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Inescapable ingredients (Part 3): Egging on the egg
This is part 3 of a series exploring how chefs are using common ingredients to innovate menus.
December 4, 2015 by Cherryh Cansler — Editor, FastCasual.com
Editor's note: This is part 3 of a series exploring how chefs are using common ingredients to innovate menus. It's OK if you missed parts 1 and 2; you can catch up here.
While the world is still dealing with an egg shortage, restaurant menus aren’t reflecting a lack of egg-based options. That's because as long as customers demand fresh and healthy menu items, restaurants will find a way to keep eggs on the menu, said Vishy Visweswaran, chief technology officer of SCA Technologies.
"The current surge in new menu items featuring eggs represents a counterintuitive trend," Visweswaran said. "One critical factor driving our restaurant clients to increase new menu items featuring eggs is the millennial consumer."
Why millennials demand eggs
Food signifies an opportunity to explore new things for millennials, who view the available choices as a reflection of who they are, Visweswaran said.
Given eggs are an incredibly flexible ingredient with multiple preparation options, it is no surprise restaurants are increasing their use in new menu items, said Jasen Urena, director of Specialty Eggs at NestFresh Eggs, who pointed out eggs are a prime example of the simple, clean ingredients young foodies want.
"From farm to fork, we are able to share with consumers where their eggs came from, how far they traveled to get to their plate and the condition of the hens," he said. "Although higher in cholesterol than comparative sources of protein, the effect of egg consumption on blood cholesterol is minimal when compared with the effect of trans fats and saturated fats. As a matter of fact, eggs contain nutrients that can be difficult to find in other foods, such as omega-3, choline and folic acid."
John Howeth, SVP of Foodservice & Egg Product Marketing, American Egg Board, describes eggs as the perfect nutritional package of high-quality protein, plus vitamins and minerals.
"Consumers want foods that taste good, but also that are filling and nutritionally sound — and eggs are all that and more," he said.
Can I get an egg with that?
The increased focus on all-day breakfast is forcing many chains to think of ways to differentiate themselves, and using eggs is one way to do it, Howeth said.
"Breakfast sandwiches with eggs provide quick serve options as the economy and employment grows," said Urena who said that all day-breakfast at McDonald's and White Castle has catapulted egg usage, despite increased prices.
"Consumers are demanding eggs “fresh cracked in the restaurant” — and transporting fresh, raw eggs to the retail location is much more complicated (and costly) than pre-cooked eggs or egg products," Visweswaran said. "However, despite these challenges, speaking to the millennial consumer who typically wants higher quality menu items is a great way to remain competitive and profitable. The most successful restaurant chains must learn to react to consumer trends and ultimately turn to innovative supply chain and sourcing processes that enable them to make smarter, faster decisions."
Eggs, however aren’t, only a breakfast food anymore. Red Robin and Applebee's, for example, have expanded menus to offer creative burgers topped with fried eggs, and pizza restaurants have also enticed consumers to try breakfast pizzas complete with scrambled eggs or fried egg. Also, a new fast casual restaurant brand, The Crack Shack, specializes in all things chicken and eggs, serving egg and chicken sandwiches.
The price of eggs
Howeth said good news is on the horizon for restaurateurs who rely on eggs.
"We think egg pricing will decrease after the 2015 baking season," he said. "Producers affected by the avian flu outbreak are starting to repopulate their farms. We anticipate price reductions taking place in the first quarter of 2016."
About Cherryh Cansler
