Tampa Bay Online
Company donates 54,000 eggs to Tampa area food bank
April 15, 2011
Cal-Maine Foods Inc. will donate more than 54,000 eggs this afternoon to Feeding America Tampa Bay. Cal-Maine Foods is the country's largest producer and marketer of shell eggs, according to the Mississippi-based company's website. It sold 805 million dozen shell eggs last fiscal year.
The Town Talk
More than 5,000 eggs donated to Food Bank of Central Louisiana
April 14, 2011
It's no joke, but it's a lot of yolk. What it boils down to is more than 5,000 eggs were donated Thursday to the Food Bank of Central Louisiana."Jordan Farm Inc. is proud to be partnering with the Food Bank of Central Louisiana to provide much-needed protein to the most needy in our community, especially during the Easter holiday season," said Jordan Farms' Sarah Jordan.
Des Moines Register
Why health experts want you to eat eggs
April 14, 2011
By Joy Taylor
The 2010 U.S Dietary Guidelines name eggs as one of the nutrient-dense foods Americans should focus on, along with vegetables, fruits, whole grains and lean meats. Even the American Heart Association says a daily egg is OK, as long as cholesterol from other foods - meat, poultry, dairy and processed foods - is limited. Yes, eggs contain a load of dietary cholesterol - 186 mg cholesterol per large egg, found primarily in the yolk.
Santa Rosa Press Democrat
Avalanche of eggs donated to Santa Rosa food bank
April 14, 2011
By Cathy Bussewitz
The eggs, more than 2,100 dozen, were donated to the Redwood Empire Food Bank by NuCal Foods, a cooperative of family owned egg farms, and all of the eggs in the delivery came from Sunrise Farms in Petaluma. "It's a time when eggs are probably more at the forefront, the same as they would be during the other holidays," said Arnie Riebli, a partner in Sunrise Farms. "It's a time of cooking, and family get-togethers, and it's just our way of trying to help."
Detroit News
Simple frittata recipe makes dinner time less complicated
April 14, 2011
By Joseph Erdos
I turn to eggs, a staple I always have in the fridge. Eggs make a great meal in a pinch. The other day I had nothing to eat and all I could find were some vegetables I hadn't yet used and a carton of eggs. So supper became this simple frittata, an Italian-style omelette that's baked.
KPHO (AZ)
Mesa food bank gets big Easter egg donation
April 13, 2011
By Joshua Molina
Easter is almost here, which means it's time to stock up on Easter eggs, and a huge donation is making sure the poorest of Arizona's children don't go without this Easter. On Wednesday, Hickman Family Farms donated 37,000 eggs to the United Food Bank in Mesa, and that's just a fraction of the 300,000 eggs that Hickman is delivering to food banks across Arizona.
NorthJersey.com
It's time for the incredible edible... you know
April 13, 2011
By Susan Yeske
Egg sales are up this year as people get ready to bake and dye for Easter; also because the USDA issued data saying that eggs are lower in cholesterol (down from 215 mg to 185 mg) and 64 percent higher in vitamin D than previously reported.
FOX 21 Online (MN)
The healthy truth behind some "bad foods"
April 13, 2011
First up are eggs. "When you eat an egg you get excellent, high-quality protein. Yes, there's cholesterol in eggs. But, most people who have a cholesterol problem do so because they manufacture too much in their bodies," said Chris Kilham, a food expert.
UPI
Thousands of eggs donated for needy
April 13, 2011
California egg producer Wednesday donated more than 95,000 eggs to be given to poor people in the Sacramento area, a distributor spokesman said. John Healey, president and chief executive officer of California Emergency Foodlink told United Press International NuCal Foods of Ripon, Calif., donated and delivered the eggs to its distribution center Wednesday morning.
Rockford Register Star (IL)
45,000 eggs donated to Northern Illinois Food Bank
April 13, 2011
Pearl Valley Eggs donated 45,000 eggs Tuesday to Northern Illinois Food Bank. "Donations of nutrient-rich foods like eggs are particularly important, as so many of our neighbors are facing difficult times," said Pete Schaefer, president and CEO of the food bank, in a news release. "We are so grateful to Pearl Valley Eggs and the United Egg Producers for their partnership. Thousands of hungry people in our community will have quality food as a result."
Opposing Views
Good news: Eggs contain 14 percent less cholesterol than we thought
April 13, 2011
By Mitzi Dulan
We're talking about EGGS! The USDA recently completed nutrition analysis from twelve different egg sources. Results showed eggs were 14% lower in cholesterol than the last testing that was completed in 2002! This means one large egg has 185 mg of cholesterol. The test also showed vitamin D levels increased by 64% to 41 IU.
Indianapolis Star
Indiana egg farmers donated 129,600 eggs to Gleaners Food Bank
April 13, 2011
As the economy makes a sluggish recovery, families in Indiana continue to find themselves struggling with food insecurity. Indiana's own Rose Acre Farms donated more than 129,600 eggs to Gleaners Food Bank of Indiana, Inc. on Tuesday, April 12 at 10 a.m. to help these families in need- just in time for the Easter holiday.
Tulsa World
Okie frittata a fancy, filling way to get your egg fix
April 13, 2011
By Natalie Mickles
Frittatas are typically baked in skillets or saute pans, so when cut, it looks like a quiche, minus the crust. Add herbs, cheese and vegetables to whisked eggs, pour into a pan, bake, and you have breakfast. This recipe comes from the Made in Oklahoma coalition. It's hearty with sage-flavored sausage, cheese, peppers and onion. If you like a fluffier frittata, add more eggs.
Marshall Independent (MN)
A dozen reasons to eat eggs
April 13, 2011
By Cheri Mathiowetz
Current research suggests eggs are not as bad as they were once cracked up to be. An egg a day for most healthy people is OK and does not result in significant changes in cholesterol or triglyceride levels. According to new nutrient data from USDA, the average amount of cholesterol in a Grade A large egg is 185 mg, 14 percent lower than the 212 mg previously reported.
Pittsburgh Tribune-Review
Donation comes at eggcellent time
April 13, 2011
By Mary Pickels
United Egg Producers and Feeding America teamed up to provide more than 12 million eggs to America's food banks. "The donation of eggs could not come at a better time. Not only is it timely for Easter, but our food supply is so low that this donation will allow us to purchase more food to give to those in need in Westmoreland County," said Kevin Povich, food bank director of operations.
Epicurious
Don't toss those egg yolks
April 13, 2011
By Megan O. Steintrager
"I hate to see people throwing away their egg yolks!" Reinagel said in an email. "We now know that the cholesterol in eggs is unlikely to affect your blood cholesterol levels. And while the whites are more or less pure protein, the yolks are where all the OTHER nutrients hang out. Throw away your egg yolks and you're tossing about a third of the protein and ALL of the vitamin E, D, beta-carotene, selenium, and omega-3s down the drain.
Rockford Register Star (IL)
Easter perfect time to make use of tasty, versatile eggs
April 12, 2011
By Lainie Steelman
The American Egg Board says eggs are "The incredible, edible egg." Eggs are indeed incredible: They're inexpensive and versatile, and pack a healthy dose of protein to boot. A dozen large eggs costs around $1.40, or about 12 cents per egg.
Daily Times Herald (IA)
Passover and Easter meals made healthy
April 12, 2011
By Lisa Tsakos
Eggs are one of the most nutritious foods in our diet, rich in protein, minerals, and vitamins. One medium-sized egg provides about 75 calories and five grams of fat. The American Heart Association dropped their recommendation to avoid eggs following a 2008 study which found that eating up to six eggs a week did not raise cholesterol levels and was not linked with a greater risk of heart disease or stroke.
Chinook Observer (WA)
Not just for hunting, eggs are the Easter table
April 12, 2011
By Heather Hunsacker
Despite the bad rap eggs have been given over the years, they are an extremely healthy food. According to new research, eggs are lower in cholesterol than previously thought and contain essential vitamins and nutrients such as: Vitamin B12, A, D, and E. Eggs are an excellent source of protein and contain choline, lutein, and zeaxanthin, which help in memory function and reduce the risk of cataracts.
WCTV (GA)
Health Matters: The link between eating eggs and healthy skin
April 12, 2011
By Triston Sanders
Eggs are full of high quality protein and nutrients that provide a way array of protection against damage that can affect the eyes, heart and brain. But now new research shows eggs may also help make your skin more beautiful. Eggs are are a great source of the nutrients choline and lutein.
Fit Sugar
The health benefits of eating breakfast
April 11, 2011
Aim to enjoy breakfast shortly after you wake up. If you're not into eating early, have your first meal within an hour of waking up. If you're working out first thing, make sure to eat something small like a piece of toast with almond butter or a hard-boiled egg. Then eat something a little more substantial after your workout.
MoneyNing
Start the day right and save on breakfast
April 9, 2011
Aside from the fact that an egg provides essential protein, choline, lutein, and other nutrients, you can get a dozen eggs for about $1. Two eggs, some toast, and OJ make a healthy, sustaining breakfast for less than $1. If you
ABC 4 (UT)
So eggciting!
April 8, 2011
The egg, one of the most nutritional complete items on the planet? Why, because the sole purpose of the egg is to provide nourishment to the embryo. It's designed to be food. The protein in an egg is so complete that the only whole food that absorbs into the body better is breast milk.
CBS Early Show
Want to shed weight before you wed? Here's how
April 7, 2011
The cardinal rule for the actual day of your wedding or big event is not to skip breakfast, because that's one of the worst things you can do in terms of your mood and energy level, Sass points out. "Eat some combination of carbs, protein and good fat. An example of this could be whole grain toast with avocado, maybe with an egg, a little bit of juice."
GateHouse News Service
Devilish egg dyeing ideas for Easter
April 7, 2011
By Lainie Steelman
With Easter just a few weeks away, it's time to start thinking about dyeing eggs. Natural ingredients from the kitchen and around the house can produce beautiful eggs worthy enough to display on the Easter dinner table - no cheap Paas coloring kit required. Since the colors produced by the following methods are not excessively bright and usually won't stain the egg white and yolk, try using the peeled eggs in a deviled eggs recipe. Once peeled, eggs dyed using the following methods are safe to eat.
The Morning Call
Boiled eggs: A perfect breakfast food
April 7, 2011
By Alisa Bowman
But here's another convenient food that offers some healthful nutrition: eggs. You might think of eggs as merely a cheap source of protein, and that's true. Except they have a lot more to offer. They are rich in choline, a nutrient thought to fight inflammation in the body. They also contain good amounts of selenium and B vitamins, and the yolk is a rich source of the antioxidant lutein, which helps fend of macular degeneration. Eggs actually contain more lutein than spinach.
Food Consumer
Boost your diet and weight loss with super healthy foods
April 7, 2011
By Amy Keenan Greene
Eggs boost your breakfast protein, but they make a good snack too. Even with yolks, eggs have just 70 to 80 calories, but a new study shows eggs contain 14 percent less cholesterol than they did a decade ago.
Spirit, Southwest Airlines Magazine
A study in perfection
April Issue
By David Sax
In Judaism, eggs are a symbol of life's fertility and cyclical nature, and consumed both at ceremonies honoring births and during the mourning period that follows death. In Christianity, Easter is the holiest day of the year. But for many families, Easter wouldn't be Easter without Easter eggs, which range from a simple dyed shell to the jewel-encrusted Fabergé variety.
DeLallo
La Frittata: an Egg Dish with Endless Possibilities
April 7, 2011
By Piergiorgio and Amy Hoch
If you imagine the frittata as the homier, less pretentious cousin of the French omelette, you might want to bear in mind just how much more fun your down-to-earth relatives usually are-their casual manners and generosity are just more comforting and enjoyable. In fact, a frittata is often heartier, healthier and more satisfying than its famous cousin.
ChicagoNow
It's almost Easter - Three easy, cheap ways to be eco-savvy this holiday
April 6, 2011
By Jack Kieffer
Many of us have learned that natural is better, and dyeing eggs is no exception. Instead of going to your local store and purchasing goop in a plastic bottle, why not add to the fun and eco-savviness by creating your own dyes? Here are some of the ingredients you can use to make color dye, some are pictured above.
Los Angeles Times
The California Cook: Eggs, the sunny side of dinner
April 6, 2011
By Russ Parsons
It doesn't matter how gruesome the workday has been or how late it is when I get home, give me a couple of eggs and some of this and that from the fridge and I know I can fix a meal that will not only get me through the night, it will even redeem the day. Of course, there are omelets and frittatas. Those are easy answers. Eggs, cheese, a few bits of vegetables and you're there. But you don't even need to get that complicated.
Tasting Table
Yolked together
April 6, 2011
The egg has breakfast in a vise grip. But to limit it to this lone block of the day is to deny its natural versatility. So for April's menu, we stretched eggs to their limits, using them as an anchor for a spring dinner party (click here to download the menu). Gather a few dozen eggs and a couple of friends, then sate yourselves with a spicy, North African inflection of Scotch eggs made with merguez and accompanied by a bright charmoula dipping sauce.
NorthJersey.com
The right prep can preserve nutrients
April 5, 2011
By Julie Deardorff
The process: Scrambling your eggs activates avidin, a protein that binds to biotin and renders it useless, said registered dietitian Robert Wildman. "Biotin is an important B vitamin that helps with energy support and thick, lustrous hair," he said.
Napa Valley Register
Bake a spring quiche
April 5, 2011
Quiche is generally an open pie without a pastry covering, but often includes an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche may be eaten for breakfast, lunch, or dinner, and we have ours available for breakfast and lunch at both of our locations. Most people associate quiche with French cuisine, but the name originated from the German word "Kuchen" for cake.
The Kitchn
Egg in a basket from Joy of Oh Joy!
April 5, 2011
Inspired by a breakfast from The Sanitarium, I recreated the same Eggs in a Basket topped with avocados. It's so tasty, easy to make, and a great source of protein and antioxidants.
Serious Eats
Dinner tonight: Breakfast burrito with chorizo, potato and egg
April 5, 2011
This recipe from Bon Appetit contained everything except the potatoes, so I just added those myself. The result is still oversized and out of balance, but aren't most of the iconic breakfast foods? My wife and I split one and still felt full after. But I suppose feeling totally and completely full is the whole point of a burrito?
Mr. Food Blog
Free eCookbook - Mr. Food Easter Celebration: 35 Excellent Easter Recipes
April 4, 2011
In addition to the fantastic Easter recipes inside, there's something "egg-stra" special about the Mr. Food Easter Celebration: 35 Excellent Easter Recipes free eCookbook. The American Egg Board is donating nearly 12 million eggs to Feeding America in an effort to help those less fortunate across the nation, as part of an annual Easter tradition since 2007.
Self.com
Why an egg a day keeps the doctor away
April 4, 2011
By Jennifer D'Angelo Friedman
Lately, we've been hearing a lot of positive buzz about a food we thought was bad for us -- eggs! According to new nutrition data from the United States Department of Agriculture, eggs have less cholesterol than previously thought and more vitamin D than they once did.
Angel Food's Kitchen
Egg and veggie scramble
April 1, 2011
I took one of favorite breakfast items, a veggie omelet, and turned it into a super easy and tasty scrambled egg dish. It's packed with protein and healthy carbohydrates, and fills you up as well. This dish is versatile to, since you can use whatever veggies you would like, or happen to have on hand.
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