Ingredient Feature

EGGS – All up in here

December 30, 2014

Eggs! What does it all mean?

If eggs are a part of your diet, they are popping up in everything this time of year – breakfasts, midnight snacks, sweets, stews, drinks, face masks, and more. Buying eggs can be one of the most confusing experiences, so we thought it was about time we tried to make sense of it all. A few tips from our team:

#1: If available, get eggs from the farmers market. You can ask all your questions to the person who raises the birds.

#2: Eggs from birds that are treated humanely, have space, and have access to the outside, tend to be better for eaters as well as for the birds. Look for these labels:

  • Cage free: No cages, live inside
  • Free-range / Free-roaming: No cages, mostly live inside, with some access to the outside
  • Pasture-raised: No cages, live inside and outside every day, living a pretty natural life.
  • Look for these certifications: Food Alliance CertifiedCertified HumaneAnimal Welfare Approved

#3 When birds are well-nourished, the eggs will also be better. Look for these labels:

  • Organic: no cages, live mostly inside, and are fed all-vegetarian, organic diet, no antibiotics
  • Antibiotic-free: generally it means no unnecessary antibiotics are administered. Look for “antibiotic-free” paired with “USDA Process Certified” to know the claim is verified.

#4: Watch out for these labels that don’t mean much. They are marketing fluff.

  • Natural – no meaning or regulation
  • Farm fresh – no meaning or regulation
  • United Egg Producers Certified – this just means they are eggs, and nothing more.
  • Hormone free – It’s illegal to give hormones to egg-laying birds

Looking for egg substitutes this holiday season? Here are our favorite replacements for 1 Egg

  • 1/2 Mashed banana
  • 1 Tbsp ground flax seed + 3 Tbsp water, blended
  • 1 Tbsp chia seeds + 1/3 c water, mix and let sit for 15 minutes
  • 1/4 c unsweetened applesauce

What to do with eggs #1: Shakshuka – Skillet Sensation

Photo Credit: Green Kitchen Stories

We love this dish, as do a lot of you because it’s hearty, savory, nearly impossible to screw up, and great for sharing… or not.

Ingredients: 2 tbsp olive oil, 1 onion, 2 garlic cloves, 1 red bell pepper, 1 tsp paprika, 1/2 tsp cumin, 1/2 chili, 2 cups kale, 1 handful basil, 2 cans plum tomatoes, 6 free-range eggs

Method: Heat oil in a skillet and add chopped onion and garlic and cook for 5 min. Add chopped bell pepper, chili, cumin, and paprika and cook or 2 minutes. Blend kale and tomatoes in food processor and pour mixture in skillet; cook for 15 min. Salt & pepper to taste. Create divots in sauce for eggs and carefully crack each one into the sauce. Cover with lid and cook for 5 minutes. Top with basil and serve.

Adapted from Green Kitchen Stories

Eggnog – It’s Better Than You Remembered

Photo Credit: Food52

Either you love it or you hated it when you were a kid, but eggnog is here to stay. It’s even popping up on menus at some of our favorite NYC spots, including Bubby’s and Maialino.

Ingredients: 2 oz rum, brandy, or bourbon, 3/4 oz cream, 3/4 oz sugar syrup, 1 egg yolk

Method: Combine everything in a shaker and shake vigorously for 10 seconds. Add ice, and shake again. Strain into a class and top it with freshly grated cinnamon or nutmeg.

Adapted from Food52

Eggs seen around Foodstand

Dark molten lava cake
Egg, Butter, Dark Chocolate, Granulated Sugar, Self-raising flour

Made by @retard_likeme


The sugar caramelization is still toasty. The custard is silky and creamy in a sense that the egg flavor has never been overpowering.
Egg Yolk, Granulated Sugar, Heavy Whipping Cream, Vanilla bean, egg, Custard

Spotted by Spotthefood at Paul Lafayet in Hong Kong.

Baked butternut squash with avo and egg sprinkled a little sea salt and paprika 🙂
Avocado, Egg, Winter butternut squash

Made by SimplySeema.

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