Egg prices are soaring, and small business owners are feeling the pinch. With avian flu forcing mass chicken culls, the cost of a dozen eggs has more than doubled since last summer—and it’s not just about price. Supply chain disruptions mean bakers and chefs are scrambling to adjust, whether by raising prices, tweaking recipes, or finding egg-free alternatives.
Some, like a New Jersey cookie shop, have added surcharges, while others, like a Chicago pasta restaurant, are rethinking their menus. Meanwhile, farmers are rushing to keep up with surging demand. If the shortage persists, expect more changes on your plate.
