If you've been shopping for eggs lately, you might have noticed that they're costing a pretty penny. In 2025, egg prices have shot up, and it's leaving a lot of us scratching our heads. So, what’s behind these crazy prices? A mix of new tariffs, bird flu outbreaks, and general inflation is to blame. But don't worry—if eggs are out of reach or you just ran out, there are plenty of egg substitutes that can save your baking day.
Key Takeaways
- Egg Prices Are Up: A dozen large eggs can now set you back over $8!
- Tariffs Are Part of It: New tariffs on imports from places like Canada, Mexico, and China are limiting supply.
- Bird Flu’s Impact: Ongoing bird flu outbreaks mean many hens are being culled, slashing egg production.
- Inflation Everywhere: Rising costs for feed, labor, and shipping also add to the price tag.
- Baking Without Eggs: There are lots of substitutions that work great in your favorite recipes.
Why Are Egg Prices So High in 2025?
It's hard to miss the sticker shock at the grocery store these days, especially when you're reaching for a carton of eggs. Why are eggs so expensive in 2025, you might ask? Well, it's a combination of factors that have all converged to create the perfect storm. The price of a dozen large eggs hit a national average of over $8 in March 2025! Here's a breakdown:
Tariffs on Egg Imports
One major reason behind the high egg prices is the new tariffs that kicked in earlier this year. These tariffs were meant to protect our local egg producers, but they’ve also made imported eggs more expensive. That means fewer options at the store, which adds to the price hike—especially when our local supply is hit by other issues.
Bird Flu and Supply Chain Issues
The ongoing outbreaks of highly pathogenic avian influenza (HPAI), commonly known as bird flu, have had a devastating impact on the egg supply. Millions of hens have been culled to prevent the spread of the disease, significantly reducing the number of egg-laying chickens. This has created a major supply chain disruption. The American Farm Bureau Federation notes that HPAI outbreaks and inflation are the main drivers. The effects are:
- Reduced egg production.
- Increased demand for replacement chicks, driving up their prices.
- Difficulty in containing the virus due to its persistence in wild bird populations.
General Inflation and Rising Costs
Of course, we can't ignore the elephant in the room: inflation. The rising costs of everything from chicken feed to transportation have contributed to the higher price of eggs. Even if the bird flu situation were resolved, the cost of producing eggs would still be higher than it was a few years ago. This is because:
- Feed costs have increased dramatically.
- Labor costs are on the rise.
- Transportation expenses have surged due to higher fuel prices.
Some analysts suggest that the impact of avian flu on egg production has been overstated. They argue that major egg producers may be taking advantage of the situation to inflate prices and increase profits. This is supported by the slow recovery in flock sizes, despite the high prices, which suggests a coordinated effort to restrict supply.
It's a complex situation, and it doesn't look like egg prices will be returning to normal anytime soon. Consumers are willing to pay a premium for eggs, at least for now. This acceptance of higher prices means there is currently an increased demand for eggs. If you're looking for alternatives for your baked, I've got you covered in the next section. I'll go over the best ones and when you should use them.
Best Egg Substitutes for Baking
When eggs cost an arm and a leg, plenty of budget-friendly alternatives can be used in your baking. Here are some of our favorites:
For Binding
When you need something to hold your ingredients together, several substitutes can do the trick.
- JUST Egg: My personal favorite, it does a great job of mimicking eggs.
- Applesauce: A classic choice, adding moisture and a bit of sweetness.
- Mashed banana: Works similarly to applesauce.
- Flaxseed meal: Mix one tablespoon of flaxseed meal with three tablespoons of water, let it sit for a few minutes to thicken, and you've got a great binder.
- Bob's Red Mill Egg Replacer: A commercial product made from potato starch and tapioca flour, designed specifically for baking.
Using the right amount is key. Too much of any binder can make your baked goods gummy or dense, so start with small amounts and adjust as needed.
For Moisture
Eggs add moisture, which keeps your baked goods from drying out. If you're looking to replicate that, consider these options. Yogurt, both dairy and non-dairy, is a fantastic choice. It adds a tangy flavor and keeps things moist. You can also use pureed fruits or vegetables.
- Pumpkin puree: Adds moisture and a subtle flavor, great for muffins and breads.
- Silken tofu: Blended until smooth, it provides a creamy texture and moisture without altering the flavor too much.
- Mashed avocado: Sounds weird, but it works! It adds a richness and moisture, especially good in chocolate recipes.
For Leavening
Eggs help baked goods rise, creating a light and airy texture. Replacing this function can be a bit trickier, but it's definitely doable. A combination of baking soda and vinegar can create a leavening effect. For each egg, use 1 teaspoon of baking soda and 1 tablespoon of vinegar.
- Carbonated water: Adds bubbles and lightness to the batter.
- Aquafaba: The liquid from canned chickpeas can be whipped into a meringue or used as a leavening agent in cakes.
How to Choose the Right Substitute for Your Recipe
Picking the right egg substitute really depends on what role eggs play in your recipe. Are they there to hold everything together? Do they add moisture or help your baked goods rise? Here are a few tips:
Egg Replacements for Cakes and Cupcakes
Cakes and cupcakes often rely on eggs for a tender crumb and structure.
If you're aiming for a light and fluffy cake, consider using a commercial egg replacer like Bob's Red Mill. These are usually a mix of potato starch and tapioca flour, and they work pretty well.
Applesauce is another solid choice, especially if you want to add a bit of moisture and sweetness. For a standard cake, try swapping each egg with about 1/4 cup of unsweetened applesauce. You can also try using yogurt, which adds moisture and a slight tang that can be really nice in some cakes.
Just remember that the flavor of your substitute will impact the final product.
Egg Substitutes for Cookies and Brownies
Cookies and brownies are a bit more forgiving than cakes. For chewier cookies, flaxseed meal can be a game-changer. Mix one tablespoon of flaxseed meal with three tablespoons of water, let it sit for a few minutes to thicken, and then add it to your batter.
This creates a gooey binder that mimics the texture of eggs. Applesauce also works well here, especially in recipes where you want a softer, more cake-like cookie. If you're making brownies, consider using mashed banana. It adds moisture, sweetness, and a slightly fudgy texture.
Alternatives for Pancakes and Waffles
Pancakes and waffles need a little lift to get that light and airy texture.
Aquafaba, the liquid from canned chickpeas, is surprisingly effective here. Whip it up like egg whites until you get stiff peaks, and then gently fold it into your batter. This will give your pancakes and waffles a nice, fluffy texture.
Another option is to use a bit of baking powder or baking soda to help with leavening. You can also try using chia seeds for binding, similar to flax seeds, to help hold everything together. Just remember to adjust the amount of liquid in your recipe accordingly.
Experimentation is key! Don't be afraid to try different substitutes and see what works best for your specific recipe. Baking is a science, but it's also an art. Have fun with it, and don't worry if your first attempt isn't perfect. The more you bake, the better you'll get at understanding how different ingredients interact and how to adjust your recipes to get the results you want.
Wrapping It Up
So, there you have it. Egg prices are climbing, and it’s a mix of bird flu, inflation, and supply issues. If you’re feeling the pinch, you’re not alone. Many folks are looking for alternatives to keep baking without breaking the bank.
Whether it’s applesauce, yogurt, or even flaxseed, there are plenty of substitutes out there. Keep an eye on the market, as prices might ease up in the coming months, but for now, it’s all about making do with what you’ve got.
