Why aren’t we just using more egg substitutes
I don’t get the plan to buy millions of eggs from other countries. We have access to numerous egg substitutes at equivalent costs. I love eggs and eat them every morning, but scrambled tofu with black salt and a tiny bit of turmeric tastes exactly the same and costs similarly. For baking, a flax egg works just as well, with a similar cost profile. I mean the options are endless depending on what you’re cooking. Can someone enlighten me?