Eggspectation opens in Columbia amid nationwide egg shortage

Linda Salmeron, pours an omelette mixture on the griddle at the kitchen’s egg station, at Eggspectation restaurant and bar in Columbia, which opened earlier this month. Brian Krista/Staff

At Eggspectation in downtown Columbia, cooks prepare brunch dishes daily for hungry customers and despite a nationwide egg shortage, the restaurant hasn’t added surcharges or compromised quality, a corporate representative said.

The restaurant opened March 4 in Columbia, marking the second time the restaurant has made its way to Howard County. Originally the eatery occupied a location in Ellicott City, now home to JAM Eateries.

The opening came during a severe outbreak of avian influenza or “bird flu” that has decimated egg-laying hen populations, according to the U.S. Department of Agriculture. Disrupted supply chains have led to rising egg prices and shortages, and the USDA predicted last week that egg prices would increase by more than 41% this year over last year’s average of $3.17 per dozen.

Julie Lincoln, vice president of operations at Eggspectation in Columbia, said the restaurant has not had to add a surcharge or compromise quality amid the egg shortage.

“In the Maryland/Virginia market, we’ve just absorbed the increase, but never jeopardized the quality,” Lincoln said. “We make sure that our eggs are very high quality, brown and free range.”

Founded in Montreal in 1993, Eggspecation has locations in Delaware, Maryland, North Carolina, Tennessee, Texas and Virginia. The restaurant serves a variety of egg-based dishes including crepes, huevos rancheros, pancakes and omelets.

On a late winter morning, diners sat around the sleek tables surrounding the elegant dining room at Eggspectation in Columbia.

Ordering meals such as the All-American, which includes two free-range eggs served with applewood-smoked bacon and ham, potatoes, sausage and sourdough bread, they conversed with one another while enjoying the restaurant’s cozy atmosphere.

Lincoln said the restaurant’s main focus is to provide excellent service to its customers.

“Hospitality is at the forefront in making a difference right now,” she said. “I don’t think the egg shortage has in any way impacted the overall welcoming atmosphere that we provide, and I don’t think it will.”

Claire Duarte, of Columbia, ordered hash brown eggs and a strawberry and salted caramel waffle on her first visit to the restaurant during its soft opening on March 1. Impressed by the restaurant’s menu and service, she said she would likely return.

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