I can remember a few times that eggs have been expensive or hard to find, but I can’t remember the last time I had so much trouble first finding them on the shelf and then making myself fork over a small fortune to pay for them.
You already know what I mean. It’s been covered in every major news outlet and talked about at length. It’s the hot topic of 2025 in food: when will eggs go down in price? I’ve stopped waiting and wondering and started cooking creatively instead. In a world where eggs are a luxury, there are plenty of ways to enjoy your favorite egg-based dishes (savory AND sweet!) with a few easy substitutions.
1. Bake with alternatives!
I’m sure I’m not the only one who’s been putting all of my baking aside until egg prices come down. But sometimes, a girl just needs a chocolate chip muffin. I’ve been relying on old standbys like applesauce and bananas as egg substitutes for these easy everyday bakes. Of course, these ingredients don’t act just like eggs do in all recipes, but for simple cake-like bakes, they usually do the trick. Breakfast just got sweeter again!
In other recipes that require an ingredient that works better as a binder as well as a source of moisture, I’d recommend trying a flax egg replacement (available in most stores or easy to make yourself), chia seeds, or yogurt.
2. Breakfast on other proteins.
It feels like forever since I’ve had my morning eggs, but honestly? I barely miss them at this point. I’m all about the tofu scramble right now. Depending on how you usually take your eggs, investigate different types of tofus to sub in for different egg textures. I use silken when I’m looking for a loose scrambled egg-like taste and firm tofu when I’m more in the mood for a hearty scramble.
3. Get creative with other creamy textures.
Yes, I’ll admit it: I’m really missing my homemade aioli and Caesar dressings right about now. But not having eggs around to make these classic dressings has really forced me to get creative and find other ways to make those creamy textures I love so much. Avocados have been key for me in whipping up a creamy salad dressing and silken tofu has become a new standby for creamy dips!
4. Bread it up.
One of the ways I use eggs most frequently in my home cooking is in breading recipes. I can confidently say that I most likely won’t anymore now, just because I’ve found so many alternative ways to bread and coat. My favorite has been a tempura-style batter that uses rice flour and water, but I’ve also experimented with flaxseed and cornstarch as well.
If you want to learn more about how to use tofu, don't miss our hands-on Vegan Taco Tuesday class on Tuesday, April 15 at 6pm which features this amazing menu:
- Nachos with Cheese Sauce and Pickled Jalapeños
- Brussels and Pinto Bean Tacos with Mango Relish and Tofu Sour Cream
- Quinoa, Roasted Poblano, Corn and “Chorizo” Tempeh Salad
- Mexican Chocolate Brownies
We promise you won't miss the meat, eggs or cheese in this one!
