Food News

The 13 Most Overcooked Food Trends of 2013: #12 Putting an Egg on Everything

park-burger-denver-egg.jpg
Mark Manger
"Put an egg on it!"
The world of gastronomy is as subject to the whim and whimsy of the "trend" as any industry, from fashion to music. Some foods are eternal, like pizza, and others come and go from our midst, for better or for worse.

So, we got together all of the food writers we could find and asked them what they thought the most overdone, needs to come out of the oven, stick a fork in them already food trends of 2013 were.

Since 13 is our lucky number (we like to live on the edge), that's exactly how many we came up with. Some we loved, some we hated, some we loved to hate, and others we just couldn't resist loving until we hated ourselves.

See also: The 13 Most Overcooked Food Trends of 2013: #13 The Cronut (a.k.a. Doissant)

Here are thirteen food trends that have become ubiquitous and shed the sheen of novelty -- now they're just dull and sometimes annoying, in spite of an exciting debut.

(To keep things interesting, we've included a few food trends we hope continue into 2014 and beyond. See if you can identify which trends or innovations were welcome additions in 2013.)

Coming in at number 12...

Putting a Fucking Egg on Everything

This season on Top Chef: New Orleans, editor of Food & Wine magazine Dana Cowin declared that -- along with kale and bacon -- she is completely done with the "eggs over everything" trend. The chefs sighed, heartbroken, while we found ourselves yelling back at the screen "Thank GOD somebody finally said it." We get it, chefs: It looks pretty, the yoke adds a dollop of fat and flavor, and there's a long list of classic dishes that call for a barely cooked egg -- atop pizza and classic steak tartare; dropped in soups, rice bowls, and congees. But it's gotten a little fanatical. Just about anything can be ordered "sunrise" style these days, and eggs are showing up on all three courses of our meal. It's boring us to tears.

With apologies to Dr. Seuss, the extent of our frustration can really only be expressed in rhyme:

"Do you like sunny eggs on ham?"

I do not like them, Sam I am.

I do not like them on my lox.

I think I need an egg detox.

See Sam, this trend, it has to die.

I don't want runny cum on rye.

It's pretty in a picture, true,

But quickly turns a dish to glue.

Just cut it out! This has to stop.

Runny eggs turn food to slop.

I do not like them on a salad,

They are not for every palate.

A salad ought to be refreshing.

Please, God, just give me normal dressing.


Not a la carte or with fixed prix,


We're sick to death of eggs, you see.

'Cause eggs are served not here or there.

Eggs are on everything, everywhere.

-- Jessica Lussenhop

You can contact Rebecca Dittmar, Arts & Culture Editor/Food Blog Editor at [email protected].



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Rebecca McBane is the arts and culture/food editor for New Times Broward-Palm Beach. She began her journalism career at the Sun Sentinel's community newspaper offshoot, Forum Publishing Group, where she worked as the editorial assistant and wrote monthly features as well as the weekly library and literature column, "Shelf Life." After a brief stint bumming around London's East End (for no conceivable reason, according to her poor mother), she returned to real life and South Florida to start at New Times as the editorial assistant in 2009. A native Floridian, Rebecca avoids the sun and beach at all costs and can most often be found in a well-air-conditioned space with the glow of a laptop on her face.
Contact: Rebecca McBane