The recent surge in egg prices, driven by the spread of bird flu, is causing operational difficulties for Korean restaurants in the LA area.
Many restaurant owners either discontinue complimentary steamed eggs or reluctantly consider price increases for egg-based dishes.
At Seoul BBQ in La Cañada, steamed eggs previously provided as a basic side dish are now only available upon request.
A representative from the restaurant told the Korea Daily on February 21, “Since the egg crisis, prices have risen significantly, so we had to change our service policy,” adding, “The fluctuation in egg supply has created inconveniences for our restaurant.”
Bakeries, which consume large amounts of eggs, also adjust their sales volumes. This is a self-preservation measure to withstand the burden of skyrocketing egg prices without raising product prices.
Eunsang Kim, owner of Concerto Bakery, stated, “We have reduced the production of items with high egg content and increased the quantity of breads that do not contain eggs. We are also limiting the number of egg-heavy cakes we make each day to ensure they sell out completely.”
The situation is even more severe for Egg Tuck, an egg toast specialty shop near the intersection of Wilshire Boulevard and Irolo Street in LA’s Koreatown.
Jacob Kim, the store manager, said, “We buy eggs wholesale, and compared to the wholesale price from July last year, the cost has increased by more than 500%.”
Kim continued, “Eggs are a significant portion of our ingredients, so egg price surge is a major burden. We’ve managed to hold on so far, but if this continues, we will have no choice but to raise our prices.”
Egg prices have skyrocketed to unprecedented levels. According to the U.S. Department of Agriculture, as of February 21, the average price for a dozen eggs in California is $9.22.
Given the situation, restaurant owners are facing mounting financial strain.
Miok Baek, owner of Western Doma Kalguksu on Western Avenue in Koreatown, reported that egg prices have increased by over 40% in the past three months.
Baek said, “Three months ago, I paid $120 for a box of eggs (30 eggs × 6 trays), but last week, the price had risen to $171,” adding, “When ingredient costs rise, running a restaurant inevitably becomes more challenging.”
The well-known LA sandwich shop Langer’s Delicatessen has recently decided to add a $0.50 surcharge for orders that include eggs.
In an interview with the LA Times on February 17, restaurant owner Norm Langer said, “Egg prices have increased significantly, so we are temporarily charging an additional fee,” explaining, “We’re waiting for prices to drop, but they just keep going up.”
Meanwhile, in an unusual incident on February 7, a restaurant owned by a Korean American in Seattle was burglarized, with the thief stealing 540 eggs.
Restaurant owner Hyung Park said at the time, “I’ve been running this restaurant for 18 years, and this is the first time something like this has happened. Egg prices have risen so much that it’s tough, and now it’s even hard to source them.”
BY KYEONGJUN KIM [kim.kyeongjun1@koreadaily.com]
