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Ingredient prices

Eggs price per dozen

Grade A large eggs, US city average. The most volatile item most kitchens buy, and the one most likely to have moved since you last costed a brunch menu.

Also known as grade A large eggs or shell eggs.

October 2026 · US city average

$2.27

per dozen

1 month
0.0%
3 months
+6.1%
12 months
−34.9%

2024-01 to 2026-09

6.232.14Jan '24Sep '26

What the last 12 months did to a plate

Representative portions and volumes — substitute your own. The point isn't the exact figure, it's that a −34.9% move on one ingredient turns into a specific annual number on a specific dish, and that number is usually larger than it feels.

DishUsesCost todayChange per platePer year at 240/wk
Two-egg breakfast2 eggs$0.38−$0.20−$2,529.28
Eggs Benedict2 eggs$0.38−$0.20−$1,370.03
Three-egg omelette3 eggs$0.57−$0.30−$1,501.76
Brioche (per loaf, 12 portions)4 eggs$0.76−$0.41−$295.08

Volumes differ per row — each is a plausible weekly count for that dish. Computed from the BLS series above; your supplier price will differ by region, volume and grade.

What moves this price

  • Avian influenza. Flock culls remove laying capacity for months, not weeks — a single outbreak season can double the national average and stay there until replacement birds mature.
  • Feed costs. Corn and soybean meal are the largest input; grain moves flow through with a lag of a few months.
  • Seasonality. Demand rises into the fourth quarter and around Easter, on top of whatever the supply picture is doing.

Buying notes

  • Grade and size matter more to cost than most kitchens track: a case of large and a case of jumbo are not interchangeable in a recipe measured by count.
  • Liquid egg is worth pricing against shell when a menu uses eggs mostly beaten — it removes cracking labour and has essentially no yield loss, though it costs more per equivalent egg.
  • This is the ingredient where a price alert earns its keep. A brunch menu costed at $2.50/dozen and running at $6.00 is a menu section quietly losing money, and nothing on the plate looks different.

This is the national average. Yours is the one that matters.

Review a supplier invoice and the affected recipe in Marji to check your own plate cost. Quantities, units, usable yields and ingredient costs need review before a margin can guide a price decision. Ongoing costing starts with a free 14-day trial, with no card required; continued costing access requires a paid plan.

Start a 14-day costing trial →See it in the index

When a price change means a new menu price, a free QR menu lets you update it without reprinting.

To cost a recipe with your own purchase price and usable yield, compare free recipe costing apps and their plan limits. The guide includes a calculation you can check before entering your full menu.

Recent ingredient cost and pricing guides

Put market changes in context, check a dish with your own costs, and decide how to explain a menu price change.

Related terms