Source: South China Morning Post [Hong Kong]
“American restaurants are falling victim to a national egg shortage that has already plagued grocery stores from New York City to San Francisco and sent prices to US$7 a carton. Biscuit Belly, which has 14 locations in six states across the south of the country, has already swapped the type of eggs it buys for cheaper ones. Chief Executive Officer Chad Coulter said he has been able to find large brown eggs for US$55 a case, 21 per cent less than the medium white the company normally favours. But costs are still are about double what they were a year ago, so the breakfast chain is planning to switch to liquid eggs for dishes such as omelettes, scrambled eggs and batters, he said. It has less wiggle room for other offerings such as sunny side up eggs.” (02/04/25)