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Dear Breakfast Food,

On Valentine’s Day, we’d like to thank you for being so wonderful. Burgers are fun, Pizza is exciting, but we love you most of all.

We love the effort it takes to make a delicious Eggs Benedict, with zesty Hollandaise, savory Canadian bacon and of course a perfectly poached egg. We love a simple pancake topped with maple syrup and sweet berries. We love crepes, the delicate sister of the pancake. Thin and versatile, you are perfect for Sunday mornings. We love to scramble some eggs, smear some cream cheese and slice salmon to make the ultimate bagels and lox. We even love you on the run – there’s always time for eggs with legs.

You are the best, and one of most nutritious gifts we could ever imagine. To wake up February 14^th with a platter of eggs on our plate is the only thing we will need.  It’s sweeter than a box of chocolates. It is more beautiful than a bouquet of flowers. The memory of someone waking up to make a special meal to start the day lasts longer than any piece of jewelry could. Thank you for being you, breakfast food.

Love,

Incredible Eggs

If you’ve read about the 2015 Dietary Guidelines for Americans recently, you know there’s good news when it comes to eating eggs – no limit to daily cholesterol. A recommendation that’s consistent with groups like the American Heart Association and other countries around the world.

According to the results of the Guidelines, eggs are affordable, accessible, nutrient-rich sources of high-quality protein that can help Americans build healthful diets. In fact, the guidelines provided three recommended dietary patterns to follow, each of which includes eggs: Healthy American, Vegetarian, and Mediterranean Diets Here’s a look at each one and the role that eggs can play within them:

Mediterranean Diet: Heavier on protein and veggies, eggs mix well with plenty of dishes. A frittata loaded with spinach, broccoli and peppers is a great way to get in a serving of vegetables and high-quality protein to start the morning. A dish like Shashuka, with origins from the Mediterranean, can make a simple and filling dinner.

Healthy American: This diet consists mostly of fruits and vegetables along with dairy, grain and protein. Fit in a serving of colorful vegetables and protein with our Broccoli Quiche in Colorful Peppers .

Vegetarian: A recent survey conducted by the Egg Nutrition Center suggests 82 percent of consumers may not think eggs are part of a plant-based diet.[i] However, “plant-based” doesn’t mean only plants. It can include protein sources like eggs, too. We have plenty of options to mix up your vegetarian diet, check out our Meatless Collection for inspiration.

What meal plans do you follow, and what’s your favorite egg dish? Post in comments below!

[i] Google Survey conducted online for the Egg Nutrition Center. Survey. Surveyed 1,500 general population respondents in November 2015.  Overall sampling error is +/-3% at the 95% rate of confidence.

It could be because of the holiday parties, or it could be because of the New Year, but people always seem to talk about diets in January.  We think you shouldn’t worry because there are plenty of simple ways to feel good about your health. Small, easy steps, like the following, can make a difference and help you along the path of living well.

Start the day with protein: You may think you don’t have time to cook eggs, but do you really have time to be hungry hours before lunch? That’s what can happen if you skip the most important meal of the day. Studies show eating high-quality protein like eggs reduces hunger and calorie consumption during lunch. Still concerned about time? Check out these recipes for a hot breakfast, filled with protein that can be made in five minutes or less.

Drink wisely: What pairs well with an egg breakfast, and gives you an extra boost of protein? Milk! There are plenty of easy egg recipes that add up to 25-30 grams of protein per serving with an 8 oz glass of milk on the side. Try one of our protein rich recipes   and pair it with milk to power up your morning.

Get organized: Think about it: organization can help you improve your eating habits as well. Spend a few minutes in the evening to pack your lunch or breakfast for the next day. You can even lay out your outfit so you can spend more time fueling for the day than wondering if your shirt matches your pants. Use free time over the weekend to boil a dozen eggs for a grab-and-go breakfast or snack on the weekdays, or whip up these muffin frittatas for the week ahead.

Resolutions do not have to be extreme. These are things you can do with minimal effort, helping you stay on the right track in 2016. What small changes have you made in 2016 that will add up to a big difference?

Brunch is more than a meal. These days, it’s an event, and what’s being served is more than a sunny-side up egg with sausage and even more than French Toast. So, when we go out to brunch, we like to indulge and that happens at M. Henry in Chicago because it’s more than just a brunch spot.

In 2003, Michael Moorman gave the neighborhood what it needed: A great spot for breakfast and lunch.  Twelve years later, M. Henry has doubled in size and become one of the best brunch spots in Chicago. On the weekend, they serve more than 600 people and go through 50 dozen eggs a week.

People flock to the breakfast spot for dishes like blackberry bliss pancakes, dandelion omelets and an incredible fried egg sandwich. We know it’s incredible because we tried it! His menu offers something for everyone – rich and light, vegetarian options and for the meat lovers, lots of bacon. While his food is nothing short of delicious, Moorman advocates for smart cooking. There’s –  no fryer in the kitchen, and  an emphasis on fresh fruits and veggies. He also makes all of his pastries in-house and offers the convenience of a grab-and-go bakery section filled with quiches, breads and other sweets.

Do you have a favorite neighborhood breakfast spot? What makes it special? Comment below!

The holidays are meant to be enjoyed with family and friends and shouldn’t be spent stressing out  over baking the perfect cookie or dessert.  Whether it’s spreading cheer at a cookie exchange or decorating treats for Santa, our favorite cookie recipes and easy baking hacks will help you bake the best batch of cookies, every time

• Meringues are light, airy and perfect for Christmas. They take time, but the results will make your dessert table sparkle! To make sure your meringues stay fluffy, add a small amount of an acidic ingredient like lemon juice, cream of tartar, or vinegar to act as a stabilizer. Don’t forget, eggs are easiest to separate when cold, but whites reach their fullest volume when whipped at room temperature. Try our Peppermint Meringue Kisses for your next party!
• Chocolate Chip Cookies are a classic for any occasion. After creaming butter and sugar, eggs should be added one at a time. Thoroughly beating before the next egg is added helps the mixture retain more trapped air bubbles, which can help you avoid a flat cookie. Whip up these Classic Chocolate Chip Cookies this weekend!
• Sugar Cookie Cut Outs are the ultimate holiday activity. Not only do we love making the dough, we love decorating cookies with the entire family! The key to keeping the cookies’ shape is to refrigerate the cut outs before baking. Build your own snowman using our Sugar Cookie Cut-Out recipe!

Want more tips? Check out our Holiday Hack posts each week on Facebook and Twitter!

Looking back, the best days in school were either field trips or when your teacher wheeled a TV into the classroom. These days kids can enjoy both because the field trips can come to them. How? Through virtual field trips like the one Discovery Education offers where classes can be transported to an egg farm.

Next Thursday, classes can “visit” Creighton Brothers Farms and see how eggs go from the farm to our fridges. Students can watch as farmers show different parts of the farm like the hen house. If the kids have questions, they can submit it live for the farmer to answer. It’s just like being on the farm, without the hassle of getting enough chaperones. This field trip is designed for middle school students and focuses on sustainability. Teachers can get lesson plans and activities and take quizzes to learn more about the farming process.

Are you a teacher? Register your class here, and check out the Good Egg Education Station for challenges, lesson plans and more! There are activities for students K-8 on the site. We’ll see you October 15^th at 1pm eastern.

Remember when you didn’t hear the word “gluten” used often? Or “paleo”? Those days are long gone. For a variety of reasons, people are searching for alternative ways to make their favorite foods. Enter cauliflower pizza crust.

Like its cruciferous sibling brussel sprouts, cauliflower went from a kid’s worst nightmare to a trendy food superstar. It also is a versatile veggie. We wanted to test how pizza made with a cauliflower crust (using eggs) would compare to the traditional pizza pie. Eggs are great scrambled and fried, but they also are a great way to bind ingredients together. Here’s how we made our pizza:

• Cut a whole head of cauliflower into small florets and grind in a food processor until it looks like rice
• Pour the cauliflower into a bowl, add two eggs and a half a cup of cheese and mix (you can also add seasoning to flavor the crust as well)
• Mold your dough to on a cookie sheet sprayed with oil. The crust should be about 1/3 of an inch thick
• Bake at 475 degrees for 20 minutes
• Take crust out, add ingredients of your choosing (we did tomato sauce, mozzarella, and cherry tomatoes)
• Bake for 15-20 more minutes
• Garnish and enjoy!

We must say when the final product came out of the oven, it looked good. Our verdict? Eggceptable. It’s different than your traditional pizza, and does take more time, but it can be a good diet-friendly option.

The recipes and/or methods tested within this blog post have been created/tested by American Egg Board staff members and are provided for informational purposes only. The recipes/methods are intended for residential use by persons having appropriate technical skill, with proper and sanitary kitchen equipment and conditions. Use of these recipes and/or methods are at your own discretion and risk. We assume no obligation or liability, and make no warranties, with respect to these recipes and/or methods.

Is everyone getting back in the swing of things since school started? It can take a few weeks, right? We know families have different kinds of starts before school, but we’ve seen a ton of people embracing on-the- go breakfasts. Who wouldn’t? It makes getting everyone up and fed in the morning a breeze!

We have some extra tips to make sure your make-ahead meals look and taste great for you and your kids:

• Toaster French Toast can be made ahead, frozen, and then reheated in a toaster oven. What’s simpler than grabbing as soon as the toasts pop up? Pretty much nothing.
• Mini Muffin Tin Stratas are a 2-for-1 win. Use up leftover vegetables to create these delicious muffins the night before. Then, zap them in the microwave for a couple seconds when you need to get a move-on.
• Make-Ahead Omelets are great because face it, not a lot of people have the focus to flip before their AM coffee. Most of the time, they turn into scrambled eggs (still a win!). So go ahead – get a little fancy the night before and impress your kids, or co-workers the next morning.
• And, don’t forget about lunch! Hard-boiled eggs in the shell are good for up to a week. They’re great as a salad topper, or a snack. You can also get creative like some of our friends on Pinterest did and decorate a hard-boiled egg in your kid’s lunch.

For all you grab-and-go experts, what’s your favorite recipe? Comment below!

If you know anything about South by Southwest, you know it’s a big deal. But, did you know it’s not just about the newest tech startup, or a surprise performance by a pop star? They hold conferences about education too: SXSWedu. At SXWedu, people have access to topics that make headlines and start trends – like the farm-to table movement. We want to help people understand what it means to be a farmer in this day and age and the responsibilities that come with feeding a growing population. Sound interesting?  You can help us get there!

Unlike many other events, you have the chance to choose what you want to see. The SXSW Panel Picker selects presentations based on SXSW staff, an advisory board, and the public. With your help, we can shine a spotlight on the farm-to-table journey when it comes to eggs.

Speaker Jerry Wilkins isn’t your average egg farmer and promises to be a popular presenter. You’ll leave his presentation knowing what happens on the farm and how eggs make it to your breakfast table with a lot of great information between – like what’s up with the labels on egg cartons? Sounds like a fun thing, right? Well get over to the website and vote!