• Egg prices fell over the month in April by about 13%, the biggest decline since 1984.
• Analysts warned that this may not bring too much relief to shoppers just yet.
• Prices have been high partly due to supply shortages from bird flu.

It's a great time to make breakfast.

The Bureau of Labor Statistics' egg price index fell about 13% over the month in April, the biggest decline since March 1984. Consumers have faced high egg prices and shortages over the last few years, partly due to outbreaks of bird flu that have cut into supply.

April's month-over-month drop is the fifth-largest on record since the BLS began the modern egg-price tracking index in 1947.

Analysts warned against reading too much into the monthly plunge.

"Lower prices are a welcome relief for consumers, but this month over month change glosses over how high prices have become due to the bird flu epidemic," Stephen Kates, a financial analyst for Bankrate, told Business Insider.

Kates said the average price of large Grade A eggs per dozen in April was 79% higher than a year ago at $5.12. That year-over-year increase is still cooler than the over 100% rise in March.

The eggs index increased 49% over the year in April, cooler than other year-over-year rises so far in 2025, but still the largest price hike among items tracked by BLS. Overall inflation slid to 2.3%, the smallest rise since February 2021.

"The little bit of relief offered in April is really a drop in the bucket considering how far egg prices have climbed," NerdWallet's senior economist Elizabeth Renter said. "That said, no one is going to argue with saving money on groceries, and grocery prices overall fell last month."

Renter added that food prices are volatile, so the drop may not last. The overall food index also fell in April from March, the first decline since 2020.

"When talking about food inflation, it's best to step back and get a full picture of the trajectory of prices," Renter said.

• Tractor Supply Co. is halfway through its annual baby chick sales event, with strong results so far.
• CEO Hal Lawton cited high egg prices as one factor making new customers try raising poultry.
• Still, home-raised eggs can ultimately be a lot more expensive than store-bought.

Egg prices are largely returning to earth, but the effects from their sky-high adventure are still rolling through the US.

Take Tractor Supply Co.'s annual baby chick sales event, which the company says it's halfway through and on track for a record-breaking year. The previous sales record in 2023 was more than 11 million birds.

"We're seeing continued momentum from our core customers, who are expanding their flock, alongside strong engagement this year from new customers," CEO Hal Lawton said on an earnings call Thursday.

Lawton added that many of these new customers were drawn to backyard poultry by high egg prices and a desire to "take more control of their food supply."

A spokesperson previously told Business Insider that the company is currently selling more than twice as many live birds as it did a decade ago, and it offers a wider selection of breeds.

However, as high as egg prices may go, home-raised eggs can ultimately be a lot more expensive than store-bought ones.

Average flock sizes are around 14 birds, Mizuho analyst David Bellinger found in his research into the topic. Each chick costs about $6 and takes about 18 to 22 weeks to mature enough to start laying eggs.

Several rescue agencies told BI earlier this year that they received numerous calls from people who didn't realize the costs and complications of raising hens (and the occasional unexpected rooster).

Yet when things go right, Lawton said it's good business.

Roughly one in five Tractor Supply customers own chickens, Lawton said, and the category represents a key source of revenue and loyalty for the rural lifestyle retailer.

"Chick days is like an annuity for Tractor Supply, as birds typically live five to seven years and the reccurring feed and supplies drive trips back to Tractor Supply," he said on the Thursday call.

Not only does one chicken eat more than 75 pounds of feed per year, Lawton said, but Tractor Supply customers tend to lavish their birds with fun toys to play with and $1,000 coops to roost in.

One Reddit user in a thread devoted to raising backyard chickens estimated the average startup cost to be around $750, but other commenters said that price savings aren't really the point.

"The main benefit of getting eggs from your own chickens is not cheaper eggs, it's better quality eggs than you'd find at the grocery store," a separate user said. "Chickens take a solid amount of investment!"

People love eggs. They're a grocery staple. But in the first few months of 2025, the average price of eggs in the United States reached $6 per dozen, double what they cost at the same point last year. The main reason behind the increase is the spread of the avian flu, which has led to the killing of about 170 million birds in the United States. Fewer hens mean fewer eggs on the market, driving prices up. And now there's a new fear: For the first time ever, bird flu's been found in cows.

• Walmart's Easter meal kit this year looks slightly different from 2024's.
• It's missing the household staple Easter is known for — eggs.
• This comes as the average price of eggs in the US reached an all-time high in February.

As egg prices shoot through the roof, Walmart has made a notable omission from its Easter meal kit — eggs.

On Wednesday, Walmart announced its annual cheap Easter meal kit, which contains nine items — a double-glazed ham, Kraft Mac and Cheese, dinner rolls, and various vegetables — for $43.

But for a holiday that puts eggs front and center, the 2025 Easter meal kit is missing that crucial household staple.

The retailer's announcement touted its Easter promotion prices, saying that the meal kit can feed eight people, bringing the per-person cost to around $6.

"Back by customer demand, Walmart is proud to again offer incredible savings on top of its Every Day Low Prices with an entire Easter meal at an even lower average price than last year," the announcement read. Walmart's website wrote that the meal kit is available until April 20.

The price of the meal kit has certainly gone down. The 2024 Easter meal kit, cost less than $8 per person, according to Walmart.

In 2024, Walmart listed an 18-egg pack of Marketside's cage-free large brown eggs in its meal kit. Upon BI's checks, the carton of 18 eggs cost $8.04 in New York at press time.

Walmart's omitting eggs from its Easter meal kit comes as the price of eggs skyrocketed in the US in recent months, partly due to an H5N1 bird flu outbreak in the country.

The US Bureau of Labor Statistics found that the average price of a dozen large Grade A eggs reached a high of $5.90 in February.

A box of a dozen Great Value cage-free eggs — to be delivered to a New York address — cost $4.97 at press time.

The egg price crisis has seen supermarket chains like Whole Foods, Trader Joe's, and Costco imposing limits on the number of cartons each customer could buy.

The price hikes have also affected restaurants. In February, Waffle House started charging a 50-cent surcharge on every egg it sold.

Shake Shack's CEO, Rob Lynch, said in an earnings call in February that restaurant chains with big breakfast businesses might reduce their egg-related offerings and offer more beef and chicken products instead.

Representatives for Walmart did not respond to a request for comment from Business Insider.

• Skincare brand The Ordinary went viral over the weekend by selling cartons of eggs for $3.37.
• Store reps told BI on Monday that supplies of the "ordinarily priced eggs" had already sold out at both locations.
• The marketing stunt comes as egg supplies are still recovering from record shortages and high prices.

One 30 mL bottle of hyaluronic acid serum, one 150 mL tube of glycolipid cream cleanser, and … one carton of 12 gallus domesticus ova?

Shopping lists for some fans of The Ordinary looked a little different this weekend as the no-frills skincare brand went viral for selling cartons of eggs for $3.37 at two of its New York City boutiques.

In a pair of Instagram posts, the company promoted the marketing stunt as "ordinarily priced eggs" in collaboration with the guerrilla marketing team at MSCHF.

"The cost of eggs is at a record high right now and there are shortages all over the city, so if you or someone you know need eggs, you can grab a dozen at our stores for just $3.37," one video said.

Store representatives told Business Insider on Monday morning that supplies of the limited-time offer had already sold out at both locations.

The marketing stunt comes as egg supplies are still recovering from record shortages and high prices earlier in the year.

The price offered by The Ordinary was at a considerable discount for cage-free eggs, which generally sell for more than conventional caged eggs.

Last week, the US Department of Agriculture said national wholesale prices for large white eggs continued their downward march to $3.27 per dozen, a new low for the year so far.

While some commenters praised the cleverness of the promotion, others criticized the company for straying from its usual offering of vegan and "cruelty-free" products.

• The USDA says egg production has ramped up, and wholesale prices are falling.
• Still, retail prices operate on a bit of a delay as more expensive inventory turns over.
• Grocery store prices could start to fall in a few weeks, as long as there are no new problems.

The Easter Bunny may not need to take out a loan after all.

Egg prices appear on track to be back to normal in time for the holiday, as the USDA says egg production has ramped back up.

For the fourth week in a row, national wholesale prices for large white eggs continued their downward march to $3.27, a new low for the year so far. The volume of eggs processed last week also increased a half percent to its highest level in 3 months.

The numbers reflect a marked improvement in the US egg situation, which saw more than 30 million chickens culled to stop the bird flu outbreak across nine states.

Those supply disruptions pushed wholesale prices to more than $8 a dozen, leading to shortages at grocery stores and surcharges at restaurants.

Still, it will likely take time for retail prices to come down, as they tend to operate with a bit of a delay, University of Central Arkansas economics professor Jeremy Horpedahl told Business Insider.

Horpedahl noted that price increases from the last major avian flu outbreak two years ago took roughly four weeks to unwind as retailers worked through more expensive inventory.

"The most recent monthly data from BLS was about $6 a dozen, so retailers are selling at six that are paying eight," he said. "I think a lot of them have been taking losses, which might mean they might be a little slower to lower prices in the future."

That would suggest grocery store prices could start to come down in the next few weeks as long as no new major outbreaks occur.

The USDA reported no "significant" avian flu outbreaks this month, but Horpedahl said some smaller incidents indicate the virus is still circulating.

Meanwhile, other countries, like Canada, have said they've had no trouble with their eggs.

For Canada, NPR reported that agriculture regulations have kept farms smaller and thereby less vulnerable to the kinds of large-scale wipeouts that affected the United States. This also means US eggs ordinarily tend to be cheaper than Canadian ones, plus the country has restrictions on imports of US agricultural products.

Even in the United States, eggs are a regional commodity, so not all cities or states are seeing the same supply and price impacts.

Nearly half of the losses from avian flu this year were concentrated in Ohio alone, followed by Indiana, which was still trying to stamp out infections earlier this month.

"We're still a month away from Easter," Horpedahl said. "I think that maybe by then, you could actually be seeing retail prices start to fall, or at least the supply chains will have caught up to where you won't have the shortages."

As bird flu continues to rampage in dairy farms and poultry facilities around the country, the office tasked with coordinating the federal government's response to pandemic threats, including bird flu, has been sidelined by President Trump and sits nearly empty, according to CNN.

The White House Office of Pandemic Preparedness and Response Policy (OPPR)—established by a congressional statute in 2022 in response to failures during the COVID-19 pandemic—used to include a staff of around 20 people. Now, only one staffer remains, and it's unclear who they report to. The OPPR director has been moved to the National Security Council (NSC).

The report on the vacancies comes amid other moves that call into question the country's ability to respond to a pandemic threat under the Trump administration. The USDA has shifted its response to the ongoing bird flu outbreak away from the health threat. For instance, in late February, agriculture secretary Brooke Rollins touted a $1 billion effort to combat bird flu as a "strategy to deliver affordable eggs."

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• The US is seeking Denmark's help to solve its egg crisis.
• Egg prices in the US are at a record high due to a major outbreak of avian influenza.
• Relations are tense between the countries, following Trump's comments about Greenland.

The US and Denmark may be at odds over Greenland, but when it comes to solving its egg shortage, Washington is looking to Copenhagen for help.

Jørgen Nyberg Larsen, CEO of the Danish Egg Association, told Business Insider that his trade group received a message from a US Department of Agriculture regional attaché on February 28, inquiring about Denmark's willingness to export eggs.

In the email, forwarded to BI, the Danish Egg Association was asked a series of yes-or-no questions about Denmark's willingness to supply the US with table and breaker eggs.

Table eggs are sold in-shell, while breaker eggs are sold in liquid form.

The email noted "surging egg prices" in the US, with the agency inquiring about the estimated volume of eggs Denmark could export over six months, as well as the industry's familiarity with export regulations.

"I answered that we were positive to helping our American friends and then I asked some specific questions on the conditions," Larsen told BI.

Egg prices in the US hit a record high in February; between December 2024 and January 2025, egg prices saw their biggest spike in 10 years, driving up the cost of grocery shopping.

This was caused by a widespread outbreak of avian influenza, or H5N1 bird flu.

As of February 7, the USDA reported that 116.9 million "layer" hens — chickens bred for egg production — had been removed from the population.

Emily Metz, president of the American Egg Board, said in a statement this week that the outbreak was disrupting supply and causing price volatility.

The latest consumer price index, released Wednesday, shows that in February, a dozen Grade A eggs cost an average of nearly $5.90 in US cities, surpassing January's then-record high of $4.95.

The US appeal for egg imports comes at a time when relations between the US and Denmark are unusually tense.

President Donald Trump has repeatedly spoken about taking control of Greenland, a part of the Danish commonwealth that has had self-rule since 1979, and has even refused to rule out using military force. Denmark is a member of NATO.

Last month, Vice President JD Vance told Fox News' Maria Bartiromo that Denmark was not a "good ally." And during an Oval Office meeting with NATO Secretary General Mark Rutte this week, Trump said he thought Greenland's annexation would happen and questioned Denmark's claim to the territory.

Those threats have not gone unnoticed. On Thursday, Denmark's foreign minister, Lars Løkke Rasmussen, told local media that he did not see "any indication whatsoever that Greenlanders want to be Americans".

Meanwhile, Danish Prime Minister Mette Frederiksen said in an interview with Time magazine last month that she hopes "everybody respects our territorial integrity like anywhere else in the world."

As for the transatlantic egg inquiry, Larsen said he sent his positive responses to Washington, but has yet to receive a reply.

USDA did not immediately respond to a request for comment from Business Insider.

• Egg prices continued to rise in February, surpassing the record-high prices in January.
• Avian influenza has been driving up the cost of the staple food.
• But wholesale prices are falling, suggesting good news could be around the corner.

Egg prices hit another record high in February, but there's a glimmer of hope — wholesale prices are now falling, and egg shortages are easing up.

This could be welcome news in the lead-up to Easter.

The latest consumer price index, released Wednesday, shows that in February, a dozen Grade A eggs cost an average of nearly $5.90 in US cities, surpassing January's then-record high of $4.95.

A year earlier, in February 2024, the average price was just $3 — almost half of the current cost, according to the US Bureau of Labor Statistics CPI data.

Between December 2024 and January 2025, egg prices in the US saw their biggest spike in 10 years, driving up the cost of grocery shopping.

A widespread outbreak of avian influenza (H5N1 bird flu) is the main culprit. When an outbreak is detected, infected chickens and their entire flock must be culled.

As of February 7, the USDA reported that 116.9 million "layer" hens —bred for egg production — had been removed from the population.

A glimmer of hope

Emily Metz, president of the American Egg Board, said in a statement Wednesday that the avian influenza outbreak is disrupting egg supply.

However, she pointed to some "good news" — demand for eggs has eased, as it usually does before the Easter buying season, which has helped to bring down wholesale prices.

A USDA report published last week said that wholesale prices for graded loose eggs dropped "sharply" and that a respite in bird flu outbreaks had given egg producers a chance to catch up on supply shortages.

Even so, while this could eventually lead to lower prices at the store, this hasn't happened yet.

"Retail price levels have yet to adjust and remain off-putting to many," the USDA report said.

Metz also warned that as the Easter holiday grows nearer, demand for eggs may increase, causing a "second, temporary increase in prices."

It's also possible that eggs may just be more expensive from now on.

"It seems highly unlikely we'll see a $2 egg market anytime soon," Karyn Rispoli, a managing editor for eggs in the Americas at Expana, told Business Insider in January.

The rising cost led to Waffle House adding a 50-cent charge to each egg it sells, and some grocery stores limiting egg purchases.

And, in Pennsylvania last month, 100,000 eggs were stolen from the back of a distribution trailer.

• Bird flu has spread widely in poultry, causing egg shortages.
• Virus spillover has occurred in various mammal species, including humans.
• H5N1 does not currently have the ability to spread human to human.

It's not just higher egg prices. The ongoing bird flu outbreak has led to millions of wild bird deaths, slaughtered livestock, hazardous conditions for dairy industry workers, and spillover infections in humans and other mammals.

While there's no sign that H5N1 can be transmitted person to person at this point, some experts worry about the possibility of a pandemic if the virus continues to spread widely.

Here's what you need to know about bird flu.

What is bird flu?

The H5N1 bird flu virus has spread among a variety of bird species, including chickens, ducks, turkeys, geese, and many migratory wild birds.

There have also been cases in humans and other mammals, including dairy cows, seals, bears, and cats. Dairy cows have seen the biggest impact among mammals, with 985 confirmed cases in 17 states since March 2024, according to USDA data.

In February, the virus affected a total of 15.83 million birds, with outbreaks reported in 79 commercial and 55 backyard flocks.

Where is the virus now?

The H5N1 virus has spread worldwide, hitting every continent except Australia.

In the US, the most affected states are California and Washington, with 38 and 11 confirmed human cases, respectively.

Who has the bird flu affected?

According to CDC data, there have been a total of 70 human cases since 2024 and one death related to the virus.

Of those cases, 41 were related to exposure to infected dairy cattle, 24 to exposure to infected poultry farm operations, and two to infected backyard flocks, wild birds, or other mammals. The exposure source for three of the cases was undetermined.

Andrew Pekosz, a professor of microbiology and immunology at the Johns Hopkins Bloomberg School of Public Health, recommends avoiding feeding household animals raw, unpasteurized milk products because of the potential for the milk to carry bird flu.

How is bird flu spreading?

Bird flu can spread through direct contact with contaminated animals, water sources, or surfaces.

So far, human exposure to the virus has mainly come from unprotected exposure to infected animals. The virus has not shown the ability to transmit human-to-human. Mild cases may look similar to regular flu infections, with patients showing signs of fever, cough, runny nose, headache, diarrhea, chills, and teary eyes, according to the CDC.

In the poultry industry, when a bird flock becomes infected, "you have to actually put the whole flock to death," Pekosz said.

For dairy cattle, the detection of just one infection in a herd means that the whole herd is taken out of production to prevent contaminated products from leaving the farm.

What is the bird flu infection threat to humans?

The CDC currently considers the risk of H5N1 infection to the public to be low.

"The risk to the general population is essentially zero," said Dr. William Schaffner, former medical director of the National Foundation for Infectious Diseases.

People should exercise caution in their interactions with wild birds and products that could spread infection, such as unpasteurized dairy.

What is the government doing about H5N1 outbreaks?

Under USDA guidelines, farmers must immediately contact authorities and test animals suspected of being infected. Once an infection is detected, the flock is put in quarantine and the infected birds are killed.

On Feb. 26, US Secretary of Agriculture Brooke Rollins announced a $1 billion strategy to curb the bird flu, including expansions to the agency's biosecurity measures and funding for vaccine research.

The CDC is monitoring human infections and has released guidelines for contact with possibly infected animals at the commercial and hobbyist levels.

How is bird flu affecting the economy?

The biggest hit to the poultry economy has been the massive loss in chicken populations, which has resulted in a decrease in egg production in the U.S.

The egg shortage has led to rising prices and dwindling grocery store supplies.

"When this virus enters a poultry farm, it starts to kill chickens almost immediately," Pekosz said. "The eggs or the chickens never really get a chance to even leave the farm before the farmers know that there's an infection going on."

How can people stay safe from bird flu?

The CDC suggests minimizing or avoiding exposure to dead and sick animals unless wearing adequate protective equipment.

While there is no real risk of infection from food products like eggs or chicken, Pekosz said people who are concerned can err on the side of caution and follow USDA cooking guidelines.

"If you follow those recommendations, the bird flu virus will be killed," he said. "So even if in the very, very low possibility that you would get something that's contaminated with H5N1, if you just cook the eggs properly, that virus will be killed and won't pose any harm to you."

"Raw milk is probably the biggest thing that is a concern for people who are not working on cows or at dairy or poultry farms in terms of a risk factor," Pekosz added.

For those with backyard bird feeders or bird baths, Schaffner suggested using surgical gloves when touching water or surfaces where the birds flock and carefully disposing the gloves once done.

How should we expect the virus to evolve?

The virus is beginning to mutate in ways that could make it more equipped to infect humans, but we have some tools to combat it.

"With H5N1, we know we have drugs that will prevent the virus from replicating. We know how to make vaccines that work against influenza viruses. We have a lot of tests that we know work really well in terms of detecting the virus," Pekosz said. "We've had 40 years of research on this virus that allowed us to show that we have a bunch of tools that can be used to minimize the effects of this virus should it become a human pathogen."

That said, an H5N1 pandemic could be devastating.

The risk of the virus mutating to become better at infecting beef cattle appears to be low, according to Pekosz and Schaffner.

Of the dairy cows affected by the virus, most infections have been caused by improper cleaning of milking equipment, and the infection has stayed localized in the cow's milk-producing organs, removing the risk of infection for cattle not involved in milking procedures.

In May 2024, the USDA started randomly testing beef cattle for the virus.

What do people need to keep in mind now?

The influenza vaccine doesn't protect humans against bird flu infection, but the ongoing flu season, which is the worst in 15 years, is a bigger threat right now.

"Bird flu is a theoretical risk. Seasonal flu is a real risk," Schaffner said.

• Bird flu has caused egg prices to surge and has impacted the availability of eggs.
• Substitutes, such as applesauce, can be used in baking instead.
• I made brownies using applesauce, tofu, chia seeds, mayonnaise, and aquafaba to varying results.

With the price of eggs reaching historic highs and supply wavering due to the bird flu, it could be worth considering egg substitutes when making meals at home.

I tried making a classic box of Betty Crocker brownies with different substitutes to see which is best for baking.

I used five common egg replacements recommended by vegans and home cooks: applesauce, silken tofu, mayonnaise, chia seeds, and aquafaba, which is the liquid found in a can of beans or legumes, such as chickpeas.

Through this experiment, I hoped to find a cheaper alternative to eggs that could still hold up in the recipe.

Here's how the five egg alternatives compared.

To easily compare the results of the different egg substitutes, I used the same brownie mix for each batch: the Betty Crocker's Fudge mix.

For this test, I used Betty Crocker's Fudge brownie mix. Each box was $2.99.

The classic fudge mix calls for 1/2 a cup of oil, 2 tablespoons of water, and two eggs.

The first egg alternative I tried was applesauce.

One 24-ounce jar of Mott's applesauce was $2.

Since applesauce works as a binder and an emulsifier, according to Business Insider's egg replacement chart, it should provide moisture and body to baked goods like brownies.

I had used applesauce in baking, but never with boxed mixes.

I had previously made oat cookies with applesauce, but I had never tried it in a box mix.

To replace the two eggs in the brownies, I used 100 grams of applesauce, which is just over a 1/3 cup.

The mix appeared runny and lumpy.

I first mixed the applesauce with water and then added the oil, but it didn't seem to fully incorporate.

When I poured the batter into a lined baking pan, the mix still had some oil floating on top.

Since it wasn't fully emulsified, the applesauce mix seemed to separate a bit in the pan. After pouring it in, I saw some of the oil appearing in the corners.

After baking, the same problem persisted — I could see the oil bubbling up from the brownie.

I cooked each batch of brownies in this test at 350 degrees Fahrenheit for 35 minutes or more as needed.

At the 35-minute mark, the applesauce brownies still looked undercooked, so I left them in the oven for an additional 10 minutes.

Even then, the brownies still seemed a little undercooked when I cut them.

The applesauce brownies felt oily and flat.

Despite being cooked for the appropriate time, the brownies seemed undercooked on the inside — maybe they could've benefited from staying in the oven a few extra minutes so the mix could solidify a bit more.

However, when it came to the taste, they were fudgy and rich and didn't have any apple taste.

The second egg alternative I tried was silken tofu.

One 16-ounce container of tofu was $2.99.

I used 160 grams to replace two eggs — just under a third of the pack — which added about 7 grams of protein to the brownies.

The tofu intrigued me the most.

While I'm familiar with tofu from being a vegan in the past, I had never used it in baking, so I was intrigued by its potential.

The silken tofu was very soft, and it was a little challenging to drain the water from the container without the tofu also falling out.

The tofu emulsified better than the applesauce.

I first mixed the tofu with the 2 tablespoons of water and then added the oil. The tofu seemed to emulsify a lot better than the applesauce.

At first, white clots of tofu were a little intimidating, but after mixing it more, they blended nicely.

The brownie batter was a little thicker than when I had used applesauce.

The mix was thicker than the applesauce, but it was also smoother.

The tofu brownie looked promising.

Out of the oven, the tofu brownie had a nice shiny layer on top.

It had also risen a lot more than the applesauce brownies and didn't look as oily.

The tofu brownies were light, although a bit crumbly.

Having risen a little more than the applesauce brownies, the tofu brownies had more of a cake-like texture and were a lot lighter.

They were a little crumbly — not dry — but I didn't mind it too much because of the nice lightness the brownie had.

The third egg alternative I tried was mayonnaise.

Mayonnaise, which is made from eggs and oil, made sense as an egg replacement, although I wasn't very fond of the idea.

One 8-ounce jar of Hellmann's mayonnaise was $3.99, making this alternative the most expensive per serving.

I wasn't too excited to use mayonnaise in baking.

While I can enjoy mayonnaise in savory dishes, the idea of using it for brownies was a little daunting. I wasn't looking forward to it, but I was open to having my mind changed.

I used 6 tablespoons of mayo to replace the two eggs.

The mix was the thickest.

I first mixed the mayonnaise with the water and then added the oil, and it seemed to emulsify really well.

The mayonnaise brownies didn't look promising.

Pouring it in the pan, the mix did not look as smooth as when I had used other egg alternatives. It was also the thickest, so I had to spread it out.

The brownies had trouble baking.

When I first checked on the brownies at the 35-minute mark, the mix was still completely liquid.

I let them cook until they solidified for an extra 30 minutes, 10 minutes at a time, and checked until they looked done.

When I pulled them out of the oven, oil was bubbling through the flat top.

The mayonnaise brownie was my least favorite.

The mayonnaise brownie was extremely oily and a little too chewy and hard.

I also thought it had a bit of a weird flavor, but that might have been more of a mental block on my part.

Next up: chia seeds.

The chia seeds seemed expensive at $8.88 for a 2-pound bag, which was the only one I could find at the store.

Still, the large bag meant the cost per serving was actually lower than the mayonnaise.

I was familiar with using them in baking.

I had used chia seeds in baking before, so I knew going in that it usually meant recipes turned out more crumbly than expected.

I first mixed 2 tablespoons of seeds with 6 tablespoons of water to make a "chia egg" — it took about five minutes for the mixture to settle in a gelatinous texture.

I then mixed it with water and then the oil.

The mix was a little thick but smooth.

Although you could still see the seeds, the mix itself was smooth and not too dry.

The mix was runny enough to spread out on the pan.

Although textured, the mix was still smooth and runny enough to cover the pan without me spreading it.

The chia brownies looked lighter and crispier than some of the other batches.

When I took them out of the oven, the brownies didn't seem to have any oil bubbling through and had a nice crispy edge and top.

The chia brownies were crunchy and fudgy.

With a nice crispy top and fudgy bottom, the chia brownies were my favorites by far. They were the perfect balance of rich and crunchy.

The chia seeds also added a fun crunch to the brownie, and I really enjoyed the texture.

The fifth and final egg alternative I tried was aquafaba.

Aquafaba, the liquid leftover from cooking chickpeas, is supposed to help with emulsifying, binding, and leavening, making it the most complete replacement, at least on paper.

One can of chickpeas was $1.25, making this the cheapest alternative. I used 6 tablespoons of the liquid to replace two eggs.

I was excited to try aquafaba, although a bit scared.

I had never used aquafaba, and while I had heard a lot of good things about it, I was a bit uncertain about how these would turn out.

Filtering out the liquid, I had to remove some chickpea skins from the aquafaba, which had a thick, watery texture, like watered-down egg whites.

When mixed, the liquid turned a white color.

I first mixed the aquafaba with water and then added the oil. While mixing it, the liquid became white and lighter. I was afraid of over-beating it, so I stopped once it felt like a liquid egg mixture.

This mixture was the runniest of them all.

While it emulsified well and the oil didn't seem to separate, the mixture was very runny, more than the other alternatives.

Before I baked it, I expected the brownie to be more cake-like.

Given how thin the mixture was, I expected this brownie to be lighter than the rest, more cake-like than fudgy.

The aquafaba brownies came out looking … interesting.

Out of the oven, the brownies looked unlike any of the others. They had a crispy layer on top and crispy edges, while the center appeared to have caved in.

However, they were fudgy and rich while having a little bit of crunch.

While I wasn't sure what to expect from the look of them, the brownies themselves were delicious and fudgy.

The thin layer of crisp on top and the crunchy edges made for a perfect balance with the rich center.

For me, the winners were the tofu, chia seed, and aquafaba.

Of the five alternatives, silken tofu, chia seeds, and aquafaba all worked well, and I could see myself using them again depending on what kind of brownie I wanted.

For a lighter, more cake-like brownie with added protein, I'd choose the silken tofu. If I wanted a decadent and rich chocolate experience, I'd choose the aquafaba.

For a perfectly balanced brownie with a nice crunch, I'd go for the chia seeds, which were my favorite of the five in this experiment.

On the value front, both the chia seeds — despite the high cost upfront — and the aquafaba offered the lowest cost per batch, and considering aquafaba usually gets discarded when using a can of chickpeas, this seemed like a creative way to use it.

Compared with the price of eggs — a dozen Grade-A large eggs cost an average of $4.95 in January — the chia seeds, aquafaba, and applesauce were all at least three times cheaper than using eggs in the recipe, while the tofu and mayo were just a little more expensive per serving.

Ultimately, the aquafaba and chia-seed brownies provide a pleasant alternative while also being significantly cheaper.

• With US egg prices at record highs, Tractor Supply Co. appears to be getting bit of a sales lift.
• The rural retailer is selling out of baby chicks as quickly as it can restock them, one analyst found.
• Chicks are an important piece of TSCO's strategy — but its unlikely that shoppers are saving money yet.

Americans are taking a new spin on the chicken-and-egg argument.

Faced with US egg prices at record highs, shoppers are turning to Tractor Supply Co. in large numbers to buy baby chickens of their own, according to Mizuho analyst David Bellinger.

Bellinger told Business Insider he decided to look into how the rural retailer was faring after the January inflation data showed eggs driving a significant share of overall increases for food prices.

"You got this nice big setup for all these chicks, and they were just all empty," he said of a recent visit to a Tractor Supply location in New Jersey. "They were like, 'Yeah, we got 300 chicks and we sold out instantly, like, within ten minutes.'"

A South Carolina location told Bellinger customers were lined up outside before the store opened, and that it sold more than 700 chicks that day.

Sales were likely also helped by the start of the annual promotion known as spring Chick Days, but Bellinger said the timing couldn't have been better to drive customer interest.

A Tractor Supply spokesperson told BI that the response has indeed been strong this year.

"Compared to 10 years ago, we are selling more than double the number of live birds and a much greater variety of breeds. In addition, the number of annual poultry shoppers in our stores has increased by more than 50% over the past 5 years," she said.

Bellinger also said he and his team called more than 100 locations across the US, most of whom said they too had sold out almost instantly.

"They were like, "Every call is about chickens. You're our 80th call today,'" he said of a mid-morning call to a Pennsylvania store.

Numbers are still coming in as the season is still underway, but CEO Hal Lawton said in 2023 (when egg prices were coming off their previous record highs) that the company sold more than 11 million birds during that year's spring event. And last year, Lawton said poultry related sales were rivaling those from livestock and equine categories.

At about $6, a single chick costs more than a carton of eggs, and Bellinger found that most flocks are around 14 birds.

In other words, buying the chicken to get the eggs is not likely to offer meaningful savings in the short term.

Even though chicks themselves aren't exactly a high-dollar item, they're still an important piece of TSCO's strategy to win over what it calls "backyard homesteaders."

After all, chickens don't usually live inside the home — they need a coop, and fencing, and feed, and sometimes medicine. Some owners are even buying them toys, like a tiny xylophone or an egg-shaped disco ball.

The Tractor Supply spokesperson agreed that the hobby isn't likely to lead to cost-savings, but she said money isn't the main reason people get started.

"We expect that egg prices may encourage those who have been thinking about the hobby for a while to take the plunge. Keep in mind, it takes about 18 to 22 weeks before chickens are mature enough to lay eggs," she added.

Bellinger said he hasn't yet done a discounted egg flow analysis to find the breakeven point between the store-bought or backyard options, though he says several people have asked.

"Some of the people who do this tell me they get 100 eggs a week," he said. "They've got plenty for their family, but they sell or donate the other ones elsewhere."

• With the price of eggs surging, eggless recipes and egg substitutes are in demand.
• I tried baking "poor man's cookies," a vintage recipe that has no eggs or dairy.
• They didn't come out perfectly, but they were delicious.

It's official: Eggs are more expensive than they've ever been, and it's not only because of the bird flu.

Like many other people, I've been trying to cut back on my egg consumption, and I need all the help I can get.

In times of crises (egg-related or otherwise), it can be helpful to turn to the past and see how our elders overcame similar problems. Almost 100 years ago, people were handling egg and dairy shortages during the Great Depression by getting creative.

Enter: poor man's cookies.

I found this recipe while searching for dairy-free and egg-free recipes. Like "Depression cake," this cookie recipe was developed in the '30s when the average family had limited access to ingredients.

I followed two recipes I found online; one came from Taste of Home, which called the recipe "vintage," and the second from the blog Gluesticks, which credited "an old edition of Country Magazine" for the recipe.

The tasty cookies were easy to make, although I did have to purchase a few ingredients that the average home baker may not have in their pantry.

Here's what it was like to bake "poor man's cookies."

The recipe called for typical baking ingredients, such as sugar, flour, and baking soda, but no eggs.

The recipes I followed called for:

• 3/4 cup shortening
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoons salt
• 2 cups rolled oats

The first step was to combine brown sugar, white sugar, and shortening.

One of the items I needed to purchase for this recipe was the shortening.

Full disclosure: I didn't know what shortening was, exactly, until I baked these cookies. I learned it's essentially a butter substitute that's all fat and considerably more shelf-stable than butter.

I used Crisco All-Vegetable Shortening, which was $5.76 for a 16-ounce can at Fairway. For this recipe, I used ¾ cup.

I used my KitchenAid hand mixer to cream the three ingredients.

I received a KitchenAid hand mixer, which retails at $79.99, as a holiday present a few years ago — it's the best hand mixer I've tried, and I'm thankful for it any time I bake.

The next step was combining the dry ingredients.

That means the flour, baking soda, and salt.

After I combined the dry ingredients with the mix, I slowly beat in the water and vanilla extract.

As you can see, it began to splatter a bit against my fridge. I probably could've poured the water in slower or reduced the mixer's speed.

I went off-book and added a teaspoon of cinnamon.

Though it wasn't in the recipe, I decided to add a teaspoon of cinnamon to give the cookies a little extra flavor.

I love cinnamon and brown sugar in my oatmeal, so I figured that adding cinnamon to oatmeal cookies couldn't hurt.

The final step was to fold in 2 cups of rolled oats.

Rolled oats were the other ingredient I had to purchase. I bought a 32-ounce bag of Bob's Red Mill oats from Fairway for $6.65.

I had to use my hands to make sure the oats were evenly distributed.

In the process, I almost entirely covered my hands in dough. Since there's no eggs in this, I was safe to take a little taste of the unbaked dough, and was pleased.

I was expecting this to be on the dryer side, since there was no eggs or butter to add moisture, but the water, shortening, and creamed sugar made this similar to any other cookie dough I've made in the past.

I had enough dough to fill two greased trays.

I had already preheated the oven to 350 degrees.

After a few minutes, I checked on the cookies and couldn't believe how they had already expanded.

As you can see, the cookies spread out quite quickly, and quite widely. The sheet on the bottom combined almost instantly to become one giant mega-cookie.

After 13 minutes, I took the trays out to mixed results.

The top tray came out perfectly — the cookies were golden-brown around the edges, and they were touching, but not congealed together.

The bottom tray, on the other hand, was a lost cause. They were burnt around the edges, brittle, and resembled oatmeal bark more than oatmeal cookies.

However, the top tray tasted great.

This was one of the best oatmeal cookies I've had in a long time.

The cookies were neither too chewy nor dry, and they were just the right amount of sweet. I'm glad I added the cinnamon, as that gave it a subtle burst of flavor, but I'm sure these would've been fine without them. I didn't miss eggs (or any other dairy products) at all.

Next time, I'll be using smaller scoops of dough and sticking to the top rack of my oven. I might experiment by adding chocolate chips, but there aren't any other changes I'd make — and now that I have the ingredients, "poor man's cookies" will be a quick and cheap snack to bake.

• As a dietitian with a small kitchen, I use my air fryer to prepare balanced dishes and light snacks.
• I can quickly cook salmon, eggs, tofu, and other proteins in my air fryer.
• I love making fries in my air fryer or using it to prepare batches of homemade granola.

I'm a dietitian based in New York City, so I turn to my small air fryer when I'm looking to prepare snacks, meals, and breakfasts in my compact kitchen.

Air fryers are versatile, mighty appliances that help me cook food quickly and get it crispy without introducing additional oil.

Even the smallest air fryers can be used to whip up complete and well-balanced meals with ease.

Here are some of my favorite things to make in an air fryer each week.

Homemade fries can easily rival my favorite fast-food options.

I love that air-frying helps fries achieve a crunchy texture without the amount of oil you'd need in a deep-fryer.

To prepare, slice potatoes (or sweet potatoes) as thin or thick as you like or cut them into cubes for a home-fry style.

Toss them with a bit of oil and your seasonings of choice, then air-fry until crispy. Enjoy them as a delicious, fiber-filled snack or side dish.

To keep them flavorful without being overloaded with sodium, I try to use small amounts of seasonings like garlic powder, chili powder, paprika, or even cinnamon for a sweet twist.

Granola is an easy, fiber-filled snack to prep in an air fryer.

Granola can be a fantastic and fairly healthy air-fryer recipe because it's quick, customizable, and packed with soluble fiber and antioxidants.

To make, mix together oats, nuts, seeds, and a touch of honey or maple syrup and air-fry (shaking your basket periodically) until golden to create a crunchy, fiber-rich snack in minutes.

By controlling the ingredients, you can also avoid the excess sugars often found in store-bought granola mixes. Enjoy it over yogurt, with milk, or as a grab-and-go snack.

I've learned how to perfectly cook eggs in a few ways in my air fryer.

I love making eggs in my air fryer. Eggs are a powerhouse of healthy fats and protein — plus, they're one of the few natural food sources of vitamin D.

By using my air fryer, I don't have to wait for water to boil. Plus, I have full control over my cook time and temperature to achieve hard-boiled, jammy, or runny eggs.

I prepare a lot of hard-boiled eggs because they're an easy grab-and-go snack, a protein-packed breakfast, or the perfect base for egg-salad sandwiches.

Hard-boiled eggs can take about 12 to 15 minutes at 250 to 270 degrees Fahrenheit, but you may use a bit of trial and error while figuring out how to prepare them in your specific air fryer.

I like using my air fryer to prep a veggie mix I can use throughout the week.

Air-frying is an amazing way to give new life to produce that ripened a little sooner than expected.

At the start of the week, I try to air-fry a bunch of different vegetables (and fruits) at once, like Brussels sprouts, broccoli, bell peppers, or zucchini.

Having prepped veggies on hand makes healthier eating feel effortless, whether you're pairing them with a home-cooked meal or adding extra nutrients to takeout.

Tofu can crisp up nicely in an air fryer.

Although it's not for everyone, tofu can be prepared in so many different ways. It's also a great vegetarian protein option that's low in fat and high in calcium, which can be beneficial to bone and heart health.

Air-frying helps transform the mushy tofu texture many dislike into a firmer product with a crispy exterior — just make sure to press out excess moisture water before cooking to achieve that crunch.

As for taste, tofu absorbs whatever flavors you season it with, so get creative. I love using a mix of low-sodium soy sauce and honey for a perfect balance of sweet and savory flavors.

You can cut it into cubes, slices, or even crumble it — whatever works best for your dish.

I make flavorful salmon in an air fryer.

Salmon is a great source of healthy fats, like omega-3 fatty acids, and requires minimal effort to cook.

Although cook time varies by size and air-fryer model, my air-fryer salmon is usually done in under 10 minutes.

Depending on your air fryer's size, you can prepare an entire fuss-free, balanced meal in one go by throwing in salmon for protein, potatoes for carbs, and a vegetable of your choice for added nutrients.

Crunchy, protein-packed chickpeas are one of my favorite air-fryer snacks.

Crispy chickpeas are one of the easiest air-fryer snacks to make.

I prepare them straight from the can — just drain, rinse, and toss with olive oil and seasonings like paprika, garlic powder, and cumin. Then, air-fry them until crispy.

For the best crunch, be sure to pat the chickpeas dry before seasoning.

These are a great protein-packed snack but can also be used as a flavorful side dish or salad topping.

I use my air fryer to prep warm and toasty spiced nuts.

Nuts are a solid source of healthy fats, vitamins, and minerals.

I've found that roasting nuts in my air fryer enhances their natural flavor and makes them especially delicious during the colder months.

Plus, they're versatile — toss your nuts of choice, such as almonds or cashews, in a bit of oil and your favorite spices. For a simple and satisfying snack on busy workdays, I mix roasted nuts with popcorn or dark chocolate.

Nuts are naturally calorie-dense due to their healthy fats, making them easy to overeat. To keep my portions in check, I typically aim to give myself about a quarter cup per serving.

• Bird flu outbreaks have caused egg prices to skyrocket in recent months.
• I recommend bananas, chickpea flour, commercial egg replacer, tofu, and ground flaxseed as egg substitutes.
• Bananas, egg replacer, and ground flaxseed are better for baking while tofu and chickpea flour work best in savory egg dishes.

Recent bird flu outbreaks have made eggs difficult to find and expensive to buy, and it may be awhile before egg prices drop. To save money, some people are cutting back on buying eggs and turning to more budget-friendly substitutions.

Since becoming vegan about 10 years ago, I've experimented with a variety of egg alternatives in cooking and baking.

Here are my favorite egg substitutes and how best to use them.

Bananas are great for pancakes and baked goods

I use bananas in place of eggs when I make pancakes or desserts, like cakes and muffins. I use half a banana or about one-quarter cup mashed to replace each egg.

Bananas will sweeten any recipe and thicken the mixture, but chunks can also show up in the batter and make the final product taste like banana. I like this for a lot of recipes, but it is worth adjusting other ingredients to get the ideal consistency and flavor.

While bananas will add sugar to any recipe, they also contain plenty of fiber and nutrients like potassium and vitamin B. If bananas are already on the grocery list, this substitute can be an easy and affordable swap.

Chickpea flour works for omelettes and egg bites

Chickpea flour, a common ingredient in South Asian and Mediterranean cuisines and a popular gluten-free alternative to wheat flour, can replace eggs in omelettes, frittatas, and egg bites. It's high in protein, with 20 grams per cup — the equivalent of about three eggs.

For an egg-free omelette, I mix the flour and water together in a one-to-one ratio, adding salt and spices to my liking. Then, I let the batter cook on a nonstick pan until it resembles a crepe. For egg bites or frittatas, I use the same batter as the omelette with extra water as needed and bake it in a tin.

My 16 ounce bag of chickpea flour cost four dollars, which is cheaper than a carton of a dozen eggs in many grocery stores right now.

Commercial egg replacer is the easiest substitute for baked goods

Commercial egg replacer is my preferred substitute when baking a new recipe and avoiding experimentation. The egg replacer does a great job of preserving the original taste and texture of recipes without needing to adjust other ingredients.

I often use Bob's Red Mill Egg Replacer, which can make 34 "eggs." One tablespoon of egg replacer mixed with two tablespoons of water equals one egg.

The egg replacer has more sodium and carbohydrates than eggs and doesn't contain any protein, but my 16 ounce bag costs six dollars and it lasts me for months.

Firm and silken tofu are high-protein egg alternatives

Tofu, commonly used in East Asian and Southeast Asian cuisines, has been a staple for me since becoming a vegan, especially since it is high in protein.

One of my favorite breakfast dishes is plant-based scrambled eggs with crumbled-up firm tofu. While the taste isn't exactly the same, the texture is close to that of scrambled eggs, and with spices like turmeric and garlic powder, it's a satisfying breakfast.

Silken tofu, which is softer and creamier, can also replace eggs as an ingredient in decadent desserts like brownies, cakes, and pies. Its mild taste doesn't drastically change the flavor of the final product, and its smooth texture makes for a rich batter. To replace one egg, use one-quarter cup of silken tofu.

A 16 ounce package of firm or silken tofu is often cheaper than a carton of eggs.

Ground flaxseed is my go-to for baking

Ground flaxseed is my preferred egg substitute when baking since it's versatile and packed with fiber. To make a "flax egg," mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes to thicken before adding it to any batter.

A flax egg can be used for nearly all baking recipes, though in lighter desserts, like cookies, the seeds may sometimes be visible in the batter. Otherwise, flax eggs often preserve the texture and taste of recipes and add a delicious nutty flavor.

A 14-oz bag of ground flaxseed can easily produce over 40 "eggs."

• Egg prices are at an all-time high, but living without them isn't as difficult as you may think.
• As a child with an allergy in the '90s, egg-free alternatives were difficult to find.
• However, in 2025, it's easier than ever to live an egg-free lifestyle.

From long lines outside Costco to sticker shock in supermarkets, many shoppers in the US have seen the effects of rising egg prices in stores — and their wallets.

Between December and January, egg prices rose by a whopping 15.2%, the largest month-over-month increase since June 2015. The average price for a dozen eggs is now $4.95, though many shoppers have reported paying far more.

To be honest, though, I didn't even realize prices had gone up because I've never purchased a carton of eggs in my life.

However, my egg-free existence was never by choice, as I was diagnosed with life-threatening allergies to dairy and eggs when I was around 9 months old.

Although millions of Americans are now in a panic over the price of eggs, many people like me have been living without them for decades — and it's not as difficult as you may think, especially in 2025.

Navigating an egg allergy decades ago was challenging but not impossible

As a child of the '90s, I found that allergy awareness simply wasn't as prevalent then as it is now.

I frequently had to explain to adults that I couldn't eat a bite out of the snacks they were offering me at day care or summer camp, even after my parents thoroughly explained my allergy to them.

Egg-free options were rare. I could eat snacks like Teddy Grahams and Oreos, but most pastries, bread, and pasta were off-limits.

At the time, there were no crowdsourced Reddit threads I could reference for suggestions for egg substitutes, and plant-based eggs wouldn't be widely available for another few decades.

Eager to ensure I didn't feel left out at birthday parties, my mom once tracked down an egg substitute — Ener-G Egg Replacer. The powder, a mix of starches and leavening agents, could replace egg whites or egg yolks in baking. She'd find a Duncan Hines cake mix and substitute milk with soy and the eggs with egg replacer.

Luckily, her "rare" find back then is fairly common and accessible today.

Nowadays, egg-free options and alternatives are everywhere

In recent years, my reality has shifted in a way I never would have imagined in childhood. I haven't outgrown my allergies, but the public has grown more aware of how to accommodate people like me.

Although my mom had trouble finding egg-free alternatives in the '90s, the options today are abundant, thanks in part to the rise in vegan and plant-based diets.

I still remember how emotional I felt last year when I found a vegan bakery in Paris with fresh croissants, pain au chocolat, macrons, and other treats. At last, I could finally order whatever I wanted.

Ordering delicious meals and desserts at restaurants, once a far-off dream, has now become a possibility for me as well. When I was a kid, I was often stuck with bland chicken and veggies when we'd go out to eat.

But recently, I was able to participate in a dessert-only fine-dining experience at Nicosi in San Antonio, and a full meal at Mixtli, a Michelin-starred restaurant.

Even better, egg substitutes feel way easier to research and access at grocery stores, and there are numerous egg replacers on the market.

It's also easy to find egg-free baking recipes online that use substitutes like unsweetened applesauce, bananas, flaxseed, and even aquafaba (the liquid left over from cooked chickpeas).

When I tell people about my allergies (or jokingly ask them what an egg tastes like), they often look at me with pity.

Although I'd love to know the joy of a fresh omelet or what a certain pastry tastes like, an egg-free life isn't nearly as difficult as people often assume.

Plus, on the bright side, I don't have to experience the pain of adding a $7 carton of eggs to my shopping cart.

• Restaurants are debating how to handle the egg crisis — both higher prices and shortages.
• One brunch chain is turning to pancakes, cost savings, and new sources of eggs as answers.
• The Broken Yolk Cafe isn't adding a per-egg surcharge, a move some other restaurants have made.

Ed Powers has spent lots of time thinking about eggs lately.

Powers is director of operations at the Broken Yolk Cafe, a chain of 40 brunch restaurants in the Western US. About 75% of the chain's product mix is eggs, he told Business Insider in an interview.

As the chain's name suggests, "any dish that we're selling or marketing generally has eggs in it," Powers said.

That means the recent egg shortage and run-up in egg prices is forcing the Broken Yolk Cafe to make some changes.

Six months ago, the Broken Yolk paid about $35 for a case of 15 dozen eggs. Now, the same thing costs as much as $140, Powers said.

"Our price has almost quadrupled if you do the numbers," Powers said. "It is crazy."

One major choice that restaurants are facing is whether to pass on higher egg costs to diners. The price of eggs spiked to a 10-year high in January, according to federal data.

Avian influenza has led to a decline in the number of egg-laying chickens in the US. As a result, restaurants and grocery stores have seen their costs increase — if they can get enough eggs to meet customer demand in the first place.

Some chains, such as Waffle House and Denny's, have added a per-egg surcharge to offset the rising cost of eggs.

Yet Powers and the Broken Yolk decided on other strategies to offset the cost.

One solution is offering more menu items that don't contain eggs. Powers said some of Broken Yolk's most recent promotions include pancakes and a wrap that uses plant-based chorizo.

It's also negotiating with suppliers to pay less for other items, such as glassware.

And while the Broken Yolk isn't adding a per-egg surcharge, it is planning to raise menu prices on some items that include eggs, Powers said.

But price is only half of the problem, Powers said. The other challenge is getting the eggs in the first place.

Broken Yolk's supplier hasn't been able to fill the chain's egg orders in full lately, Powers said. That's leading him to look for other ways of getting them.

One option he's considering is finding small farms that could supply eggs to nearby Broken Yolk locations.

Broken Yolk has a single restaurant in Idaho, for instance, and finding a farm nearby that could provide eggs to that location while complying with food safety rules would solve part of the supply problem. "It could help the inventory grow," he said.

It's an example of something that Powers and his supplier had no reason to consider last year. "But with the crisis, that's something we are playing with," he said.

Eggs are likely to remain expensive, with no end to the spread of avian flu in sight. Prices could rise 41% this year, an estimate from the US Department of Agriculture shows.

Do you have a story to share about the egg shortage or egg prices? Contact this reporter at [email protected]

• I tried making five breakfast recipes in the air fryer to see how they'd turn out. 
• The bacon and French toast came out perfectly crispy and absolutely delicious. 
• Using the air fryer for all of the recipes also made cleanup significantly easier. 

The hype around air fryers is real, and in my opinion, this appliance makes everything from cooking to cleanup more convenient. 

In hopes of making my mornings easier, I tried cooking five classic breakfast recipes in the air fryer and rated each dish based on difficulty, flavor, and whether I'd make it again. 

Here's what I thought of each recipe — and which I plan to cook again.

I started out with bacon

This method for cooking bacon is so much easier than any other I've tried, and I can't believe I had never thought of it.

I placed a sheet of tinfoil under the appliance's grate to catch the grease for easy cleanup, laid out a single layer of bacon in both baskets, and air-fried the meat for 11 minutes at 400 degrees Fahrenheit, shaking it about halfway through. 

The bacon came out perfectly crispy

A breeze to make, this breakfast side had the perfect consistency. To be honest, I'll probably never cook bacon any other way again.

Best of all, there was no grease splattering or residual smokiness, and the cleanup was as easy as removing the grease-filled tinfoil liner.

Difficulty: 1/10

Flavor: 10/10

Would I make it again?: Absolutely.

Next, I made breakfast potatoes

The recipe I found for breakfast potatoes was tasty and simple.

All I did was peel and chop a russet potato, coat it in olive oil, and sprinkle it with paprika, onion and garlic powder, and salt.

After evenly combining the mix, I put the cubes in the air fryer at 400 degrees Fahrenheit for 20 minutes, shaking halfway through.

These home fries came out a little overcooked

Since I only chopped one potato, the dish cooked quicker than the 20 minutes the recipe called for.

Although the cubes were a bit overcooked and burned in some spots, their flavor was delicious, and most of the pieces were a nice mix of crispy and crunchy.

Plus, this method was still way easier than making home fries in a skillet. Next time, I may add some diced bell peppers and onion for extra flavor.

Difficulty: 1/10

Flavor: 6/10

Would I make it again?: Yes, but I'd add a few ingredients and cook it for a shorter amount of time.

For my 3rd recipe, I whipped up eggs in a basket

I've never been a huge fan of eggs in a basket — also known as egg in a hole — because it seems like an unnecessary combo, and I prefer a full-sized toast with my breakfast spread.

That said, this go at it was much easier than the times I've made it in a pan.

First, I used a cup to make a hole in the bread, then sprayed the interior of the air fryer with cooking spray.

Once I got my bread in the appliance, I cracked an egg inside the hole and cooked it at 330 degrees Fahrenheit, flipping it after a few minutes to let the other side bake and add some cheese on top.

I thought the egg would seep through the holes in the grate and ruin the meal, but surprisingly, it held together nicely. 

The egg wasn't quite runny enough for my liking, but I still enjoyed it

The dish came out looking and tasting like it should, since only a little bit of the cooked egg had seeped through to the bottom of the air fryer basket.

Overall, it was delicious, but I wished the egg was a bit runnier. Next time, I'll only cook it for about two minutes per side.

Difficulty: 3/10

Flavor: 7/10

Would I make it again?: Yes.

Next, I tried making an air fryer frittata

The frittata recipe I found was unbelievably easy to make.

For this dish, I simply combined eggs, sausage, bell pepper, onion, and cheese, then whisked the mixture together with seasonings like paprika and garlic powder.

The recipe said to cook the eggs in a cake pan, but instead, I took the grate out and poured the frittata mix straight into the sprayed air fryer basket.

I then let it cook for 25 minutes at 360 degrees Fahrenheit.

It tasted amazing, and I would've never guessed it was made in an air fryer

This frittata came out with the perfect consistency. It was cheesy, delicious, and so easy to make.

Plus, it's a customizable dish you can add your favorite ingredients to. For next time, I'm already thinking of including bacon, mushrooms, spinach, and cheese.

Difficulty: 3/10

Flavor: 10/10

Would I make it again?: Yes, especially when cooking for guests.

For my final recipe, I attempted to make French toast

I'm a huge fan of French toast, but I hate when it gets too soggy or mushy inside, so I approached this method with caution.

To start, I whisked together melted butter, milk, eggs, and vanilla in a bowl and made a mix of sugar and cinnamon in another.

Then, I cut the pieces of bread into three strips and quickly dipped each stick into the batter, liberally sprinkling both sides with the sweet crumble.

After I placed the sticks in the air fryer, careful not to crowd the basket, I let them cook for eight minutes at 350 degrees Fahrenheit.

I barely had to add syrup for this recipe to taste good

These French toast sticks came out so tasty, they barely needed syrup. In addition to having a delicious crispy exterior, they thankfully weren't soggy or mushy in the center. 

Plus, the sugar and cinnamon mixture gave each strip a delicate, caramelized crumble.

Difficulty: 2/10

Flavor: 10/10

Would I make it again: Yes.

All in all, I absolutely loved making these breakfast recipes in the air fryer

Using the air fryer truly made each recipe shine. Also, cleanup was a breeze, which I consider a huge bonus.

Once the food was in the appliance, I didn't have to worry about it or monitor it much at all.

I would 100% make these options again for any breakfast spread.

This story was originally published in February 2021 and most recently updated on February 28, 2025.