What Is Egg Ick?

What Is Egg Ick?
Table of Contents

    Imagine this: you’re on your 6th egg of the week, feeling like a champ, and then bam! The very thought of another egg sends your stomach into a tailspin.

    Yep, you’ve got egg ick.

    Egg ick may not be a term you’ll find in medical journals, but it’s a real phenomenon that’s been buzzing on TikTok.

    According to TikTok user @shabnomnom, egg ick is when eggs “start to taste a little too much like eggs, and you can’t eat them anymore.”

    @kiaraa.barnes Just trying to get my protein in bruh 🤮#gymtok #fittok #gymhumor #ick ♬ Minute Maid Buss – KentoLit56

    Whether you’re mid-bite at brunch or cooking scrambled eggs, this aversion can strike anytime and last from days to months.

    But what causes this phenomenon, and how can you get over it? Let’s crack into it.

    What Causes Egg Ick?

    But what’s behind this sudden aversion? Let’s delve into some of the potential causes.

    Psychological Factors

    Sometimes, the issue is all in your head.

    Psychological factors can play a significant role in developing egg ick. For instance, you might have recently overindulged in egg-centric meals, leading to fatigue.

    It’s like listening to your favorite song on repeat until you can’t stand it anymore. Your brain might be signaling that it’s time for a change, making the thought of another egg-based meal unappetizing.

    Hormonal Changes

    Women are especially susceptible to changes in taste preferences, often due to hormonal fluctuations. These shifts can occur during different phases of the menstrual cycle, pregnancy, or menopause.

    So if you find yourself suddenly gagging at the smell of scrambled eggs, don’t be too quick to blame the chef; your hormones might be the real culprits.

    Mild Intolerance

    Mild intolerance to eggs is not the same as an egg allergy, which would involve the immune system and could result in severe reactions.

    Instead, a mild intolerance is usually related to your digestive system’s inability to break down certain egg components. This can be due to a lack of specific enzymes needed for digestion or a sensitivity to certain proteins or fats in the egg, like:

    In this case, your body is sending you a clear message to steer clear, at least for a while, or consult your doctor.

    Sensory Overload

    Sometimes, the texture or smell of eggs can trigger egg ick.

    The slimy whites or the sulfuric smell of a hard-boiled egg can suddenly become overwhelming, making you turn your nose to something you once enjoyed.

    Ways to Get Over Egg Ick


    My worst nightmare

    ♬ original sound – To₿ee Maguire

    If you’re going through an “egg ick” phase, don’t worry; you’re not alone. Understanding the root cause of your egg ick can help you decide whether it’s a temporary phase or something more serious.

    Whether it’s psychological, hormonal, or a mild intolerance, recognizing the signs can help you navigate back to a balanced diet — or at least to a breakfast that doesn’t make you queasy.

    Take a Break

    Sometimes, absence makes the heart grow fonder. Taking a break from eggs for a while might be all you need to reset your palate.

    Switch It Up

    If scrambled eggs trigger your egg ick, try switching to a different preparation method. A hard-boiled egg might be more palatable.

    Mask the Flavor

    If it’s the taste that’s getting to you, try masking it with strong flavors like red vein chilies or herbs.

    Healthy Egg Substitutes Packed with Protein

    If you’re in the throes of egg ick and can’t stomach the thought of another scrambled egg dish, don’t worry. There are plenty of healthy, protein-rich substitutes that can easily take the place of eggs in your diet.

    Greek Yogurt

    Not only is Greek yogurt a fantastic substitute for baking, but it also packs a protein punch.

    With about 10 grams of protein per 100 grams, it’s a worthy alternative to eggs for breakfast or as a snack.


    Scrambled tofu can mimic the texture of scrambled eggs and is a protein-packed alternative.

    With around 8 grams of protein per 100 grams, it’s a solid choice for those looking to maintain their protein intake.


    This grain is versatile and high in protein, with about 4 grams per cup.

    Use it in salads, as a side dish, or even make quinoa “fried rice” as an egg-free option.

    Cottage Cheese

    With approximately 28 grams of protein per cup, cottage cheese can be a great addition if eggs are off the menu.

    Use it in salads, as a topping, or enjoy it alone.


    This fermented soy product contains about 19 grams of protein per 100 grams.

    It can be sliced, marinated, and used as an egg alternative in various dishes.

    Black Beans

    For those who prefer a plant-based diet, black beans offer around 7 grams of protein per half-cup and can be used in various dishes, from salads to black bean burgers.