#1<\/strong>: If available, get eggs from the\u00a0farmers market<\/strong>. You can ask all your questions to the person who raises the birds.<\/p>\n #2:\u00a0<\/strong>Eggs from birds that are\u00a0treated humanely<\/strong>,\u00a0have space,\u00a0and have access to the outside,\u00a0tend to be better for eaters as well as for the birds. Look for these labels:<\/p>\n #3\u00a0<\/strong>When birds are\u00a0well-nourished,<\/strong>\u00a0the eggs will also be better. Look for these labels:<\/p>\n #4:<\/strong>\u00a0Watch out for these\u00a0labels that<\/strong><\/em>\u00a0don’t mean much.<\/strong><\/em>\u00a0They are\u00a0marketing fluff.<\/p>\n Looking for egg substitutes this holiday season? Here are our favorite replacements for 1 Egg<\/p>\n Photo Credit:\u00a0<\/a>G<\/a>reen Kitchen Stories<\/a><\/span><\/p>\n 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.<\/p>\n Ingredients<\/strong>: 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<\/p>\n Method<\/strong>: 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.<\/p>\n Adapted from\u00a0Green Kitchen Stories<\/a><\/span><\/p>\n Photo Credit:\u00a0Food52<\/a><\/span><\/p>\n 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\u00a0Bubby’s<\/a>\u00a0and\u00a0Maialino<\/a>.<\/p>\n Ingredients: 2 oz rum, brandy, or bourbon, 3\/4 oz cream, 3\/4 oz sugar syrup, 1 egg yolk<\/p>\n 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.<\/p>\n Adapted from\u00a0Food52<\/a><\/span><\/p>\n Dark molten lava cake<\/strong> Made by\u00a0@retard_likeme<\/a><\/p>\n <\/p>\n Custard<\/strong> Spotted by\u00a0S<\/a>potthefood<\/a>\u00a0at\u00a0Paul Lafayet<\/a>\u00a0in Hong Kong.<\/p>\n\n
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What to do with eggs #1:\u00a0Shakshuka – Skillet Sensation<\/h2>\n
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<\/p>\nEggnog – It’s Better Than You Remembered<\/h2>\n
![\"\"](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/54a210ece4b0894648d4cc09\/1419907324044\/\/img.jpg\")
<\/p>\nEggs seen around Foodstand<\/h2>\n
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\nEgg, Butter, Dark Chocolate, Granulated Sugar, Self-raising flour<\/em><\/p>\n![\"\"](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/54a2116be4b05ce481facda2\/1419907451932\/\/img.jpg\")
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\nThe sugar caramelization is still toasty. The custard is silky and creamy in a sense that the egg flavor has never been overpowering.
\nEgg Yolk, Granulated Sugar, Heavy Whipping Cream, Vanilla bean, egg, Custard<\/em><\/p>\n![\"\"](\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/54a21198e4b055cfe6db2e77\/1419907496780\/\/img.jpg\")
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