No Yolk, Dallas Waffle Houses Are Adding an Egg Surcharge.

Instead of raising prices across the menu, Waffle House hopes this temporary fix will help it overcome the egg-price hike.

By Lauren Drewes Daniels

February 4, 2025

Image: An All-Star Special will cost a dollar more with this temporary surcharge.

An All-Star Special will cost a dollar more with this temporary surcharge. Lauren Drewes Daniels

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It seems like everyone is coming down with a cough lately. Same for hens. As we reported earlier this week, the price of eggs has surged since last year.

The U.S. Department of Agriculture’s Food Price Outlook predicts a 20.3% increase in egg prices this year due to an outbreak of the HPAI (highly pathogenic avian influenza). This flu is spread through the air and is decimating entire populations of chickens.

Now, restaurants are having to take action. Yesterday, Waffle House announced a 50 cent per egg surcharge. In a statement, the company said this is due to the dramatic increases in egg prices, due to shortages caused by HPAI.

Rather than increasing prices across the menu, the company hopes this targeted temporary surcharge will cover the increased costs. "While we hope these price fluctuations will be short-lived we cannot predict how long this shortage will last," the statement reads.

To put this price surcharge in perspective, Waffle House sells more than 272 million eggs a year according to its website.

Emily Metz, president and CEO of the American Egg Board, told WPTV that the egg shortage could last a while, "Until we have time without a detection, unfortunately this very, very tight egg supply is going to continue.”

Is this political? Twitter seems to think so.

Waffle House never had to add 50 cent per egg under Biden.

Didn't Trump say tariffs would fix this? Why did he pause the tarrifs? Why is Mr. Trump letting DEI take over our eggs!!! pic.twitter.com/P5GHgvyVrQ
— Alex Cole (@acnewsitics) February 4, 2025

Lauren Drewes Daniels is the food editor of the Dallas Observer. She started working as a freelance writer in 2013 and became editor in 2021. She covers Dallas' evolving dining scene, the many openings and closings as well as trends and breaking news. She oversees annual lists including Top 100 Bars and Top 100 Restaurants and contributes to the Best of Dallas. If you have a tip about an amazing pastry, pie or taco, let her know.

A message from Food & Drink Editor Lauren Drewes Daniels: If you value independent journalism, please consider making a contribution to support our continued coverage of Dallas' evolving dining scene and the latest culinary innovations our community offers.

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