No longer relegated to only breakfast fare, eggs are taking center stage in dishes across the country, being featured in inventive ways that showcase its versatility and ability to bring new tastes and textures to everything from soups and salads, to pastas and burger toppings.
Eggland’s Best (EB), the No. 1 brand of eggs in the country known for its superior nutritional profile, freshness and quality, wants to recognize the culinary talents of at-home chefs with the announcement of the brand’s first-ever national recipe contest.
Call for entries to the Eggland’s Best “Your Best Recipe” Contest is open now through August 12, 2012 and at-home chefs can submit their best original recipe featuring at least two EB eggs online at www.egglandsbest.com/yourbestrecipe. A $1,000 prize will be awarded in each of the following four categories: Breakfast, Appetizer, Main Course, and Dessert and one at-home chef whose dish best showcases the use of Eggland’s Best eggs will be awarded a $10,000 grand prize.
Helping to judge recipe entries are chef and cookbook author Candice Kumai, who also serves as a judge on Food Network’s Iron Chef America, as well as Elizabeth Ward, a nationally recognized registered dietitian. Both experts will be evaluating recipes based on the criteria of taste, presentation, availability of ingredients and creativity.
“The test of a true chef is in knowing how to cook eggs properly, and selecting the best ingredients to cook with,” says Chef Candice Kumai. “I personally use Eggland’s Best eggs because not only are they more nutritious than ordinary eggs, but the yolks are also plumper, creamier and brighter in color. Their freshness and quality ensure my egg dishes turn out consistently every time.”
For official contest rules and to submit your original recipe, visit Eggland's Best or Eggland's Best on Facebook.
