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VOTE FOR THE WEST REGION SEMI-FINALISTS

Vote for the most egg-ceptional Semi-Finalist and help us decide who will move on to the Finalist round for Eggland’s Best “America’s Best Recipe”. You can learn more about the semi-finalists and vote for your favorite candidate from September 23, 2016 through October 14, 2016. Click on each photo below to learn more and cast your vote!

Come back on October 24th, 2016 to see and vote for the finalists!

  • Alaskan Wild Blueberry White Chocolate Mousse Pie
     
    Alaskan Wild Blueberry White Chocolate Mousse Pie
    Alaska
  • Creamy Scrambled Eggs with Pine Nuts in Baked Potato Shells
     
    Creamy Scrambled Eggs with Pine Nuts in Baked Potato Shells
    Nevada
  • Dungeness Crab and EB Eggs Frittata
     
    Dungeness Crab and EB Eggs Frittata
    Washington
  • Montana Huckleberry Cake
     
    Montana Huckleberry Cake
    Montana
  • NW Salmon and Goat Cheese Deep Dish Quiche
     
    NW Salmon and Goat Cheese Deep Dish Quiche
    Oregon
  • Monte Cristo Puffed Pancake with Warm Huckleberry Drizzle
     
    Monte Cristo Puffed Pancake with Warm Huckleberry Drizzle
    Idaho
  • Shrimp and Spinach Spirals
     
    Shrimp and Spinach Spirals
    California
 
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    Alaskan Wild Blueberry White Chocolate Mousse Pie
    Recipe Category:
    Dessert
    How did you feature your state ingredient in your recipe?
    To complete a good meal, we need a good dessert. Here I use Alaskan wild blueberries to make a slightly different kind of pie. But, any blueberries will do. The white chocolate topping reminds me of snow-covered mountains in Alaska
    Recipe Ingredients:
    Crust:
    • 6 sheets graham crackers
    • 1 cup toasted pecans
    • 1 cup toasted sweetened shredded coconut
    • 6 tablespoons butter
    • 6 tablespoons brown sugar
    Filling:
      1.5 teaspoons unflavored gelatin
    • 2 tablespoons water
    • 1 pound fresh or thawed frozen Alaskan wild blueberries
    • 3/4 cup sugar
    • 2 tablespoons unsalted butter
    • 2 teaspoons lemon zest
    • 1 tablespoon lemon juice
    • 0.25 teaspoon salt
    • 2 large Eggland's Best eggs
    • 2 large Eggland's Best egg yolks
    • 2 teaspoons cornstarch
    • 1.75 cups heavy cream
    Topping:
    • 8 ounces white chocolate, chopped
    • 1.5 cups heavy cream
    Preparation Instructions:
    • Prepare crust: process crackers, pecans and coconut in a food processor until finely chopped; add butter and brown sugar; process until well combined. Press mixture firmly onto bottom and sides of 9-inch springform pan. Chill until ready to use.
    • Prepare filling: sprinkle gelatin over water in a large bowl; set aside. Cook blueberries, sugar, butter, lemon zest, lemon juice and salt in a large sauce pan over medium heat until blueberries are really soft, about 10-12 minutes. Using hand blender, puree blueberry mixture. Meanwhile, whisk together eggs, egg yolks and cornstarch until combined.
    • Remove blueberry mixture from heat; slowly add 0.5 cup blueberry mixture to egg mixture while constantly whisking. Return tempered egg mixture, constantly whisking, to mixture in saucepan. Cook, whisking constantly, over medium heat until mixture is thickened and bubbles, about 1 minute. Pour mixture through fine-mesh strainer set over gelatin mixture. Discard solids; stir blueberry mixture until gelatin is dissolved. Let sit, stirring occasionally, until reaches room temperature, 30 minutes to 1 hour.
    • Whip heavy cream until soft peaks form. Add one-third of whipped cream to blueberry mixture; gently whisk until mixture is lightened. Using spatula, fold in remaining cream until well combined. Pour filling over prepared crust.
    • Prepare topping: put chocolate in a medium bowl; bring 0.75 cup heavy cream to simmer; pour over chocolate and stir until smooth. Whip remaining cream until soft peaks form. Fold in one-third whipped cream to chocolate mixture; whisk to combine. Fold in remaining cream until homogenous. Spread on top of blueberry filling.
    • Chill pie for at least 5 hours or up to 24 hours. Run thin knife around edge before releasing the ring. Yields: 10-12 servings
     
     
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      Creamy Scrambled Eggs with Pine Nuts in Baked Potato Shells
      Recipe Category:
      Breakfast & Brunch
      How did you feature your state ingredient in your recipe?
      The Single Leaf Pinyon is the official state tree of Nevada. Bearing pine nuts with extremely large shells, the crunchy toasted pine nuts make a great partner with scrambled eggs.
      Recipe Ingredients:
      • 10 medium-sized russet potatoes
      • 13 tablespoons butter
      • 2 tablespoons flour
      • 1 cup sour cream
      • 2 dozen Eggland's Best Eggs
      • 3/4 teaspoon salt
      • 1/8 teaspoon white pepper
      • 1/2 cup pine nuts, toasted
      • Optional Condiments: bacon bits, shredded cheddar cheese, chopped parsley
      Preparation Instructions:
      • Scrub potatoes and pat dry.
      • Rub skins with 3 Tablespoons of butter, then prick each potato with a fork. Bake in a 400 oven for about 1 hour or until potatoes "give" when squeezed.
      • Cut each potato in half lengthwise. Leaving a 1/4 inch shell, scoop out pulp. Put shells on a baking sheet.
      • Melt 6 Tablespoons butter and brush insides of potato shells with the butter.
      • Sprinkle each with salt and pepper. At this point you can refrigerate shells until the next day.
      • Return shells to oven and bake an additional 20 to 30 minutes until shells are crisp and golden. Makes 20 potato boats.
      • In small pan over medium heat, melt 2 tablespoons butter. Stir in flour and cook until bubbly and smooth. Remove from heat and blend in sour cream.
      • Return to heat and cook until bubbly and smooth; set aside.
      • Toast the pine nuts; set aside. Beat together eggs, salt, and pepper.
      • In a wide frying pan over medium-low heat, melt remaining butter; pour in eggs and cook until eggs are softly set.
      • Remove from heat and gently stir in sour cream mixture and pine nuts.
      • Spoon egg mixture into baked potato boats. Garnish with optional condiments. Makes about 12 servings.
       
       
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        Dungeness Crab and EB Eggs Frittata
        Recipe Category:
        Breakfast & Brunch
        How did you feature your state ingredient in your recipe?
        Dungeness crab has long been part of the Northwest seafood heritage. Named after a small fishing village on the Strait of Juan de Fuca in Washington State.
        Recipe Ingredients:
        • 2 tablespoons olive oil
        • 1 large shallot, minced
        • 8 large Eggland’s Best eggs
        • 2 tablespoons cream
        • 10 ounces Dungeness crab meat, picked and cleaned
        • 2 tablespoons minced fresh parsley
        • 1 tablespoon minced fresh dill
        • 1 tablespoon minced chives
        • ½ teaspoon kosher salt
        • ¼ teaspoon black pepper
        • 1 tablespoon butter
        • 1 tablespoon minced preserved lemon
        • 6 tablespoons sour cream 6 teaspoon salmon roe
        Preparation Instructions:
        • Preheat oven to 400F.
        • Heat oil in a 10-12 inch oven-proof skillet over medium heat, add the shallots. Saute, stirring occasionally, until shallot is golden brown, about 4 minutes.
        • Whisk eggs and cream together in a large bowl.
        • Combine with Dungeness crab and herbs. Season with salt and pepper.
        • Add butter into skillet. Pour egg mixture into the skillet.
        • Place in the preheated oven and bake 8 minutes.
        • Sprinkle minced preserved lemon on top of the frittata and bake additional 6-8 minutes or until set and golden brown. Let cool for 5 minutes.
        • Cut into six wedges, top with sour cream and salmon row. 6 servings
         
         
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          Montana Huckleberry Cake
          Recipe Category:
          Dessert
          How did you feature your state ingredient in your recipe?
          Montana is a beautiful state where in the spring and summer you can find delicious and succulent huckleberries in the beautiful forests. I thought it would pair beautifully with Egglands Best Eggs.
          Recipe Ingredients:
          • 3 Eggland's Best Eggs
          • 1/2 tsp. baking soda
          • 1 tsp. baking powder
          • 1/2 tsp. salt
          • 2 cups flour
          • 1 cup white chocolate chips
          • 2 1/2 cups huckleberries
          • 1/2 cup butter
          • 1/2 cup brown sugar
          • 2 tsp. vanilla
          • 1/2 cup sugar
          Preparation Instructions:
          • In a bowl cream together butter and sugar.
          • Add the delicious Eggland's Best Eggs.
          • Melt white chocolate chips in microwave 30 seconds at a time until melted.
          • Add remaining ingredients except for huckleberries.
          • Gently fold in huckleberries in batter.
          • Pour batter into 9-by-13 greased and floured pan.
          • Bake at 325 degrees for 45 minutes. Serve with cool whip and fresh huckleberries.
           
           
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            NW Salmon and Goat Cheese Deep Dish Quiche
            Recipe Category:
            Breakfast & Brunch
            How did you feature your state ingredient in your recipe?
            My NW Smoked Salmon and Goat Cheese Deep Dish Quiche uses local Oregon NW smoked salmon, and nutritious Eggland’s Best eggs, creating a soft, tender eggy custard that is comforting any time of the year. Substituting the distinct flavor of local creamy and delicate goat cheese makes this quiche sing. Great served as a breakfast/brunch dish or a main course!
            Recipe Ingredients:
            For the Crust:
            • 1 3/4 cups all-purpose flour
            • 1/2 teaspoon salt
            • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small cubes and chilled
            • 3 tablespoons sour cream
            • 4-6 tablespoons ice water
            • 1 large Eggland's Best egg white, lightly beaten (save the yolk for filling)
            • 2-inch deep cake pan (9-inch diameter) or Spring-form pan (This recipe will NOT fit in a pie plate.)
            For the Filling:
            • 8 ounces of NW smoked salmon flaked into small pieces
            • 2 medium leeks, sliced fine
            • 1 1/2 tablespoons cornstarch
            • 1 1/2 cups whole milk
            • 8 large Eggland's Best eggs plus 1 large yolk
            • 1 1/2 cups heavy cream
            • 1/2 teaspoon salt
            • 1/4 teaspoon pepper
            • pinch nutmeg
            • pinch cayenne pepper
            • 6 ounces (1 1/2 cups) crumbled goat cheese
            Preparation Instructions:
            Crust:
            • In a food processor, pulse together the flour and salt.
            • Add butter and pulse until the butter is the size of peas.
            • In a bowl, mix the sour cream and 1/4 cup of ice water. Add half of the sour cream mixture to the food processor and pulse a few times. Add remaining sour cream mixture and pulse again. If dough is crumbly or seems dry, add 1 or 2 tablespoons more ice water and pulse until dough comes together into large lumps and all the dry flour is incorporated.
            • Form the dough into a large flat disk, about 6 inches in diameter, and wrap in plastic wrap. Refrigerate until firm, about 1 to 2 hours.
            • Line a deep 9-inch diameter cake pan spring-form pan with 2 long pieces of aluminum foil, allowing a few inches of foil to hang off the sides of the pan. Lightly spray the foil with cooking spray.
            • Roll out the dough on a generously floured surface and place the dough into the prepared pan, pressing the dough into the bottom of the pan.
            • Trim off any dough that hangs over the edge of the pan.
            • Refrigerate dough-lined pan for 30 minutes, then freeze for 20 minutes.
            • Preheat oven to 375 degrees F with the rack set in the lower-middle position.
            • Line dough with aluminum foil and fill completely with pie weights, dried beans, or pennies.
            • Bake 30-40 minutes, or until the edges of the crust begin to brown and the bottom of the crust is still light. Carefully remove the foil and pie weights and return the pan to the oven, baking until golden brown, about 15 to 20 minutes longer.
            • Begin to prepare the filling. Remove shell from oven and brush immediately with egg white. Set aside while you prepare the filling.
            Filling:
            • Reduce oven temperature to 350 degrees F.
            • Place 2 tablespoons of butter into a pan, heat and add sliced leeks. Cook, stirring frequently, until softened and browned slightly, about 10 minutes. Set aside and allow to cool.
            • In a large bowl, whisk together the cornstarch and 3 tablespoons of the milk. Whisk in the remaining milk, eggs, yolk, heavy cream, salt, pepper, nutmeg, and cayenne. Whisk until smooth.
            • Sprinkle the cheese, onions, and salmon in the bottom of the crust. Gently pour the egg mixture over the top.
            • Bake until top of quiche is golden and a toothpick inserted in the center comes out clean, 1 1/4-1 12 hours. Transfer to a wire rack to cool at least 30 minutes.
             
             
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              Monte Cristo Puffed Pancake with Warm Huckleberry Drizzle
              Recipe Category:
              Breakfast & Brunch
              How did you feature your state ingredient in your recipe?
              I’ve featured huckleberries, the state fruit of Idaho, as the crowning touch to my Monte Cristo puffed pancake. While it may not be traditional, it is definitely over-the-top delicious! Picking season is eagerly anticipated each year by people and bears alike. These purple orbs of perfection are greatly prized and most seasoned pickers have an undisclosed patch whose location is a highly guarded secret.
              Recipe Ingredients:
              Pancake:
              • 3 tablespoons unsalted butter
              • 3/4 cup all-purpose flour
              • 1/2 teaspoon salt
              • 3 Eggland’s Best Eggs (large)
              • 1 cup milk
              • 2 teaspoons honey mustard or sweet hot mustard
              • 1/2 cup (3 ounces) grated Gruyere or Swiss cheese
              • 1/2 cup diced Black Forest ham
              • 1/2 cup diced smoked or roast turkey
              Huckleberry Drizzle:
              • 3/4 cup wild huckleberry syrup (or blueberry)
              • 1 cup huckleberries (or blueberries)
              • Powdered sugar, for dusting
              Preparation Instructions:
              • Preheat oven to 450 degrees.
              • Place butter in a 10-inch oven-proof skillet and place in the oven.
              • In a medium bowl, whisk together flour and salt.
              • In another bowl, whisk together Eggland’s Best eggs, milk and mustard.
              • Stir in cheese.
              • Create a well in the flour and add the egg mixture; mix well.
              • Remove hot skillet from oven when the butter begins to bubble.
              • Pour batter in skillet all at once. Sprinkle the ham and turkey evenly over the top and return the skillet to the oven. Bake until golden brown and puffy, 12 to 15 minutes.
              • Meanwhile, for drizzle, combine syrup and huckleberries in small saucepan over medium-low heat.
              • Cook, stirring, until heated through, about 5 minutes.
              • To serve, sprinkle pancake with powdered sugar and generously spoon over the warm huckleberry drizzle. Makes 4 servings
               
               
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                Shrimp and Spinach Spirals
                Recipe Category:
                Appetizer
                How did you feature your state ingredient in your recipe?
                Besides crab shrimp is another seafood enjoyed fresh in the Bay Area. In this recipe I created an omelet featuring shrimp and 3 other local products, feta cheese, olive oil and lemon. The omelets are rolled up with pesto in warm tortillas , then sliced making quick, easy and delicious appetizers.
                Recipe Ingredients:
                • 4 Tbsp prepared pesto
                • 4 spinach tortillas(8 inches), warmed
                • 6 large Eggland's Best Eggs
                • 1/2 cup baby salad shrimp
                • 2 Tbsp crumbled feta cheese
                • 1 tsp lemon zest
                • 1 Tbsp snipped chives
                • 2 tsp olive oil
                Preparation Instructions:
                • Spread the pesto over 1 side of each tortilla.
                • In a small bowl whisk together the eggs, shrimp, cheese, zest and chives.
                • Heat an 8 inch skillet over medium heat; add 1/2 tsp of the oil. Pour 1/4 of the egg mixture into the pan. Cook 1 minute or till set. Turn and cook 1/2 -1 minute more or till lightly browned.
                • Place the omelet on a tortilla; roll up tightly. Repeat 3 times.
                • Trim the ends of the tortillas then cut the roll-ups into 1 inch thick slices. Makes about 2 dozen appetizers.
                 
                 

                NO PURCHASE NECESSARY TO ENTER OR WIN IN THE 2016 EGGLAND'S BEST "AMERICA'S BEST RECIPE" CONTEST. Open to legal residents of the 50 US, DC, PR & GUAM, 18 or older. Void where prohibited. Contest starts 2/8/16 and ends 11/7/16. Entry Period starts 2/8/16 and ends 4/29/16. For Official Rules, which govern, click here. Sponsor: Eggland's Best, LLC.

                 
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