Top Egg Substitutes to Save Your Business Amid the National Egg Shortage

Top Egg Substitutes Guide Amongst the National Egg Shortage

The United States egg shortage of 2025 has created significant challenges for diners, restaurants and various businesses that rely on eggs as a staple ingredient. Due to the ongoing avian influenza outbreak earlier in the year, egg production drastically reduced, leading to supply chain disruptions and a surge in price.

Many businesses are struggling to keep their menus intact while facing these rising costs. Some establishments have been forced to pass these expenses onto consumers with higher menu prices, while others are scrambling to find ways to maintain their offerings without compromising quality.

Egg substitutes can help your business adapt to the shortage while delivering delicious meals. Even as the market stabilizes and prices begin to decline, using alternatives to eggs in baking and cooking can be a smart strategy to keep operations running smoothly.

Common Egg Substitutes for Baking and Cooking

Egg substitutes can help businesses manage costs effectively. Depending on the ingredients, many substitutes are versatile and provide additional nutritional value. Here are the top egg substitutes to help you navigate U.S. egg prices now and in the future:

1. Scrambled Egg Substitutes 

Firm tofu is a versatile ingredient that can be crumbled to mimic the texture of scrambled eggs. Silken tofu has a softer, creamier texture that’s closer to egg yolks compared to firm tofu. Its mild taste allows it to blend well with other ingredients without altering the overall flavor. Just like eggs, tofu is rich in protein.

Crumble or blend 1/4 cup of tofu per egg and sauté in a pan. Season with spices like turmeric and garlic powder to enhance the flavor. You can also add vegetables for a hearty breakfast option.

2. Substitutes for Egg Yolks

Egg yolks act as emulsifiers, helping to blend ingredients that typically don’t mix well, like oil and water. In the absence of eggs, soy lecithin is a good alternative. Pumpkin or sweet potato puree is also a good substitute.

Soy lecithin is a natural emulsifier derived from soybeans. It’s particularly useful in recipes for mayonnaise, hollandaise sauce and creamy dressings. It can also be added to baked goods to improve texture and moisture. Use 1 tablespoon of soy lecithin in place of one large egg yolk.

Pumpkin and sweet potato purees are nutrient-dense, naturally sweet alternatives that can replace egg yolks in various recipes. They add moisture, richness and a slight sweetness. These purees work well in baked goods like cakes, muffins and brownies, as well as savory dishes like quiches and casseroles. To replace one egg yolk, use 1/4 cup of pumpkin or sweet potato puree.

3. Substitutes for Egg Whites

When whipped, egg whites expand and create a stable foam used for meringues, mousses and angel food cakes. Fortunately, you have various other ingredients to choose from when eggs are out of stock.

Aquafaba has gained popularity as a versatile egg white substitute due to its ability to mimic the properties of egg whites when whipped. Aquafaba is the viscous liquid found in canned chickpeas or the cooking water of legumes. Applesauce is another popular ingredient often used in baking to substitute whole eggs. However, it also works in recipes where egg whites are used for moisture and tenderness.

You can also try mixing ground chia seeds or flaxseeds in water to create a gel-like consistency. This gel can then serve as a binding agent and substitute for egg whites in certain recipes.

In place of a single egg white, use one of the following:

• 3 tablespoons of aquafaba
• 1/4 cup of unsweetened applesauce
• 1 tablespoon of ground chia seeds or flaxseeds combined with three tablespoons of water

4. Substitutes for Egg Wash

Eggs can enhance the color and appearance of dishes. Egg wash — a mixture of beaten egg and water — is often brushed on pastries before baking to give them a golden-brown finish.

If you’re in need of an egg wash substitute for pie or another dessert, try one of these egg wash alternatives instead:

• Maple syrup or honey: Natural sweeteners can provide a shine on baked goods. Mix the maple syrup or honey with a bit of water or oil to turn it into more of a glaze.
• Milk: Milk can recreate the color of eggs and help with a browning crust.
• Nondairy milk: Nondairy milk, such as almond, rice or soy milk, can be brushed on for a light, golden sheen. Make sure to use unsweetened varieties to avoid introducing other flavors.
• Melted butter: Butter can give baked goods a light, crispy texture. However, keep in mind that using too much may cause the dough to soak and not rise.

5. Other Egg Substitutes for Baking

Other unique ingredients to try as egg substitutes include:

• Mashed banana: Similar to applesauce, mashed banana can add moisture when making pancakes, brownies and quick breads. The only consideration is that a strong banana flavor may influence the final taste.
• Yogurt or buttermilk: Dairy products like yogurt and buttermilk add moisture and structure. They’re often used as egg replacements in muffins, cakes and cupcakes. You may need to reduce other liquids in the recipe accordingly.
• Nut butter: Almond and peanut butter work well in cookies and brownies, especially when using the creamy varieties.
• Carbonated water: Carbonated water is great for cakes and quick breads as it adds moisture and acts as a leavening agent to create a light and fluffy texture.

Using Liquid Eggs as an Alternative

Liquid eggs are a convenient and versatile alternative to traditional eggs. Pasteurized liquid eggs are made by cracking and processing the eggs, either as whole eggs or separate yolks and whites.

Due to pasteurization and added citric acid, liquid eggs have a longer shelf life than fresh eggs. They’re shelf-stable and can be refrigerated or frozen, which is beneficial for restaurants, bakeries and other food service operations that require a consistent supply without the risk of spoilage.

Additionally, liquid eggs are often more budget-friendly than fresh eggs, especially during times of high demand or shortages. A 2-pound box of liquid pasteurized eggs typically contains the equivalent of 20 large shell eggs. Similarly, 1 pound of liquid egg yolks contains 26 shell egg yolks, and 1 pound of liquid egg whites contains around 14 shell egg whites. Two pounds of pail hard-cooked eggs equals approximately 18 hard-cooked shell eggs.

Liquid eggs are a practical and economical alternative that offers similar nutritional benefits and versatility in cooking and baking as traditional eggs, all without the need for cracking shells.

Navigate the Nationwide Egg Shortage With Feeser’s

For businesses facing challenges due to an egg shortage, having alternatives as a backup is always a good idea to keep consumers happy. Even using a range of egg substitutes allows you to adapt your recipes and menus without compromising quality and pricing structures.

Feeser’s Food Distributors offers various fresh and frozen options from national brands. We service the Mid-Atlantic region to keep your shelves fully stocked and your daily operations running smoothly, whether you need fresh eggs or liquid eggs as an alternative.

Trust Feeser’s to help you navigate the nationwide egg shortage. Contact our experienced team to find out how we can serve your market.