Article contributed by Chef Nina Curtis
The food industry is in crisis, and businesses are scrambling for solutions. In early 2025, the United States is facing an unprecedented egg shortage, sending shockwaves through restaurants, bakeries, and foodservice operations nationwide.
A virulent outbreak of H5N1 avian influenza has led to the culling of over 150 million chickens, causing supply chain disruptions and egg prices to skyrocket. As of December 2024, the average cost for a dozen large eggs hit $4.15—a staggering 132% increase from December 2021 (Investopedia).
With the U.S. Department of Agriculture predicting another 20% price hike in 2025, eggs could soon cost nearly $5 per dozen (Agriculture Dive) For food businesses struggling to maintain profitability, plant-based egg alternatives offer a viable, cost-effective, and sustainable solution—one that could future-proof menus and bottom lines alike.
This crisis has prompted major retailers like Costco and Trader Joe’s to ration egg purchases, while restaurant chains such as Waffle House have introduced surcharges to offset escalating costs (the-sun.com, nypost.com).
The prolonged nature of the outbreak, coupled with the lengthy process required to replenish laying hens, suggests that egg shortages and high prices may persist into 2026 (investopedia.com).
In light of these challenges, both consumers and businesses are exploring plant-based egg alternatives as viable solutions. These substitutes not only mitigate the impact of avian diseases but also offer several benefits:
Table of Contents
Cost and Financial Stability
Plant-based eggs, derived from ingredients like mung beans, chickpeas, and soy, are less susceptible to the price volatility associated with animal agriculture.
Their production is not affected by diseases that impact livestock, ensuring a more stable supply chain and consistent pricing. This stability can be advantageous for businesses aiming to manage costs and reduce dependence on fluctuating markets (Bright Green Partners website).
Health Benefits
Traditional eggs, while viewed nutritious, contain cholesterol and can pose allergenic risks. In contrast, plant-based alternatives are cholesterol-free and often fortified with essential nutrients, making them suitable for individuals with dietary restrictions or those seeking heart-healthy options.
Additionally, they eliminate concerns related to salmonella and other egg-borne pathogens, enhancing food safety (pmc.ncbi.nlm.nih.gov).
Environmental Impact
The environmental footprint of egg production is significant, involving substantial land, water, and energy resources. Transitioning to plant-based egg alternatives can markedly reduce greenhouse gas emissions, conserve water, and decrease land use.
This shift aligns with global sustainability goals and appeals to environmentally conscious consumers (en.wikipedia.org).
Culinary Versatility
Advancements in food technology have led to plant-based eggs that closely mimic the taste, texture, and cooking properties of traditional eggs.
They can seamlessly replace eggs in various culinary applications, from baking to scrambling, allowing businesses to maintain menu offerings without compromising on quality (brightgreenpartners.com).
Understanding the Role of Eggs in Cooking
Eggs serve multiple functional roles in culinary applications, including:
- Binding: Holding ingredients together in baked goods and savory dishes.
- Leavening: Providing lift and structure in cakes, muffins, and soufflés.
- Moisture: Enhancing texture and preventing dryness.
- Emulsification: Stabilizing mixtures like mayonnaise and custards.
Replacing eggs requires identifying alternatives that can effectively replicate these functions, ensuring high-quality results in plant-based and allergen-free cooking.
Leading Plant-Based Egg Alternatives
To aid in the transition, I have included a full chart of egg alternatives outlining their uses and expected results. Below is a summary of key options:
1. Aquafaba (Chickpea Brine)
Aquafaba, the liquid from canned or cooked chickpeas, is an exceptional egg white substitute. It whips into stiff peaks, making it ideal for meringues, mousses, and foams.
- Replacement Ratio: 3 tablespoons of aquafaba = 1 egg.
- Best Uses: Macarons, whipped toppings, cocktails.
2. Flaxseed & Chia Eggs
Ground flaxseeds or chia seeds combined with water create a gel-like consistency that mimics the binding properties of eggs in baking.
- Replacement Ratio: 1 tablespoon flaxseed/chia + 3 tablespoons water = 1 egg.
- Best Uses: Muffins, pancakes, cookies.
3. Silken Tofu
Blended silken tofu provides moisture and a creamy texture, making it an excellent alternative for dense baked goods and custards.
- Replacement Ratio: 1/4 cup pureed silken tofu = 1 egg.
- Best Uses: Brownies, cheesecakes, quiches.
4. Mashed Banana & Applesauce
These fruit-based substitutes contribute natural sweetness and moisture but can impact flavor profiles.
- Replacement Ratio: 1/4 cup mashed banana/applesauce = 1 egg.
- Best Uses: Quick breads, cakes, muffins.
5. Baking Soda & Vinegar
A chemical reaction between vinegar and baking soda produces carbon dioxide, aiding in leavening.
- Replacement Ratio: 1 teaspoon baking soda + 1 tablespoon vinegar = 1 egg.
- Best Uses: Light, fluffy cakes and pancakes.
Conclusion
The evolution of egg alternatives has empowered chefs and foodservice professionals to create delicious, inclusive dishes that align with modern dietary trends. By understanding the properties of plant-based substitutes, culinary experts can continue to innovate without compromising taste, texture, or function.
As the food industry adapts to these challenges, plant-based solutions are poised to play a pivotal role in shaping a resilient and forward-thinking culinary landscape. How will you transition?
