Easter usually means egg hunts and family brunches. This year, though, eggs are at the center of a different kind of scramble. Shortages, driven by bird flu outbreaks, have disrupted supply chains, spiked prices, and left both consumers and manufacturers looking for alternatives. Here’s what’s happening – and what comes next.

 

Cracking the Egg Situation 

Highly Pathogenic Avian Influenza (HPAI) has swept through U.S. poultry farms over the past year. The virus spreads easily from wild birds to poultry (and recently cows). The CDC considers the public health risk low for now, even though a few outbreaks have been reported among workers directly exposed to contaminated poultry. 

Since there is no treatment, the only way to contain HPAI is by depopulation. So far, in 2025, 30.3 million commercial table-egg laying birds have been culled, according to USDA data. Prevention is crucial. Farmers are urged to boost biosecurity to prevent contact between flocks and wildlife. In February, the USDA announced a $ 1 billion relief package to strengthen biosecurity, support farmers, and stabilize egg supply. 

Egg Availability and Price Trends

Grocery stores across the country are feeling the pinch. Eggs have been harder to find, with limits on purchases and higher prices. Some restaurants have added surcharges to egg-based dishes. Beyond breakfast tables, the shortages have raised prices for egg-based staples like mayonnaise and baked goods. 

The latest USDA Egg Markets Overview reports that demand is improving but still lagging behind usual pre-Easter levels. Although supplies have started to pick up, grocers seem to be skipping egg-related holiday sales this year, to avoid straining supplies. As for price levels, in March 2025, a dozen Grade A eggs cost an average of $ 6.23 – compared to $4.81 at the 2023 peak. Imports from Mexico and Turkey have ramped up, but not enough to considerably bring down prices. 

Industry Adaptations 

Food manufacturers are also getting more creative. One option is reformulating products with egg alternatives. Companies like Ingredion offer substitutes, though it’s tricky. As Ingredion’s senior marketing manager Ron Pagaoa explained to Food Ingredients First: “Replacing eggs while maintaining texture and controlling costs is rarely a straightforward 1:1 replacement process. When formulators remove an ingredient like eggs, which provides emulsification, protein, moisture, color, flavor and thickening, many other elements are impacted.” 

Restaurants are pivoting too. Some stockpile eggs ahead of price hikes while others tweak menus, change suppliers or add a surcharge to egg-dishes. Eater reports that some chefs are turning to smaller, specialty egg suppliers that seem to be more resilient to bird flu outbreaks. 

At a recent CFBN panel on supply chain resilience, experts shared strategies for managing disruptions. For more details, check out the executive summary.

Plant-Based Eggs Step In 

Egg shortages have created opportunities for plant-based alternatives. Looking at market research reports, such as Coherent Market Insights’, a strong North American market growth is expected through 2032, driven by health, environmental, and ethical trends – plus technological advancements in plant-based egg production. 

Just Egg, a California based company producing plant-based eggs for retail purposes, has seen its sales soar– five times higher in January than a year earlier. 

From a manufacturing perspective, plant-based substitutes could offer a more stable, cost-effective alternative. Several manufacturers already supply egg-free ingredients and are ready to step in. 

Conclusion 

Egg shortages are yet another element that shakes up the food supply chain. Whether reformulating recipes or rethinking sourcing, resilience – and a little creativity – will be key to cracking this challenge.