> In US, a pastry chef attempts to crack an egg-free menu / 372V29N
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In US, a pastry chef attempts to crack an egg-free menu / 372V29N
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Description
Maryland-based chef Annie Clemmons, who runs an online bakery founded during the Covid pandemic, used to pay $0.08 per egg two years ago; she now has to fork out $0.45 each. Across the United States, egg prices have doubled in a year, which left this small business owner with no choice but to raise the price tags of her cakes by a few dollars, and resort to substitutes such as gelatin and starch. "Never in a million years did I think it would be a luxury item," she says as she cooks an eggless pavlova for a customer. IMAGES AND SOUNDBITES