If you look at a graph of the price of eggs, it usually resembles the flight path of a chicken: It bounces up a little bit, then flutters back to earth. But in the last few months egg prices have been soaring like — well, if not like eagles, at least like a flock of enthusiastic pigeons. The price is twice what it was this time last year.
What’s going on here? This year, avian flu hit a lot of egg farmers, wiping out their hens. Now this loss of birds is translating to a scarcity of eggs. Interestingly, the price of specialty eggs — like organic, and vegetarian-fed — hasn’t increased in the same way, which means they are pretty competitive.
That doesn’t mean that organic chicken operations are immune to avian flu. Donald Carr looked into this and found that small egg operations are probably just as prone to disease as big ones.
Congress is currently considering a bailout to help chicken farmers, which might help bring down the cost of eggs. From the perspective of someone living in poverty, cheaper eggs are important: Eggs have long been a healthy and inexpensive mainstay. They are easy to cook, too.
Our family eats eggs from cage-free chickens. If you’ve ever seen photos or visited a so-called battery chicken farm you’d probably make the same decision. The eggs we also eat are brown not white. While color variations to some extent are genetic, the popularity of white eggs comes from the same Anglo-Saxon fixation on white means clean, white means pure. Now, centuries out-of-date.
Growing up in New England, folks generally have more sense than to believe that myth – which is why most folks eat eggs with brown shells from chickens that didn’t have extra minerals added to their diet to produce white shells. Not any different from ignoring bleached, all-purpose flour. Yankees buy King Arthur unbleached flour instead of the stuff that keeps the stock market happy.
The eggs my wife and I eat have increased in price 10% year-over-year.