Cracking egg-flation: How farmers, substitute ingredients help restaurants mitigate price spike

By Tommy Felts | March 27, 2025

Editor’s note: This story was originally published by Kansas City PBS/Flatland, a member of the Kansas City Media Collective, which also includes Startland News, KCUR 89.3, American Public Square, The Kansas City Beacon, and Missouri Business Alert. Click here to read the original story. [divide] Whether ordering an omelet, French toast, chicken n’ biscuits, chilaquiles, corned beef…

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