An Eggcellent Choice
by Lindsay Gifford
Photography and Information Provided by Eggland’s Best
It's springtime, which means rain showers, warm weather, green marshes and, of course my favorite, Easter dinner! In our home, Easter is not complete with out one dish...deviled eggs! And, since I have a tried and true family recipe for deviled eggs, I reached out to Eggland's Best to learn about some more creative Easter recipes for this year. Whether your family celebrates brunch, lunch or dinner, Eggland's Best has you covered with recipes from savory to sweet.
Eggs are an ever present staple in my refrigerator. I'm totally guilty of grabbing the nearest container at the store. It's just eggs, right? WRONG! About a year ago, I read an article about the stamps you find on cartons and how important it is to know just how long your eggs have been on the shelves. That was the day I made the switch to a better tasting, farm fresh egg. Lucky me, I didn't have to build a chicken coop, but instead I found one available with the convenience of a grocery store—Eggland's Best. And, I haven't turned back. Eggland’s Best eggs are fresher and stay fresh longer than ordinary eggs, not to mention their large eggs are only 60 calories!
When I began to research Eggland's Best, I was delighted to learn about their dedication to providing great nutrition, taste and quality. All of their eggs are produced by hens that are fed an unique, all-vegetarian diet of healthy grains, canola oil and all-natural supplements. The feed contains no animal fat, no animal by-products and no recycled or processed food. In addition, Eggland’s Best never uses added hormones, steroids or antibiotics of any kind. They are constantly testing the nutritional content of the eggs and working to improve and refine the premium hen feed and production processes. This ensures that Eggland’s Best eggs have superior nutrition, taste and freshness.
Why do they have a better taste? Eggland’s Best farm fresh eggs are produced locally throughout the U.S. and are typically delivered directly to supermarkets within two days of laying. The fresher the eggs, the better they taste! They also offer better nutrition, with less saturated fat and higher levels of vitamins and Omega-3, than ordinary eggs.
What is their commitment to quality? The Eggland's Best stamp on the shell means these nutritional eggs passed the most rigorous quality assurance testing.
So this Easter, grab a carton of America’s No. 1 egg and create one of these delicious recipes!
How do I know that the Eggland’s Best eggs I buy are fresh?
Each Eggland’s Best pack bears an imprint with a date. There is a difference, though between a SELL-BY date and a Best Before (USE-BY) date. If it is a SELL-BY date, we suggest that the eggs be used up to 30 days past that date providing they have been kept refrigerated and are not cracked. If it is a BEST BEFORE (or USE-BY date), the eggs should be used within 2 weeks of that date, providing they have been kept refrigerated and are not cracked.
What is the difference between White Eggs and Brown Eggs?
The short answer is “none.” Generally speaking, hens with white feathers lay white eggs and hens with reddish brown feathers lay brown eggs. Shell color has little relationship to egg quality, flavor, nutritive value, cooking characteristics, or shell strength.
Why are some hard-cooked eggs difficult to peel?
Hard-cooked eggs may be difficult to peel if they are very fresh. This is because an egg shrinks inside during storage, which pulls the inner membrane away from the inside of the shell. For this reason, a hard-cooked egg will peel more easily if it has been stored for 1 or 2 weeks before it is cooked. After boiling the eggs, crack the shell all over by tapping gently, then hold under running water to make peeling easier. Eggs may also be harder to peel if they are not cooked long enough. Hard cooked eggs should be kept refrigerated and used within 1 week.
How often does a hen lay an egg?
The entire time from ovulation to laying is about 25 hours. Then about 30 minutes later, the hen will begin to make another one.
Mango Butter Cake
Prep Time: 15 mins | Cook Time: 1 hr
Yields: 12 servings
1½ sticks Unsalted butter, softened (divided)
½ cup Light brown sugar
2 large Mango, peeled, pitted and sliced ¼-inch thick
1½ cups All-purpose flour
1 tsp Baking powder
¼ tsp Salt
¼ tsp Ground cloves
¼ tsp Cinnamon
1 cup Granulated sugar
½ tsp Orange zest
3 Eggland’s Best eggs (large), separated
1 tsp Vanilla extract
⅓ cup Mango nectar-syrup
⅓ cup Milk
4 oz. Whipped cream
½ cup Flaked coconut (for crisp texture)
2-3 Tbsps Powdered sugar
Preheat oven to 350˚F. Butter a 9-inch round cake pan, set aside. In small saucepan, melt ½ stick of butter and stir in brown sugar, simmer for about 2 minutes. Pour sugar mixture into prepared cake pan and top with sliced mango, creating a fan pattern. In medium bowl, whisk together flour, baking powder, salt, cloves, and cinnamon. Set aside.
In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat remaining whole stick of softened butter, granulated sugar, and orange zest on high until pale yellow and fluffy, about 5 minutes.
Add whole egg yolks, 1 at a time until incorporated. Add vanilla. Decrease speed to low and add half of flour mixture. Next, add in mango nectar, and milk blending until fully incorporated. Add remaining flour mixture and mix until completely incorporated.
In another clean bowl, beat egg whites until soft peaks form then fold into batter. (TIP: If you are using the same mixer, clean attachments thoroughly and ensure they are completely dry before whipping egg whites.)
Carefully pour cake batter over large ripe mango slices, spreading evenly. Bake for about an hour, or until toothpick inserted into center of cake comes out clean.
Cool in pan for 15 minutes then invert cake onto plate, and cool completely on a wire rack. Garnish with whipped cream, powered sugar, and candied orange peel. Hint use large heavy mango slices to prevent fruit from floating. Sprinkle flour over them.
Sweet Potato Bowl
1 large Sweet potato
2 tsps Olive oil, separated
Salt and pepper
2 Eggland’s Best Eggs (large), poached
1 cup Ground sausage
½ cup Salsa
1 Avocado, diced
Heat 1 tsp of olive oil in a medium pan over med/high heat and brown the ground sausage. While the sausage cooks, fill a large pot with a few inches of water and place over medium/high heat until it just starts to simmer.
Crack eggs individually into a ramekin or cup and create a gentle whirlpool in the water. Slowly pour the eggs one by one into the water and leave to cook for three minutes. Remove with a slotted spoon and drain on paper towel.
While the eggs poach, spiralize the sweet potato using a spiralizer. Heat the other tsp of the olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5-7 minutes. Season with salt and pepper.
Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with ½ cup of the salsa. Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg!
In 25 years, over 27 BILLION Eggland’s Best eggs have been inspected by the USDA
Eggs & Arugula
with Rosemary Garlic Toast
Prep Time: 5 mins | Cook Time: 10 mins | Yields: 2 servings
2 Eggland’s Best eggs (large)
1 Gluten free roll, halved or 2 pieces of toast
2 Tbsps Butter
1 Garlic clove
1 sprig of Fresh rosemary
1 large handful of Fresh arugula
For the eggs: Fill a saucepan with water and bring to a rolling boil. Reduce heat to simmer then gently lower the eggs in with a slotted spoon. Cook 5-7 minutes for a runny—just set yolk. Remove eggs with a slotted spoon and run under cold water. Carefully peel egg and serve on top of arugula and toast.
For the toast: While the eggs are cooking, put butter, rosemary needles and garlic into a food processor and process until chopped and mixed. Heat small skillet along with butter blend until sizzling. Place rolls or bread face down and cook approximately 3 minutes over medium heat until lightly browned. Remove bread from heat and place arugula onto the pan and sauté until lightly wilted. Place arugula on bread then top with soft boiled egg. Pierce egg with fork or knife, let the yolk flow and enjoy.
Raspberry-Topped Lemon Tart
Prep Time: 15 mins | Cook Time: 45 mins | Yields: 8 servings
1 (7.05 oz.) Refrigerated pie crust
5 Eggland’s Best Eggs (large)
¾ cup Sugar
½ cup Lemon juice
¼ cup Orange juice
6 Tbsps Butter, melted
2 Tbsps Cornstarch
⅛ tsp Salt
2 tsps Lemon zest, grated
2 (6 oz.) containers Raspberries, rinsed
Preheat the oven to 450°F. Line a 9-inch tart pan with the pie crust. Press the crust to fit it snugly into the sides of the pan; trim off excess dough. Prick the sides and bottom of the crust with a fork. Bake until the crust is golden, 9-10 minutes. Remove from the oven and cool completely, 30 minutes. Reduce the oven temperature to 350°F.
Combine the eggs, sugar, lemon juice, orange juice, butter, cornstarch and salt in a saucepan. Cook over medium-low heat, stirring constantly, being careful not to let the mixture come to a boil, until the mixture has thickened, about 8-10 minutes. Transfer to a bowl and stir 1 minute to help cool slightly. Stir in the lemon zest and let stand 5 minutes. Pour the lemon curd into the pie crust. Bake on a cookie sheet in the center of the oven until the lemon curd is set, 23-25 minutes. Remove from the oven and cool completely. Top with the raspberries.
Pea Pesto Open-Faced Egg Sandwiches
Prep Time: 10 mins
Cook Time: 5 mins
Yields: 4 servings
4 Eggland’s Best Eggs (large)
1 cup Peas (if frozen, thawed & patted dry)
½ cup Fresh basil leaves
1 clove Garlic
1 tsp Salt
½ tsp Pepper
½ cup Extra virgin olive oil
4 slices of Toasted bread
In a food processor, combine peas, basil, garlic, salt, pepper and olive oil. Process until smooth. Toast bread in oven set at 350°F or in a toaster for 3 minutes, or until golden brown. In a small nonstick pan, fry Eggland’s Best egg until whites are fully set and yolks are cooked through; repeat for each egg.
Spread 1 tsp of pesto mixture on each piece of toast and top each with 1 egg. Sprinkle with salt & pepper to taste and serve.
Spinach, Brie & Bacon Mini Quiche
Prep Time: 15 mins | Cook Time: 25 mins | Yields: 12 servings
5 Eggland’s Best eggs
¼ cup Fat-free half & half
¼ cup Skim milk
½ cup Brie cheese, shredded
1 cup Fresh spinach leaves, washed & diced
¼ small Onion, shredded
4 slices Turkey bacon, cooked & crumbled
¼ tsp Salt
¼ tsp Pepper
2 Refrigerated pie crusts
Preheat oven to 350˚F; spray a 12-cup muffin tin with non-stick cooking spray and set aside. In a medium-size bowl, whisk eggs together with milk, half & half, salt & pepper; set aside. In a small skillet over medium heat, cook turkey bacon slices until crispy; drain, cool, and dice or crumble into small pieces and set aside.
Wash spinach well and pat dry; chop into small pieces and set aside. Using a hand-held grater, grate onion and brie cheese. Add spinach, bacon, onion, and brie to egg mixture and blend well.
Roll out refrigerated pie crust and cut in 3 inch circles; line muffin tins with pie crust. Spoon egg mixture into each muffin cup, filling ¾ full; place in oven and cook for 25 minutes or until eggs are set. Allow to cool for 5 minutes before serving.
Note: You may have extra egg mixture depending on how high the muffin tins are filled. Repeat steps above to create more quiches to finish off egg mixture.
Steak and Egg Hash
Prep Time: 5 mins
Cook Time: 40 mins
Yields: 6 servings
1 (12 oz.) Steak, cooked & sliced
1 lb. Potatoes, small pieces
1 Sweet onion, chopped
4 Eggland's Best Eggs (large)
1 cup Cherry tomatoes, halved
Salt and pepper
Cook the steak in the cast iron skillet over medium heat, flipping half way through until entirely cooked through. Remove to a plate and reserve the drippings in the skillet. Add the potatoes to the skillet and season with salt and pepper. Cook, stirring occasionally, until tender, (8 to 12 minutes). Add the onion and cook until lightly browned and the potatoes are cooked through, (3 to 5 minutes).
Cut steak into pieces and return to skillet, reduce the heat to low. Make 4 shallow wells in the potato mixture and crack an egg into each one. Scatter the tomatoes throughout the skillet and cover; cooking until the egg whites are set but the yolks are still runny ( 6 to 12 minutes) Season the eggs with salt and pepper, sprinkle with Italian Seasoning, and enjoy!
Salted Honey Raspberry Bread Pudding
Prep Time: 10 mins | Cook Time: 35 mins | Yields: 6 servings
3 Eggland’s Best Eggs (extra large)
Butter flavored cooking spray
1 pint Fresh raspberries
Zest of one Lemon
4 oz. Cream cheese, softened
½ stick Unsalted butter, melted
½ cup Granulated sugar
1 tsp Vanilla extract
¾ cup Half & half
¾ tsp Sea salt, divided
2 Tbsps Honey
Preheat oven to 350˚F. Spray six ramekins with cooking spray and place them on a parchment lined sheet pan. Cut the croissants into one inch pieces; arrange the pieces evenly into each of the six ramekins. Place the raspberries equally into each ramekin. Zest the lemon and sprinkle the zest evenly into each ramekin.
In a large bowl using a hand mixer, or the bowl of a stand mixer, combine Eggland’s Best eggs, cream cheese, melted butter, sugar, vanilla, half & half, and ¼ tsp sea salt. Mix on low just until combined and pour the mixture evenly into each dish. Bake for 35 minutes, until risen and golden. Drizzle the honey over the bread puddings and top with the remaining sea salt. Serve hot.
Bacon, Onion, and Swiss Frittata
Prep Time: 25 mins | Cook Time: 30 mins | Yields: 8 servings
2 Tbsps Olive oil
½ Onion, sliced
½ lb. bacon, chopped
8 Eggland’s Best eggs (large)
¼ cup Milk
4 slices Swiss cheese
Salt & pepper to taste
Pinch of thyme, fresh or dry
Preheat oven to 325˚F. Add olive oil and onions to a large oven safe skillet over medium heat. Cook until brown and caramelized, approx. 10 minutes. In a separate skillet, cook bacon over medium heat until brown and crispy, approx. 10 minutes. Drain excess fat and add to skillet with onions, turn heat down to low. Whisk eggs and milk together until smooth. Spread bacon and onions evenly in pan and cover with cheese. Pour eggs slowly over. Season with salt, pepper and thyme.
Place skillet in oven and bake for 30 minutes. Remove skillet from oven and allow to rest for 10 minutes. Using a rubber spatula, peel sides of frittata away from skillet. Place a large cutting board over skillet and flip. Cut into wedges and enjoy!
Chocolate Chip Banana Bread
Prep Time: 15 mins
Cook Time: 1 hr
Yields: 16 servings
¼ cup Butter, softened
1 cup Sugar
2 Eggland’s Best eggs (Large)
1 cup Sour cream
1 cup Fully ripe bananas, mashed (about 3)
2¼ cups Flour
1½ tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 cup Chocolate chips
Heat oven to 350˚F. Beat butter and sugar in large bowl with mixer until blended. Add eggs and sour cream; mix well. Add bananas and combined dry ingredients; mix just until moistened. Stir in chocolate chips.
Pour into greased and floured 9×5-inch loaf pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool for 5 min.; remove from pan to wire rack. Cool completely before slicing. Refrigerate leftovers.