutes.

  • Mashed Banana

    Simply mash up one small banana until gooey and use it in place of one egg.

  • Aquafaba

    This is the fancy name for the liquid from cooked chickpeas and vegan chefs have long been using it like egg whites to create whipped peaks. This food expert suggests using three tablespoons of the liquid in a can of chickpeas to swap for one egg in recipes.

  • Silken Tofu

    To replace one egg, whip or puree a quarter cup of silken tofu. Modic explains, “You can even add a quarter teaspoon of baking soda for a lighter texture.” Regular tofu can also be crumbled and sauteed with salt and a teaspoon of turmeric to make a golden yellow dupe for egg scrambles.