If eggs are not on the shelf they can’t be sold. Producers are working hard to pack and deliver eggs to distribution centers and are expediting direct store delivery. It is up to the chains to place eggs on the shelf to satisfy high but transitory demand fueled by COVID-19 concerns.

Supermarkets have reduced operating hours and have presumably increased their staff complements for decontamination and re-stocking.  That last 50 yards from the dairy cold-room to the shelf is becoming more important. It would also help if at regular intervals, dairy personnel could clear away packs with leakers that have been picked over by consumers.