“Pop tart” and “toaster struedel” are two different brand names for essentially the same product: A pastry consisting of two thin layers of breadstuff with a sticky, sugary layer sealed in between, possibly glazed on one outer surface. They can be eaten either cold, or warmed up in a toaster, and make for an extremely quick and convenient breakfast or snack.
Quite right, in fact if you think about it, eggs make a pretty great choice of breakfast when you *don’t *have a fridge.
Here in the UK, I buy my eggs from open shelves in the supermarket, and then store them in the fridge, mainly because it’s the most convenient place to put them.
I don’t think the reality is that most people eat eggs for breakfast, but more that we associate them with the breakfasts we relish and have as a weekend treat. Nobody ever starts a thread asking ‘when did toast become the breakfast staple’. Even though it probably is (at least I would say it is here).
In addition, many breakfast cereals in the U.S. (particularly those targeted at kids) are heavily sweetened. One might argue that a bowl of, say, Cap’n Crunch is not much better than eating a candy bar for breakfast.
You don’t have a full English every morning? Are you even British?
in case anyone was wondering. Yes, I agree with this “weekend treat” idea.
Although I am wondering why people are listing “pancakes” as though they are a non-egg option…
They’ll come out without eggs–I’ve done so when I’ve realized too late that I’m out of eggs.
But pancakes are way more a pain in the ass than eggs. I literally make eggs every single weekday as a quick breakfast for my wife as I get everybody ready for school and work and drive them. Heat up a pan, pop some English muffins in the toaster, crack some eggs, and by the time the toast is done, so are my eggs for a little egg sandwich.
For me, making pancakes is “special breakfast” food. I don’t like the things myself, but when my kids want a weekend breakfast where I have more time to make something, it’s usually pancakes or Dutch babies.
They’re doing so because, while most pancake recipes involve eggs, the eggs are primarily a binding agent. They’re not the focus of the flavor or presentation, and most posters are taking the OP to mean egg-focused dishes, not just anything that incorporates eggs. Pancakes, muffins, scones, or any number of other baked goods that might appear at breakfast may involve eggs, but no one decides to grab a muffin because they want “eggs for breakfast”.
You could make an argument for quiche to be on-topic, though. Do people eat quiche for breakfast?
Well, we have hens, so there are always eggs to be used. I have an egg sandwich every morning and our dogs each get a scrambled egg as an appetizer before breakfast.
From what I’ve read of American eating habits during the Civil War era, eggs were not all that often on the menu for breakfast.
heres an explanation of the whole category
Although it dosent note that the toaster strudel (which is frozen) has various versions that are filled with eggs bacon sausage and cheese
well ok it does now ……
French Toast is a common way to use eggs.
3 Eggs & 3 tablespoon milk, salt, beaten together with a fork.
Dip bread and cook in skillet with butter or Pam.
I make it at least once a week instead of pancakes. I like a little strawberry jelly on mine.
I think of it as scrambled eggs already on the bread.
It was either just after, or just before, chicken was. Beyond that it’s hard to pin down.
I love the fact that some people call it Lost Bread.
I plan ahead and slice a loaf of French bread (fairly thick slices) on a bias, and leave it out overnight. Before I dip each slice I smash it down a bit. Cinnamon, real vanilla extract, and freshly ground nutmeg, egg, vanilla soy milk beaten.
A chicken hen left to its own devices with lay a clutch of eggs over a period of weeks, before she settles down to set on them. How could eggs go bad quickly given that primary need to NOT go bad quickly? Even unfertilized chicken eggs can sit at room temperature for a couple of weeks and be fine to eat. That is a part of egg wisdom that has apparently been lost to modern life, but any farmer knows it.
When did eggs become the breakfast staple in the US?
Was that not the claim to fame of Edward Bernays, the father of the Public Relations/Marketing/Propaganda business?
He was hired by a meat packing company to help sell more bacon (and with it, presumably, lots of eggs). He ran a campaign that uses a survey of medical opinion that a big breakfast was a healthy way for Americans to start the day.
His was also famous for the ‘Torches of Freedom’ campaign to popularise smoking amongst women that got American hooked on Big Tobacco.
The man was a menace and in his later years boasted that he inspired Joseph Goebbels to use the same techniques for Nazi propaganda.
:dubious:
From the French name for it, pain perdu.
Yep, you can leave eggs out for weeks if you need to after they’ve been laid. However, once you refrigerate them, you need to keep them refrigerated…when you take them out they start to sweat, and their pores open up, and that makes room for bacteria to get in.
It is my understanding that the reason we need to refrigerate commercial eggs here in the US is because they are completely washed off, and there is a protective layer that is removed in this process. I’m pretty sure we’ve had several threads here at the Dope about this, because in other countries, it is not usual to keep eggs in the fridge, and in those countries, they don’t wash their eggs in the manner we do here in the USA.
ETA: Ah, article here about it.
My experience is that unrefrigerated eggs last well past two weeks, close to a month.
So…Bernays got saucy with us?
I first learned eggs don’t have to be refrigerated from The Wind in the Willows,, with the illustration of a basket of eggs hanging from Mr. Badger’s kitchen ceiling. Along with smoked hams and other things that don’t need to be kept cold.
Man, I have wanted to have breakfast over at Badger’s house since I was, like, NINE.