Sophia Mitchell
Eggs have been consumed by humans for a long time, but for much of this period, they were eaten as a means of survival rather than as part of a designated morning meal. The concept of breakfast is relatively new, with some sources attributing its invention to the Ancient Romans, who rarely consumed eggs alongside their morning meal. During the Middle Ages, people typically waited until later in the day to eat their first meal, and breakfast was not commonly eaten. It wasn't until the 17th century that breakfast became more widespread, and eggs were present on the breakfast table from the very beginning. The Industrial Revolution in the 19th century solidified the three-meal structure, with eggs becoming a breakfast staple due to their accessibility, ease of preparation, and nutritional value. In the late 19th century, breakfast menus diversified, and dishes like Eggs Benedict were created. Successful marketing campaigns, such as those by public relations pioneer Edward Bernays in the 1920s, further cemented the association of eggs with breakfast, particularly in the United States.
| Characteristics | Values |
|---|---|
| When did breakfast become common | 17th century |
| When did eggs become a breakfast staple | 19th century |
| When did eggs and bacon become an American classic | 1920s |
| Reasons for eating eggs for breakfast | Accessible, easy to make, nutritious, fortified people in the morning |
| Different ways to cook eggs for breakfast | Fried, poached, scrambled, sunny side up, hard-boiled, soft-boiled, omelette, frittatas, quiche |
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What You'll Learn
The Industrial Revolution
During this period, eggs re-emerged as a breakfast staple, providing a convenient, accessible, and affordable source of protein and nutrition. They were often available early in the day, making them a popular choice for labourers and farmers who needed sustenance for their physically demanding jobs. Additionally, the Industrial Revolution brought about changes in food preservation and cultural ideas of health, further influencing what people ate for breakfast.
The act of eating eggs for breakfast was also influenced by social factors during the Industrial Revolution. As the wealthy upper classes began to indulge in elaborate breakfasts, showcasing their wealth and access to exotic ingredients, the middle classes started to imitate these habits, attempting to cook fancy egg dishes like omelettes to appear more affluent. This trend contributed to the perception of eggs as a breakfast food.
It is worth noting that the idea of breakfast and the consumption of eggs in the morning predate the Industrial Revolution. For example, the Ancient Romans included eggs in their morning meals, and early farmers and labourers are also credited with eating eggs for breakfast to fuel their labour-intensive work. However, the Industrial Revolution solidified the association of eggs with breakfast by shaping work structures and dietary needs.
Overall, the Industrial Revolution played a crucial role in establishing eggs as a breakfast staple by standardizing work schedules, influencing food availability and preservation methods, and creating a need for nutritious and convenient morning meals.
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Nutritional science
Eggs are a great source of high-quality protein, offering all nine essential amino acids. They are also an excellent source of essential vitamins and minerals. Getting enough protein helps with weight management, increasing muscle mass, lowering blood pressure, aiding bone development, and keeping us feeling full throughout the day.
Eggs became a breakfast staple because chickens and most other birds lay their eggs in the morning, and farmers could eat them at their freshest. Breakfast was initially a meal for manual labourers, who needed slow-metabolizing energy sources such as protein and fat, which eggs provided. Eggs were also a cheaper alternative to meat.
In the 19th century, the wealthy could afford plenty of household help and technologically advanced kitchen gadgets, which they were eager to show off at each meal. Elaborate breakfasts composed of fancy egg dishes gave the rich the perfect opportunity to start their day in luxury. The middle class began to imitate the habits of the rich by attempting to cook elaborate breakfasts themselves, and eggs remained a frugal breakfast solution for those of any class.
In the 20th century, advertisements across the U.S. used slogans such as "9 out of 10 doctors recommend a hearty breakfast to start the day", with pictures of eggs and bacon. This played on Americans' psychology, making them think that eggs and bacon were a nutritious breakfast. This marketing campaign was so successful that eggs and bacon became a dietary staple of many Americans' breakfasts.
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Marketing campaigns
Eggs have been a breakfast staple for a long time, with Bible scholar John A. Rice describing Mary of Nazareth as preparing eggs for a breakfast attended by Jesus. However, the idea of a set breakfast menu is a relatively modern concept, with Americans in the 19th century eating leftovers from the night before for breakfast.
The idea of breakfast being 'the most important meal of the day' was a marketing campaign coined by cereal makers in 1944. This campaign was targeted at the growing number of office workers who were spending their days sitting at a desk. The campaign was also aimed at mothers, with marketing materials suggesting that feeding their children a healthy breakfast was part of being a good mother.
In the 1920s, Edward L. Bernays, known as the 'Father of Public Relations', ran a campaign for the Beech-Nut company, which at the time sold mainly bacon. Bernays exploited health fears around breakfast and got a doctor to agree that a protein-rich breakfast of bacon and eggs was healthier than a light breakfast. He then sent this statement to around 5,000 doctors, asking for their signatures. Finally, he got newspapers to publish the results as if it were a scientific study, bringing bacon and eggs back into fashion.
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Ancient Romans
The Ancient Romans are known for their extravagant feasts and rich diet, which included meat, fish, vegetables, eggs, cheese, grains, legumes, and bread. While breakfast was not a common meal for them, with most Romans consuming only one meal a day, typically at noon, eggs were still an important part of their diet and often included in their meals.
Eggs were available to all classes in Roman society, although larger goose eggs were considered a luxury. They were used in various dishes, including desserts, cakes, and pastries, such as the classic Roman cake libum, which used one egg per pound of flour. Pastry cooks, particularly during the Roman period, frequently used eggs as binding and thickening agents in their recipes. Ancient Roman chefs also made sweet buns, flatbreads, and cheese cakes that included eggs as a key ingredient.
In addition to their use in sweets and baked goods, eggs were also a component of savoury dishes. They were used in ragouts and sauces, and hard-boiled eggs were added to various dishes, sometimes paired with cheese. The Romans also had a variety of preparations for fried and poached eggs, such as "OVA FRIXA," which were fried eggs finished in wine sauce, and "OVA ELIXA," which were boiled eggs seasoned with broth, oil, or pure wine.
While eggs were not specifically associated with breakfast in Ancient Rome, they were likely included in the morning meal known as "ientaculum." This meal was served at daybreak, before a small lunch called "prandium" at around 11 am, and the main meal of the day, "cena." The Romans also had a saying, "from eggs to apples," which was similar to the later American saying "from soup to nuts," indicating a complete meal.
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Egg lobbyists
Eggs have been consumed across various cultures worldwide for centuries, but they were not always considered a breakfast staple. In medieval Europe, people's mealtimes differed from ours today. People would wake up very early and wait until 9 am to eat what they considered dinner, followed by supper later in the day. A third meal, consumed immediately after waking up, was regarded as something only for children, the elderly, or manual labourers who required the energy. The higher classes would intentionally skip this meal to avoid being associated with the working class.
However, the Industrial Revolution in the 19th century brought about a three-meal system, including breakfast, for everyone. The working day started early, and people needed a meal to start their day, preferably something fortifying yet accessible and easy to make—a description that fits eggs. In 1620, a medical writer in England promoted eggs' benefits, recommending that they be poached with salt, pepper, and vinegar.
The popularity of eggs for breakfast was further solidified in the 20th century through advertising. Advertisements across the US featured slogans such as "9 out of 10 doctors recommend a hearty breakfast to start the day" alongside images of eggs and bacon. This marketing campaign was so successful that eggs and bacon became a dietary staple for many Americans' breakfasts.
Today, egg farmers and producers continue to promote eggs as a breakfast food through various means, including lobbying. For example, United Egg Producers (UEP), which represents egg farmers nationally, works with top firms specialising in animal agriculture and food safety. One of these firms, Cornerstone Government Affairs, handles lobbying and legislative activities for UEP. Through these efforts, egg producers aim to influence policies and public opinion to maintain and expand the consumption of eggs as a breakfast staple.
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Frequently asked questions
Eggs are a breakfast staple due to their accessibility, ease of preparation, and nutritional value. They are versatile and can be prepared in a variety of ways, making them a popular choice for a morning meal.
While eggs have been consumed by humans for about 6 million years, they were initially eaten as a survival food rather than as part of a structured breakfast. Breakfast became more common in the 17th century, and eggs were included in this meal from the beginning. During the Industrial Revolution in the 19th century, the three-meal structure became standard, with breakfast being the first meal of the day. Eggs provided a quick and nourishing option for people starting their workdays early.
In the United States, eggs and bacon became breakfast classics in the 1920s due to the influence of public relations pioneer Edward Bernays, who was hired to promote bacon consumption. In the United Kingdom, eggs have been a part of traditional breakfasts like the "full English," and variations like "eggs and soldiers" are also popular.
Popular egg dishes for breakfast include omelettes, scrambled eggs, poached eggs, sunny-side up eggs, hard-boiled eggs, and frittatas. Eggs Benedict, a dish that pairs poached eggs with Canadian bacon and an English muffin, is also a beloved breakfast and brunch option.
