HONOLULU (KHON2) — The egg shortage continues to raise prices with no end in sight. Locally produced eggs have gone up by 28%, from $6.91 to $8.87 per dozen; and eggs from the continent have increased by 51%, from $5.50 to $8.35.

Tina Yamaki, president of Retail Merchants of Hawaiʻi, spoke to KHON2 and explained that farmers face higher costs for feed and fertilizer; and these higher price makes eggs more expensive in Hawaiʻi than on the continent.

So, KHON2.com decided to do a bit of investigating to find out how Hawaiʻi can continue to bake even if eggs are unavailable.

Here’s what we found:

Flaxseed or chia seed “egg”

• 1 Tablespoon ground flax seed or chia seeds.
• 3 Tablespoons water.
• Mix and allow to thicken. Substitutes for one egg
• This is good for cookies, muffins and pancakes.

Unsweetened applesauce

• One-quarter cup of applesauce substitutes for one egg.
• The applesauce adds moisture.
• This is good for cakes, muffins and brownies.

Mashed banana

• Mash a ripened banana.
• One-quarter cup of banana substitutes for one egg.
• The banana binds the ingredients and gives it a bit of sweetness.
• This is good for banana bread, muffins and pancakes.

Yogurt or buttermilk

• One-quarter cup of yogurt or banana substitutes for one egg.
• This provides moisture and tenderness.
• These add moisture and tenderness.
• This is good for cakes, muffins and quick breads.

Silken tofu

Blend ¼ cup per egg for a neutral, dense texture. Works in brownies and heavy cakes.

• Blend and measure one-quarter cup of silken tofu to substitute for one egg.
• It has a neutral, dense texture.
• this is good for brownies and heavy cakes.

Baking soda and vinegar

• 1 Tablespoon baking soda.
• 1 Tablespoon vinegar.
• This substitutes for one egg.
• This mixture provides a fully and airy texture.
• It’s good for cake and cupcakes.

Aquafaba (chickpea/garbanzo water)

• 3 Tablespoons aquafaba per egg.
• This binds the ingredients and adds moisture.
• When it’s whipped, it mimics egg whites.
• This is great for meringues, macarons and fluffy cakes.

Carbonated water

• One-quarter cup substitutes for one egg.
• The carbonated water adds lightness and moisture.
• Great for cakes and pancakes.

Despite the price hikes we’re experiencing with eggs, many retailers and restaurants are limiting egg quantities available for purchase.

For consumers, it’s recommended to ask local supermarkets about egg shipments and be patient if your preferred egg type isn’t available.

Or you can enjoy some delicious baking with these suggested egg alternatives. Happy baking, Hawaiʻi.