The article examines the alarming rise in egg prices that is affecting breakfast restaurants throughout Washington state, primarily due to avian flu outbreaks and disruptions in supply chains. Owners like Sofia Davis, who manages Biscuit House, report that wholesale prices have soared from approximately $15 to $60 per carton, with some establishments unable to find affordable options at all. The article highlights the struggles faced by these businesses as they navigate the complexities of maintaining their egg-heavy menus under financial strain. In areas affected by stringent cage-free laws, restaurant owners are particularly vulnerable to price hikes, which have seen egg costs increase by 118%. Experts, including agricultural economics professor Thomas Marsh, warn that the current crisis is not expected to resolve soon, presenting a significant challenge for both consumers and food service businesses.

As restaurant owners contemplate menu changes and price adjustments, the article underscores the interlinked nature of agriculture, economics, and local dining culture. The ongoing egg shortage raises questions about food supply stability and the future of restaurant operations. This situation is a reminder of how agricultural diseases can ripple through the economy and affect everyday consumer experiences.