A global economic meltdown seems to be the only event that can cause people to cut back on meat. In the years that followed the 2007 Great Recession, the average Americans annual meat consumption fell by almost 9 percent. Milk purchases fell too. But through it all, egg consumption remained relatively stable and kept climbing, reaching around 280 eggs per person on average in 2022.That number could fall this year, not because people have soured on eggs, but because there arent enough to meet demand. Just in the last two months, 27 million egg-laying hens 9 percent of the nations egg-laying hen flock have been (brutally) killed to slow the spread of H5N1, a highly pathogenic strain of bird flu.Shortages have doubled the cost of eggs, and inspired at least two egg heists. Despite grand promises from Donald Trumps presidential campaign to bring down the price of eggs, his own agriculture department now says their cost will continue to surge this year. This has some shoppers maybe you turning to egg alternatives. While most grocery stores now offer a wide variety of plant-based milk and meat products, there are fewer egg alternatives on the market. But theres still plenty you can do with the plant-based egg alternatives likely available at your local grocery store, and even with more traditional kitchen ingredients, when you have fewer eggs than usual, or none. 1. Just EggJust Egg, a plant-based liquid egg launched by San Francisco-based startup Eat Just in 2018, is made from an ingredient thats foreign to most Americans mung beans but it scrambles and functions like the real thing. The taste may not fool you, as its not quite as eggy (as in, stinky) and is less fatty than chicken eggs. But eggs usually arent eaten alone cooking Just Egg with olive oil, garlic, onion, tomato, and a vegetable or two of your choice makes for a tasty breakfast that comes close to an egg scramble. And it has a similar amount of protein as liquid eggs from chickens per serving.A Just Egg omelette. Courtesy of Eat JustIve also had delicious quiches and frittatas made with Just Egg, and it can even be used to replace eggs in baking (more on this later). The company also sells pre-cooked frozen egg patties for breakfast sandwiches, and breakfast burritos.However, Just Egg costs around $7.50 for a 16-ounce bottle, which is much more than liquid chicken eggs in part because, as Ive written about, animal agriculture has benefited and continues to benefit from decades of government support that helps keep prices low. Just Egg is by far the most popular plant-based egg: Eat Justs CEO, Josh Tetrick, told me that in the first two months of 2025, sales grew five times faster than in the same period last year. Its available in nearly 50,000 grocery stores and restaurants in North America use the companys store locator here to check availability near you. 2. Simply EgglessAt first glance, Simply Eggless appears practically identical to Just Egg, in that its a plant-based product that comes in both liquid and patty form and is made with a bean (lupin beans instead of Just Eggs mung beans). But Im sad to report that thats where their similarities end. I was excited to find the product at Trader Joes last year, but I was quickly disappointed when I cooked with it. For one, it doesnt scramble as well as Just Egg or regular eggs it just gets clumpy. Second, it tastes bad. As one BuzzFeed writer put it, These were, unfortunately, nasty. Theres no way to beat around the bush here. I actually spit them out.I didnt go as far to spit it out I soldiered on and finished my meal but I havent bought it again. 3. AcreMades egg substitute powderAcreMade, a company partially owned by livestock giant Cargill, makes a plant-based egg product made from pea protein that isokay. It comes in powder form, which when mixed with water can be scrambled. It has a good texture and is functionally similar to Just Egg, but doesnt taste quite as good. Its only available online and costs $15 for a 5.6-ounce bag, which contains 24 servings equivalent to 24 eggs and is also available for purchase on its website. The company also has a similar product to replace eggs in baking. 4. Yo EggYo Egg is a newer company that has recently expanded the number of grocery stores and restaurants that sell its products, which include a plant-based poached egg, a patty, and a hard-boiled egg substitute. I recently tried the poached product made with soy and chickpea protein at a restaurant and liked it. The flavor was good, but I was even more impressed with the companys technical ability to create an egg white pouch filled with a thick, yolky liquid. Find their products at a grocery store or restaurant near you.5. WunderEggs I never liked hard-boiled or deviled eggs, so WunderEggs launched in 2023 by Texas-based startup Crafty Counter arent for me, but I have friends who like them. WunderEggss main ingredients are simple water, almonds, coconut milk, and cashews and they look remarkably similar to eggs. Last year, the company won an innovation award from grocery giant Albertsons, and its now available in 1,600 of its stores (Albertsons, Safeway, Shaws, and Vons), as well as all Whole Foods locations. A tray of six costs around $8 and contains 8 grams of protein.6. TofuTofu is the perfect food: its cheap, high in protein, iron, and calcium, available just about everywhere, and can be used in a variety of dishes and cuisines, including as a substitute for an egg scramble. On its own, it doesnt taste like eggs, but medium-firm tofu, when mashed and sauteed, can have a similar texture. Like chicken meat, tofu doesnt have an inherently strong flavor and can absorb whatever spices and sauces you throw at it.Why you should consider making tofu a dietary stapleTofu, made from soybeans, isnt as glamorous as all the new plant-based meat startups, but it should be. It was invented in China around 2,000 years ago and remains a dietary staple around the world for good reason. At $2-3 per pound, its cheaper than meat except, sometimes, chicken and is widely available in grocery stores and most Asian restaurants. Its low in saturated fat and high in protein, calcium, and iron, and you can get it in soft (silken), medium-firm, firm, or extra-firm varieties. Its versatile in the kitchen, taking well to frying, grilling, baking, or even in desserts. And as a bonus, its incredibly environmentally friendly, using less land and water, and emitting far fewer greenhouse gas emissions, than animal-based protein.If youre skeptical, try first ordering a tofu dish at an Asian restaurant to experience how truly delicious it can be.Tofu scramble a classic plant-based staple is typically made with oil, garlic, onions, vegetables, and (plant-based) cheese. Its filling, affordable, healthy, and if made well, tasty in its own right even if it doesnt directly replicate the flavor of eggs. A pinch of kala namak, or black salt, will give it an eggy taste and smell. Here are a few popular, fool-proof recipes to get started:The best tofu scramble (Nora Cooks)Seriously the best tofu scramble (Rainbow Plant Life)Scrambled tofu revisited (Isa Chandra Moskowitz)7. Hodo All-Day Egg ScrambleA decent tofu scramble should take you 30 minutes or less to make, but if you want it even faster, try the all-day egg scramble from tofu maker Hodo. Its a spiced and mashed block of tofu rich with flavor, made with onion powder, garlic, cumin, turmeric, smoked paprika, and more. Its a bit salty, but cooking it with a few vegetables and cheese can cut some of that. 8. Baking without eggsIm more of a baker than a cook, and Ive been vegan for almost 20 years, so Ive mastered the art of baking without eggs, and I can tell you its quite simple because a lot of baked good staples dont need eggs in the first place. I cant tell you how many times a non-vegan bit into something that I or a friend made, had no idea it didnt have eggs (or dairy), and were none the wiser. You can use products like Just Egg, AcreMades egg replacer, or this one from Bobs Red Mill, to replace eggs in baking. But to save money, you can simply use, depending on what youre making, bananas, ground flax seeds with water, apple sauce, silken tofu, or even the water from a can of chickpeas (called aquafaba). Those ingredients may strike you as odd egg replacers, but eggs dont add too much to the flavor of a baked good. Rather, theyre more of a functional ingredient, working to bind other ingredients together, improve texture, and give certain desserts some fluff. Depending on the recipe, these other ingredients can do the trick. This guide from popular vegan recipe developer Nisha Vora covers how to use these ingredients as egg replacers and which are best for which baked goods. To be safe, I recommend using recipes that are already egg-free so you know its been tested as such, rather than trying to reformulate a classic recipe, especially when youre just getting started. Aside from what Ive mentioned here, there are a few other plant-based egg products that either arent easy to find at grocery stores or arent available at all in the US: Beleaf plant-based egg, Crackd, Neggst, and Zero Egg. (Ive had the Beleaf egg and enjoyed it but havent seen it in stores.) Why arent there more plant-based egg options? If the US were facing shortages of chicken, beef, or cows milk, consumers would have a wide array of alternative choices. But for some reason, despite the enduring popularity of the egg, the plant-based food sector has put little effort into making tasty and affordable animal-free options. Hens in cages at a commercial egg farm. iStock / Getty Images PlusThats a shame, because egg farming is particularly cruel to animals. Most egg-laying hens are packed into tiny cages, unable to even flap their wings, where they languish for one-and-a-half to two years before theyre slaughtered for pet food. Cage-free farming is an improvement, but still much more inhumane than you might think.I asked Tetrick of Eat Just why theres such a lack of competition (Just Egg, he said, makes up 99 percent of the plant-based egg market). He told me its a highly technical challenge compared to making, say, a plant-based burger, and its required the company to raise a lot of capital, and take on a lot of risk. We almost didnt accomplish it, he added. Im glad they did, because it means we have at least one great plant-based egg product thats also widely available. But for the sake of the hens, and food security threats like the bird flu, I hope they get a lot more competitors.Youve read 1 article in the last monthHere at Vox, we're unwavering in our commitment to covering the issues that matter most to you threats to democracy, immigration, reproductive rights, the environment, and the rising polarization across this country.Our mission is to provide clear, accessible journalism that empowers you to stay informed and engaged in shaping our world. 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