This State Is Facing an Imminent Egg Shortage — Eat This Not That

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By Ghuman

Introduction

As the world continues to grapple with the effects of the COVID-19 pandemic, one state is facing an imminent egg shortage. With the demand for eggs increasing due to the pandemic, the supply of eggs has been unable to keep up. This has caused prices to skyrocket and has left many people scrambling to find alternative sources of protein. In this article, we will discuss the egg shortage and provide some tips on how to eat healthier and still get the protein you need. We will also provide some suggestions on what to eat instead of eggs, so you can still get the nutrition you need without breaking the bank.

This State Is Facing an Imminent Egg Shortage — Eat This Not That

A recent egg shortage in one state has left many scrambling for alternatives. With the shortage expected to last for some time, it’s important to know what to eat instead of eggs. Here are some of the best egg substitutes to help you get through the shortage.

Tofu

Tofu is a great egg substitute for baking and cooking. It’s high in protein and low in fat, making it a healthy alternative to eggs. Tofu can be used in a variety of dishes, from scrambles to omelets. It’s also a great source of calcium and iron.

Chia Seeds

Chia seeds are a great egg substitute for baking. They’re high in fiber and protein, and they’re also a good source of omega-3 fatty acids. To use chia seeds as an egg substitute, simply mix one tablespoon of chia seeds with three tablespoons of water and let it sit for 15 minutes. This will create a gel-like consistency that can be used in place of eggs.

Flax Seeds

Flax seeds are another great egg substitute for baking. They’re high in fiber and omega-3 fatty acids, and they’re also a good source of protein. To use flax seeds as an egg substitute, simply mix one tablespoon of ground flax seeds with three tablespoons of water and let it sit for 15 minutes. This will create a gel-like consistency that can be used in place of eggs.

Bananas

Bananas are a great egg substitute for baking. They’re high in fiber and potassium, and they’re also a good source of vitamin B6. To use bananas as an egg substitute, simply mash one ripe banana and add it to your recipe. This will create a thick, creamy consistency that can be used in place of eggs.

Applesauce

Applesauce is another great egg substitute for baking. It’s high in fiber and vitamin C, and it’s also a good source of antioxidants. To use applesauce as an egg substitute, simply mix one-fourth cup of applesauce with one tablespoon of water and add it to your recipe. This will create a thick, creamy consistency that can be used in place of eggs.

With these egg substitutes, you can still enjoy your favorite recipes without worrying about the egg shortage. So, the next time you’re in need of an egg substitute, try one of these options and you’ll be sure to find a delicious alternative.

It looks like 2021 isn’t going to be “over easy” for Massachusetts. An animal rights bill taking effect January 1, 2022, threatens to decimate the state’s supply of chicken eggs—unless the legislature can amend it in time.

The bill in question is The Prevention of Farm Animal Cruelty Act, a state law passed by ballot referendum in 2016. When it takes effect next month, the law will institute new ethical standards for Massachusetts’ agricultural industry. One section of the law will prohibit the sale of eggs produced by chickens “confined in a cruel manner”—specifying a new minimum cage space of 1.5 square feet. With the current industry standard at just one square foot, the law could put many chicken farms out of business as they’re unprepared to meet the new requirements.

RELATED: Bacon May Soon Get More Expensive and Vanish in This State

According to The New England Brown Egg Council, a trade group representing chicken farmers, egg supply in Massachusetts could drop by as much as 90% if the new law is enacted. There has also been concern about increases in egg prices. As Restaurant Business reports, the cost could climb all the way to $5 per dozen.

With the supply and price issues posing a threat both to consumers and to Massachusetts’ restaurant industry, Massachusetts Governor Charlie Baker weighed in Tuesday, warning state legislatures of the problem and imploring them to take action.

Massachusetts lawmakers are currently working to amend the 2016 law, with both the House and Senate having already drafted revised bills. A six-member committee was convened in October to reconcile the drafts, but has yet to produce a final version—which would need to be approved by both houses of Congress before being approved by the governor.

With the January 1 deadline right around the corner, Massachusetts lawmakers will need to hustle to amend the law before it takes effect. Time to get cracking.

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