Trader Joe’s has been my New York City go-to for less expensive eggs. But when I went earlier this week, eggs were scarce and the cheapest carton was still higher than what I usually pay.
Across the country in Phoenix, my editor looked for eggs and found empty shelves at Costco and Sprouts.
On Twitter, users are sharing similar experiences with price hikes and shortages, too.
“These egg prices make me wish my husband got me six geese a-laying for Christmas,” @mommajessiec tweeted.
Jaclyn Schultz shared a video on Twitter of empty egg shelves — wit a few egg-centric puns.
“WHO HAS EGGS???!!! I’m fried with the Easter egg hunt in the egg shortage,” Schultz wrote. “Over a half-dozen days and several locations- no eggs at Trader Joe’s. I was told I have to come first thing in the AM. I’m cracking my brain…. Anyone have tips for this chick ?”
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A lingering bird flu outbreak, combined with soaring feed, fuel and labor costs, has led to U.S. egg prices more than doubling over the past year, and hatched a lot of sticker shock on grocery aisles.
“USDA economists find that highly pathogenic avian influenza (HPAI) is one of the primary factors driving high egg prices,” Marissa Perry, U.S. Department of Agriculture spokesperson told USA TODAY in an emailed statement. “Continued outbreaks of HPAI in commercial table egg layer flocks since February 2022 have led to the depopulation of over 44 million laying hens.”
The national average price for a dozen eggs hit $3.59 in November, up from $1.72 a year earlier, according to the latest government data. Grocery prices that were up 12% in November are driving inflation higher, even though the overall pace of price increases slowed a bit through the fall as gas prices eased.
But even though eggs are a staple, there’s actually a lot you can make — including recipes that would traditionally call for eggs — without. If you’re finding yourself eggless due to prices or a lack of grocery store inventory, we have a few recipes to help.
Here are six egg free recipes (including breakfast options) that you can use to keep on cooking even without one of the most-used kitchen ingredients.
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Protein-packed breakfast tacos
Who said breakfast tacos need eggs? Not Dole. The produce brand’s online recipe index has several recipes for egg-free breakfasts including these protein-packed breakfast tacos that include tofu, quinoa and more.
Ingredients:
- 1 tablespoon avocado oil
- ½ large sweet potato, peeled and finely chopped
- 1 Triple Quinoa & Kale Salad recipe (or kale and quinoa mix of your choosing)
- 1 package (14 ounces) firm tofu, patted dry and chopped
- ½ medium red bell pepper, finely chopped
- ¼ cup hot sauce plus additional for serving
- 12 (6-inch) thin white corn tortillas
- 1 jalapeño pepper, thinly sliced
- ½ cup roasted unsalted pepitas
- 2 limes, cut into wedges
Instructions:
Recipe courtesy of Dole Food Company.
Mini banana pancake bites
Another from Dole’s library, these breakfast bites look like they might be the perfect add to your brunch spread — and who doesn’t love bite-sized? So cute.
Makes: 4 servings
Ingredients:
- ¼ cup chopped mango
- 2 tablespoons raw cane sugar
- ¼ cup chopped strawberries
- 4 ripe bananas, peeled and cut crosswise into ½-inch pieces
- 1 cup protein pancake and waffle mix
- 2 tablespoons natural buttery spread with olive oil, melted
- Nonstick cooking spray
Instructions:
Recipe courtesy of Dole Food Company.
Vegan vanilla cake
When considering baking, eggs often come to mind. But, for says Gena Hamshaw, a registered dietitian in New York City who authors “The Full Helping” blog and cookbooks, eggs aren’t usually on the menu. If you have a celebration coming up and lack eggs in the fridge, her vegan vanilla cake is a good option.
Makes: 12 servings
Ingredients:
For the cake:
- 3 ½ cups cake flour or 3 cups + 2 tablespoons all-purpose flour mixed with 6 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups vegan buttermilk (1 3/4 cup non-dairy milk + 2 scant tablespoons freshly squeezed lemon juice or apple cider vinegar, allowed to sit for at least 5 minutes before using)
- 1 tablespoon white vinegar
- 1 3/4 cups can sugar
- ½ cup avocado oil
- 1 tablespoon vanilla extract
For the vanilla buttercream frosting:
- 3 sticks vegan butter, at room temperature
- 5 cups sifted confectioners sugar
- 1/4 teaspoon kosher salt (or 1/8 teaspoon fine sea salt)
- 1 ½ teaspoons vanilla extract
- 2 tablespoons oat, soy, almond, or cashew milk
- 2 teaspoons white vinegar
Instructions:
Recipe courtesy of Gena Hamshaw, The Full Helping. Photographs by Trine Rask.
Lazy peach cobbler
While we’re on the baking train, Tabitha Brown’s vegan lazy peach cobbler is also made without eggs — or butter.
Ingredients:
- Coconut or avocado oil spray, for the pan
- 1 cup self-rising flour
- ½ cup sugar
- Pinch of ground cinnamon (add a little more if you want more, honey)
- One 7.4-ounce can condensed coconut milk
- 1 stick (8 tablespoons) vegan butter, melted
- One 29-ounce can sliced peaches in heavy syrup
- 1 teaspoon pure vanilla extract
Instructions:
From “Cooking from the Spirit” by Tabitha Brown. Copyright © 2022 by Tabitha Brown. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Carrot cake muffins
Muffins often work well for breakfast or for a snack. And usually, I’d expect a recipe to include an egg or two in the mix. But Gabrielle Reyes, a musical vegan chef who sings and cooks on social media platforms including TikTok and Instagram, has a recipe for carrot cake muffins that are egg-free and look delicious.
Dry ingredients:
- 1 ½ cups gluten-free flour
- 1 ½ teaspoons baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup organic sugar
- 1/3 cup brown sugar
Wet ingredients:
- ½ cup apple sauce or flax egg
- ½ cup grapeseed oil or vegan butter
- 1 teaspoon vanilla extract
Cream cheese frosting ingredients:
- ¾ cup vegan cream cheese
- ¼ cup chilled vegan butter
- 2 ½ cups organic powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Garnish:
- 1-2 tablespoons orange zest
- 1 tablespoon ground cinnamon
- ¼ cup chopped walnuts
Instructions:
Recipe courtesy of Gabrielle Reyes, @OneGreatVegan.
Cajun breakfast egg muffins
If you just can’t shake your desire for eggs, we have a substitute recipe that might satisfy your craving. Reyes’ cajun breakfast egg muffins are egg-free but hopefully fulfill that egg quota.
Ingredients:
- ¼ cup chopped green onion for garnish
- 1/3 cup oil or vegan butter
Ingredients for “Egg Mixture”:
- 2-3 cups chickpea flour
- 1-3 cups vegetable broth or plant-based milk
- ½ teaspoon turmeric
- 1 ½ teaspoon smoked paprika
Ingredients for “Egg Seasoning”:
- 1½ teaspoons maple syrup
- 2 tablespoons nutritional yeast
- 1-3 tablespoons hot sauce
- 1 teaspoon Indian black salt
Ingredients for Cajun seasoned vegetables:
- 3-5 tablespoons grapeseed oil or vegan butter
- ½ cup diced yellow onions
- 1½ tablespoons minced garlic
- ½ cup diced green pepper
- ½ cup diced red pepper
- ½ cup diced mushrooms
- 1/3 cup chopped sun dried tomatoes
- ¼ cup chopped green onions
- 2½ tablespoon Cajun seasoning
- 1-2 teaspoons pink Himalayan salt
- 1-2 teaspoons black pepper
Ingredients for creamy avocado sauce:
- 2 avocados
- 1/3 cup fresh cilantro
- 1½ tablespoons garlic powder
- 2 tablespoons fresh jalapeño
- 2 tablespoons lime juice
- ¼-1 cup coconut milk
- 1-2 tablespoons nutritional yeast
- 2-4 teaspoons pink Himalayan salt
Instructions:
Recipe courtesy of Gabrielle Reyes, @OneGreatVegan.
Check out these recipes to up your kitchen game:
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