Honestly I’m wondering if I should cut back and replace them with something else.
If there isn’t enough supply to meet demand at the current price, the price will rise until the demand at that price matches the available supply, so someone will drop buying them.
For some egg uses – baking, scrambled eggs, etc – I expect that powdered eggs work, and unlike fresh eggs, they can be stored for years, so as long as someone’s stockpiling them, I’d expect that the price would be less-volatile.
US cup of powdered eggs = 85 grams = 3 ounces net weight = 16 eggs
So for each ounce of powdered eggs, that’d be equivalent to 5.333 fresh eggs.
So a dozen eggs would be 2.25 oz of powdered eggs.
That listing is for $1.53/oz, so that’s equivalent to $3.44/dozen eggs.
According to CamelCamelCamel, the price has risen, though: it’s gone up and down, but the low point had that particular listing at half that in spring 2021.
Depending on what, exactly, you’re doing here you don’t necessarily need eggs.
There’s a shocking amount of shit that’ll react the same was as eggs - the liquid from chickpeas, flaxseed, applesauce, banana, arrowroot powder, soy protien powder, even freaking tofu - in a lot of recipies, so it may be worth figuring out why eggs are in the recipie and find an alternative that’ll end up doing the same thing.
Unsweetened applesauce is my go to egg replacement for things like cookies and brownies that only need the emulsifying properties. 1/4-1/3 cup per egg works nearly perfectly for things that call for 1-2 eggs. Beyond that the consistency gets a bit off, but it’s usually still good enough.
I mostly recall arrowroot powder as being an alternative thickener for water-based stuff, so an alternative to cornstarch or flour.
With breads, egg is mostly a binder, as I recall, help keep things together. Like, if one doesn’t have it, you’d expect the thing to be crumbly. I’d think of something like vital wheat gluten to fill that role.
kagis
Hmm. This has people testing various egg substitutes, and they do indeed have arrowroot powder on there.
Replacement : 2 tablespoons arrowroot powder and 3 tablespoons water = 1 large egg
Rating: 3/10
Arrowroot comes from a tuber in South America and can be used in everything from gravies to pies to thicken liquids. As an egg replacement for baking, arrowroot is mixed with water to form a slurry before being added to the muffin mixture. In this simple muffin recipe, the arrowroot brought out some extra sweetness, but left the muffins a bit dry.
If there isn’t enough supply to meet demand at the current price, the price will rise until the demand at that price matches the available supply, so someone will drop buying them.
For some egg uses – baking, scrambled eggs, etc – I expect that powdered eggs work, and unlike fresh eggs, they can be stored for years, so as long as someone’s stockpiling them, I’d expect that the price would be less-volatile.
looks at Amazon for a powdered eggs example
https://www.amazon.com/POUNDS-Cage-Free-Powdered-Freshest-INGREDIENT/dp/B087HBG615
This is $1.53/oz.
http://convert-to.com/732/powdered-eggs-nutrients-details-and-converter.html
So for each ounce of powdered eggs, that’d be equivalent to 5.333 fresh eggs.
So a dozen eggs would be 2.25 oz of powdered eggs.
That listing is for $1.53/oz, so that’s equivalent to $3.44/dozen eggs.
According to CamelCamelCamel, the price has risen, though: it’s gone up and down, but the low point had that particular listing at half that in spring 2021.
https://camelcamelcamel.com/product/B087HBG615
It does beat $9/dozen if it works for a given application and if the reconsititution isn’t too much effort, though.
Depending on what, exactly, you’re doing here you don’t necessarily need eggs.
There’s a shocking amount of shit that’ll react the same was as eggs - the liquid from chickpeas, flaxseed, applesauce, banana, arrowroot powder, soy protien powder, even freaking tofu - in a lot of recipies, so it may be worth figuring out why eggs are in the recipie and find an alternative that’ll end up doing the same thing.
Unsweetened applesauce is my go to egg replacement for things like cookies and brownies that only need the emulsifying properties. 1/4-1/3 cup per egg works nearly perfectly for things that call for 1-2 eggs. Beyond that the consistency gets a bit off, but it’s usually still good enough.
I mostly recall arrowroot powder as being an alternative thickener for water-based stuff, so an alternative to cornstarch or flour.
With breads, egg is mostly a binder, as I recall, help keep things together. Like, if one doesn’t have it, you’d expect the thing to be crumbly. I’d think of something like vital wheat gluten to fill that role.
kagis
Hmm. This has people testing various egg substitutes, and they do indeed have arrowroot powder on there.
https://www.thekitchn.com/best-egg-substitutes-baking-23003895
I guess it can indeed work.