DENVER — Colorado’s egg farmers are working to bounce back from a nationwide bird flu outbreak that's sent egg prices soaring.

“We're getting better. We'll probably be at 60% production rate by the first of July,” said Colorado Egg Producers executive director Bill Scebbi.

As consumers scramble to find the best deals, some retailers are finding different ways to keep eggs stocked on shelves, including turning to Grade B eggs.

Typically, most eggs in stores are Grade A or AA, which have thicker, firmer whites, rounder yolks, and no blemishes on the shell. Grade B eggs have more watery whites, flatter yolks, and potential impurities on the shell.

According to the United States Department of Agriculture, Grade B eggs are seldom found in retail stores. Instead, they are usually used to make liquid, frozen and dried egg products.

But Grade B eggs have been making more appearances on grocery store shelves as of late. Nevada lawmakers, for instance, recently passed a temporary order allowing for the sale of Grade B quality eggs in stores.

The difference in grade does not mean these eggs are any less nutritious.

“Small differences in nutritional value, not enough to even mention. It's really the appeal of the egg,” explained Dr. Jennifer Bolton, a professor of nutrition with the Metropolitan State University of Denver. "Using those in a breakfast casserole or a breakfast scramble is a great idea. Good source of protein, great way to start your day [while still keeping] an eye on the food budget."