The amount of liquid whole egg product from eggs broken in February was 118 million lbs, down 8% from the same month last year. The amount of separated egg white was 60 million lbs, up 12%, with yolk at 30 million lbs, up 13%, both representing continued strong demand for whites-only breakfast items at many fast-food restaurants as well as frozen breakfast items in grocery stores.
Prices for breaking eggs, meanwhile, are nearly double year-ago levels. Breaking stock egg prices were quoted by Milling & Baking News at around $1.20 a dozen in the first week of April, up 60c from the same week last year.
Strong demand for egg white products has sent prices for those items soaring as well, with liquid white values in early April up more than 60% and dried white prices up about 95% from a year ago, according to Milling & Baking News.
