As I watch the ongoing increase in egg prices I wondered if this had happened in the past and why it seems so dire. So, I googled It.
I attempted to be careful of where I got my information and started with the American Egg Board. The American Egg Board (AEB) was created by an Act of Congress in 1976 at the request of America’s egg farmers, who wanted to pool resources for national level egg marketing. The AEB works to increase the demand for eggs and egg products. Remember the ads with the catchy jingle? The incredible edible egg slogan and original jingle was launched in 1977 by the AEB to increase awareness of the health benefits of eggs. I have a theory that all of us who watched those ads during Saturday morning cartoons now want all the eggs!
For more than 40 years, America’s egg farmers have supported this mission by funding the AEB. The AEB is 100 percent farmer-funded, and those funds directly support the research, education and promotion necessary to market eggs.
Egg facts I know you are dying to learn! According to the American Egg Board, Iowa is the top producing egg state. Annually, about 60 percent of the eggs produced are used by consumers, about 9 percent are used by the foodservice industry and the rest are turned into egg products which are used mostly by foodservice operators to make the meals we eat in restaurants and by food manufacturers to make foods like mayonnaise and cakes mixes.
The United States has experienced egg shortages in the past. In the 1920’s egg quality and availability were varied due to seasonal production and poor storage. Most suburban homes had a few chickens in the yard.
During World War I (WWI) the U.S. experienced egg shortages. The US Food Administration encouraged people to raise chickens and eggs to help feed troops and conserve meat.
The price of food before the start of World War II was relatively stable. But that changed when the demand for the military increased. Once the U.S. forces crossed the Atlantic, a steady supply was needed to feed them. German submarines haunting the seas wreaked havoc as they preyed on supply ships heading for Europe. Consequently, a large amount of what was intended for the stomachs of those on the battlefields (eggs included) became fish food. The situation placed a massive strain on American food security so, restrictions were imposed. One restriction was the Support Price, a protocol that ensured there was a minimum price paid for food items such as pork, dairy products, chicken, and eggs. It was implemented in 1941 and carried on until 1943, according to the Bureau of Labor Statistics.
Due to this, the price of eggs inflated. In 1942, a dozen eggs cost 33 cents, according to the US Department of Agriculture National Agricultural Statistics Service. Compared to today’s purchase value of around $4.50. By 1945, as the war ended, the cost grew to $0.57, which equates to around $8.45 today.
One contributing factor to the egg shortage is due to bird flu outbreaks. The United States experienced an egg shortage in 2014–2015 due to a highly pathogenic avian influenza (HPAI) outbreak. The outbreak caused a significant reduction in the number of eggs available, which led to a spike in prices. Between December 2014 and June 2015, more than 50 million chickens and turkeys in the United States died or were destroyed according to the USDA. Currently, we have another ongoing bird flu outbreak that is forcing farmers to kill millions of egg-laying hens leading to a shortage. While rising production costs of feed, fuel and labor for farmers are adding to the problem.
How can we endure the current egg shortage? We can shop around for the best prices, buy only what we need, consider alternative protein sources, plan our meals carefully, explore local farmers markets, and be flexible with our recipes to use fewer eggs when necessary.
Both yogurt and buttermilk are good substitutes for eggs. You can use 1/4 cup (60 g) of plain yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.
Using 1/4 cup of unsweetened applesauce can replace an egg in most recipes. Mashed bananas are another popular replacement for eggs. The only downside to baking with bananas is that your finished product may have a mild banana flavor. Other puréed fruits like pumpkin and avocado work too and may not affect the flavor as much. Whichever fruit you choose to use, you can replace each egg with half of a large banana. Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist. This substitution works best in cakes, muffins, brownies, and quick breads.
Mixing 1 tsp (7 g) of baking soda with 1 tbsp (15 g) of vinegar can replace 1 egg in most recipes. When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy. This substitution works best for cakes, cupcakes, and quick breads.
Since the primary cause of the shortage is avian influenza which has significantly reduced egg production, patience is key as the industry works to rebuild flocks and eradicate the bird flu.
Eggless Peanut Butter Chocolate Chip Cookies
Ingredients
2 cups (280 g) all-purpose flour
1 teaspoon (6 g) baking soda
1 teaspoon (4 g) salt
1 cup (230 g) unsalted butter, slightly cool
2/3 cup (134 g) granulated sugar
1 cup (200 g) brown sugar
1 1/2 cups (260 g) peanut butter
3 oz (84 g) full-fat cream cheese, slightly softened
1 teaspoon (5 ml) pure vanilla extract
1 1/2 cups (300 g) semi-sweet or dark chocolate chips or chunks
Instructions
Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat. Combine flour, baking soda, and salt in a bowl. Set aside. Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, granulated sugar, and brown sugar for 1 minute to break it down a little. Add peanut butter, cream cheese, and vanilla; then beat on high until combined. Scrape down the sides and bottom of the bowl as needed. Add dry ingredients and mix until incorporated. With the mixer running on low speed, add the chocolate chips; mix until evenly distributed, about 1 – 2 minutes. The dough will be thick and slightly soft. Use a cookie scoop (I used a scoop with a 2 tablespoon capacity – 50 g each approx.) to measure the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. At this point, you can bake the cookies immediately or refrigerate them for up to 2 days. Place the cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 12 – 14 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.