The US egg shortage has reached a boiling point, with prices soaring and supermarket shelves emptying out. But for some chefs and food writers, the scarcity of eggs is music to their ears. Chef Isa Chandra Moskowitz, who owns a vegan restaurant in Brooklyn, joked that she “invented not having eggs” as part of her creative freedom.
Others, like Guy Fieri, have expressed their distaste for eggs in no uncertain terms. The TV chef has likened scrambled eggs to “liquid chicken,” and even has a therapist to discuss his aversion. Sandra Felix, the head chef at Sqirl in Los Angeles, has compared egg yolks to a “bright yellow, but transparent white” nightmare.
As the country struggles with rising bird flu rates and egg prices that have more than doubled, these food enthusiasts are finding joy in the chaos. With cartons of eggs now costing an average of $5.90 per dozen, some bodegas are selling them for just $2.99 a pop. But not everyone is feeling the pinch – at least not when it comes to their love (or hate) of eggs.
Source: https://www.nytimes.com/2025/03/15/t-magazine/hate-eggs-disgust-chefs.html