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11 Golden Facts About Eggo Waffles

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There’s something comforting in knowing that a hot, golden waffle may be waiting in the nearest freezer, which means that Eggo waffles are the best thing to happen to toasters since sliced bread. How well do you know the beloved breakfast staple? We tracked down some interesting facts in honor of National Waffle Week.

1. THEIR INVENTORS WERE ORIGINALLY MAYONNAISE MOGULS. 

To say the Eggo story has humble beginnings is a bit of an understatement. In 1932, Frank Dorsa of San Jose, California and his brothers Anthony and Sam joined forces on a culinary project in their parents’ basement. When they were finished, the Dorsa brothers had created a new brand of mayonnaise. Throughout the Depression, Eggo Mayonnaise boasted of its use of “100 percent fresh ranch eggs” and “triple refined vegetable oil,” which helped it sell quite well around the Dorsas’ San Jose home. A 1939 San Jose Evening News headline even read, “Local Mayonnaise is Highly Popular.” 

2. WAFFLES CAME LATER.

After the Dorsas conquered the local mayonnaise game, they kept going. As Frank Dorsa’s obituary would later note, the brothers turned an infusion of $50 into the capital they needed to break into the waffle business. Before long, they were selling both mayonnaise and fresh waffle batter to hungry northern Californians. Eventually, though, they hit a snag: Shipping fresh batter and mayo restricted the area in which they could sell their wares. Undeterred, they created a powdered mix that cooks could reconstitute with a little milk. 

3. THE EGGO LINE ONLY GOT BIGGER FROM THERE.

As the waffle and mayonnaise trade took off, the Dorsas expanded their sights. In 1938, they acquired the Garden City Potato Chip factory, and soon there were Eggo chips on the market. The Eggo line would eventually feature a dazzling variety of non-waffle foods, including noodles, salad dressings, and pretzels. Trade.mar.cx has a fun collection of old Eggo packaging. 

4. BRANCHING INTO CHIPS HELPED MAKE THE EGGOS WE KNOW POSSIBLE. 

The acquisition of the potato chip plant did more than just help Eggo expand into chips. It gave Frank Dorsa a chance to flex his muscles as an inventor. A trained machinist who had worked for a food machinery company, Dorsa used his mechanical know-how to invent a continuous potato peeler that would save employees from having to peel every fryer-bound potato by hand. This brand of ingenuity and automation would come in handy later when the Dorsas faced another issue.

5. CONSUMERS' MOVEMENT INTO FROZEN FOOD WAS A PROBLEM. 

By the early 1950s, postwar Americans no longer wanted fresh waffle batter or even the Dorsas’ powdered Eggo mix. Frozen foods were the hot item, and if the Eggo brand wanted to stay relevant, it would need to create a market for frozen waffles. At that point, the Dorsas ran into an issue that’s familiar to anyone who has broken out the waffle iron on a weekend morning: Making each waffle is a fair amount of work that requires pouring batter and monitoring the cooking process. At first glance, waffles don’t seem like a food that would be easy to mass-produce. 

6. FRANK DORSA'S SOLUTION WAS BRILLIANTLY QUIRKY. 

The Dorsas had risen from their parents’ basement at the height of the Depression—they weren’t intimidated by the logistical hurdles of waffle-making. Frank sank his teeth into the problem, and by 1953, he had solved it with smart thinking and a little flair. With the help of a merry-go-round engine, Dorsa built a giant, rotating contraption equipped with a slew of waffle irons. The waffles cooked as the carousel rotated, and strategically placed employees could flip each waffle at just the right time. The machine enabled Eggo to crank out thousands of waffles an hour. 

7. THEY ORIGINALLY HAD A DIFFERENT NAME. 

The machine enabled Eggo to crank out thousands of waffles an hour, and American eaters were about to get a treat. When Dorsa’s creation hit grocers’ freezers in 1953, they weren’t called Eggo Waffles. Instead, they were known as Froffles, a combination of “frozen” and “waffles.” After spending two years winning over toasters and becoming a breakfast favorite on the West Coast, the name changed to Eggo waffles in 1955. 

8. EGGO WAFFLES TOOK THE NATION BY STORM IN THE 1970S. 

After years of delighting diners up and down the West Coast, Eggo waffles got their shot at the big time when Kellogg acquired the brand in the 1970s. Taking Eggo national proved to be a savvy move for Kellogg—the brand now controls over 60 percent of the $1.2 billion frozen waffle, pancake, and French toast category.

9. KELLOGG ALSO GAVE THE BRAND ITS CLASSIC SLOGAN. 

Rolling Eggo out on a national basis required a good slogan, and luckily for Kellogg, ad agency Leo Burnett had just the thing. The company debuted its “Leggo My Eggo” campaign in 1972, and the messaging performed so well that it remained the key part of Eggo’s marketing for 36 years. Although Kellogg finally retired the pitch in 2008, nothing can keep a strong tagline from persisting—the company brought back “Leggo my Eggo” in late 2014.

10. EGGO FANS HAD A ROUGH TIME IN 2009 AND 2010. 


In 2009, Kellogg faced what might have been history’s biggest waffle crisis. In September, the company’s Atlanta plant—one of four that makes Eggos—showed signs of Listeria infection, necessitating a recall of 4500 cases of waffles. Just as the plant was poised to reopen, heavy rains and floods hammered the area, further delaying production. Coupled with a temporary shutdown of the company’s waffle-making plant in Rossville, Tenn. for equipment repairs, the delay proved disastrous. Kellogg had to warn customers that Eggo shortages would persist into mid-2010. Thankfully for waffle lovers, Kellogg got the issues straightened out in 2010, and freezers could once again be filled with waffles. 

11. DORSA NEVER PERFECTED PANCAKES. 

When Eggo godfather Frank Dorsa passed away in 1996, his obituaries mentioned that he never abandoned his experimenting and inventions. He created a fryer that kept bacon from curling and a host of other innovations, but Dorsa’s son revealed the one goal that consistently eluded the great food thinker: A recipe for frozen pancakes. One can only imagine, then, that the inclusion of pancakes in the current Eggo product line would delight him. 

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11 of the Most Extreme Junk Foods Ever Created
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It should come as no surprise that National Junk Food Day is traditionally celebrated on July 21—smack dab in the middle of the dog days of summer, when the streets run thick with ice cream trucks and county fairs boast the kind of fried treats that can only be described as “awesome” (both in the modern sense and the more dated, whoa, we are in awe of that usage). But National Junk Food Day shouldn’t be celebrated with commonplace junk food; oh, no, it deserves something far bigger and better. So save your potato chips and chocolate bars for another day, and get ready to try some truly wild treats.

1. THE KFC DOUBLE DOWN


KFC

Perhaps the most unexpectedly clever way to create a new extreme junk food item is to turn a non-junky foodstuff into something that just oozes calories and decadence. Fried chicken giant KFC knew that—and played it up to major effect—when they introduced the KFC Double Down to America back in 2010. The sandwich foregoes the most traditional aspect of any sandwich (the bread!) and substitutes two fried chicken filets. In between the two pieces of chicken? Bacon, two different kinds of cheese, and the Colonel’s “secret sauce.” There’s no room for a bun here, folks.

2. PIZZA HUT'S HOT DOG STUFFED CRUST PIZZA

We may associate items like fast food pizza and hot dog-stuffed anything with all-American palates, but cheesy juggernaut Pizza Hut saw things a bit differently. In 2012, the chain introduced a pizza with a hot dog-stuffed crust to our neighbors across the pond, treating their UK customers to the kind of taste sensation some people might have had literal nightmares about. Is it a pizza? Is it a hot dog? Somehow, it’s both—and yet something much more.

3. FRIENDLY'S GRILLED CHEESE BURGERMELT


Friendly's

Once again, a wily restaurant chain took a normal food item—in this case, a hamburger—and amped up its junk factor by doing away with something as commonplace as buns, in favor of an entirely different (and, yes, very junky) item. In 2010, Friendly’s rolled out its very own spin on the Double Down, slamming a regular old burger between not one, but two grilled cheese sandwiches. Who needs buns when you can have four pieces of bread, gooey cheese, and unfathomable amounts of butter?

4. GUY FIERI'S CHEESECAKE CHALLENGE

Whiz-bang chef Guy Fieri has long drawn ire for his more wild culinary creations, but what sets his cuisine apart from that of other junk food aficionados is his steadfast dedication to the key elements of any extreme item: size and odd combinations. Fieri’s “Guy's Cheesecake Challenge” is currently on the menu of his Vegas Kitchen and Bar, but it’s easy enough to replicate at home: Just halve a cheesecake, throw it on a plate, and douse liberally with hot fudge, pretzels, and potato chips. (What, no bacon?)

5. DENNY'S FRIED CHEESE MELT


Denny's

In August 2010, Denny’s introduced the Fried Cheese Melt, a grilled cheese sandwich stuffed with fried mozzarella sticks. Yes, it was served with both French fries and a side of marinara sauce, because it’s important to eat vegetables with every meal.

6. DUNKIN' DONUTS'S GLAZED DONUT BREAKFAST SANDWICH


Dunkin' Donuts

If you’ve ever hit up your local Dunkin' Donuts for breakfast and found yourself stumped when it came time to decide if you wanted a donut or a breakfast sandwich to get your morning motor revving, Dunkin' Donuts came up with a brilliant culinary brainstorm in 2013: the fast food favorite unveiled a breakfast sandwich that used glazed donuts as “bread,” wrapped around bacon and peppered egg.

7. JACK IN THE BOX MUNCHIE MEAL

What Jack’s Munchie Meals lack in creativity, they more than make up for in pure, unadulterated size and content. Each Munchie Meal—there are four total—features a massive sandwich (from the Stacked Grilled Cheese Burger to the Spicy Nacho Chicken Sandwich, and all sorts of wild fried things in between) accompanied with two beef tacos, “Halfsies” (a combo of fries and curly fries), and a 20-ounce fountain drink. These intense snack boxes are still available at most Jack in the Box locations, but you’ll have to wait until after 9 p.m. to procure your very own.

8. PIZZA HUT CHEESY BITES REMIX PIZZA

Apparently, there’s nothing that Pizza Hut loves more than using its crust as a delivery system for other junk food items. The hut that pizza built may have crammed hot dogs and hamburgers on to their pie sides, but there was something special about the Cheesy Bites Remix pizza. It featured fried cheese pockets stuffed with three different varieties of extra junk, from spicy seasoning to cream cheese and sesame to mozzarella and parmesan.

9. DEEP FRIED BUTTER

County and state fairs have long been hotbeds (sizzling, oily hotbeds) of wild, deep-frying invention. Dunking things in batter and then tossing them into a vat of oil is a nifty way to turn almost anything into a delicious crisp pocket of junky decadence, perfect for utensil-free eating—but that doesn’t mean that everything needs to get the deep-fried treatment. While deep-fried Oreos may be a stroke of brilliance, deep fried butter is just plain madness. Here’s a quick test: If you wouldn’t eat something if it weren’t deep-fried, don’t eat it if it is deep-fried. When was the last time you ate an entire stick of butter? See? Point proven.

10. THE BACON BUN BURGER

Not content to have a bacon sandwich between two chicken filets? Is a grilled cheese bun replacement not for you? Then try making your very own hamburger buns out of bacon. Carbs are bad for you, right?

11. FRIED ICE CREAM SANDWICH

The Florida State Fair is the proud home of the first fried ice cream sandwich, a junky treat that bears a name that doesn’t even begin to explain what it holds between its buns. It’s not a fried ice cream sandwich so much as a bacon cheeseburger (technically a sandwich) topped with a ball of fried ice cream. It might be a good meal for multi-taskers—no need to worry about dessert—but it doesn’t sound like the kind of thing good for anything else.

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Scientists Find a Possible Link Between Beef Jerky and Mania
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Scientist have discovered a surprising new factor that may contribute to mania: meat sticks. As NBC News reports, processed meats containing nitrates, like jerky and some cold cuts, may provoke symptoms of mental illness.

For a new study, published in the journal Molecular Psychiatry, scientists surveyed roughly 1100 people with psychiatric disorders who were admitted into the Sheppard Pratt Health System in Baltimore between 2007 and 2017. They had initially set out to find whether there was any connection between certain infectious diseases and mania, a common symptom of bipolar disorder that can include racing thoughts, intense euphoria, and irritability.

While questioning participants about their diet, the researchers discovered that a significant number of them had eaten cured meats before their manic episodes. Patients who had recently consumed products like salami, jerky, and dried meat sticks were more likely to be hospitalized for mania than subjects in the control group.

The link can be narrowed down to nitrates, which are preservatives added to many types of cured meats. In a later part of the study, rats that were fed nitrate-free jerky acted less hyperactive than those who were given meat with nitrates.

Numerous studies have been published on the risks of consuming foods pumped full of nitrates: The ingredient can lead to the formation of carcinogens, and it can react in the gut in a way that promotes inflammation. It's possible that inflammation from nitrates can trigger mania in people who are already susceptible to it, but scientists aren't sure how this process might work. More research still needs to be done on the relationship between gut health and mental health before people with psychiatric disorders are told to avoid beef jerky altogether.

[h/t NBC News]

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