This is starting to impact food companies who buy wholesale "breaker" eggs and whole eggs which could raise prices on anything from mayonnaise to baked goods. I read that some restaurants have even cut the hours they serve breakfast because of the higher egg prices. I expect prices for whole eggs to increase at the retail level too.
Eggs are a big part of our diet, but they have been so inexpensive that they haven't taken a very big chunk of our grocery budget. With the news of prices going up in the near future, I decided to take advantage of the current low prices and stock up and freeze eggs for future use. I stopped in ALDI today and was pleased to see that eggs are still just $0.28 a dozen. You read that correctly, $0.28 a dozen!!! There is a limit of 6 dozen, so I bought 6.
- Stock up before prices soar. Eggs will keep in the fridge for about 4 to 5 weeks after the sell by date printed on the carton.
- Freeze eggs for future use. You can easily freeze egg whites. Simply separate the yolks from the whites then pour the whites into a freezer safe container. Label with the date and number of egg whites. I have been doing this for years. Whenever I make a chocolate pie and don't make a meringue, I save the egg whites in the freezer for making angel food cake. To freeze yolks, add 1/8 tsp. salt (for savory dishes) or 1 1/2 tsp. sugar (for sweets) per 1/4 cup of egg yolks or about 4 egg yolks. To freeze whole eggs, whisk slightly then label with date and number of eggs. For more information and a great chart about using frozen eggs, visit The Incredible Eddible Egg.
- Egg substitutions: I am not very familiar with egg substitutions, but I do a lot of baking and know that vegan bakers like to use ground flax seed mixed with water in place of eggs. Here is an easy flaxseed/egg substitution from Minimalist Baker.
I hope egg prices don't sky rocket in the near future, but if they do, I'll be prepared (at least for a short term price hike). Have you seen increases yet?