Incredible, edible egg sees a spike in demand
June 13 2017
Eggs have been enjoyed for centuries in almost every cuisine around the world, but recently they've seen a big boost in popularity.
According to Statistics Canada, egg production over the past year has increased, and there was a 6.5 per cent rise to 61 million cartons sold. The McCormick Flavour Forecast suggested that egg yolks would "leave breakfast behind" in 2017 and Lucky Peach's cookbook, All About Eggs, has also helped to bring the staple ingredient to the fore.
One of the most popular ways to see eggs served up these days is with runny golden yolks indulgently oozing their way through sandwiches and on top of avocado on toast - a delicious treat that's Instagram-ready. In fact, a quick search on the social media site will bring up more than 200,000 results for the hashtag #yolkporn.
The humble egg white, full of protein, riboflavin and selenium is also commonly featured in egg dishes, but in most cases, these are something of a delivery vehicle for other foods. Fluffy cloud "bread", for example, is a gluten-free and low-carb alternative to normal bread, and usually topped with a variety of other ingredients.
So, what's the reasoning behind the humble egg's resurgence? Food trends are often the result of careful planning and PR effort, explains Claudia McNeilly in the National Post. For example, Oberon Sinclair, founder of My Young Auntie PR in New York, is credited with making kale famous, while PR firm Hill & Knowlton has been pushing for avocados' popularity for years. However, eggs seem to have earned their new-found status all on their own.
In fact, the popularity of eggs can probably be attributed to a number of factors, ranging from their versatility and flavour to their ability to transform the texture of a dish.
Diners have also become increasingly aware of the benefits of consuming whole, unprocessed foods - and this has probably helped to bring eggs to foodies' plates.
Finally, recent research has also given eggs a boost. A study published in the American Journal of Public Health indicated that the specific variety of cholesterol and saturated fat found in egg yolks is largely benign. There was also research from Penn State University, which showed that the omega-3 fatty acids and concentrations of Vitamin A and E found in pasture-raised yolks can be beneficial to health.