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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.

September 2026 · US city average

$2.19

per dozen

1 month
+2.2%
3 months
−2.7%
12 months
−39.2%

2024-01 to 2026-07

6.232.14Jan '24Jul '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 −39.2% 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$0.36−$0.23−$2,932.80
Eggs Benedict2 eggs$0.36−$0.23−$1,588.60
Three-egg omelette3 eggs$0.55−$0.35−$1,741.35
Brioche (per loaf, 12 portions)4 eggs$0.73−$0.47−$342.16

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.

Marji reads your actual supplier invoices, so you see what you paid — and which of your dishes crossed their margin target because of it. The national number is only useful for telling a market move apart from a vendor move.

Track my real costs free →See it in the index

Related terms