The Facts Behind Sky-High Egg Prices

Americans love eggs. According to the American Egg Board, we each eat 263 eggs per year; American farmers produce 75 billion eggs every year. Whether they’re scrambled, sunny side up, hard-boiled, poached, deviled or in an omelet, Americans take to eggs as a delicious way to start the day.

There’s one problem, though: eggs are costing more. A lot more.

The culprit is the avian flu, with a side of supply-and-demand. The flu wiped out tens of millions of egg-laying hens at the end of 2014, and the demand for eggs has still outpaced the supply, which is in catch-up mode.

As a result, egg prices have gone through the roof. According to the Bureau of Labor Statistics, the average price for a dozen large Grade A eggs was $2.57 in June—more than 60 cents a carton higher than the year before, and more than double the price from a decade ago. And according to CNN, that price is expected to continue to go up because of increased fall demand.

That puts a lot of us in a dilemma. Not only do eggs taste great, but they also have many health benefits. According to the Egg Nutrition Center, one large egg contains 13 essential vitamins and minerals. And Incredibleegg.org notes these other awesome nutrition benefits from one large egg:

• 70 calories;
• 6 grams of protein (which is good for health, as well as staying full on a diet);
• All 9 essential amino acids;
• Rich in choline, which aids cell activity, liver function and nutrient transportation;
• 0 grams of carbs;
• 0 grams of sugar;
• No gluten

Earlier this year, Time even suggested adding an egg to your raw veggies because of the great nutritional benefits you’ll get.

But what about cholesterol, you ask? Sure, cholesterol has long been a concern for egg-eaters, but the Egg Nutrition Center cites evidence that one large egg contains 185mg of cholesterol—well below the 300 mg daily allowance for an adult.

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So you should keep eggs on your plate for the excellent nutrition, even with the higher prices. To help, here are some tips to help you spread out your egg usage until prices stabilize. Every week, choose an “egg” day for breakfast—you may find that your family looks forward to it more as a special day— and cut down on recipes which require eggs as an ingredient, such as breaded cutlets. Make a scrambled egg as a salad topper, but spread it out over a few days; you’ll get the flavor you want and will enjoy it over a longer period of time. Plus, you can always mix other proteins, such as lean meats, edamame, nuts, seeds or legumes, into your diet; that way, protein-wise, you’re not putting all your eggs in one basket (so to speak).