Washington State's breakfast restaurants are experiencing a severe egg price crisis, with wholesale costs more than doubling due to avian flu outbreaks and strained supply chains. Owners like Sofia Davis of Biscuit House express deep frustration, revealing that their weekly egg supply has become an unsustainable financial burden. As egg prices have soared to over 72 cents each, many eateries are forced to rethink their menus and consider alternatives. The U. S.

Department of Agriculture indicates a sharp decline in cage-free flocks, further complicating the supply landscape. Experts suggest that the current spike in prices may persist, stressing the importance of eggs as a staple food for many households. Restaurant owners are now exploring egg-less dishes or different protein sources to mitigate costs while remaining appealing to customers. The article underscores the broader implications of agricultural health crises on local businesses and food supply chains. As the situation develops, restaurateurs are left balancing customer expectations with economic realities.