Australians consumed nearly 270 eggs per capita in the last financial year. However, a significant culling of the laying flock (over 10% of the national total) in the past 12 months has led to tight supplies and rising prices. Industry-wide shifts away from battery farming and increased consumer demand are contributing factors. Some reports suggest this shortfall could persist until 2028.
Supermarkets Coles and Woolworths have implemented purchase limits on eggs, potentially impacting consumers. Vegans and those with allergies have developed various egg alternatives.
For Whipping
Aquafaba, a viscous byproduct of cooking legumes (typically chickpeas), has become a popular vegan egg substitute. Its ability to be whipped into meringues is well-known, but it can also be used to create sauces, emulsions, and mayonnaise, as highlighted by Elijah Attard, a hospitality consultant and former sous chef at a Sydney vegan restaurant. One can of chickpeas yields the equivalent of two small eggs' worth of aquafaba, making it a cost-effective option. Aquafaba can be stored in the refrigerator for up to a week. Various recipes using aquafaba, from macaroons to veggie sausages, are readily available online.
For Baking
While a perfect egg substitute for baking may not exist, several options are readily available. One economical and effective method involves mixing ground flaxseeds with boiling water. One tablespoon of flaxseed meal to three tablespoons of boiling water is typically used per egg equivalent. The mixture forms a gel-like substance, costing roughly half the price of a supermarket free-range egg. Chia seeds can also be used in a similar manner, particularly in recipes like fritters, where they add a textural element.
For Binding
Bananas can be used as a binding agent in recipes, but their suitability depends on their ripeness. Green or pale yellow bananas contain more starch and are better suited for binding, while overripe bananas contain more sugar and will impart a stronger flavor. Approximately half a large banana can replace one egg. Apple puree is another option, but using too much can cause baked goods to crumble. A quick alternative for mayonnaise involves blending soy milk, sunflower oil, Dijon mustard, and salt in a blender.
For a Protein Hit
While eggs offer a unique nutritional profile, high-protein alternatives are readily available. Nuts and nut butters, like eggs, are high in protein and offer various health benefits. Smashed avocado and feta on toast provides a balanced combination of healthy fats and protein. Legumes, such as baked beans, are also excellent sources of plant-based protein, fiber, vitamins, and minerals.
A balanced diet over time is more important than focusing on specific ingredients for daily consumption. Exploring alternative options can be beneficial, particularly when faced with limited availability or higher prices.
