How Do You Like Your Eggs?

Watch out, the next time you order or cook an egg you might be giving away deep secrets of your personality and habits…

Using sophisticated maths and a process known as data mining, scientists have uncovered a statistical relationship between a person’s character, lifestyle and social class and whether they like their eggs boiled, fried, scrambled or as an omelette. The surprising results of the study help mark British Egg week – running from Monday (October 1 to 7) – which celebrates the taste, healthiness and versatility of British eggs.

This is an extract (the full ‘analysis’ is here, sample size 1,010):

Boiled eggs
The average boiled egg-eater is more likely to be a woman than a man. They could be either working or upper class, and come from anywhere in the UK other than the South East of England. Boiled egg-eaters scored lower on the trait of conscientiousness and thus have a tendency to be more disorganised, careless and impulsive. They may also run a greater risk of getting divorced.

It gets even better…

Andrew Joret, Chairman of the British Egg Industry Council, says: “People seem to have very clear preferences when it comes to how they like their eggs and we always wondered why. Incredibly, this new research shows that the way you eat your eggs reflects a great deal about you – we call it the ‘eggs factor’. This indicates not just someone’s key character and personality traits, but also their family circumstances and even their star sign.

Andrew adds: “It’s amazing to think that just by knowing someone’s favourite way of eating eggs, it’s possible to fairly accurately gauge a large amount about who they are, where they live and what they’re like. But it doesn’t matter how you eat your eggs – they’re still nutritious, versatile and great value for money.”

Sounds to me like they’re getting a bit desperate for new ideas on how to market eggs, although seeing all the PR they’re getting for this research it’s obviously worked! The compelling attraction of outrageous claims…

Picture credit: here.

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