No doubt you’ve noticed a lack of eggs on supermarket shelves.
Shoppers across Australia are being warned egg shortages could continue for at least three years due to increased consumer demand and ongoing avian influenza outbreaks.
Aside from stalking your local shop, there are things you can do to keep things moving in your kitchen.
Egg substitutes
Kyla Smith is a paediatric dietitian in Perth/Boorloo familiar with using egg substitutes.
“Lots of the parents I work with have kids with an egg allergy,” Dr Smith says.
And while there are obviously some meals you can’t recreate without eggs — like scrambled eggs and quiche — she says there are alternatives for things like cakes, biscuits, rissoles and sauces.
When thinking about substituting eggs, Dr Smith says you need to consider what you are using it for.
Are you trying to bind ingredients, create a “fluffy” texture, thicken, or glaze?
For binding, Dr Smith recommends mixing 1 tablespoon of chia seeds mixed with 3 tablespoons of hot water to equal one egg.
For baking, she suggests 1.5 tablespoon of oil mixed with 1.5 tablespoon of water and 1 teaspoon of baking powder.
Dr Kyla says cornstarch is an effective alternative thickening agent, and milk works for glazing.
Wagga Wagga/Wiradyuri Country-based patisserie owner Kylie Haran uses half a cup of mashed banana instead of egg when creating things like chocolate cake.
And she says the liquid from canned chickpeas can be whipped into a meringue-like substance called aquafaba.
“It surprisingly does not taste like chickpeas and is excellent for making pavlovas.”
Mashed banana will work in some baked goods like chocolate cake. (Pexels)
How to make the eggs you have last
Storing your eggs correctly is key to making them last.
Fresh eggs can be kept refrigerated for up to six weeks, according to Australian Eggs, a not-for-profit for egg farmers.
It’s important to follow the use-by date on the carton, however.
If you do not store your eggs in the fridge, you will need to use them much sooner than the date on the carton, Victoria’s Department of Health warns. Refrigeration minimises the growth of the harmful salmonella bacteria.
Emma Morgan runs Fat Hen Hobby Farm in Wamuran, near Caboolture in south-east Queensland, and says whether you’re collecting eggs from your own backyard or the supermarket, you should refrigerate as soon as possible.
She recommends leaving eggs in their carton, as eggs are porous and can soak up fridge smells.
Australian Eggs warns temperature fluctuation can cause eggs to go bad and become a health risk.
It says a cold egg left out at room temperature can sweat, facilitating the growth of bacteria that could contaminate the egg.
Refrigerated eggs should not be left out for more than 2 hours before cooking, according to Australian Eggs.
It says you can test if an egg has gone bad without cracking it by placing it in a glass of water.
If the egg sinks to the bottom and lies flat on one side, it’s good and fresh to eat.
A bad egg will float because of the large air cell that forms at its base.
