Eggs are disappearing from shelves, prices are soaring. For pastry professionals, it’s a direct warning: biscuits, creams, meringues, eggs are everywhere!
The real question is no longer “will this last?” but “how do we adapt effectively? ”
Why are eggs out of stock ?
The crisis is structural.
Since 2022, the H5N1 avian influenza has caused more than 17,000 outbreaks worldwide, leading to the culling of tens of millions of poultry birds. In France, production has declined by 5.7%, while production costs have surged by 24%, pushing egg prices up by more than 25%.
At the same time, demand has not slowed : consumption rose from 226 eggs per person in 2024 to 237 in 2025. Imports, up by 21%, have not been enough to stabilize the market, and wholesale prices increased by a further 20% in 2025. For a professional using 30 to 50 kg of eggs per week, the impact on margins is direct and significant.
Substitutes : What Really Works
The classic mistake : looking for a universal substitute. It doesn’t exist.
In pastry, the egg fulfills four distinct functions :
1 – Binding agent
2 – Aerating agent
3 – Emulsifier
4 – Coloring agent
Aquafaba (the cooking liquid from chickpeas) is the go-to reference for replacing whipped egg whites. When whipped, it behaves like a French meringue.
Hydrated flax or chia seeds effectively provide binding properties. Sunflower lecithin is an excellent substitute for egg yolk lecithin in emulsions.
The food substitute market exceeds $1.4 billion in 2024 and is expected to grow by more than 8% per year through 2030.
On the professional product side, several solutions stand out :
1 – Citrus fiber : a high-performance natural emulsifier extracted from citrus fruits.
2 – Pea and potato proteins : ideal for aerating functions in meringues and light biscuits.
3 – Soy protein : a benchmark ingredient for binding and aeration in baked products.
4 – Yumgo and other reconstitutable plant-based powders : formulated for professionals, they are used in pastry kitchens and hotels across France.
Replacing the technical functions of the egg is achievable. Replacing its flavor is more delicate. In neutral bases, a plant-based aftertaste can sometimes be noticeable.
The solution : enhance the flavor of chocolate, praline, citrus, or spices. It’s not a constraint, it’s often an opportunity to create more distinctive recipes.
A constraint that becomes an opportunity
The economic argument is clear : a liter of pasteurized liquid egg costs between €3.80 and €4.50 in professional supply channels, while an equivalent reconstituted from plant-based powder costs between €2.20 and €3.00. On large volumes, the difference is crucial.
The commercial argument is just as strong : the vegan market in food service grew by +14% in 2024, and 1 in 3 French consumers is reducing their intake of animal products. Customers with dietary restrictions rarely dine alone and often influence the choice of venue. Establishments that adapt part of their offering report increases in average ticket size of 10% to 20%.
The right positioning isn’t a “free-from” range, but a pastry offering for everyone, attractive and inclusive.
Conclusion
The egg shortage is a signal of how fragile it is to rely on a single ingredient.
The professionals who succeed are those who know how to reformulate without compromising on quality and who turn the constraint into a commercial advantage.
That’s exactly what I support teams with : training in substitutions or reformulating existing recipes.
Not sure where to start ? 🤔
Get in touch with me : we’ll start with an audit of your recipes!
