Eggs are enjoying a revival on many fronts. First, they’ve been redeemed as cholesterol-raising culprits -- or at least an egg a day is okay for most people. Now their economical nutrient package, including sought-after protein, is highly valued.
Eggs are also trending up in the culinary world -- and not just for breakfast. Eggs are making star appearances in all sorts of savory dishes. The American Egg Board and Egg Nutrition Center recently named the top egg trends for 2013, with the help of trend authorities at the NPD Group and research chef Walter Zuromski, a culinary advisor to the American Egg Board.
One trend is Mexican-influenced egg dishes and the egg experts cited examples such as the Chorizo and Egg Tortas from Rick Bayless’ newest restaurant XOCO and Taco Bell’s breakfast debut with the Grande Skillet Burrito and its AM Crunchwrap. Healthy Aperture bloggers have been whipping up several Mexican-style egg creations.
Another egg trend comes from food truck scene. From egg sandwiches on brioche and flatbreads to eggs paired with meat proteins like pork belly and pulled pork or combined with crêpes, indulgent pancakes (red velvet, maple bacon) and donuts, consumers love the culinary exploration, and so do restaurant chains, who often get their inspiration from these trucks.
Fried egg menu items increased 20% over the past year at quick service restaurants and casual dining restaurants. The egg experts predict we’ll see upgraded quality and ingredients paired with eggs, such as avocados, mushrooms, flavored sausages and upscale cheeses.
The combination of eggs and avocado is a trend I’ve spotted on Pinterest, and it’s been a favorite of Healthy Aperture bloggers. Avocado is another food that has made a complete turn around and is now being praised for its “good fats.” So it’s a good thing that this pair found each other.
These days, you’ll find eggs topping pizzas, salads and a wide array of vegetable dishes.
Eggs are also showing up poached on polenta and pasta, slid into soups and fried on top of burgers.
Deviled eggs have made a major comeback, but these are not your mother’s deviled eggs. The scooped out egg yolk is being mixed with all sorts of savory ingredients.
Quiche might have been an ‘80s icon, but it’s come back strong -- often made in a crustless form. Somewhat of a couisin to quiche is the frittata, which is increasingly popular as a dinnertime option.
How have you been cooking eggs lately?