Eggs aren’t just for breakfast any more. They’re appearing in unexpected places as restaurants nationwide are incorporating eggs into their lunch and dinner menus. Look for eggs on top of burgers, pulled pork sandwiches, pasta and pizza.
“We’ve been seeing consumers’ interest in eggs grow over the past two years. Recent studies confirm that eggs are a healthy source of lean protein and concerns have eased about cholesterol,” says Katie Coyle, Director of Consumer Affairs for the Iowa Egg Council.
From a consumer’s point of view, eggs are a natural choice for nutrients and vitamins. Eggs are one of the few foods that naturally contain Vitamin D plus all of the essential amino acids.
In addition, the American Heart Association (AHA) no longer limits the number of egg yolks a person can eat. The AHA instead recommends a person limits his or her cholesterol intake to 300mg daily, regardless of where the cholesterol comes from.
“Not only are eggs good for you, but they make you feel good. Eggs are a real comfort food, making ‘Breakfast for dinner’ an ongoing food trend,” says Coyle. “We’re also seeing recipe makeovers for foods like Buffalo Deviled Eggs or Breakfast Deviled Eggs and Breakfast Skillet. Poached eggs, not just hard boiled eggs, are now being used as salad toppings.”
Affordability and versatility are two more reasons eggs are the #1 U.S. food trend. Thousands of menus from more than 15,000 eateries were surveyed by Restaurant.com to establish food trends in 2014. Another reason eggs are trending is because farm-fresh eggs also can be locally sourced, and farm-to-fork dining is Restaurant.com’s No. 2 trend this year. In its survey of member restaurants, 62% reported that they featured locally sourced produce in 2013.
Even small town Iowa restaurants, like The Bistro on Broad in Story City, are sourcing food locally. “A Trio of Deviled Eggs,” offered as part of the eatery’s Valentine’s Day menu, were sourced from Red Granite Farm.
“Red Granite Farms has been growing fresh produce and eggs for seven years and selling direct to consumers through the local farmers market,” says Nicole Jonas, who manages day-to-day operations of her family’s perennial and vegetable farm. “Getting our eggs and produce into local stores and restaurants is a way we hope even more people can enjoy the food that is grown ‘right in their own backyard’ so to speak.”
Whether you choose to buy Farm Fresh Eggs or pick up a dozen from your local grocery store, the Iowa Egg Council encourages you to surprise your family by putting a few eggs in unexpected places. Today we’re sharing a recipe from the council’s site for Egg Lasagna. Also be sure to “feed your curiosity” and check out these egg recipes shared by the Iowa Food and Family Project.
