How to cook your favourite egg-filled dishes WITHOUT eggs

How to cook your favourite egg-filled dishes WITHOUT eggs

No eggs? No problem! Chefs reveal how to cook your favourite egg-filled meals WITHOUT the ingredient amid the shortage – including omelettes, quiche and hollandaise sauce

  • Eggs are being rationed across Britain amid bird flu and rising production costs
  • Lidl and Asda have limited the amount of boxes customers can buy at one time 
  • Wetherspoon has even removed eggs from fry-ups in a number of its pubs
  • But here, chefs have revealed to FEMAIL some of the best egg alternatives to use

Eggs are being rationed amid bird flu and soaring production costs – with both supermarkets Lidl and Asda limiting the amount of boxes customers can buy at one time.

Wetherspoon has even removed eggs from fry-ups in a number of its pubs.

It’s no doubt left some Britons fearing they’ll have to go without some of their favourite egg-filled meals, such as omelettes and pancakes. 

However, chefs have revealed to FEMAIL how food enthusiasts can easily cook up a storm in the kitchen using egg alternatives.

From meringue to hollandaise sauce and even scrambled ‘eggs’, there’s a way to enjoy the meals and sides without relying on eggs.

Here, we take a look at some of the best alternative recipes to some of the nation’s favourite egg-filled snacks…  

Hollandaise Sauce

With eggs being rationed amid bird flu and soaring production costs, chefs have revealed how you can make your favourite recipes – without the essential (pictured, hollandaise sauce) 

Sophie advised using mayonnhaise instead of eggs to make the traditional sauce – and suggested adding a splash of white wine vinegar and a teaspoon of mustard (stock photo)

Sophie Nahmad, a chef at Gousto, said: ‘Hollandaise sauce is notorious for requiring lots of egg yolks. 

‘For a great hollandaise hack you can use mayo in place of your fresh eggs.’

‘It won’t split and it is very quick and easy: Melt 40g butter in a pot over a low heat. 

‘Once melted, remove the pot from the heat and add 50ml mayonnaise, a splash of white wine vinegar and a teaspoon of mustard. 

‘Whisk until you have a thick sauce then season with salt and pepper. Stir through some fresh chopped dill or chives for extra flavour.’

Scrambled ‘eggs’

Rather than enjoying a scrambled egg dish, firm tofu can offer a fantastic alternative to scramble (pictured, Gousto’s Vietnamese Scrambled Tofu Noodle Broth)

While it may feel impossible to enjoy  dish of scrambled eggs when there is a shortage of the key ingredient, Sophie explained that tofu could be a useful substitute. 

‘Firm tofu is a fantastic alternative to scrambled eggs,’ insisted Sophie.


Sophie explained: ‘For perfect stiff peaks, without egg whites, try a genius substitute aquafaba.

‘Aquafaba is the liquid that is in tinned chickpeas. 

‘Drain your tin of chickpeas (keeping the liquid!) and use in place of egg whites in your favourite meringue recipe. 

‘Two tablespoons of aquafaba is about the equivalent of one egg white.

‘And as a bonus you’ll have some leftover chickpeas to add to your curry later…’

‘All you need to do is crumble the tofu into small pieces and mix with a little turmeric, a generous pinch of salt and some nutritional yeast (or finely grated cheese if you prefer).

‘Fry it in a little oil and butter for 8-10 mins then add a small splash of milk and season with pepper. 

‘Serve on buttered toast, or use the scrambled tofu to top off a delicious noodle dish’


‘It’s easy to be creative with pancakes, both savoury and sweet, using hot or cold toppings or adding a delicious savoury filling to make them into a good hearty meal,’ said Sophie. 

‘No eggs? No problem! 

‘Instead mix 120g coconut flour, 1tsp baking powder and a pinch of salt together in a large bowl.

‘Add 300ml of almond or coconut milk a little at a time, until the batter has the consistency of single cream. 

‘Stir in one tbsp of coconut oil before adding a little oil to a frying pan on a high heat. 

‘Drop two tablespoons of the batter in the pan to cover the surface. 

‘Cook until golden brown then turn over and cook the other side. 

‘Keep doing this until all the mixture is cooked.’


For a delicious egg-free omelette (pictured), Sophie advsised using a chickpea flour (or ‘Gram flour’)

‘For a delicious egg-free omelette you can use Chickpea flour (or ‘Gram flour’),’ suggested chef Sophie. 

‘For one omelette: whisk together 50g chickpea flour and 80ml water until you get a smooth paste. 

‘Then season generously and add all your favourite omelette toppings: cheese, chopped tomato and fresh herbs are my favourites!’#


By Judy Joo, founder of Seoul Bird in London 


  • 1 package, pre rolled pie short crust

Spinach Tofu filling:

  • 350g silken tofu, drained well
  • 1 Tbsp chickpea flour or corn flour
  • ½ tsp sea salt
  • ½ tsp black pepper, fresh ground
  • 1 large clove garlic, grated
  • ¼ tsp nutmeg, freshly grated
  • 1 Tbsp butter
  • Drizzle of extra virgin olive oil
  • 375g fresh spinach leaves
  • 50g leeks, chopped finely, white part only
  • 30g sundried tomatoes, thinly sliced
  • 55g aged parmesan, grated
  • 55g feta cheese, grated
  • 20g cheddar cheese, grated


Blind bake your pie crust according to manufacturer’s instructions. Set aside to cool. Preheat oven to 180C.

Place the tofu, chickpea flour, salt, pepper, garlic, and nutmeg in a blender and blend on high speed until completely smooth. Place this mixture into a large bowl.

In a large nonstick skillet placed over medium heat, melt the butter and drizzle in a bit of extra virgin olive oil. Coat the pan well and add the leeks, and sauté until softened. 

Add the spinach, mixing well until wilted and cooked through. Tip into a colander placed over the sink and drain well. 

Once cooled, use a bamboo roller or paper towels to squeeze all the excess liquid out. You want this mixture to be dry.

Add the spinach and leeks to the tofu mixture and combine well. Stir in the sundried tomatoes, parmesan, feta and cheddar, and mix well until uniform in consistency. 

If too loose and watery, stir in some more corn flour. Taste and adjust seasoning as you like.

Spoon mixture into the baked pie shell and smooth out the top with the back of a spoon. Bake for 30-40 minutes until filling is set and lightly caramelized on top.

Farmers warned supermarkets that there would be an egg shortage back in MAY and say big chains are ‘hiding behind’ claim that bird flu is to blame as Lidl boss confirms three-boxes-per customer ration

British farmers have hit out at supermarket chains over the country’s egg shortage, arguing that they warned in May there would be empty shelves this winter if they were not paid more for their goods amid rising costs.

Farmers asked supermarkets in May for 40p more per dozen eggs, but have so far only been paid more – often making it unsustainable for them to keep chickens.

Supermarkets have blamed the outbreak of bird flu for the shortage, as Lidl rations eggs to just three boxes per customer and shops import eggs from Italy to fill the gap.

Although one of the largest outbreaks ever seen in Europe has forced farmers to cull millions of chickens and keep even more inside, farmers argue shortages could have been avoided if supermarkets had met their demands.

In May, the British Free Range Eggs Producers Association (BFREPA) held a summit where they invited the UK’s major supermarkets to meet with them to discuss higher payments for eggs amid the rising cost of fuel and chicken feed.

However, the event was snubbed by the chains – with Waitrose, Sainsbury’s, Aldi, M&S, ASDA and Lidl replaced by cardboard cut-outs in their absence. 

At the summit, farmers warned the supply of eggs would be hit hard if they were not helped by supermarkets to keep chicken farming affordable.

Shops have begun rationing the number of eggs customers can buy amid widespread shortages

One farmer told the BBC at the time: ‘For most people now, the answer is it’s cheaper not to put chickens into the sheds and to let them run empty.

‘Eventually we’ll see shortages on the shelves because the retailers won’t protect the supply chain now. 

‘They’re thinking so short-term. They’re thinking about today’s profits, not keeping the supply going through the autumn and winter.’ 

Farmers now say shoppers are feeling the impact of supermarkets’ refusal to pay more for their eggs and argued the giants were wrongly blaming bird flu for the shortages.

Robert Gooch from BFREPA told Farming Today: ‘I’m furious about it because we predicted back in May exactly what was going to happen and it’s disgraceful that retailers are letting not only their farmers and suppliers down by importing, but also letting their customers and consumers down by offering sub-standard egg imported from abroad.

‘Most of the retailers have commitments to offer cage-free or free-range British egg which has been assured by the Lion Quality Egg Scheme.

‘I’m very angry they’re hiding behind bird flu as an explanation for not supporting the supply chains… They’re putting the prices up, the only problem is they haven’t passed it on to producers.’ 

Egg shelves are bare across the UK as supermarkets struggle with their supply and turn to importing eggs from Italy 

Egg farmers warned there would be shortages if they were not paid more at a summit in May where supermarkets refused to turn up and were replaced by cardboard cut-outs 

Instagram-famous Welsh egg farmer Ioan Humphreys lashed out at supermarket giants for not supporting egg farmer properly. 

He said in a video: ‘They have now decided to import eggs from Italy. I have got no problem with the Italian farming or the Italian egg industry, nothing at all, but we have the infrastructure in the UK to be producing these eggs.

‘Because we’re not getting paid a fair price in the UK we’re leaving sheds empty, so then we’ve got to import Italian eggs. 

‘All the supermarkets have to do is pay a fair price to the British farmers and the British farmers will produce British eggs, it’s not that hard. ‘

Lidl and ASDA have limited the number of eggs customers can buy amid the supply crisis, while Sainsbury’s said it was running low in some of its shops.

The Environment Secretary said there are still nearly 14 million egg-laying hens in the UK and she is confident ‘we can get through this supply difficulty’.

Therese Coffey’s comments came after Labour MP Dan Jarvis (Barnsley Central) asked her in the Commons: ‘Some supermarkets are now rationing eggs and ahead of Christmas, there’s real concern about the supply of turkeys.

‘Avian influenza has meant that the British Free Range (Egg) Producers Association have said that a third of members have cut back on production, so, can the Secretary of State say what the Government is doing to help poultry farmers through what is a very challenging time?’

Ms Coffey replied: ‘The minister for food, farming and fishing is meeting the industry on a regular basis, a weekly basis is my understanding.

‘I think it’s fair to say retailers have not directly contacted the department to indicate supply chains… although I am conscious of what is happening in individual shelves.

‘But recognising there are still about nearly 14 million egg-laying hens available, I’m confident we can get through this supply difficulty in the short term.’

Andrew Opie, Director of Food & Sustainability at the British Retail Consortium, said: ‘While avian flu has disrupted the supply of some egg ranges, retailers are experts at managing supply chains and are working hard to minimise impact on customers. 

‘Furthermore, retailers have long-standing, established relationships with their suppliers and know how important maintaining these are for their customers and businesses. 

‘Supermarkets source the vast majority of their food from the UK and know they need to pay a sustainable price to egg farmers but are constrained by how much additional cost they can pass onto consumers during a cost-of-living crisis.’ 

Supermarkets Tesco, ASDA, Marks and Spencer’s, Morrison’s, Sainsbury’s, LIDL and Aldi were contacted for comment.  

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