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Chefs nationwide are topping traditional restaurant fare with their new favorite ingredient — eggs. According to, eggs (and not just for breakfast) will be the top food trend for 2014. This egg-topped burger (with bacon ground into the beef patty) came from Sacramento’s Bacon & Butter restaurant.

No. 1 food trend for restaurants in 2014: Eggs

Published: Wednesday, Jan. 8, 2014 - 4:23 pm

In restaurants coast to coast, prospects for 2014 appear sunny-side up. The No. 1 trend for American eateries? Eggs — and not just for breakfast.

“Overall, 2014 really will be the year of the egg,” predicted Christopher Krohn, president and CEO of, the nation’s largest restaurant dining deals website.

Krohn and staff surveyed thousands of menu items from its stable of more than 15,000 restaurants nationwide before coming up with some trend predictions. One ingredient kept popping up to the top — eggs.

“We’ll see an explosion of egg dishes in 2014,” Krohn said. “Breakfast is obvious, but we’ll see eggs more and more at lunch and dinner, too. And it’s not just traditional egg dishes such as egg salad or quiche but eggs on top of burgers, pizza, pasta, casseroles, you name it — right on down the line.”

Eggs have managed to bounce back from their cholesterol-busting image, he noted. “They’re now seen as a healthy source of lean protein as concerns about cholesterol appear to be easing.”

“Breakfast for dinner” will continue to be hot and so will regional egg specialties such as Huevos Rancheros. Part of the appeal is eggs’ image as comfort food. It’s also an extremely versatile ingredient that fits into a wide variety of cuisines.

Farm-fresh eggs also can be locally sourced — which fits into’s No. 2 trend, farm-to-fork dining. In its survey of member restaurants, 62 percent reported that they featured locally sourced produce in 2013.

“Sacramento is at the center of farm-to-fork (trends),” Krohn said. “But we’ll see that trend evolve in 2014 beyond local produce or locally sourced meat and dairy products to a farm fresh approach to preparing foods. It’s about minimal processing. We’ll see more food on restaurant tables that look like they could have been served on your grandmother’s table.”

Other major restaurant trends predicted for 2014: Tea as a flavoring or ingredient; greater variety of bread choices or baked goods; an increased emphasis on antioxidant-packed “super foods”; Mediterranean everything; fries as a basis for non-traditional toppings; and the use of internationally inspired hot sauces.

Call The Bee’s Debbie Arrington, (916) 321-1075. Follow her on Twitter @debarrington.

Read more articles by Debbie Arrington

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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