How did Moco Food Services help Pawpaw Café overcome the COVID challenge?

Australia’s Egg Shortage: What It Means for Commercial Kitchens

ABC News recently reported that the national egg shortage in Australia in 2025 is expected to continue for several months into 2026. This supply issue has been driven by multiple factors:

Egg producers are reducing flock sizes after a sharp decline in demand over the past two years.
Extreme weather events are affecting farming regions.
Ongoing supply chain disruptions across the country.

As restrictions ease and state borders reopen, hospitality venues and food service businesses are now seeing demand for eggs return to pre-pandemic levels. The result? Limited supply, longer delays, and predicted price increases for eggs across Australia.

For chefs, cafes, restaurants, and food manufacturers, this raises an important question: what are the best alternatives to eggs in the commercial kitchen?

Exploring egg substitutes for cooking and baking not only helps manage rising costs but also ensures menu consistency during this period of shortage.

Frozen Solutions

Moco Food Services has several frozen egg products available, made from fresh Australian pasteurised eggs that work just as well in the kitchen. Some of these alternatives save effort too. If you bake bread, cakes or pastries from scratch, consider using egg pulp. The pulp contains both egg whites and yolks in natural proportions too. Another helpful item for baking is Sunny Queen Egg’s Sugared Egg Yolk. With 10% added sugar, you won’t need to worry about adding more sweetness to your cakes, biscuits and pastries.

For your savoury dishes like continental breakfasts, Sunny Queen Egg’s Scrambled Egg Mix needs only to be boiled in the pouch to deliver natural tasting scrambled eggs. If customers prefer poached eggs for their breakfast plate, why not serve Sunny Queen Egg’s Large Poached Eggs? They also work well in sandwiches, salads, and burgers for lunch.

If your recipe requires egg whites only, Sunny Queen Egg’s Egg White Albumen will help you craft the perfect omelette or create a delicious meringue for dessert. If these frozen products are not for you, there are other alternatives.

Mayonnaise Solutions

Consider mayonnaise. Having both egg and oil often in this condiment creates the binding required for baking bread, cakes, and pastries. Vegan mayonnaise in particular, has been used for years in plant-based baking as an egg and dairy substitute. Vegan Mayonnaise is gluten-free and perfect for your salads, sandwiches, and wraps, meeting a wide range of customers’ dietary requirements. For quicker menu solutions, take a look at the ready-made and pre-crumbed products Moco has available. 

Ready-Made Ideas

Schnitzels, fish and seafood are popular choices on lunch and dinner menus that often use eggs as part of the crumbing and battering process. Thankfully, Acacia Valley Chicken Schnitzels allow you the freedom to cook your chicken schnitzels as you like while conveniently being pre-crumbed so you can save on the use of eggs. Steggles Butterflied Chicken Breast Schnitzels are par-fried, further saving you on cooking time by deep frying for 6 minutes before serving. The par-fried Captain’s Catch Seafood Baskets and Crumbed Whiting Fillets need only a few minutes in a deep fryer for best results while saving on eggs and prep time. 

You can order all these egg alternative products, ready-made solutions, and more from our ordering app for breakfast, lunch, dinner and everything in between.

Moco Food Services offers menu expertise with world-class delivery and customer service. Visit our website to find out more – www.mocofoodservices.com.au.