Today, reasonably priced eggs are generally available year-round, but a hundred years ago people worried about the high price of eggs.
Here’s some advice in a hundred-year-old home economics textbook:
The demand for fresh eggs is great, and so many eggs are exported, that the price is high. Twenty-five cents a dozen is a reasonable price, but this is below the average at the present date. Thirty-five cents a dozen will permit the moderate use of eggs as the main dish for breakfast or luncheon sometimes, but not a liberal use in cakes and desserts.
If a recipe for soft custard calls for three eggs to a pint of milk, leave out one egg or even two, and use one or two tablespoons of cornstarch.
Foods and Household Management: A Textbook of the Household Arts (1915)