Why do steamed avocados taste like eggs? Today, I was steaming some kale, and decided to try steaming some avocados as well, so I added them for the last 2 minutes of steaming (out of approximately 6 minutes).

To my surprise, the avocados came out tasting exactly like the yolks of hard boiled eggs. The texture was mushier, but the taste was the same.

Does anyone have a good explanation for why this happened?

P.S. I poured a good amount (enough to give a light coat) of extra virgin olive oil onto the kale before steaming.
It boils down to chemical make up.  Avocados, like egg yolks, contain a decent amount of fats, carotenoids, and sulfurous compounds.  Avocados are one of the most concentrated fruit sources of fats and fatty acids.  Both egg yolks and avocados contain carotenoid phytochemicals like lutein, zeaxathanin, and a-carotene. In avocados the sulphur is mostly in the form of glutathione, would likely break down into its cysteine during steaming.  Cysteine is one of the primary sulphur sources in eggs as well.


http://www.avocado.org/new-research-from-ucla-shows-california-avocados-contribute-additional-beneficial-carotenoids-2