Australia's egg consumption has soared to nearly 270 eggs per capita recently, but with over 10% of the laying flock culled and a shift away from battery farming, egg prices are rising sharply. Supermarkets such as Coles and Woolworths have imposed purchase limits on eggs, which may last until 2028 due to ongoing supply issues. However, for vegans and those with allergies, alternatives like aquafaba—derived from legumes—offer a cost-effective solution for cooking and baking, gaining popularity among culinary enthusiasts.
Aquafaba, a viscous byproduct of cooking legumes, is a versatile substitute in vegan cuisine, capable of creating meringues, sauces, and mayonnaises, offering cost-effective solutions.
The egg crisis in Australia has led to a surge in prices and limited supplies, with some supermarkets enforcing purchase limits due to a culling of the country's laying flock.
Despite the challenges for egg-dependent consumers, alternatives like aquafaba provide inexpensive and effective solutions for vegans and those with allergies.
While there’s no true replacement for eggs, various substitutes exist to aid baking, as culinary experts highlight the advantages of using aquafaba.
Collection
[
|
...
]