Last year, I often found myself grabbing a quick bite between hitting the gym and attending an evening class. More times than I’d like to admit, I was trudging uphill in the dark, munching on cold boiled eggs from a plastic container. Those poor eggs were overcooked, their yolks encircled by a grey ring that left a chalky trail on my tongue and teeth. The whites were rubbery and a bit of cloudy water lingered at the bottom of the pot, which was hardly appetizing.
So why did I keep choosing these sad eggs? I’m not the only one, it seems. Tesco recently revealed that their boiled egg pots have knocked crisps off the top spot in their meal deal rankings, with other retailers noting similar trends. Perhaps this “egg protein pot” phenomenon reflects a nation shunning pleasure in eating, echoing English writer Douglas Adams’ notion of sausages as “joyless tubes” — food deliberately dull to avoid indulgence.
Yet, I think these egg pots highlight a broader struggle around food choices. We’re constantly told that much of what we eat is bad, especially when it’s “ultra-processed.” But the messaging is often muddled, and food packaging can be inconsistent, even misleading. This often leads us to make food decisions driven by a desire to feel virtuous rather than satisfied. I’ve taken on the idea that protein bars and shakes are essential after a CrossFit session, even without aiming to gain muscle. So, I eat the eggs, feeling a bit proud yet far from fulfilled.
The egg-pot trend isn’t just about choosing healthier options. It’s part of a larger cultural focus on body image and weight. By marketing eggs as a protein solution, the wellness culture influences what we see on our supermarket shelves. The fitness world often prioritizes certain weight loss goals, detracting from how exercise benefits us in other ways. This focus shifts our view of food from something delightful and communal to mere fuel for our bodies.
Once upon a time, personal trainers and nutrition experts were a luxury for the rich and famous. Now, fitness influencers have opened these doors for everyone, offering customized programs and meal plans online at affordable prices. The food industry is quick to adapt, bringing products like the egg pot to market — initially launched by Pret in 2015. That was the year ClassPass made its debut in the UK, boutique studios like Psycle thrived, and Lululemon opened its first UK store.
Many fitness influencers now pair workouts with nutrition advice, often centered on protein. Joe Wicks, a household name for his “Lean in 15” recipes and exercise videos, epitomizes this trend. Recently, I came across one of his recipes for protein-laden cauliflower soup, complete with milk, cheese, chickpeas, and an added scoop of protein powder. I can’t tell you how it tastes, but I imagine there are more enticing options out there.
If the question of protein intake crosses your mind, chances are, you’re already consuming enough — maybe too much. Mixing protein powder into cauliflower soup or munching on flavorless chicken from a plastic dish makes me fear we’ve sacrificed pleasure for function.
Don’t get me wrong; protein is important. Whether it’s a roasted chicken, silky tofu with sesame sauce, or a hearty bean salad, protein-rich dishes can be both satisfying and delicious. And yes, I’m fine with grabbing a boiled egg on the go; it’s a widely enjoyed snack worldwide, albeit typically presented more appetizingly than the damp plastic variety. However, let’s not forget that carbohydrates deserve love too. Whether it’s a bowl of pasta, a baked potato, or crispy chips, these foods remind us to embrace joy in our diets and forget carb-phobia.
