US egg prices hit a record high of $4.95 and are likely to keep climbing
US egg prices hit a record high of $4.95 and are likely to keep climbing
The latest monthly consumer price index showed that the average price of a dozen Grade A eggs in U.S. cities reached $4.95 in January.
Summary
Egg prices in the U.S. have reached a record high of $4.95 per dozen amid a severe bird flu outbreak that has led to the culling of millions of egg-laying chickens.
The shortage is compounded by rising feed, fuel, and labor costs, as well as increased demand and stricter cage-free regulations in several states.
Consumers face empty shelves, surcharges, and limited availability, with some areas pricing cartons at $10 or more.
Prices are expected to continue rising, especially with Easter demand.
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So eat fewer eggs...
I probably don't even get through a dozen in a month. How has this complete non-issue helped put a lunatic in charge?
This has real “let them eat cake” vibes
Eggs have traditionally been one of the cheapest staple sources of protein for the working poor.
Eggs are used in recipes you wouldn't even think of. Breads. Baked goods. Fried rice. Pasta.
I have been a Vegan for over a decade and let me tell you, it's easy to find alternative recipes without eggs.
Not preaching here, btw, just saying that eggs are realy not necessary in most things. Any that very much included cakes and the like.
As someone who has explored this a lot...
Egg replacements often do not confer the same qualities to the recipe that eggs do. Its usually just... off.
Like, how does one replace egg in Egg Fried Rice? It's a totally different meal.
In receipts that center around eggs (like scrambles Eggs) you will get something that tastes different the Orginal, absolutely.
But in things like cakes? Bread? Pizza? Pancakes? There is simply no need for Eggs and the only reason people use them is because that's how they are made traditionally.
No, they are used as a binder in baked goods, and provide the proper texture, and loft.
No egg substitute does it the same, and yes, it tastes differently, because it's not a substitute, like honey can sub in for sugar to proof yeasts....
So, no, the substitutes often don't work.
Binding, texture and loft are achievable without eggs in baked goods in equal quality, without loosing taste. In my experience. If yours is different then he it so. There no way to prove either or is right or wrong anyhow. If this were the real world I'd invite you to come over and taste some cakes, but allas, we'll have to resolt to let's agree to disagree and move on.
Equal quality, only in one's imagination.
If it weren't the case, vegan pizza would be palatable, and it's not.
If you use egg in your pizza you are doing something very different then... Well, almost every place I know that makes pizza.
I don't think I go through a dozen in a year