(WACO, Texas) – Texas produces more than six billion eggs annually, according to the Texas Poultry Federation. As hens are producing, the average Texan eats more than 280 eggs yearly.
Mark Diamond, an instructor in Texas State Technical College’s Culinary Arts program at the Waco campus, cares for 11 chickens in his personal time. He said his flock yields about seven eggs a day.
Diamond said disease and weather are two of the biggest impacts on egg production.
“It’s going to be a roller coaster no matter what because it is an animal product,” he said.
The prices and availability of eggs might impact people who cook at home, in food trucks or at high-end restaurants. Diamond said seasonal menus are good to use, along with substituting ingredients for eggs when applicable.
Adilene Camarena, a graduate of TSTC’s Culinary Arts program and owner of Around the World International Desserts in downtown Waco, said eggs are required in most of the treats that she and her staff of five bake daily. She said she has noticed that the cost of buying eggs in bulk has increased for her recently.
Camarena’s goal is for the recipes being used to be as authentic as possible for the country being represented, such as tiramisu from Italy. She said when needed, the easiest egg substitute for her to use is whipped egg replacements in cartons.
“If you are really going to do that, you have to do trial and error,” she said.
Paul Porras, an instructor in TSTC’s Culinary Arts program, said there are several ways to substitute eggs when cooking, which involves a little mathematics.
“Most of these are used as binders and moisture in baking,” Porras said. “They can affect the flavor some.”
Porras said ground flax seeds soaked in warm water for 10 minutes can create an egg-like texture that can be used in cakes. He said three tablespoons of aquafaba, the juice from chickpeas, can equal one egg and is good for meringues.
Unsweetened applesauce and mashed bananas can also be used. Porras said a quarter of a cup of each equals one egg.
Other egg substitutes include distilled apple cider vinegar mixed with baking soda, or plain yogurt, for cakes, Porras said.
For more information on TSTC, go to tstc.edu.
