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From: beth@gymble.UUCP (Beth Katz)
Newsgroups: net.cooks,net.bio
Subject: Egg availability (extra yolks)
Message-ID: <144@gymble.UUCP>
Date: Fri, 10-May-85 15:31:53 EDT
Article-I.D.: gymble.144
Posted: Fri May 10 15:31:53 1985
Date-Received: Sun, 12-May-85 02:23:20 EDT
References: <5798@duke.UUCP> <673@mtuxo.UUCP> <10544@brl-tgr.ARPA>
Reply-To: beth@gymble.UUCP (Beth Katz)
Organization: U of Maryland, Laboratory for Parallel Computation, C.P., MD
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Xref: linus net.cooks:2952 net.bio:55

In article <10544@brl-tgr.ARPA> wmartin@brl-tgr.ARPA (Will Martin ) writes:
>Regarding the surplus of eggs:
>
>Why are there egg-gluts now? Eggs cost 89 or 99 cents or more a dozen 
>for months, and now, all of a sudden, they are free with $20 purchase,
>or 29 cents, or you can buy all you want at 49 cents a dozen!
>

One reason eggs were so expensive for a while (at least in the Mid-Atlantic
States) was a flu epidemic in the chickens.  They killed a lot of chickens
around here just because they were exposed to this disease.  When I last
bought eggs (5/7), extra-large were 79 cents a dozen.  That still isn't
cheap (cheep? :-) ), but it's better than over a dollar a dozen.

On another note (getting back to the original question), I use extra egg
yolks in bread.  I imagine you can always toss an extra yolk into your
scrambled eggs.
				Beth Katz
				{seismo,allegra}!umcp-cs!beth