How the egg shortage is changing what you’ll see on Utah restaurant menus, and what you’ll pay
Some food businesses have bumped prices or removed menu items, while others are in a wait-and-see stance.
(Chris Samuels | The Salt Lake Tribune) Pastry chef Mike Woods separates eggs to prep for making macarons at Fillings and Emulsions in Salt Lake City, Thursday, Feb. 13, 2025.