Eggless in Seattle? Here are a few ways to cut back or go without

It’s easy to underappreciate eggs until they’re scarce. They play a supporting role as binders when it comes to baked goods. And they’re an easy form of protein when scrambled, poached, or boiled.

But egg production has been under stress for a variety of reasons. Avian flu has been the most obvious cause. In addition, the winter season affects production.

“Chickens generally slow down when it gets cold, so they’re not laying as much,” said Noah Smith, grocery merchandiser for PCC Community Markets.

RELATED: Retailers including Trader Joe's and Kroger have begun limiting egg purchases

Smith is responsible for procuring the items that line the store’s aisles and freezers. At the Columbia City co-op, the egg shelves were fully stocked when KUOW paid a visit recently. But Smith said it’s still a delicate situation.

“Normally, we’ll have a little bit of a reserve stock that we’re able to tap into,” Smith said. “That kind of got eaten up by overall demand.”

That demand peaked during the holidays when baking was in full swing. As spring approaches, Smith hopes the supply will improve.

In the meantime, there are workarounds for those who are trying to avoid the higher-than-average cost of eggs, or are simply curious about the alternatives.

Smith walked over to the baking aisle to check out some of the alternatives on offer. From one of the shelves, he pulled out a bag containing what looks like flour.

“We’ve got Bob’s Red Mill Egg Replacer,” he said. “It’s ready made, it’s powdered.”

It’s a premix for baking made with a blend of starches like tapioca and fiber.

Further down, he pointed to a popular children’s snack that doubles as another baking replacement: applesauce. In the canned beans and vegetables section, Smith went for the shelf of chickpeas. The liquid can be whipped into stiff peaks that can be used in recipes calling for egg whites.

RELATED: Avian flu is driving up egg prices, but this Seattle diner manages to keep its famous omelets on the menu

With all the different options, how do you choose? And do they work the same way?

It depends on what you’re going for, Ami Karnosh said. She's a certified nutritionist and teaches at Seattle Central College

“Do they want something that tastes like eggs?” she said. “Is there any nutritional needs they need?”

Karnosh said some substitutes work great for baking but may lack certain nutrients. So, if you’re aiming for bakes with soft, cake-like texture, Karnosh said smashed fruit, like applesauce or mashed bananas, work best.

“On the flip side, if you do want maybe a little more crispy or you do want that protein component, then ground seeds,” she said.

Ground seeds like ground flax seeds or chia seeds, her favorite, bind easily and quickly.

Karnosh recommended chickpea flour, also called garbanzo bean flour, for traditional egg dishes, like quiche or an omelet.

RELATED: How bird flu scrambled Western Washington egg market for the holidays

“It tastes amazing if you’re adding, like, some sautéed onions or peppers,” she said.

Tofu is another alternative, especially when topped with a good amount of salt, seasoning, and maybe some nutritional yeast.

“Not only is it going to give you that texture, but it’s also going to give you that protein quality,” Karnosh said. “It’s going to give you the minerals and vitamins that you would’ve gotten from the egg in the first place.”

The egg shortage might be a nuisance, but Karnosh said it could also be an opportunity to experiment with alternatives and see how they turn out.

RELATED: Consumer confidence falls the most since 2021 over fears about inflation and tariffs