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‘SOS eggs’ in the US: bird flu outbreaks cause shortages and skyrocketing prices
Bird flu and egg shortages: solutions for those seeking natural and nutritious alternatives. Immunologist Mauro Minelli suggests various functional substitutes
The US egg shortage is causing alarm among consumers, with empty shelves and skyrocketing prices. This is due to a wave of avian influenza outbreaks that have hit farms, leading to the culling of millions of laying hens. Despite the situation, clinical immunologist Mauro Minelli, Professor of Nutrition at LUM University, reassures that there are many valid alternatives that can compensate for the nutritional and functional characteristics of eggs.
Eggs are a highly nutritious food, rich in high-quality proteins, vitamins and minerals essential for the body’s well-being. However, in recent years, more and more people are choosing to eliminate them from their diet, either for ethical reasons or for health reasons, such as allergies or intolerances. Minelli suggests that some vegetable sources, such as quinoa, soya and chickpeas, are good alternatives, as they are rich in proteins, vitamins and minerals that can approach the benefits of eggs.
However, substituting eggs in recipes can be complex, as in addition to their nutritional value, they also play an important role in the structure of preparations, as a binder and leavening agent. For this function, Minelli recommends the use of alternative ingredients such as cream cheese, e.g. ricotta or mascarpone, which can be used as a binding agent in savoury pie doughs, meatballs or fillings. In addition, grated cheeses, such as parmesan or pecorino, can give structure to preparations such as flans and gnocchi.
Although there is no single vegetable substitute that can fully replicate the functions of eggs, Minelli suggests combining various ingredients to achieve similar results. Among them, fruit puree, vegetable yoghurt and chickpea flour can improve the texture and bonding between ingredients, while chemical yeast or baking soda can be used to aid leavening.
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