Here’s how to adapt to the egg shortage in the U.S. without sacrificing flavor.
If you’ve recently gone out for brunch, popped over to the store for ingredients to make French toast, or suddenly found that certain dishes at restaurants were pricier than usual, then you’re surely aware of our current egg crisis. Egg prices have surged dramatically, with the average cost of a dozen large, Grade A eggs reaching $4.15 in December 2024, up from $3.65 in November—a 14% increase in just one month. This spike is due to a severe avian influenza outbreak, which has led to the culling of millions of egg-laying hens, significantly reducing supply. Inflationary pressures have only made matters worse, further driving up costs and making eggs one of the most expensive pantry staples today.
Thankfully, vegans exist.
I checked in with prominent Philadelphia vegan gourmand Caitlin McCormack and a couple of bakers who are currently highlighting their vegan offerings for tips on how to navigate cooking and baking without eggs. And no, you don’t need to rely on heavily processed egg substitutes—you likely have everything you need in your pantry already.
Tofu
If you’re a fan of rich, ice cream-based milkshakes, silken soy tofu is your new best friend. Blend it into a smoothie for extra richness or with chocolate and milk to satisfy dessert cravings. Lose the milk, add a touch of sugar, and you can manipulate silken tofu into an eggless pudding.