Soaring egg prices mean breakfast aficionados have been forced to pay more for their longtime staple of two eggs, two pieces of bacon and toast. Jan Norris/The Coastal Star
Yolk about it all you want, but the price of eggs is a serious thing — especially for small restaurants and diners that depend on the morning rush orders.
“We were just shop-talking, with the rest of the owners — the ones exclusively doing breakfast and lunch,” said Mike, owner of The Diner on Gateway Boulevard in Boynton Beach, who preferred that his last name not be used. “If things don’t change, some will have to close. They won’t be able to make it. You can only raise prices so much.”
He’s already bumped up the prices slightly on his menu, anywhere from 25 cents to $1.50 per dish. “I hope it’s just temporary,” he said. A sign on the door indicates an up-charge for eggs.
Known for his housemade products and large portions — two blueberry pancakes could feed as many people — he uses fresh eggs in his dishes.
“Some have gone to liquid eggs,” Mike said. “They’re cheaper because they’re watered down. We won’t do that.”
Wholesale prices dropped to $4.83 per dozen eggs in mid-March, a 44% decline from their peak of $8.58 per dozen on Feb. 28, according to Expana, a commodity price tracker.
When or if that translates into cheaper menu prices is unclear. The cost of eggs fluctuates, and the relief in March seemed tenuous given unpredictable influences such as avian flu in bird flocks, and distribution and demand during the Easter season.
The average U.S. consumer price of a dozen Grade A large eggs was $1.46 a dozen as recently as 2020. Pre-pandemic you could get two eggs, coffee, toast and potatoes or grits for $4.99 as an early bird breakfast at a diner. That basic meal now starts at $7.99 and goes up.
To get around changing a menu’s prices — reprints are expensive — many small restaurants have chosen to post notices about a surcharge for egg dishes, usually with an apology.
As of last month:
The Green Owl in downtown Delray Beach has a $1 up-charge for each egg order. A sign on the front door alerts customers to the charge.
At the Hen and Hog in Boca Raton, where breakfast is served all day, two eggs, bacon or sausage, toast or a biscuit will set you back $15.95.
Owners at Sande’s Restaurant, a diner in Delray Beach, have raised prices across the board, ranging from 25 cents to $1, according to server Bailey Stormer. A two-egg breakfast with bacon or sausage and pancakes or toast is $10.25.
“Our customers haven’t said anything,” she said. “We already have competitive prices.”
At the Tin Muffin in Boca Raton, a breakfast and lunch spot, owner Philip Thomas said he’s adjusted the menu to avoid raising prices much.
“I took egg salad off the menu. It was served as a special,” he said.
“But prices are up — 35% to 40% on some items, and not just eggs, but chicken breasts. We’re known for our chicken salad.”
He was planning on raising prices, “but I hate to do it. We’ve been here 30 years and I’m struggling.”
Thomas said he may charge one dollar more on the now-$17 chicken salad sandwich, but is worried it won’t help enough.
“Beyond that, we may have to close,” he said.
The big picture
The whole experience of dining out is now a luxury, said Boca Raton’s Tracy Augustin, who writes about it on her blog, 2 Forks and a Cork. “All menus have gone up.”
Augustin said she and her spouse, Wayne, have changed their rough spending formula for their meals out.
“We used to say $25 for breakfast, $50 for lunch, and $100 for dinner. Now, it’s $50 for breakfast, $100 for lunch and $200 for dinner,” Augustin said.
But it’s location, too. For South Florida, and Boca Raton in particular, “it’s expensive to live here,” Augustin said.
“Let’s face it: This is Disneyland. It’s not real here. Everything’s fake. Go somewhere where the people are living on minimum wage salaries. Grand Rapids, Michigan.
“So a few dollars more for a meal, it’s just the way it is. But we don’t eat out as often as we used to.”
Easter and Passover meals
A smattering of restaurants are offering Easter and Passover meals.
At the Opal Grand Resort and Spa, 10 N. Ocean Blvd., Delray Beach, diners have a choice of a special brunch or dinner on Easter Sunday, April 20. Phone 561-274-3200, or go to opalcollection.com/opal-grand/ to make a reservation.
Brunch, from 11-3, is in the Seacrest Ballroom. Cost is $89.95 adults, or $35 kids under 12. Does not include tax or tip.
Dinner is a prix fixe at Opal Grand’s restaurant Drift. Cost ranges from $60 to $85, depending on entree chosen. Does not include tax or tip.
At Latitudes at the Delray Sands Resort, 2809 Ocean Blvd., Highland Beach, a three-course prix fixe menu is served. Cost is $92 to $98, depending on entree. Does not include tax or tip. Visit opalcollection.com/delray-sands/restaurants/latitudes.
TooJay’s Deli offers a four-course Passover seder dinner at all its restaurants for $44.99 per person, dine in or takeout. The dinner is available Saturday, April 12 or Sunday, April 13, with two seatings, 5 p.m. or 7:30 p.m. Reservations are required by phone. Call the TooJay’s nearest you.
For larger groups, special catered dinners are available for up to 10 people. A la carte seder foods also can be ordered for pickup. To order takeout or catered meals, go to order.toojays.com; curbside pickup is available.
In brief
Meals on Wheels of the Palm Beaches will host as speaker Jacques Torres, noted chocolatier, at its annual More Than a Meal Luncheon at 11 a.m. April 9 at the Kravis Center in
West Palm Beach. Tickets are $295 to benefit the nonprofit that delivers homebound seniors a daily hot meal. For tickets and more information, go to mowpb.org.
Jan Norris is a food writer who can be reached at nativefla@gmail.com.
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