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Background -

The national average cost for a dozen eggs surged by 96.4% from January 2024 to January 2025, according to the USDA's Agricultural Marketing Service (AMS). The price peaked at US$8.12 per dozen in March 2025, before dropping to $3.15 per dozen by April 25. However, prices are still higher than typical pre-2024 levels.

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Why are eggs so expensive? -

This increase in price isn't simply a matter of supply and demand, there are several reasons that will be discussed in the following slides.

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Avian flu epidemic -

The highly pathogenic avian influenza (HPAI) is at the heart of it all. Nearly 150 million birds, including those egg-laying hens we depend on, have been impacted since January 2022. This is the worst outbreak of bird flu in US history.

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HPAI -

While HPAI has been detected in all 50 states, it's been especially prevalent in egg-producing regions such as Utah, Washington, and Oregon.

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Rising production costs -

The prices of feed, fuel, labor, and more are rising, further straining the production of eggs in the US.

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Increased seasonal demand -

A report by AMS said that egg consumption typically rises during holidays, especially in November and December when baking demand is highest. 

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Seasonal surge -

The aforementioned seasonal surge, combined with the supply issues caused by avian flu, has further tightened the availability of eggs.

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Policy changes -

Several states have implemented laws mandating cage-free conditions for egg-laying hens to enhance animal welfare. This has been causing production challenges, and bottlenecks have occurred.

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Rising demand for eggs -

According to the United Egg Producers, over the past two decades "per capita, egg consumption has grown by approximately 4.8% since 2000."

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Impact -

The egg shortage has been felt all over—including in grocery stores, homes, and farms across the country. According to AMS, the national price for a dozen eggs reached US$4.95 in January 2025 compared to $2.52 the year before.

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Limiting supply -

According to the Center for Infectious Disease Research and Policy (CIDRAP),​ there are even grocery stores that have had to limit the number of eggs each customer can purchase.

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Food systems -

Reports from the USDA and other sources reveal that heavy dependence on large-scale operations leaves the food supply chain highly vulnerable to disruptions, such as disease outbreaks.

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Other options -

There are some Americans who are exploring chicken farming from their backyards. This option gives them more control over their food supply.

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The future of egg prices -

Forecasts by the USDA for 2025 are trending downwards and they're saying that eggs prices could increase by another 20% and that "recovery from this year's supply losses could take longer than expected."

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Alternatives -

With this egg shortage, it's important to think about what else you could use. In the next 13 slides, you'll find creative alternatives to eggs.

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Applesauce -

If you add 1/4 cup (about 65 g) of unsweetened applesauce to a recipe, it can replace an egg most of the time. It adds moisture without affecting the flavor.

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Mashed banana -

To replace an egg, try using half of a large mashed banana. It can add density and moisture but may also leave a slight banana flavor.

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Ground flaxseeds or chia seeds -

Mix one tbsp (7 g) of ground seeds with three tbsp (45 g) of water to replace one egg. It works well in dense baked goods like muffins and cookies.

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Commercial egg replacer -

This commercial egg replacer is made from starches and leavening agents, so it is suitable for all baked goods and will not alter the flavor.

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Silken tofu -

Substitute 1/4 cup (about 60 g) of puréed silken tofu per egg for dense, moist results in brownies or other baked goods.

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Vinegar and baking soda -

Combine one tsp (7 g) of baking soda with one tbsp (15 g) of vinegar to mimic the leavening effect of eggs in cakes and quick breads.

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Yogurt or buttermilk -

It's best to use plain yogurt to avoid messing with the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs replacing.

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Arrowroot starch -

This South American tuber plant resembles corn starch once it's extracted and sold as a powder. You can replace one egg with two tbsp (about 18 g) of arrowroot powder and three tbsp (45 g) of water.

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Aquafaba -

Aquafaba is the leftover liquid from cooking beans or legumes. It can also be found in canned chickpeas or beans. You can use three tbsp (45 g) of aquafaba to replace one egg.

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Nut butter -

Nut butter is a great alternative to eggs, but be careful as some people have nut allergies. Substitute three tbsp of creamy nut butter per egg, adding flavor to cookies, brownies, or pancakes.

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Carbonated water -

A 1/4 cup of carbonated water per egg acts as a leavening agent, perfect for light cakes and quick breads.

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Agar-agar or gelatin -

Gelatin can be great for substituting eggs but it is an animal protein derived from the collagen of pigs and cows. So, if you don't eat meat, choose agar-agar, which is obtained from seaweed to algae. For gelatin dissolve one tbsp (about 9 g) of powder in 2 tbsp (30 g) water (cold, then boiling).

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Soy lecithin -

Soy lecithin is a soybean byproduct and has binding properties similar to eggs. Add one tbsp (14 g) of soy lecithin powder to replace one egg.

Sources: (Healthline) (CNN Business)

See also: Unexpected shortages throughout history

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