Eggs have long been the quiet workhorse of the kitchen—humble, reliable, and ever-present in everything from breakfast scrambles to golden brioche. But lately, this staple has become a scarcity. In the U.S., egg prices have spiked dramatically, shelves are often empty, and consumers are left wondering what happened to their go-to dozen. Behind the shortage are several intersecting issues: the most severe being avian influenza, which has wiped out millions of egg-laying hens across the country. Add inflation, supply chain aftershocks, and rising feed and energy costs, and the result is a perfect storm that’s hitting kitchens across the nation.
For everyday shoppers, it means adjusting routines—cutting down on baking, rethinking breakfast, or facing sticker shock at the checkout. For the food industry, the implications run deeper. Eggs are essential, multifunctional ingredients—binding, thickening, leavening—making them irreplaceable in countless recipes. Bakeries, restaurants, and food producers are now forced to reformulate menus, find workarounds, or shift customer expectations. And while social media reacts with memes and disbelief, a more constructive trend is emerging: a new era of kitchen creativity, resourcefulness, and smart substitutions.
Consumers are finding clever ways to navigate the shortage. Shopping habits are shifting—many now turn to local farms, farmers’ markets, or direct-to-consumer egg cooperatives to find more stable (and often fresher) sources. Others are diving into the world of egg alternatives, discovering that common pantry ingredients can do the trick in many dishes. A tablespoon of ground flaxseed mixed with water can replace an egg in baking; mashed banana or applesauce works in cakes and pancakes; chickpea water (aquafaba) can even whip into stiff peaks for meringues. These aren’t just emergency hacks—they’re part of a growing movement toward mindful, flexible cooking.
At the same time, the market for plant-based egg substitutes is heating up. Products like JUST Egg (made from mung beans) and WunderEggs (boiled-egg style vegan snacks) are stepping into the spotlight, offering both functionality and sustainability. What once felt niche is now becoming mainstream, especially as consumers grow more open to experimentation and eco-conscious eating. And while these alternatives don’t replace eggs in every context, they’re broadening the culinary conversation—and the options.
| Substitute | Best For | Ratio (per 1 egg) | Notes |
|---|---|---|---|
| Flaxseed Egg | Baking (cookies, muffins) | 1 tbsp ground flax + 3 tbsp water | Vegan, nutty flavor, high in fiber |
| Chia Egg | Baking, pancakes | 1 tbsp chia seeds + 3 tbsp water | Thicker texture, neutral taste |
| Mashed Banana | Cakes, quick breads | 1/4 cup mashed banana | Adds sweetness & moisture, not neutral |
| Applesauce | Sweet baked goods | 1/4 cup unsweetened applesauce | Subtle flavor, keeps things soft |
| Aquafaba | Meringues, mayo, mousse | 3 tbsp chickpea brine | Whips like egg whites, ideal for fluff |
For food professionals, this shift is both challenge and opportunity. Some restaurants have adjusted menus, dialing back egg-centric dishes or highlighting plant-based options like tofu scrambles, chickpea frittatas, or dairy-free baked goods. Others are using this moment to strengthen relationships with local suppliers or to rebrand around transparency and sustainability. In a time where ingredient availability is in flux, clear communication and innovation matter more than ever. Chefs and bakers who can adapt quickly—and share the why behind those changes—are likely to earn lasting loyalty.
The egg shortage, while frustrating, is also a mirror. It reflects how interconnected and fragile parts of our food system can be. But it also reveals our capacity to adapt—to think beyond the grocery aisle, to rediscover traditional techniques, and to embrace new ideas with open minds and open palates. It’s a moment of disruption, yes, but also one of possibility.
Eggs may be harder to come by right now, but creativity? That’s never been more abundant.