Central ND News

The recent surge in egg prices has caught the attention of consumers and businesses alike. At a local restaurant, a server humorously corrected herself when she initially quoted an incorrect surcharge for eggs: “It’s $30 per egg,” she said, then quickly amended, “Oh, I meant 30 cents an egg.”

The increase in egg prices is attributed to the spread of avian flu, which has led to the culling of chickens to control the outbreak. This reduction in chicken populations has resulted in fewer eggs and a subsequent rise in costs. In some areas, prices have increased by 50% or more.

Eggs play a crucial role in food preparation due to their ability to bind ingredients, thicken mixtures, and enhance flavor. Despite past concerns about cholesterol content, current research indicates that most healthy individuals can consume an egg daily without adverse effects.

To manage rising costs or shortages, consumers might consider alternative sources such as purchasing directly from local chicken owners or exploring backyard chicken-raising opportunities. NDSU Extension offers resources like the "Beginners Guide to Raising Chickens" for those interested.

Eggs can be stored for up to five weeks but may lose quality over time. For preservation beyond this period, eggs can be frozen after removing them from their shells. Egg whites freeze well as they are, while yolks require special treatment with salt or sugar before freezing.

For those seeking alternatives due to high prices or dietary preferences, various substitutes exist for baking purposes. Options include applesauce, mashed banana, vegetable oil, ground flaxseed with water, and aquafaba from cooked legumes.

NDSU Extension provides recipes that cater to these needs such as Banana-Blueberry Bread made without eggs. This recipe uses common pantry items and offers a tasty option for those looking to reduce egg consumption during this period of elevated prices.