Noah's Bagels has discontinued its egg bagels, disappointing customers for whom lox and cream cheese doesn't taste quite the same when served atop a poppy, salt or everything bagel.
"We've had a lot of people who are upset," confirms a staffer at the U-District store.
A Noah's spokesperson last Tuesday promised further explanation, e-mailing "Things are moving bit slow from the holiday break, but will be in contact shortly with a response." Calls and e-mails have not since been returned.
But Josh Furman, an egg bagel fan who says a Noah's staffer instructed him to direct his complaints to the corporate office, says he was told his favorite bagel was done in by the rising costs of eggs.
Egg prices spiked in 2008, with propane costs and production shifts causing retail prices to jump 30 percent, and have continued to climb steadily. According to the USDA, egg prices rose six percent this year, outpacing overall food inflation. The agency forecasts egg prices will go up another 4.5 percent next year.
Unlike most bagels, which are made from water, flour and yeast, egg bagels include egg. Egg bagels have a distinctive golden sheen and slightly sweet flavor. And, according to Furman, director of Jconnect Seattle, they're irreplaceable.