Eggflation: How to work around the high price of eggs

Eggs are expensive.

They shouldn’t be. Traditionally, eggs are one of the most affordable sources of protein available. In 2018, the average price of a dozen large eggs in Pennsylvania was about $1.50. On sale or at the right store, you could get them for just 99 cents. That means breakfast for a quarter or less.

Today? After inflation and avian flu and the ice storms that affected flocks elsewhere in the country in 2022 and the skyrocketing cost of feed, egg prices have gone up faster than almost anything. They seem to spike day to day. A simple dozen is now upwards of $5.

The real problem with such high cost is that eggs are more than just a main course. When bacon prices went through the roof, it was annoying because who wants to give up bacon? However, if it was out of reach, sausage was still affordable, and ham was a simple swap in a breakfast sandwich.

But eggs aren’t just something to fry or scramble or poach. They are also a building block for all kinds of recipes.

At breakfast, they go into pancakes, waffles and muffins. They are hard-boiled at lunch for sandwiches and salads. On the dinner table, they end up in meatloaf and meatballs, they are part of breading chicken, and they can make casseroles set up properly. And we haven’t even mentioned dessert.

So are the only options to pay those exorbitant egg prices or give up the foods we love? Not really.

When it comes to cooking, and especially baking, there are alternatives.

For those breakfast quick breads, eggs often can be switched with something like applesauce or mashed banana to make pancakes or muffins that are just as tender but possibly with an added boost of flavor.

It is hard to make a convincing egg salad without eggs. Some swear by tofu, but for me, cannellini beans are best — not mashed smooth like for hummus, but lightly crushed to break up the shape. It works because so much of the flavor of egg salad comes not from the eggs but from the dressing.

At dinnertime, pureed pumpkin can work in meatloaf or meatballs. Use mustard, mayo or ranch dressing for frying breaded meats or veggies. Greek yogurt can swap in for casseroles.

When it comes to dessert, applesauce, bananas, pumpkin and yogurt are all good substitutions in cakes or cookies.

However, the best option is probably just being savvy about what recipes you choose.

Oatmeal and home fries are hearty and filling breakfast options with no eggs needed. Make a pie or a crisp instead of a cake, or use old-school eggless recipes such as Chocolate Wacky Cake With Peanut Butter Frosting. Lean on cookies that don’t use eggs — like shortbread or a layered jam bar — instead of a brownie or snickerdoodle.

All of these ideas free up your eggs for the times you just can’t substitute something — you can’t fake an omelet. But you can stretch that dozen in a way that won’t feel like a hardship.

Chocolate wacky cake with peanut butter frosting

2 ½ cups flour

1 ¼ cups sugar

½ cup cocoa

1 ½ teaspoon baking soda

1 teaspoon salt

½ cup oil or melted butter

1 ½ tablespoons vinegar

1 ½ tablespoons vanilla

1 cup boiling water

½ cup sour cream

½ cup peanut butter

½ cup butter

2 cups powdered sugar

Preheat oven to 350 degrees. Mix dry ingredients in an ungreased 9 x 13 inch pan. Make three wells in the ingredients. Pour oil into one, vinegar into another and vanilla in a third. Mix boiling water and sour cream. Pour over all ingredients and mix quickly and lightly with a fork. Bake for 30 minutes or until done through in the center. Cool.

Beat peanut butter and butter thoroughly. Mix in powdered sugar until smooth. Spread over cooled cake. Serve.