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Egg prices are spiking again — and it’s not just inflation. According to Vox’s Kenny Torrella, over 27 million hens have been killed in recent months to contain a fast-spreading bird flu outbreak. That’s nearly 9% of the nation’s egg-laying flock. The result? Fewer eggs, higher prices, and renewed interest in animal-free alternatives.
Among the most popular options is Just Egg, a mung bean-based scramble that’s now sold in nearly 50,000 stores and restaurants across North America. It cooks like real eggs, has comparable protein, and works well in scrambles, quiches, and even baking. While it costs more than chicken eggs, Just Egg’s rising sales suggest that more people are willing to pay for a cruelty-free, sustainable choice.
Another option, WunderEggs, looks remarkably like hard-boiled eggs and is made from almonds, coconut milk, and cashews. Meanwhile, AcreMade offers a pea protein powder that scrambles up decently but lacks flavor. And for baking? Common pantry items like bananas, flaxseed, or aquafaba (chickpea water) can work surprisingly well as egg replacements.
For a simple, nutritious go-to, tofu remains a classic. Medium-firm tofu, mashed and sautéed with spices, makes an excellent scramble. Add kala namak (black salt) for an eggy aroma and taste. Or save time with Hodo’s All-Day Egg Scramble, a pre-seasoned tofu-based mix.
Despite eggs being a staple in American kitchens, the plant-based egg market is still small — largely dominated by Just Egg. But with factory farming’s cruelty, disease risks, and the growing demand for sustainable options, that may be changing.
Skip the bird flu, skip the cages. Whether you’re vegan, curious, or just avoiding expensive eggs, plant-based swaps are better for animals, the planet, and your plate. Give them a try next time you shop.
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