For those things you can’t shrink, like eggs, they are over $6/dozen in San Fran, I’ve seen some for $10/dozen.
I mean, I have seen $10/dozen but they were some premium organic (not kidding) imported from Japan eggs in the Japanese mart.
Eggs are one of the types of food where you can observe a massive difference in quality based on price. The $3/dozen eggs have extremely thin white shells that crack almost too easily. The yolks are pale yellow, and runny, and burst just from falling into the pan.
The $7/dozen eggs have brown shells that are very thick and take a few hard whacks to break. The yolks are a rich orange color and thick. It takes a few pokes to break the yolk in the pan. And that's just the appearance. Taste and smell are totally different too, with the $7/dozen of eggs being much more flavorful, and frying better.
On the topic of shrinkflation I think eggs are actually a great example. You now have to pay $7/dozen to get high quality eggs. If you buy the cheap eggs you are getting an extremely subpar egg from what must have been an extremely sickly chicken. The egg itself hasn't shrunk, but the quality has certainly declined.
That's not even getting into the insanity that is Peter Luger's bacon.
My favorite with the OJ is the '50% less sugar' OJ.[0]
It's just half OJ at normal concentration, half water!
[0]https://www.tropicana.com/products/trop50/no-pulp-trop-50
Around here eggs are often a loss-leader promotional item. $0.99/doz is not uncommon to see.