Why do steamed avocados taste like eggs?
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