Restaurants are struggling to deal with higher egg prices and an inability to get enough eggs in the midst of a shortage brought about by a bird flu virus that has wiped out millions of chickens on commercial farms.
Some owners are looking at passing the costs along to egg-eating customers, while others have taken especially eggy dishes off the menu.
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An Omaha breakfast and lunch eatery owner says his supplier's inventory has dwindled because of demand and production is down because of federal testing.
The owner of a Des Moines, Iowa, cafe says the rise in prices is costing him $400 to $500 a week.
Egg prices began falling last week, but officials say it could take up to two years to return to normal production.