Handout: Bird Flu and Egg Cost

A worldwide outbreak of the avian flu H5N1, or bird flu, was passed from wild waterfowl to domestic chickens and other mammals. It is at the root of a supply crisis for eggs in the US, which has seen sky-high egg prices, rationing, and shortages.

Here is what you need to know.

Trader Joe’s egg shelf in Murrieta, CA on 2/1/25.

What is bird flu, and why is it impacting our food prices?

Bird flu, or avian influenza, is a viral infection primarily affecting birds. It is caused by influenza A viruses typically found in wild birds, such as waterfowl and shorebirds. 

Over 100 million chickens in the US have been culled since the bird flu virus outbreak began in 2022. Over 20 million chickens have been lost to the virus in the last quarter. The bird flu is worldwide, affecting over 100 countries.

Why are the prices of eggs going up but not the cost of chicken?

Egg-laying hens must be at least 6 months old to start laying eggs, while broiler chickens must only be 5 weeks old. When farmers must cull their entire flock, the meat production recovers much faster than the eggs. One hen only lays an egg about every 24 hours. It is a matter of supply and demand.

Will I catch bird flu from eating chicken or eggs? How do I stay safe?

No, the risk for catching bird flu from eating chicken or eggs is presently very low. People on farms who handle sick chickens or other animals (cows and a cat) have gotten the virus, but there are no cases in the US from eating eggs or poultry when they are prepared correctly. These practices will also protect against other foodborne illnesses.

  • Cook eggs until they are no longer runny, and cook the poultry until an internal temperature of 165 F is reached.

  • Make sure you are only buying dairy products that are pasteurized.

  • Do not eat raw dairy products.

Note: Bird flu is a severe disease that can be fatal to birds and, in rare cases, to humans. If you suspect bird flu in your birds or yourself, seek medical attention immediately. 

When will prices come down?

According to many news channels and the USDA, egg prices might worsen for 2025 if the demand remains high and the avian flu continues to drive the supply of eggs down. Since we do not have a prevention vaccine or cure for the avian flu, farmers have to cull their flocks when it occurs.

What can you do about the cost of eggs?

Shift some of your protein choices to other types of protein, including meat, poultry, seafood, legumes, nuts, nut butter, and tofu, instead of relying on eggs in menu planning.

We have noted that cooking eggs into hardboiled eggs makes it easier to enjoy just one egg instead of 2. When you scramble eggs, two eggs never look like very much. However, the portion seems more significant when you hard boil your eggs and serve just one sliced hard-boiled egg. They are great on avocado toast or a salad.

Ideas for breakfast switches from eggs include Greek yogurt with fresh fruit, a fruit smoothie, or oatmeal.

Resources and further reading:

  1. CDC Current situation with bird flu and humans https://www.cdc.gov/bird-flu/situation-summary/inhumans.html

  2. USDA detection of avian virus in wild birds https://www.aphis.usda.gov/livestock-poultry-disease/avian/avian-influenza/hpai-detections/wild-birds

  3. Avian influenza in dairy products and cattle https://www.woah.org/en/high-pathogenicity-avian-influenza-hpai-in-cattle/

  4. USDA egg price prediction https://www.ams.usda.gov/mnreports/ams_3725.pdf

Here is a printable PDF handout.

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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