Did you know that we're undergoing an egg shortage right now in America? We are. Egg prices have almost doubled since last month. It's now $2.34 for a dozen large eggs. Why are they so expensive? Avian Influenza. Over 47 million birds have died to the disease, and that has put a major strain on restaurants.
Any restaurant that uses them, from short-order cooks to bakers, have had to make changes to their restaurant operations so they can control costs. Three main strategies have been seen. The first is to raise prices to cover the costs, which can prove to be unpopular with customers. The second is to limit the times that breakfast is served. Fast food restaurants like to do this because it's an easy fix. The last way is to use liquid egg products. Liquid eggs are pasteurized before shipping, which means that Avian Influenza is killed beforehand. However, supplies of liquid eggs are coming up short against the sudden demand for eggs.
The governments of several states and the federal government have declared states of emergency about the matter. Money is flowing to egg producers to fight the disease, but it's going to take time for the egg supply to catch up again. If frying eggsis part of your restaurant, consider finding a supplier for liquid eggs, or finding a local organic egg producer that has tested birds. It may be more expensive, but you'll be able to keep your same menu.
