Eggs
Eggs in the Midwest · steady this week
Per a typical 100g serving, scaled from the per-100g figures in USDA FoodData Central (Egg, whole, raw, fresh).
- 1 NorthwestCheapest $0.99/dozen
- 2 Southwest $0.99/dozen
- 3 Southcentral $1.00/dozen
- 4 Midwest $1.09/dozen
- 5 Northeast $1.16/dozen
- 6 Southeast $1.50/dozen
Buying eggs in the Northwest saves about 34% versus the Southeast this week.
- How to pick a good one
- Open the carton and check every egg for cracks, then lift each one slightly to make sure none is stuck to the base, which means it leaked. Shell colour is purely a breed trait and tells you nothing about nutrition or quality.
- What a good price looks like
- A dozen large eggs normally runs $2 to $4, though avian influenza outbreaks have repeatedly pushed that to $6 or beyond. Under $2.50 a dozen is a good price. At $3 a dozen, eggs deliver protein at roughly 4 cents per gram — cheaper than any meat in the shop, usually by a factor of two or more.
- What you actually get
- A large egg is about 50 g of edible content: roughly 3 tablespoons, with the white about two-thirds and the yolk one-third. A dozen large eggs is about 1.3 lb of food and around 72 g of protein, which is the figure that makes eggs so hard to beat on cost.
- How to store it
- Refrigerate in the carton, not the door — the door is the warmest part of the fridge and temperature swings shorten their life. They keep three to five weeks past the pack date.
- In the kitchen
- For hard-boiled eggs that peel cleanly, start them in already-boiling water rather than cold, and use eggs that are a week or two old rather than fresh — both raise the pH at the membrane and let the shell release. Steaming works even better. For scrambling, low heat and constant movement; for a set custard or a quiche, low heat again, since eggs curdle above about 85°C.
- Getting the most out of it
- To test freshness, put an egg in water: fresh ones sink and lie flat, older ones stand up, and a floater should be discarded. Older eggs peel far more easily after boiling, so save the freshest for frying and poaching. Eggs remain one of the cheapest complete proteins available.
- Arancini RecipeRecipe by Foodie Crush~$0.17 / serving 0 in-season
- Homemade PastaRecipe by The Mediterranean Dish$0.19 / serving 0 in-season
- Olive Oil Ice CreamRecipe by The Mediterranean Dish~$0.19 / serving 1 in-season
- CroissantsRecipe by The Recipe Critic~$0.20 / serving 0 in-season
- Classic Pound Cake RecipeRecipe by Spend With Pennies~$0.22 / serving 0 in-season
- Homemade English MuffinsRecipe by Sally's Baking Addiction~$0.22 / serving 0 in-season
See all 4867 recipes with eggs →Filter by diet, time, budget, and macros.
Price from the USDA weekly retail meat report (conventional, per lb). Nutrition per typical serving, computed from USDA FoodData Central.
Eggs — FAQ
What's the price of eggs this week?
As of the week of October 2, 2026, the price of eggs in the Midwest is $1.09/dozen, unchanged from last week. Prices come from the USDA's weekly retail meat report.
Which region has the cheapest eggs right now?
The Northwest has the cheapest eggs this week at $0.99/dozen — about 34% less than the Southeast, where it runs $1.50/dozen.
How much protein is in eggs?
A typical 100g serving of eggs has about 12.6g protein and 143 calories (9.5g fat), per USDA FoodData Central.
What can I cook with eggs?
SeasonSort indexes 4867 recipes using eggs, each priced per serving from this week's data — starting from about $0.01 a serving. The cheapest are listed on this page, with a link to the full filtered list.