30 Mar 2026
If you’re wondering why eggs are so expensive in 2026 and when egg prices will go down, you’re not alone. Egg prices have fluctuated sharply in recent years, reaching an all‑time high in Europe last February, up nearly 50% compared to the previous year.
For bakeries, bakers, and baked food manufacturers, that’s not just another price hike, it’s a business-altering challenge. Whether you run a small local bakery or a large-scale operation, higher egg costs mean tighter margins, more expensive ingredients, and difficult pricing decisions.
But we’ve got some good news: you don’t have to take this hit. Many bakeries are adapting with innovative and cost-effective egg alternatives that keep quality high and customers happy, without cutting into profits (or drastically changing recipes).
Let’s dive into what’s happening, why eggs are so expensive, and most importantly, what you can do to protect your bottom line as soon as possible.
The rising cost of eggs in 2026
The numbers don’t lie.Egg prices are once again hitting record levels. For eggrich applications, this has a significant impact, driving recipe costs sharply upward. For example:
- Brioche: egg costs can rise from 25% to 37% of the total recipe cost, adding roughly 12% to the overall dough expense.
- Cream cake: egg costs may increase from 46% to 56% of the recipe, pushing total batter cost up by as much as 25%.
What’s behind these soaring costs?
A combination of global supply chain breakdowns, economic pressures, and industry consolidation has driven egg prices to unprecedented levels.
Bird flu crisis: Over 162 million birds have been wiped out by avian influenza in 2022, cutting the egg supply drastically.
Supply chain issues: Rising costs for feed, labor, and transportation are pushing prices even higher.
Unstable geopolitical conditions: Introducing new import duties, disrupting supply flows, and increasing energy costs, all of which contribute to higher pricing.
So, will egg prices go down soon? Experts say don’t count on it. With continued disease outbreaks and industry shifts, high prices are here to stay through 2025.
What does this mean for your bakery business
For every type of bakery, the impact is real, and it forces bakers to make a stark choice:
- Raise prices, but risk losing customers.
- Compromise quality, but risk brand damage.
- Find smart ingredient alternatives (the best option!)
Turning a Challenge into an Opportunity | Reduce or Replace
Forward-thinking bakers need solutions that preserve taste, texture, and quality, while keeping costs manageable. Instead of relying entirely on eggs, it is an opportunity to turn functional ingredient solutions that optimize or partially replace egg functionality, without compromising on final product performance.That’s where Puratos expertise comes in.
Reduce egg usage in Patisserie
Advances in our Acti range, clean label enzyme solutions for patisserie, now make it possible to significantly reduce egg content in recipes while maintaining key product characteristics such as volume, softness, and freshness. With enzyme-based solutions:
- Use 15-50% fewer eggs without affecting volume or texture.
- Save between 10% on recipe costs while maintaining premium quality.
- Clean label enzyme technology keeps cakes fresh and delicious.
These solutions are particularly effective in applications like cakes, cookies, muffins, brownies, and cake donuts.
Egg reduction in bakery goods
In yeast-raised and laminated doughs, eggs play a critical structural role. Today, our specialized ingredient systems in the Intens range can replicate these functionalities, helping maintain elasticity, taste, and structure, while reducing up to 50% of eggs (or up to 10 bakers%) even with reduced egg content. You can replace eggs while improving cost efficiency to ensure consistent production results.
These ingredients can be ideal for brioche, Danish and laminated pastries, and other yeast-raised products.
Eliminate egg wash without compromising appearance
Egg wash is widely used for shine and color creating solution that look fresher and more visually appealing for consumers. But it comes with cost, food safety, instability and handling challenges. Our plant-based glaze alternative Sunset Glaze offers the same visual appeal while simplifying operations.
- Achieve a rich, golden finish without eggs
- Reduce food safety risks and handling complexity
- Improve efficiency with ready-to-use, shelf-stable solutions
- Minimize waste and cleaning requirements in production
Plant-based egg wash alternatives are suitable for buns, rolls, croissants, and pastries.
Why glaze baked goods?
A survey found that consumers prefer baked goods with a glazed finish, associating it with freshness, better quality, and visual appeal.
Cut cost, not quality
With egg prices continuing to rise and volatility becoming structural in the market, reducing dependency on eggs is no longer just a cost-saving tactic, it’s a strategic move to protect margins and ensure long-term stability. Cutting costs doesn’t need to imply cutting quality. By rethinking how eggs are used in your recipes, you can:
- Protect your margins
- Maintain the quality your customers expect
- Increase flexibility in production
- Future-proof your business against ingredient volatility
Contact your local Puratos representative to get more information on our solutions.
The Egg Shortage Explained: Why Are Eggs So Expensive? – Forbes
Egg Prices Expected to Rise More Than 40% in 2025 – NewsNation
High Egg Prices Significantly Impact Ingredient Costs – Baking Business
Egg Prices Are Soaring, and Bird Flu May Not Be the Only Culprit – The New York Times
Egg Prices Are Affecting Bakeries Across the U.S. – Spectrum News
Egg Reduction Solutions for Bakery and Patisserie – Puratos
Combating Rising Food Costs with Innovative Baking Solutions – Puratos
Best Vegan Baking Substitutes for Eggs, Butter, and Dairy – Puratos
Acti – Enzyme-Based Cake Improver for Egg Reduction – Puratos
Cleaner Label Commitments in Baking – Puratos
