Australia faces egg shortages for three more years

Egg shortages are expected to last for at least three years in Australia. This situation is caused by higher consumer demand and ongoing outbreaks of avian influenza. Shoppers have noticed fewer eggs available in stores, and experts say this trend will continue. To help manage the shortage, there are several egg substitutes that you can use in cooking. Dr. Kyla Smith, a pediatric dietitian, suggests different alternatives depending on what you need the egg for, such as binding or thickening. For binding ingredients, you can mix one tablespoon of chia seeds with three tablespoons of hot water to replace one egg. For baking, a mix of 1.5 tablespoons of oil, 1.5 tablespoons of water, and one teaspoon of baking powder can be used. Cornstarch is a good thickening agent, and milk can be used for glazing. Kylie Haran, a patisserie owner, recommends using half a cup of mashed banana as a substitute in chocolate cakes. She also mentions aquafaba, the liquid from canned chickpeas, which can be whipped into a meringue-like substance and used in desserts like pavlovas. To make your current eggs last longer, it’s important to store them properly. According to Australian Eggs, fresh eggs can be kept in the fridge for up to six weeks, but you should always follow the use-by date. Eggs should be refrigerated soon after purchase to prevent bacteria growth. Emma Morgan, who runs a hobby farm, advises that eggs should remain in their carton because they can absorb smells from the fridge. It’s important to minimize temperature changes, as this can lead to spoilage. A quick test can check if an egg is still good: place it in a glass of water. If it sinks and lies flat, it is fresh. If it floats, it has gone bad.