NPR
Cracking the poached egg code
November 30, 2011
I read dozens of recipes, book passages and blog posts on poaching; they were all over the map. When it comes to poached eggs, there seemed to be but a single constant: Everyone has a "secret." Authors call for deep narrow pots or wide shallow pans; two cups or two quarts of water; adding vinegar, salt or neither to the poaching water; cooking temperatures from 180 degrees to just under the boil, and cooking times from two to five minutes. There are poachers who swirl and poachers who don't.

 

Augusta Chronicle
Holiday helper: Egg and cheese souffle
November 29, 2011
By Karin Calloway
The "Souffle" makes a delicious holiday breakfast or brunch served with fresh fruit, hash browns or home fries and crispy bacon. Alternately, it can be served for lunch or dinner with a crisp green salad on the side.

 

Ventura County Star
Get crackin' with these omelets
November 29, 2011
People who argue about the best way to cook food -- and they are in greater supply than you might suppose -- are especially passionate and inflexible when it comes to omelets. Whether to use high heat or low, whether to cook them fast or slow, they will hold their ground, certain that their method is the one and true way to make an egg. And yet, it doesn't really matter. Eggs are quite forgiving and will taste good any way you make them.

 

Yahoo! Shine
The right way to boil an egg
November 29, 2011
"Hard-boiled egg" is a misnomer-you should never actually boil an egg at all, for two reasons. One, the boiling action of the water tosses eggs around the pan, causing them to crash into each other and possibly split open. If they crack open right away, the white seeps out of the shell and that spells disaster. The second reason is that the protein in the egg whites firms up, or coagulates, at a much lower temperature than you might expect-around 140 to 190 degrees F.

 

Yahoo! Shine
10 healthy, super fast breakfasts
November 29, 2011
For those days when cooking breakfast just isn't an option, SparkPeople members share ten meals that are healthy and ready in no time, for 400 calories or less: A hard-boiled egg, a handful of spinach, and some salsa in a whole-wheat tortilla. (Also good with low-sodium deli turkey, roasted chicken, low-fat Cheddar, or scrambled egg whites.)

 

Bismarck Tribune
Food page briefs: Farmhouse apple custard pie
November 29, 2011
For the Apple Layer: Combine 1 tablespoon sugar, cinnamon and nutmeg; toss with apples. Arrange apples evenly in bottom of crust. For the Custard Layer: Beat eggs, sugar, vanilla and salt. Beat in milk. Pour over apple mixture. Recipe courtesy of American Egg Board.

 

Supermarket News
SN whole health: Sunny side up
November 28, 2011
"Eggs were the face of dietary cholesterol," said Kevin Burkum, senior vice president of the American Egg Board. "If you had high cholesterol, the first thing the doctor would tell you is to watch your egg consumption." Fortunately, the egg's reputation has been somewhat restored, thanks to the health and wellness movement.

 

Stack Blogs
Eggs: A great source of muscle-building protein
November 25, 2011
By Kristin Kirkpatrick
To help your muscles most, choose eggs. They are a healthy and inexpensive alternative to high-priced supplements, and they provide huge benefits to athletes. Eggs improve muscle strength and help repair muscles after a great lift or a long run.

 

UPI.com
Thanksgiving need not be diet train wreck
November 24, 2011
The nutrition experts also recommend to: Eat healthily throughout the day and have a small, high-protein snack such as an apple with peanut butter, a hard-boiled egg or yogurt.

 

KSFY News
Local Producer Discusses Recent Bad Egg News
November 23, 2011
This has been a tough week for egg production in the United States.  Earlier this week, McDonald's and Target both announced they would stop carrying eggs from Sparboe Farms.

Minneapolis Star Tribune
Recipe: Pasta frittata
November 23, 2011
You will need to cook the pasta before you start the frittata. Once you know how to make a frittata, you can substitute the pasta and cheese for almost anything you have in your refrigerator. Try using cut up corn tortillas, corn kernels and pepper jack cheese with salsa as your topper.

 

Woman's Day
Desperation dinners: Egg strata cupcakes
November 23, 2011
By Kim Walker
With the business of the holiday season upon us, we are all the more in need of quick, easy and tasty dishes for our everyday meals. This nutritious and fun recipe will give you an idea for breakfast, lunch and dinner and your kids can choose the add-ins such as bacon, sausage, chopped and sauteed broccoli and different cheeses. This is also a great breakfast for those out of town guests staying the night. Enjoy!

 

Minneapolis Star Tribune
Time to get crackin' with eggs
November 23, 2011
By Meredith Deeds
Eggs are a cook's best friend. They're ready and willing to be poached, scrambled or whipped into any one of a million possible dishes, just to help us get breakfast, lunch or dinner on the table as quickly and inexpensively as possible.

 

Weekly Times Now
Vincent: Tortilla, not frittata
November 23, 2011
By Jeremy Vincent
In Spain you can bet that most of those eggs will find their way into a potato-filled tortilla. This classic Spanish dish can be served for breakfast, cut in cubes for tapas, or as an outdoor warm-weather lunch with a chilled soup. Add the potato mixture while it's hot enough to start cooking the eggs, but not so hot as to souffle them.

The Anniston Star
Sausage and egg breakfast casserole
November 22, 2011
Do you have company coming in for the holidays? I love this recipe because I can prepare it the night before and pull it out when I wake up and in about 45 minutes, breakfast will be ready (and I haven't spent more than 5 minutes in my kitchen). It is also great as a "breakfast for dinner" meal or to take and share at a work or church breakfast.

 

WebMD Blogs
Slim down with soups and salads
November 22, 2011
By Chef Domenica Catelli
Grilled chicken breast, tuna, chopped egg, turkey, and smoked trout or salmon are all great lean protein additions to salads.

Men's Health
15 best recipes for weight loss
November 21, 2011
Waffle and pancake plates are bad enough at most restaurants and diners, but throw in a side of eggs and breakfast meats and you're bound to start your day with the caloric equivalent of a triple cheeseburger. We've made our own version of Denny's superpopular (and supercaloric) Slam by building an open-faced sandwich with a toasted waffle. The ingredients may sound like a strange combination, but the flavors are nicely balanced, the portion size is perfect, and the nutritional profile is just what you want for the most important meal of the day.

 

WSPA-TV
How to eat on $4 a day
November 18, 2011
By Ellen Meder
If you can reduce the portions of meat and dairy, but maintain adequate protein and nutrients by eating beans or eating eggs which are also very inexpensive. Lentils and beans which are dried are extremely inexpensive, combine those with rice or white rice that you can buy in bulk, and that's a complete protein, a complete meal. Add that to a vegetable or fruit and you've got a good meal.

 

Your Houston News
Butter better: Historic opinion on eggs scrambled
November 18, 2011
By Glen Dodson
Harvard School of Public Health study shows no significant link between egg consumption and heart disease. One study shows eggs may help prevent blood clots, stroke and heart attacks. Other research shows that moderate consumption of eggs does not have a negative impact on cholesterol.

 

Babble Blogs: Family Kitchen
8 easy recipes you can make in a mug
November 18, 2011
Denver Omelet in a Mug: Bake up breakfast in a mug. Make quick work of a Denver Omelet with this recipe.

 

The Glendale Star
'PJs and Eggs' egg-citing event at Kiss the Cook
November 16, 2011
Hickman's Family Farms, Arizona's only commercial egg producer, hosted its annual pajama party last Friday as they partnered with 16 breakfast restaurants to benefit Arizona's Children Association. The third annual "PJs & Eggs" was held Nov. 4 and brought out kids and families from all over the state to gather for breakfast for dinner, and many guests showed up in their pajamas.

 

Lake News Online
Nutrition tip: When does food really expire?
November 16, 2011
Eggs actually have a very long shelf life and can be expected to maintain reasonable quality for three to five weeks after the "sell by" date, if kept properly refrigerated. Meats should be used or frozen soon after the "sell by" date.

 

The Dispatch
Incredible or not, here's to eggs
November 15, 2011
By Page H. Ornato
But eggs survived and are making a comeback; one recent study shows them to have 14 percent less cholesterol than previously thought, plus loads of vitamin D. The egg people of America call them "incredible, edible," nature's perfect packaging, touting their wholesomeness and convenience.

 

Forbes
Quiche's lighter cousin: Dinner in a pie shell
November 15, 2011
Quiche could save me, I've been imagining, on those days I feel like a short-order cook, figuring out first a protein, vegetable and grain for Emmy's dinner, and later another combination for the adults. It could do double duty - triple duty! - being soft enough for Em to manage, filling enough for us with a salad, and hit a number of food groups in one serving.

 

Yahoo! Shine
How to get more out of your breakfast
November 14, 2011
Eat whole eggs rather than egg whites. Egg whites might be lower in calories, cholesterol, and saturated fat and contain most of the protein, but the yolk contains all the vitamins like B12, vitamin D, and iron. If you eat two large eggs, it's about 142 calories, and three egg whites is 51, but remember those 90 calories are packed full of vitamins and minerals. If you're not worried about your cholesterol, enjoy whole eggs for breakfast. 

 

Supermarket Guru
Eggs for health
November 14, 2011
Eggs are one of the most popular anytime foods in the American diet, and for good reason as they pack a powerful nutritional punch. The yolk naturally contains zinc and vitamins D, E and A, and the white (called the albumen) is rich in riboflavin, magnesium, potassium, sodium, sulfur and niacin.

 

Just the Right Byte
Egg sandwich: Fast and healthy school breakfast with staying power
November 14, 2011
By now, you've sent your children off to many school days. You may have already packed several dozen lunches by now. You might even be slipping into familiar territory: the same old lunch, and the same old breakfast. Yes, this can happen, even to me. Today I'm sharing a quick and nutritious breakfast that I think you and your kids will love. The Egg Sandwich: a fast, healthy and "stick to your ribs" beginner-sure to satisfy and fill up your little (or big) ones.

 

AYSO.org
Eggs: A lot of nutrition in a small package
November 12, 2011
By Susan Bowerman, MS, RD, CSSD
Eggs are one of the most nutritious and versatile foods around. Not only do they offer up a lot of nutrition in a small package, but their delicious, mild flavor makes eggs adaptable to all sorts of dishes that can be eaten at any time of the day. Eggs are also a bit less perishable than other proteins like meat, fish or poultry, and can stay fresh in the refrigerator for several weeks after the date stamped on the carton. Hard cooked eggs stay fresh in the refrigerator for at least a week.

 

iVillage
10 Healthy Eating Myths That Could Be Ruining Your Diet
November 11, 2011
When it comes to eggs, the color on the outside has nothing to do with the nutrition on the inside. The nutrients found in brown and white eggs are essentially the same, however, brown eggs often cost more. "Regular brown eggs are not worth the higher price tag," says registered dietitian Victoria Shanta Retelny, author of The Essential Guide to Healthy Healing Foods.  

 

Oxygen Magazine
Build muscle, burn fat! 5 easy recipes with eggs
November Issue
By Elizabeth Brown, MS, RD
In the fitness nutrition world, it's rare to come across an inexpensive whole food like the egg, which does it all on the performance-boosting front: amps up energy levels? Check. Eggs are both nutrient-dense (lots of vitamins, protein and fats), and energy-dense at just about 70 calories each. Helps build muscle and burn fat? Double check. Eggs have over six grams of protein each and, best of all, they are a complete protein, containing all nine essential amino acids required for protein synthesis.

 

Prevention Magazine
10 breakfasts for healthy skin
November Issue
By Mara Betsch
Take 30 minutes to make this mouthwatering morning meal, which packs a big beauty punch. The vitamin A in the spinach increases skin turnover, giving you that sought-after glow. Protein-packed eggs help form collagen, which improves skin's elasticity, and give you a boost of the antioxidants lutein and zeaxanthin, which protect against UV damage.

 

Yahoo! Shine
6 ways to eat well for less
November 10, 2011
Go meatless. The university recipe books don't say this explicitly - probably because they want to avoid alienating farmers - but avoiding meat, or even just cutting back on it, saves a lot of money. Instead of beef or chicken, substitute beans and eggs.

 

Yahoo! Shine
Easy ramen egg noodle recipe
November 10, 2011
Try this tasty, budget friendly ramen noodle dish. This is ideal for college students since it is easy on the wallet and takes little time to prepare.

 

Cincinatti.com
Start your day right
November 10, 2011
By Lauren Bishop
Turns out your mother and grandmother were right: Breakfast is the most important meal of the day. (And don't forget to drink water before, during or after breakfast. You've just gone for probably several hours without drinking or eating anything and are likely at least a little dehydrated.) Eggs, egg whites or egg substitute cooked in a non-stick pan with vegetables chopped the night before. This takes about as long to cook as toaster pastries, Galvin said.

 

Dr. Oz
Doctors bust medical myths and lies
November 10, 2011
By Kate Geagan, MS, RD
FACT: You can enjoy eggs in moderation as part of a healthy diet. Chances are, if you tuned into nutrition advice in the '80s and '90s, you remember caveats to steer clear from eggs because they are "high in cholesterol and could trigger high cholesterol and heart disease." And while people with existing heart disease are still advised to limit dietary cholesterol to 200 milligrams a day (one egg has about 185 milligrams)you're your cholesterol levels are normal, eggs may be something you can welcome back to your shopping list.

 

Feeding South Dakota 2011
November 9. 2011
By: Dennis Wiese

Dakota Layers, LLP contributed twelve thousand eggs to Feeding South Dakota in an effort to address the needs of those facing difficulty.  The contribution is a direct result of a visit and tour that former United States Senator and UN Ambassador George McGovern made to Dakota Layers this summer.

 

Huffington Post
Fall back to good health
November 9, 2011
By Marisa Moore
To boost your vitamin D intake, reach for foods like salmon, tuna, fortified orange juice, milk, eggs and some mushrooms. Food sources are limited, so you may need to supplement. Before supplementing, ask your doctor for a vitamin D deficiency test to see how you're doing.

 

The Spokesman-Review
Don't be SAD
November 8, 2011
Increase your Vitamin D intake. Recent studies show that vitamin D protects against depression, osteoporosis, heart disease, multiple sclerosis, rheumatoid arthritis, infections and cancers. Good sources of vitamin D are fortified milk, salmon, tuna and eggs. A lab test can measure vitamin D levels and then the proper dosage can be prescribed.

 

Oskaloosa News
Breakfast casseroles - A frugal meal
November 7, 2011
I substitute sausage, bacon, even chicken for the ham. I have used swiss cheese with the bacon, co-jack cheese, muenster and so on. Basically I take any cheese I have on hand and use it. Also, I tend to take the bits of cheese I may have left from another recipe and freeze it for this use. I love quiche because you can use up bits and pieces of meat and cheese but with this breakfast casserole you can also use up one more item and that is bread.

 

USA Today
Fight the flu, boost your immune system, one bite at a time
November 7, 2011
By Kate Parham
"The highest-quality protein of any food, eggs contain the compound choline, which keeps invaders from getting into the body," says Reinhard. "When we keep things from crossing the cell membrane, which causes inflammation, especially in the GI tract, we prevent autoimmune diseases like Crohn's and colitis." Prescription: Eat one egg for breakfast several times a week.

 

Creston News Advertiser
Go ahead, be an egghead: fortified eggs benefit the brain
November 7, 2011
Egg consumption is on the rise, and not just at Easter. According to the American Egg Board, each American eats about 250 eggs annually - 20 eggs more per person every year than people were eating two decades ago. And there are many ways to enjoy eggs of all kinds of varieties, from colors to sizes to omega-3 fortified eggs.

 

The Kitchn
Brunch recipe: Bacon, potato & egg breakfast casserole
November 7, 2011
By Faith Durand
This is adapted from another potato-egg casserole in my book Not Your Mother's Casseroles, and it's a simple, hearty dish of eggs baked with potatoes and vegetables, with a bit of bacon thrown in for flavor. This is easily adaptable for vegetarians; the one in my book is actually vegetarian, with extra vegetables and peppers standing in for the bacon.

 

Las Vegas Review-Journal
Foods once considered evil can boost health if eaten in moderation, nutritionist says
November 6, 2011
By Sonya Padgett
For 20 or 30 years, eggs may as well have been the devil's food, they were considered so bad for you. They have a high level of cholesterol, which is supposedly bad for you, Sigman-Grant says. And all that bad stuff was thought to be in the yolk. Nutritionists used to recommend avoiding eggs at all costs. Now, they recommend about three eggs a week and by all means, eat the yolk because it has tremendous amounts of good stuff in it. Even an egg a day can be good for you.

 

Yahoo! Shine
8 foods that can fix anything
November 4, 2011
By Cara Birnbaum
Researchers from the University of North Carolina who studied the growth of big toenails (no, we're not kidding) found that nail growth rates have increased by almost 25 percent since the 1930s, possibly because protein-rich foods are more available. But some women today still don't get enough because of chronic dieting, says Susan Kraus, R.D., of Hackensack University Medical Center in New Jersey. Most of us require between 45 and 65 grams per day, so try to eat some protein, like lean beef, poultry, fish or nuts, at every meal. Don't forget breakfast: Just two eggs provide 12.5 grams-roughly 20 percent of your daily requirement.

 

Babble Blog: Family Kitchen
Kale and parmesan frittata with tomatoes
November 3, 2011
By Aggie
Frittatas are such an easy meal to throw together whatever time of day. I have been making them a lot lately it seems, mostly in hopes to use up whatever I have lingering in the produce or deli drawer. They really are a great way to use up leftover ingredients, from a few slices of deli ham to some leftover sauteed greens from dinner the night before.

 

Private MD Labs
Eggs may help individuals boost their vitamin D levels during winter
November 2, 2011
"Cooking with eggs is an easy, budget-friendly way to add vitamin D and other essential nutrients to your family's diet," says Helenbeth Reynolds, a registered dietitian. "Eggs can be paired with almost any vegetable, making it easy for Americans to follow the Dietary Guidelines for Americans 2010."

 

Cedar Valley Home & Garden
Five for five: Breakfast treats made fast and easy
November 2, 2011
"No time" is no longer an excuse for skipping breakfast. Not with this repertoire of easy ideas from Special Fork (www.specialfork.com), a free mobile recipe cookbook where recipes are geared to people with more taste than time. Scrambled Egg Breakfast Burrito: this recipe concept, developed by the American Egg Board, is genius in its simplicity.

 

SFist.com
Celebrate National Deviled Egg Day... which is today!
November 2, 2011
By Brock Keeling
Packed with protein and family-picnic memories, the deviled egg has now remerged with artisan flair at many a fine restaurants, jumping on the plebeian fare-turned-luxe treat bandwagon. Which is why we're unusually thrilled about today, November 2, National Deviled Egg Day.

 

CNN Eatocracy
Breakfast buffet: National deviled eggs day
November 2, 2011
Devilish but divine - November 2 is National Deviled Eggs Day. Don't fear these wicked treats based on the name. Deviled eggs are the perfect snack to keep on hand during the holidays for your family or those friends that just love to drop in ... any time they want.

 

My Fox Phoenix
Recipe: Cheddar, ham and broccoli quiches
November 2, 2011
This favorite flavor combination in a bite-size quiche is perfect anytime and any day - from a simple family breakfast to a special holiday brunch.

 

Star News Online
Make 'eggstraordinary' hard-boiled eggs
November 2, 2011
By Liz Biro
That icky green color around the yolk is sulphur, and it comes from overcooking boiled eggs, Moose explained. Sulphur not only damages an egg's color but also harms its flavor and texture. Overcooked yolks will not blend well with other ingredients in recipes for deviled eggs, egg salad and potato salad. Moose uses a cooking method recommended by the American Egg Board.

 

Gaston Gazette
Eggs are easy
November 2, 2011
By Will MacDonald
Eggs used to be the stand-in when it came to dinner. But with the price of meat steadily climbing, that carton of eggs on the shelf can be a real budget saver. Once relegated to breakfast and holiday brunches, eggs are fast becoming a menu superstar. Packed with protein, vitamins and minerals, the humble egg provides plenty of menu ideas - you can bake it, scramble it, fry it, poach it, devil it, well, you get the idea.

 

East Valley Tribune
PJ's & Eggs: Breakfast for dinner - for a good cause
November 1, 2011
By Mandy Zajac
Organized by Arizona egg farm Hickman's Family Farms, the event benefits Arizona's Children Association. Diners are asked to bring a pair of new children's pajamas to the restaurant to be donated to kids in AzCA's statewide foster care programs. In return, customers get a certificate for a dozen free Hickman's eggs, redeemable anywhere Hickman's eggs are sold. They'll also be entered to win gift certificates from participating restaurants.

 

EmpowHer
5 ways to eat your way to the fountain of youth
November 1, 2011
By Vonnie Kennedy
Eggs. A few years ago, eggs got a bad rap for rising cholesterol, but researchers have now discovered eggs aren't as harmful as they once thought. Egg yolks contain lutein which help our bodies absorb antioxidants. Eggs are also a good source of protein which is essentials for anti-age.

 

Third Age
The benefits of eating eggs
November 1, 2011
By Robin Westen
According to one study, an egg a day may prevent macular degeneration (an age-related disease of the retina that results in a loss of vision) thanks to its high content of the nutrients lutein and zeaxanthin. Researchers also found that folks who eat eggs every day lowered their risk of developing cataracts

 

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