Although, some places around the world are experiencing certain interruptions (temporary, as we hope!) with the supply of eggs, by and large they remain one of the most readily available and cheapest sources of high quality animal-based protein.

Long gone are also the days when researchers, medical professionals and dietitians were trying to outdo each other in giving out more and more ominous advice against eating eggs – sometimes any eggs at all!

To the great joy and satisfaction of all egg lovers, since then, the conventional dietary and medical wisdom has shifted into more forgiving and forbearing direction, so now we are allowed to indulge in eating as many eggs as we want.

But how many of them do we actually want? 

Leaving extreme cases of egg obsession aside, probably not that many – at least not as many as to warrant trying to build a food business model centered on serving them.

But is it so?

Given their versatility, eggs can be used in many ways – in innumerable variety of dishes or in their original form, usually boiled.

Some of these possible applications are very popular among consumers but are difficult to offer on a large scale – such as soft boiled eggs with runny yolks.

The obvious issue for food businesses is that soft boiled eggs require much time and effort to properly boil and peel. The problem is especially pertinent in areas where labor is expensive, which raises the cost of preparing such eggs, and their selling price – which in turn can render the whole idea economically unfeasible.