How Restaurants and Bakeries Are Adapting to High Egg Prices | Eater
"A small, local egg supplier used by a breakfast tavern the restaurant switched to about two years ago; the tavern’s owner reports that the supplier is “incrementally raising their prices, which is obviously fine,” and that they’re still supplying eggs at roughly 50 cents less than the current market price, according to the owner’s comments: “We’re actually still getting [eggs] for about 50 cents less than what is current market price.”" - Bettina Makalintal
