The 13 Most Overcooked Food Trends of 2013
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
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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.)
Published on December 20, 2013