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.
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.