The ongoing avian influenza (bird flu) outbreak has seen egg prices soar, averaging around $5 per dozen in January 2025, and running as high as $15 per dozen in some places. Since the start of the outbreak in 2022 (2020 in Europe), more than 160 million farmed birds have been killed or “culled” in the United States alone. The significantly reduced number of chickens has led to egg prices reaching a staggering 45-year high.
Yet despite these inhumane mass cullings, the bird flu virus has not been contained; on the contrary, it appears to only be growing stronger, having successfully mutated to jump to mammals. As of February 2025, the virus has infected 485 bird species and 48 species of mammals, including seals, sea otters, dolphins, foxes, and polar bears, as well as infecting nearly 750 dairy cattle herds across 17 states.
As the virus continues to spread, the cost of eggs is forecast to remain significantly elevated; the USDA now anticipates up to a 41% increase in egg prices for the year. But omelet lovers needn’t despair. Whether because of the cruelty inherent in egg farming (even on the most so-called “humane” egg farms), or for health or environmental reasons, more and more people are opting for plant-based eggs. And while it may surprise you to learn that there are delicious plant-based versions of every egg dish under the sun, (plus easy ways to replace eggs in cooking and baking), the secret ingredient in eggless eggs may surprise you even more: it’s beans!
Beancognito
Technically, it’s legumes, which includes beans, peas, lentils, and even peanuts! But most eggless egg dishes are made from either soybean (tofu), chickpea (flour), or, in the case of JUST egg, the superstar plant-based egg product you can get in the store—mung bean. And let’s be clear: none of these dishes or products taste remotely like beans. Many beans are capable of going completely incognito in the most unexpected of recipes (black bean brownies, anyone?), which is why they’ve been used in things like breads and desserts for centuries.
It’s true! In Japan, a sweetened red bean paste called anko, made from adzuki beans, has been used in desserts for hundreds of years, including in candies, ice cream, pastries, and sweet pancakes. And beans have been used in breads and other baked goods since at least medieval times!
If you prefer something super quick, JUST egg, sold in supermarkets and online, comes in liquid egg form for fast and easy scrambling or in folded egg patties that can be microwaved or toasted. Here is a coupon for $1 off of any JUST egg product, good through August 2025. But even from scratch eggless egg recipes are very simple and straightforward. Below we include amazing recipes for both soy and chickpea flour versions of two of the most popular egg dishes, scrambled eggs and omelets. These are excerpted from my longer recipe feature for Free from Harm, Incredible Vegan Versions of Every Egg Dish.
Before you dive in: if you’re even considering trying any of these recipes, go ahead and order the other superstar secret ingredient in eggless eggs. The uncannily eggy flavor in these recipes is achieved via kala namak salt, also called Himalayan Black Salt — which is misleading as the salt is actually pink, but not to be confused with Himalayan Pink Salt! In any case, it’s a sulfurous salt that smells and tastes just like eggs and is wonderful in tofu scrambles, quiches, omelets, and any other savory eggless egg dishes. You can find kala namak for one or two bucks at your local Indian Foods Market, and it’s also available at many natural or specialty food stores, and online.
The Ultimate Egglike Eggless Scramble
Looks just like scrambled eggs, doesn’t it? And guess what? It tastes just like them too. A savory vegan scramble is one of the easiest plant-based egg dishes on the planet. There are heaps of tofu scramble recipes online, so have a look and take your pick, or try this fan favorite from Sweet Potato Soul. But for a truly eggy flavor, my tip, as always, is to substitute kala namak salt for regular salt in any recipe that only calls for plain salt. Another great tip comes from The Gentle Chef, perfecter of all things vegan-egg-and-dairy related. Chef Skye writes:
“I’m always looking for ways to improve the texture of certain plant-based foods and basic tofu scramble has been one of them. When scrambled eggs are made with real eggs, as the mixture begins to cook and set, the spatula scrapes the cooked egg into thin curds to create the scrambled texture. So rather than crumble the tofu (which always resembles crumbled tofu rather than scrambled eggs), simply slice the tofu into thin sheets before “scrambling”. Simply glide a sharp knife through the tofu to scrape ultra-thin layers. This takes a couple more minutes than just crumbling, but the texture is remarkable.”
Prefer to try the chickpea flour version? We got you.
Like tofu scramble, there are heaps of delicious chickpea scramble recipes online. Sweet Simple Vegan, the creator of this one, pictured, writes: “This Easy Chickpea Scramble is one of our favorite nutritious breakfast options that’s packed with protein and is as versatile as classic scrambled eggs. Perfect for busy mornings or lazy weekends in. We recently did a Vegan Egg Taste Test where we sampled both store-bought and homemade versions, and chickpea scramble ended up being one of our favorites!”
Inner Peas: Just Say Om…elet
Let’s start with the tofu version. If you’re unfamiliar, tofu is an ancient food made from soybeans, is packed with protein, low in carbs and fat, and is mostly tasteless but absorbs flavors readily, so is widely used in a diverse array of dishes and cuisines. Baked or fried, it achieves a wonderfully chewy texture with the outside capable of whatever level of crispiness you prefer. Paired with kala namak salt, it mimics eggs remarkably.
Again, just do a search for “tofu omelet” and you’ll find recipes galore. We’ve chosen to feature this one (pictured, left) from School Night Vegan because it has more than 100 five star reviews. One reviewer writes: “Finally, a vegan omelette recipe with BIG flavour and the perfect texture! This recipe worked absolutely brilliantly. Tasted amazing and nourishing.”
While another reviewer glows, “Finally! I’ve had an egg allergy for 30 years. Now I can have an omelette!! This is wonderful. I made it like a frittata with peppers and onions sautéed first, then spread the mixture over that. Flipped it after a few minutes with the lid on and cooked the other side a bit. Golden brown, fluffy…outstanding.”
If you’re looking for a soy-free eggless omelet, or just want to try another delicious, protein-packed variation, check out the next two recipes made from chickpea flour.
This chickpea flour omelet from The Hidden Veggies (right) also has a near perfect 5 star rating, with more than 100 reviews. Recipe creator Monica writes: “This chickpea omelette is the best invention for a vegan breakfast since sliced bread! It’s vegan, gluten-free, soy-free, and of course, egg-free, yet tastes surprisingly similar to egg omelettes. If you haven’t cooked with chickpea flour yet, you have to try this recipe! It cooks up like magic!”
Another very popular take on the chickpea omelet is this version from Conscious Plant Kitchen, ready in ten minutes or less. One reviewer writes: “Absolutely love this. So simple and quick, I really love the taste too. No reason to use eggs anymore after this recipe.” Another adds: “Best omelette ever, quick and great egg taste!”
So what do you think; are you ready to give plant-based eggs a try? If you need a little extra motivation, it may help to remember that the high cost of eggs isn’t just reflected in the dent in your wallet. A miserably high price is paid by the animals used for eggs, and they’re also bad for the environment and your health. Why not take all that off your plate and keep enjoying the taste of your favorite egg dishes at the same time?