In 1987, an outbreak of food poisoning linked to an Iowan egg producer resulted in the FDA designating raw eggs as 'potentially hazardous food,' leading to a decline of boiled eggs in bars.
The boiled egg was a bar staple since the 1800s, particularly popular at the New Orleans establishment La Bourse de Maspero, which offered food with drinks to retain customers.
Regulations from the FDA, USDA, and CDC have changed the landscape of egg consumption in bars, with boiled eggs all but disappearing, replaced by options like deviled or Scotch eggs.
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