Keith Connors

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Cracking egg prices crisis has Tampa Bay shoppers scrambling. The rising cost of eggs is causing a headache for both consumers and restaurants. No yoke! (I’ll be here all week) The current price of eggs is close to $6 bucks a dozen in local grocery stores, with suppliers’ prices doubled and even tripled. Experts blame a perfect storm of bad news: an outbreak of avian flu that has wiped out millions of chickens, plus supply problems that have dogged a myriad of consumer goods due to the coronavirus pandemic.

With the holidays came high demand for eggs for traditional cooking and baking, that demand has begun a post-holiday retreat. This has led to an increased interest in backyard chickens, giving people a sense of security and providing a food source in the backyard. However, backyard chickens slow their egg production in the winter months.  For more on the cracking egg prices crisis check out TBT


  • What Eggsperts Say

    Food marketing expert, Phil Lempert, founder of said prices should start to come down by mid-February and will be less than the current national average of around $3.50 but not as low as they were before. Restaurants are trying to balance modest price increases and other hacks to weather the current egg-related storm.


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  • Eggspensive At Publix, Winn-Dixie and Trader Joe's

    To find the best prices on eggs in the Tampa Bay area, shoppers can try comparing prices at different grocery stores, such as Publix, Winn-Dixie and Trader Joe’s. Additionally, local farmers markets and co-ops may also offer more affordable eggs from small, local farmers. Some consumers are also opting for eggs from alternative sources, such as duck or quail eggs, which can be more expensive but may be available at a more consistent price.


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  • Eggsellent Alternatives

    It is important to note that prices may fluctuate and it is best to check regularly and buy in bulk if possible. Additionally, experts hope that prices will stabilize in the coming months as laying hens grow quickly and start to lay eggs between 18 and 22 weeks old. In the meantime, consumers and restaurants can consider alternative options such as using egg substitutes or cutting down on the number of eggs used in dishes.

    Eggs Over Easy

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