According to recent market research from Packaged Facts entitled Eggs: Culinary Trend Tracking Series, there a nine key trends for eggs on the horizon.
Chilaquiles and Migas (Hispanic Breakfast Eggs). Hispanic breakfast items continue to show up on restaurant menus beyond Hispanic concepts. By adding or substituting artisanal proteins, innovative sauces and salsas, or contemporary takes on traditional tortillas, restaurants continue to put a personal spin on this breakfast fare.
Deviled Eggs. Grandma’s classic has come into the new millennium with variations that include pickle relish and mustard to ultra-chic with caviar and smoked salmon.
Eggs Benedict. Increasing experimentation and new, inventive, omelets have opened the door for experimentation with Eggs Benedict. Especially on brunch and lunch menus, as well as breakfast.
Frittatas. These egg-based Italian dishes, similar to omelets, have been moving mainstream, as have many other authentic Italian menu items. Again, these are appearing across breakfast, lunch and dinner.
Meringues. As long as egg whites can be stabilized, they can be flavored with a whole pantry full of ingredients, both savory and sweet. This extends the use beyond just dessert.
Okonomiyaki Japanese Pancakes. Americans are becoming more and more intrigued with Japanese izakaya (pub) fare. Much like frittatas, okonomiyaki can be used to showcase seasonal or specialty ingredients and are perfect to feature as daily specials.
Shakshuka. These Middle Eastern poached eggs in savory sauce are a food blogger favorite. They’re especially popular for breakfast and with healthy eaters (including vegetarians). Packaged Facts notes that as a restaurant phenomenon, shakshuka and other saucy poached egg specialities are still in the infancy stage in America, but are expected to grow.
Sous Vide/Slow-Cooked Eggs. Packaged Facts reports that sous vide and other slow-cooked eggs are growing in popularity thanks, in large part to Starbucks sous vide egg bites which debuted in 2017, helping propel sous vide into the mainstream.
Egg Yolks. The yolk has traditionally served as an emulsifier in sauces, baking, desserts and pasta dough, but they now add flourishing touches to all kinds of foods.