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Come back on August 3, 2016 to see and vote for the semi-finalists in the Midwest region!

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    Lemony Crab Dutch Baby with Béarnaise Mushroom Sauce
    Recipe Category
    Breakfast & Brunch
    How did you feature your state ingredient in your recipe?
    I'm a Floridian and we are known for our beautiful citrus and well we do not take it for granted most of us have our very own citrus trees in our backyard I know I do! Lemons, limes, oranges and grapefruits! I use lemons just about every day in my dishes like in this fabulous dish it brings out the freshness and brightens the dish and compliments both the crab and the Dutch baby it's the perfect combo.
    Recipe Ingredients:
    • 6 large Eggland’s Best Eggs room temperature
    • 1 cup milk room temperature
    • 1 cup bread flour sifted
    • ½ teaspoon garlic powder
    • ¼ teaspoon dill
    • ¼ teaspoon paprika
    • ¼ teaspoon ground red pepper
    • 1 lemon zest & juiced
    • 6 ounces lump crab meat
    • 4 tablespoon butter


    • 1 tablespoon extra virgin olive oil
    • 8 ounces fresh mushrooms sliced
    • ¼ teaspoon salt 1 envelope Béarnaise sauce mix 1 cup milk ¼ cup butter Fresh chives chopped (optional)
    Preparation Instructions:
    • Preheat oven at 400 degrees.
    • Place a 10 inch deep oven proof dish or cast iron pan in the middle on the lower rack to heat up.
    • With an electric mixer beat eggs until a light foamy yellow. Add milk flour, garlic powder, dill, paprika, red pepper and lemon zest beat until a thin smooth batter.
    • With a paper towel pat dry the crab meat add to batter mix well.
    • Without removing the oven proof dish out of the oven pull oven rack out add the 4 tablespoons of butter to the hot dish swirl around until the butter is melted pour batter on top of the butter push back in the oven rack to center the dish.
    • Bake 25 minutes.
    • On the stove top in a non-stick frying pan on medium high heat sauté mushrooms in oil until golden brown.
    • Set aside In a small sauce pan on stove top melt ¼ cup butter add sauce mix package whisk for a minute add 1 cup of milk whisk on medium high until sauce thicken.
    • Remove Dutch baby from oven drizzle with fresh lemon juice serve immediately top with Béarnaise mushroom sauce sprinkle with chives. Serves 6
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      The Bluegrass Burger
      Recipe Category
      Main Course
      How did you feature your state ingredient in your recipe?
      This recipe uses Laura's Lean Ground Beef which is housed in Lexington, Ky. I use it all the time in my beef recipes
      Recipe Ingredients:
      • 1 pound Laura's lean ground beef (93/7)
      • 1/2 blue cheese crumbles
      • 2 tbsp steak seasoning
      • 4 slices thick cut bacon
      • 4 Eggland’s Best Eggs
      • 1-2 tbsp sriracha to taste
      • 4 whole wheat buns (I like ciabatta)
      • Cooking spray
      Preparation Instructions:

      On medium heat place bacon into non-stick pan. Fry till crisp. Remove all grease. Set aside.

      In large bowl mix: beef, cheese, seasoning. Make into 4 equal patties. Place into same non-stick pan. Cook on med-high heat. about 10-12 minutes till no longer pink.

      Set aside cover and keep warm. In same pan, crack eggs and fry till your desired doneness. (I like a little runny yolk) Toast buns top with equal amount sriracha. Place burgers onto buns. Then fried egg, then bacon.

      Serve with sweet potato fries and Cole slaw. Enjoy! Serves 4

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        Brunch in the Commonwealth Casserole
        Recipe Category
        Breakfast & Brunch
        How did you feature your state ingredient in your recipe?
        I was so inspired by the specialties of Virginia, that I included 4 local ingredients in my French Toast casserole. VA is known for it's Smithfield smoked ham, so I stuffed the French toast with it to create a sweet and savory flavor. To accompany the ham, I included Brie cheese and local Granny Smith apples, which we pick every year at a nearby farm. I sauteed the apples with spices that complement the ham. I made a sauce out of VA Blackberry wine, reduced to a syrup with a local honey.
        Recipe Ingredients:
        • 3 tablespoons butter, divided
        • 2 Virginia-grown Granny Smith apples, cored and thinly sliced
        • 1/4 cup brown sugar
        • 1/4 teaspoon ground ginger
        • 1/4 teaspoon ground cloves
        • 1 teaspoon cinnamon, divided
        • 1 loaf challah bread or brioche, thinly sliced
        • 8 ounces Virginia Smoked Ham (Smithfield)
        • 6 ounces mild Brie cheese, thinly sliced
        • 7 Eggland's Best Large Eggs, beaten
        • 2 1/2 cup half and half
        • 3 tablespoons granulated sugar
        • 3 tablespoons turbinado or raw sugar
        • 1 cup Virginia Blackberry Wine
        • 1/4 cup Virginia local honey
        • 8 ounces Virginia Blackberries
        Preparation Instructions:
        • Preheat oven to 350 degrees. Coat a 9 x 13 inch baking dish with non-stick spray.
        • In a large skillet over medium heat, saute 2 tablespoons of the butter and apples together until softened slightly.
        • Add brown sugar, ginger, cloves, and 1/2 teaspoon cinnamon.
        • Saute for 1-3 minutes until sugar caramelizes and coats apples. Let cool.
        • Layer 1/2 bread slices into and even layer on bottom of prepared pan.
        • Cover evenly with ham, sliced Brie, and cover with apple mixture. Top apples evenly with remaining bread slices, completely covering the filling.
        • In a large mixing bowl, combine eggs, half and half, granulated sugar, and remaining 1/2 teaspoon cinnamon.
        • Whisk well and pour over bread. Cover and refrigerate for at least 1 hour (and up to overnight).
        • Sprinkle top with turbinado sugar and dot with remaining tablespoon butter. Bake uncovered for 45 minutes until puffed and golden brown. Let cool 5 minutes.
        • Slice into squares and serve warm with honey-blackberry sauce (recipe follows). Serves 6-8.
        • In a small sauce pan over medium-high heat, reduce blackberry wine with honey until half its volume.
        • Add half the fresh blackberries and continue to simmer until fruit gets very soft.
        • Crush blackberries with back of a spoon. Simmer until thick. Remove from heat and add remaining whole berries. Serve warm over French toast.
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          Over The Top Sweet Potato Sausage Balls
          Recipe Category
          How did you feature your state ingredient in your recipe?
          Sweet potato production remains a mainstay in the small town of Vardaman, MS. The Sweet Potato Capital of the World teams up with Eggland's Best Eggs for Over-the-Top Sweet Potato Sausage Balls.
          Recipe Ingredients:
          • 1 pound Andouille sausage, finely chopped
          • 2 pounds ground mild breakfast sausage (precooked)
          • 1 tablespoon minced shallot
          • 1 section garlic bulb minced
          • 1 tablespoon seeded minced fresh jalapeno
          • 2 cups all-purpose flour
          • 1 1/2 cups plain yellow cornmeal
          • 2 Large Eggland’s Best Eggs
          • 2 1/4 teaspoons baking powder
          • 2 teaspoons kosher salt
          • 1/8 teaspoon ground red pepper
          • 1 (15-ounce) can sweet potato puree
          • 1 (4-ounce) package cream cheese, softened
          • 2 cups shredded sharp Cheddar cheese
          • 1 cup shredded smoked Gouda cheese
          Preparation Instructions:
          • Preheat oven to 375°. Line baking sheets with parchment paper. Set aside.
          • In a medium skillet, cook smoked sausage over medium-high heat until browned. Using a slotted spoon, drain sausage on paper towel, reserve pan drippings.
          • Add shallot, garlic and jalapeno; cook until softened, about 5 minutes. Set aside.
          • In a large bowl, stir together flour, cornmeal, baking powder, salt, and red pepper. Add sweet potato, eggs and cream cheese, stirring to combine.
          • Add shredded cheeses, breakfast sausage, and shallot, garlic, and jalapeno mixture, stirring to combine.
          • Shape mixture into 1 1/2-inch balls; place on prepared pans.
          • Bake until browned and cooked through, 15 to 18 minutes. Serve with your favorite pepper jelly for an over-the-top appetizer!
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            Peach Custard Ice Cream
            Recipe Category
            How did you feature your state ingredient in your recipe?
            Tennessee has many dairy farms which provides wonderful cream for ice cream!
            Recipe Ingredients:
            • 4 Eggland’s Best Eggs
            • 4 c. Milk
            • 2 c sugar
            • 1/4 teaspoon salt
            • 4c. Light cream or whipping cream
            • 2 c. Peaches
            Preparation Instructions:
            • In a large saucepan, combine Eggland’s best eggs, milk, sugar, and salt. 3
            • Cook over low heat until the mixture just begins to bubble, stirring constantly.
            • Cool. (This can be refrigerated up to 2 days before continuing). Add cream after mixture cools.
            • Prepare and crush 2 c fresh peaches. Sprinkle with 1/4 c. sugar.
            • Stir into the mixture. Freeze in a 4 quart ice cream freezer.
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              Southern Blueberry Cake
              Recipe Category
              How did you feature your state ingredient in your recipe?
              I use it in the batter of the cake. My state, South Carolina, is known for wonderful fruits such as strawberries, peaches and blueberries. Those healthy fruits make delicious additions to any meal. The blueberry and slight cinnamon combination are a delightful taste treat in the base of the cake. It is a family favorite.
              Recipe Ingredients:
              • 1 cup butter softened -not margarine
              • 2 cups sugar
              • 3 Eggland's Best eggs
              • 1 teaspoon vanilla
              • 3 cups flour
              • 2 teaspoons baking powder
              • Dash of salt
              • 1 teaspoon cinnamon
              • ½ cup milk
              • 2 tablespoons sugar
              • 2 tablespoons flour
              • 2 cups South Carolina blueberries
              Preparation Instructions:
              • Preheat oven to 350 degrees
              • Cream butter and sugar until light and fluffy then add eggs one at a time beating until well mixed. Add vanilla and beat mixture again.
              • Combine next four ingredients (flour, baking powder, salt and cinnamon) add alternately with milk mixing until incorporated -do not over beat.
              • Mix remaining flour and sugar in a medium bowl and add blueberries until they are coated with mixture then stir into batter by hand.
              • Pour into prepared Bundt pan.
              • Bake for 75 to 80 minutes until top springs back or cake pulls slightly away from sides of your pan.
              • To remove cake from pan: Put a tea towel in bottom of sink and run hot water over it.
              • When cake comes out of oven put the Bundt pan on the wet towel letting it steam about thirty seconds. Immediately invert onto a cooling rack it will come out without sticking.
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                Mountain Men's Pepperoni Rolls
                Recipe Category
                Main Course
                How did you feature your state ingredient in your recipe?
                Molly moochers, or Morel mushrooms, are very popular in the mountains of West Virginia. While looking for mushrooms, you will probably come across crops of wild ramps in the field. Too, Pepperoni Rolls are a staple to any man's diet in this state. Why not put them all together? When you bite into one of these babies, it's like biting into the history and/or love of the Wild, Wonderful West Virginia
                Recipe Ingredients:
                • 1 1/2 cup Whole Milk
                • 3 Tablespoon Butter
                • 3 Tablespoon Sugar
                • 1 packet active dry yeast
                • 3 3/4 cups AP Flour
                • 1 large EB egg
                • 1.5 teaspoon Salt
                • 56 slices of large pepperoni (or however much you want to put in)
                • 1 1/2 cup Mozzarella
                • 2 cups Molly Moochers
                • 4 heads of Ramp Stalks
                • 1 Tablespoon Butter 1 large EB egg
                • 1 Tablespoon water
                Preparation Instructions:
                • In a microwave safe container, heat milk and the 3 Tbsp butter until butter is melted and milk is between 100-115 degrees F. (Do not go above 115, or you may kill the yeast). Whisk in Sugar and yeast and let stand until the yeast is dissolved and starting to foam
                • In a mixer bowl, add the flour. Beat 1 egg into the yeast container and pour all of the ingredients into the mixer bowl. With the dough hook attachment, start the mixer on slow and continuously raise the speed until medium speed. After 1 minute of kneading, add the salt. Knead for another 4-5 minutes, or until dough comes off the sides and into a uniform ball. Spray the underside of the dough and on top with cooking spray, cover with plastic wrap and let rest in a warm area (inside a microwave with the door open works well)
                • While the dough is proofing, chop your ramps into fine pieces. Chop the molly moochers into 1/4 size pieces. Heat a skillet and drop the 1 Tbsp butter. When melted, add the ramps and mushroom. Saute the mushrooms and ramps until golden brown and starting to wilt and loose a little of its water. Turn heat off. Get a strainer and a bowl. Pour ingredients into the strainer and let the liquid drain until ready to form the rolls.
                • When the dough is double its size, (about 1- 1 1/2 hours) punch down the dough and pull onto lightly floured work surface. Divide the dough into 8 equal parts. With the heel of your hands, flatten the dough into a rectangular shape. (use flour if dough is too sticky) Sprinkle cheese into the center of the dough. Add 7 slices of pepperoni. Add the mushrooms on top of the pepperonis (about 1-2 Tbsp worth). Don't overfill or it will be hard to roll. Gather the sides of the dough and bring them towards the center. Grab the dough side closest to you, tuck all ingredients under and roll it all, like a burrito. Place seam side down on a baking pan with parchment paper. Make sure the seam is tightly closed. When all are done, spray the tops of the rolls, lightly plastic wrap the rolls and pan and place back into the warm area for another 15-20 minutes. (30 minutes if your environment is cold)
                • Pre-heat oven to 350 degrees F. When the rolls are done proofing, break the 1 Egg into a container, add the 1 Tbsp water, and beat. Remove plastic off pan. Using a kitchen brush, brush egg mixture onto each pepperoni roll. Place in the pre-heated oven and bake for 10 minutes. Rotate and bake another 10 minutes. Check bottom and all over for golden brown color. Remove from the oven and let cool for 10 minutes.
                • Serve hot or warm with your favorite pizza dipping sauce, or just plain. And best of all, ENJOY!
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                  Yummy Yammy Egg Foo Yung, Southern Style
                  Recipe Category
                  Main Course
                  How did you feature your state ingredient in your recipe?
                  Three of my favorite Alabama ingredients are in this recipe: yams, ham and succulent, fresh Gulf shrimp. While this recipe contains all three, my favorite ingredient is the yams, which reflects my belief, "yams and sweet potatoes make EVERYTHING taste better, sweeter and more complex." Egg Foo Yung is a meal that can be eaten any time - day or night - it's perfect for breakfast, lunch or dinner. I've make a bit sweeter sauce than the traditional sauce, which I believe compliments the yams.
                  Recipe Ingredients:
                  • 6 large Eggland's Best eggs, slightly beaten
                  • 1/4 cup minced onion
                  • 1/3 cup spinach, julienned
                  • 3/4 cup fresh bean sprouts
                  • 1/4 cup fresh Gulf shrimp, diced small
                  • 1/4 cup cooked ham, diced small
                  • 1/4 cup cooked yams or sweet potatoes, diced small
                  • 1 tbsp dried parsley
                  • 2-3 tbsp peanut or other oil


                  • 1 cup chicken broth
                  • 2 tbsp prepared orange marmalade
                  • 1 tsp sugar
                  • 2 tsp apple cider vinegar
                  • 1 tbsp cornstarch
                  • 2 tbsp water
                  Preparation Instructions:
                  • Combine all ingredients except the oil in a large bowl and toss to combine.
                  • Heat 2 tsp of oil in small skillet or wok over MED HI heat, just before it begins to smoke, and add 1/4 of the ingredients to the pan.
                  • Cook until the egg mixture sets enough to enable you to flip it over and continue to cook until the second side is set and lightly browned.
                  • Move to a baking sheet and place in a warm oven while you repeat procedure making three more pancakes with remaining ingredients, adding more oil to pan between each cake. (Do not stack on top of each other, but place individually on the baking sheet.)
                  • To make the sauce: In a small sauce pan combine the broth, marmalade, sugar and vinegar and heat over MED heat . Combine the cornstarch and water in a small bowl and stir together.
                  • Add to sauce pan, cooking and stirring until the sauce thickens and bubbles.
                  • Serve hot with warmed pancakes and enjoy! Makes four servings.
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                    Peach Popovers
                    Recipe Category
                    Breakfast & Brunch
                    How did you feature your state ingredient in your recipe?
                    Georgia agriculture includes both peaches and pecans
                    Recipe Ingredients:
                    • 3 Eggland’s Best Eggs
                    • 1 cup of self-rising flour
                    • 2 tablespoons of melted butter
                    • 1 cup of milk (any variety- I used almond)
                    • 3 tablespoons of chopped pecans
                    • 3 tablespoons of chopped peaches (you can leave the peel on for color)
                    • 1/2 tsp of cinnamon
                    • 1/2 tsp of salt
                    • 1 tablespoon of sugar
                    Preparation Instructions:
                    • Start by preheating the oven to 450 degrees and making sure you have room to put a popover pan on a center rack in your oven.
                    • Use non-stick cooking spray on the top and in the wells of your popover pan. Also, add 1/2 teaspoon of melted butter to the bottom of each well
                    • Place flour, cinnamon, sugar, salt in one bowl and stir to combine
                    • Beat eggs, milk, 2 tablespoons of melted butter to a smooth consistent batter, then pour into flour mixture and keep stirring.
                    • Once smooth, fill the popover wells 1/3 full. Sprinkle pecans and peaches, then continue to fill popover wells - until the batter reaches about an inch from the top.
                    • Place on center rack of preheated oven and bake for 20 minutes. After 20 minutes and without opening the oven, reduce temperature to 325 degrees and leave in oven for an additional 15-20 minutes.
                    • When it has browned evenly, remove and let cool slightly before dumping them over. If you used enough butter, they should slide right out. yields 6 Popovers. This recipe easily doubles.
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                      Streusel Topped Autumn Harvest Muffins
                      Recipe Category
                      How did you feature your state ingredient in your recipe?
                      I used chopped honey crisp apples to give flavor and moisture to my autumn inspired muffins. Those are my favorite apple and the favorite of many people. They are sweet and crisp with a slight honey flavor. They just put an extra layer of flavor in my recipe that can't be beat. As soon as the orchards say they are ready to pick, you have to get there quick because they can be picked over within 1 week. When I bake this recipe, it reminds me of autumn. My favorite time of the year!
                      Recipe Ingredients:


                      • 2/½ c all purpose flour
                      • 1/¾ c sugar
                      • ¾ tsp pumpkin pie spice
                      • dash nutmeg
                      • 1 tsp baking soda
                      • ½ tsp salt 2 eggs
                      • ½ c skim milk
                      • 1 c canned pumpkin
                      • 1 tsp vanilla
                      • 2 c chopped Honey Crisp apples


                      • 4 tsp butter
                      • ¼ c sugar
                      • ½ tsp cinnamon


                      • ½ c powder sugar
                      • ½ tsp vanilla
                      • 4 T skim milk
                      Preparation Instructions:
                      • Preheat oven to 350°.
                      • Line 16 muffin cups with muffin liners.
                      • Combine dry ingredients in large bowl.
                      • Combine wet ingredients in another bowl.
                      • Pour wet into dry and stir until combined.
                      • Pour into muffin cups.
                      • In a medium size bowl, add all streusel topping ingredients and mix until crumbly.
                      • Evenly Spoon onto each muffin top.
                      • Bake for 30 to 35 minutes. Cool completely.
                      • In a small bowl, mix glaze ingredients until smooth and drizzle over muffins. Serves 16.

                      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.