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The Rising Cost of Eggs and Its Impact
The escalating bird flu rates have caused a dramatic surge in egg prices, transforming them from a household staple into a luxury. A dozen eggs that once cost under $2 now average $5.90 nationwide. In New York City, some bodegas offer three eggs for $2.99, while Waffle House has added a 50-cent surcharge per egg. Supermarket shelves are frequently barren, sparking panic among consumers.
Veganism and Egg Aversion
Chef and cookbook author Isa Chandra Moskowitz, who founded the vegan restaurant Modern Love in Brooklyn in 2016, remarks, “I invented not having eggs, so it’s fine for me.” For some, the aversion is not a dietary choice but a visceral reaction. The renowned director Alfred Hitchcock famously described eggs as “revolting,” while television chef Guy Fieri likened scrambled eggs to “liquid chicken.” Even Sandra Felix, chef de cuisine at the Los Angeles eatery Sqirl, finds eggs unsettling due to their texture and appearance.
The Evolution of Egg Consumption in America
Egg consumption in America, once the realm of backyard hens, became more widespread due to advancements like artificial incubation and refrigeration. By the 1950s, eggs were a supermarket staple, with annual consumption peaking at over 400 eggs per person post-World War II, currently averaging 281.
Despite extensive research, the psychology of egg aversion remains largely unexplored, according to Paul Rozin, a professor emeritus at the University of Pennsylvania.
The Science Behind Egg Aversion
Food aversions can originate from childhood incidents or sensory perceptions. Eggs sometimes emit a sulfurous odor, reminiscent of bodily odors, as noted by neuroscientist Rachel Herz. However, a fresh egg typically lacks any scent.
The texture of eggs, described as mucoid, can trigger disgust—a survival mechanism. The irregularity between the yolk and white, each with distinct cooking properties, compounds this reaction.
Exceptions to the Aversion
Egg aversion is not absolute. Colman Andrews, co-founder of Saveur magazine, tolerates mayonnaise and soufflés. Cynthia Christensen, a New Jersey-based cook, avoids “wet” eggs, attributing her aversion to childhood experiences of consuming raw eggs for stamina. Her brother shares the same aversion.
