Flavor Trends, Strategies and Solutions for Menu Development

Egg Trend Insights Insights into the egg trend from our panel of experts

A runny egg tops the Cornmeal Hoe Cakes at Juniper in St. Louis. The yolk mingles nicely with barrel-aged maple syrup.


Eggs are the original molecular gastronomy: They were used in baking to leaven, they were aerated into foamy sabayons and sauces. The whites were even used to perfectly clarify a consommé. That was cooking with science according to Auguste Escoffier. The perfect French omelette preparation is still a rite of passage for chefs. If you can’t do this, you’re considered an outsider in the kitchen world.

Eggs are sought after and craveable, yet very inexpensive. Creativity in the breakfast daypart is a must; perfecting the poach and the hollandaise is clutch. At brunch, perfect the omelette. “No camels,” as they say—the perfect omelette should not have brown spots. At lunch, put a fried egg on any sandwich to make someone’s day. My favorite is on the club sandwich. At dinner, Scotch them on the appetizer menu, top the perfect carbonara pasta with a poached egg, or add the raw yolk on your tartare.

The versatility of the egg is boundless.

T.J. Delle Donne

Eggs Break Out – read the full story on how the everyday egg is one of our top 10 flavor trends for 2019

Eggs represent the perfect opportunity for chefs. They are an incredibly functional ingredient, loaded with flavor, associated with comfort food, and, best of all, low cost. Try incorporating the Japanese omelette (tamagoyaki) into different dishes, or offer dessert omelettes for breakfast.
Chris Koetke

Eggs add unctuousness to most any dish, a rich building block that pairs well with sweet, savory, umami, bitter and even spicy dishes. Also, the ‘put an egg on it’ upsell can translate into real profit, as egg adds to burgers, salads and bowls.
Elizabeth Moskow

Eggs provide natural color, mouthfeel, flavor and visual appeal. They are also a great platform for many different flavors, cuisines and textures (creamy, curdled, crispy)—the combinations are endless.
Adam Moore

Texture is the egg’s calling card. Unlike other proteins, it can deliver a myriad of differentiating tastes and viscosities simply via its temperature of cook.
Mike Buononato

Eggs are one of the most versatile foods in the world, thus giving a plethora of applications that are not only delicious but inexpensive. Their menu push these days is often fueled by the high-protein, low-carb trend, where they fit perfectly.
Kathy Casey


From the Jan/Feb 2019 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.