The traditional British fry-up is in danger of “frying out”, according to a study. A poll of 1,000 young adults, aged 18 to 34, found one in 10 never enjoy the dish, while 14 percent tuck into it just once or twice a year.
And a further 20 percent only consume the cooked breakfast – which traditionally consists of bacon, egg, sausage, beans, and toast – every couple of months.
Over a third (37 percent) think it’s too fatty or greasy to tuck into more often, while the same percentage worry about the calorie count – and 31 percent think it takes too long to prepare.
However, seven in 10 admitted they would be more inclined to eat the morning feast if these “icks” could be overcome.
In a bid to revive the classic meal, Breville, which commissioned the research, has launched the Greaseless Spoon Café – where “lower calorie” fry-ups are cooked only using air fryers.
Spokeswoman Lydia Baker said: “There’s still time to save the iconic dish. It’s a beloved institution for a reason.
“Social media has spread an endless number of accounts giving advice on what’s “good” and “bad” to eat, with the humble fry-up often falling into the latter camp. But it’s perfectly possible to create a traditional fry-up that’s a little more guilt-free, and less hassle.”
Other reasons younger people rarely eat fried breakfasts include needing too many pots and pans to prepare it, with most fry-ups requiring three. And the timing of getting all the ingredients ready at the same time is another frustration.
But 38 percent consider the fry-up to be “outdated”, with 29 percent believing its popularity is at an all-time low – and 89 percent have experienced “food guilt” after wolfing down the breakfast.
The study, carried out through OnePoll, also found seven in 10 of those polled own an air fryer. And, of those, 57 percent have used the appliance to make a less greasy, and less time-consuming, version of the traditional fried breakfast.
Zoe McClean, senior home economist at Breville, makers of the Halo Flexi Air Fryer, said: “A fried breakfast is quite an involved process, with lots of moving parts, which means there are lots of opportunities for improvement. The way you prepare something is almost as important as what you’re making.”
Mary Ferdinand, 56, from London, who was among those to dine at the Greaseless Spoon Café, said: “I was surprised at how quickly it was served after we ordered, and how little grease it had – especially the sausages.”
And Emmanuel Ojo, 26, a ski festival promoter from Camden, London, added: “I love a Full English, and I’ve got an air fryer, but I’ve never tried cooking one in it – but I will definitely be trying it now.”
