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Vote for the most egg-ceptional Finalist and help us decide who will be the Grand Prize winner for Eggland’s Best “America’s Best Recipe” Contest.

You can learn more about the Finalists and vote for your favorite candidate from October 24-November 7, 2016. Click on each photo below to learn more and cast your vote!

  • Johnny Cakes and Lobster Eggs Benedict
    Johnny Cakes and Lobster Eggs Benedict
    Rhode Island
  • Yummy, Yammy Egg Foo Yung, Southern Style
    Yummy, Yammy Egg Foo Yung, Southern Style
  • Creamy Scrambled Eggs with Pine Nuts in Baked Potato Shells
    Creamy Scrambled Eggs with Pine Nuts in Baked Potato Shells
  • Salted Caramel Upside Down Apple Cake
    Salted Caramel Upside Down Apple Cake
  •  Salted Honey Raspberry Bread Pudding
    Salted Honey Raspberry Bread Pudding
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    Johnny Cakes and Lobster Eggs Benedict
    Recipe Category:
    Breakfast & Brunch
    How did you feature your state ingredient in your recipe?
    White stone ground cornmeal, a popular local item which is made by our gristmills, is used to make the authentic version of the Rhode Island Johnny Cake. They are crispy on the outside, small and slightly creamy inside. Most people like them thin and simple but my version is slightly ramped up in flavor and the recipe was inspired by this state’s summertime lobster bakes: corn-on-the-cob, earthen baked lobster and butter. Add Eggland's Best Eggs and you've got the perfect brunch.
    Recipe Ingredients:
    Johnny Cakes:
    • 1 cup stone ground white corn meal
    • 1 teaspoon sugar
    • 1/2 teaspoon salt
    • 3/4 cup corn kernels
    • 1/4 cups boiling water
    • 2 tablespoons melted butter
    • 1 teaspoon vanilla extract butter for greasing pan

    Maple Brown Butter:
    • 4 tablespoons butter
    • 3 tablespoons real maple syrup
    • 1 teaspoon fresh tarragon, chopped
    • 4 Eggland’s Best (large) Eggs
    • 1/2 pound cooked lobster meat, pulled into pieces
    • 1 tablespoon fresh flat leaf parsley, finely chopped
    Preparation Instructions:
    • Combine cornmeal, sugar and salt in a medium mixing bowl. Add corn kernels.
    • Slowly whisk boiling water into dry mixture. Combine butter and vanilla in a small bowl then stir into batter. Let batter sit for 5-10 minutes.
    • Heat an electric or 12 inch non-stick skillet on medium heat. When hot lightly grease with a little butter.
    • Drop batter by the soup spoonful onto skillet making a 3-1/2 - 4 in circles. It will make about 8. Cook for 5-6 minutes or until slightly brown on edges and golden. Turn and cook 4-5 more minutes until golden.
    • Melt 4 tablespoons butter in a 8 inch skillet on medium low heat. Cook and watch carefully until it turns frothy and slightly brown. Remove from heat immediately. Stir in maple syrup and tarragon.
    • Meanwhile, bring 4 cups water to a simmer in a 10 inch non-stick skillet. Carefully crack eggs, one at a time into the low simmering water. Poach for about 3 minutes or to desired doneness.
    • Dip lobster meat into poaching water for 30 seconds to heat then remove.
    • Place and overlap 2 Johnny Cakes onto each plate.
    • Place 1 egg onto 2 Johnny Cakes. Top with equal portions of lobster and drizzle maple brown butter over all.
    • Sprinkle on parsley and serve. 4 servings
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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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        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:
        • 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. v
      • 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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          Salted Caramel Upside Down Apple Cake
          Recipe Category:
          How did you feature your state ingredient in your recipe?
          According to the USDA, Michigan orchard owners raise more than a million pounds of apples per year with only Washington and New York producing more! Since they are so plentiful, I LOVE to bake with our Michigan apples as they make the yummiest desserts. This recipe I've created has everything that makes an apple dessert taste best! It is sweet, a little salty, caramelly, and has just enough apples and cinnamon to tantalize your taste buds and make your house smell wonderful too. Enjoy!
          Recipe Ingredients:
          • 2 Tbsp. cold butter
          • 5 Michigan baking apples, cored, peeled, and sliced
          • 1-1/2 cups packed light brown sugar (note divided usage)
          • 1 tsp. sea salt 1-1/2 cups unbleached all-purpose flour
          • 1 Tbsp. Saigon cinnamon
          • 2 tsp. baking powder
          • ¼ tsp. salt
          • ½ cup (1 stick) unsalted butter, softened
          • 2 Eggland’s Best eggs
          • 1 tsp. pure vanilla
          • ½ cup heavy whipping cream
          • Non-stick baking spray with flour (to prepare baking pan)
          • Sweetened whipped cream (optional garnish)
          • Salted Caramel (optional garnish)
          Preparation Instructions:
          • Heat 2 tbsp. cold butter in a Dutch oven pan over medium heat. Add apples and saute for about 8 minutes, or until they are somewhat tender. Set aside to cool.
          • Heat the oven to 350 degrees F. Prepare a 10-inch springform pan by lining the bottom with parchment paper and then spray the entire pan with non-stick baking spray with flour.
          • Next, scatter with 1/2 cup light brown sugar and the sea salt over the bottom of the prepared baking pan.
          • In a small bowl, mix together the flour, cinnamon, baking powder, and salt.
          • With a mixer, beat the softened ½ cup of butter, the remaining 1 cup of packed light brown sugar, Eggland’s Best eggs, heavy whipping cream and vanilla. Then add the dry ingredients and beat until smooth for about 2 minutes.
          • Spread the cooled apples over bottom of your prepared pan in a pretty circular pattern. Carefully spread the cake batter on top of your apples.
          • Bake at 350 degrees F. for 40-45 minutes.
          • Place a serving plate on top of the pan and turn plate and pan over together. Carefully remove pan and parchment paper. If any apples remain in the bottom of pan or on the parchment paper, place them back onto the cake.
          • You can serve this cake warm or at room temperature.
          • Additionally, you can serve cake as is, or (my favorite way...) garnished with the cake with the optional sweetened whipped cream topped with salted caramel.
          • YIELD: 12 Servings
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            Salted Honey Raspberry Bread Pudding
            Recipe Category:
            Breakfast & Brunch
            How did you feature your state ingredient in your recipe?
            Eggland's Best Extra Large Eggs put the "puff" into this gorgeous bread pudding, while Utah's own Fresh Raspberries and local honey give it a delightful sweetness that will make your brunch guests swoon. In Utah, the Beehive State, our robust local honey makes any dish, sweet or savory, simply irresistible. Our sweet red raspberries sell out daily right from rickety road-side stands and are one of the best known treats Utah has to offer. I used these iconic ingredients, combined with nutriti
            Recipe Ingredients:
            • 3 Extra large Eggland's Best Eggs
            • butter flavored cooking spray
            • 3 croissants
            • 1 pint fresh Utah raspberries
            • zest of one lemon
            • 4 ounces cream cheese, softened
            • 1/2 stick unsalted butter, melted
            • 1/2 Cup granulated sugar
            • 1 teaspoon vanilla extract
            • 3/4 Cup half & half
            • 3/4 teaspoon sea salt, divided
            • 2 Tablespoons Utah honey
            Preparation Instructions:
            1. Preheat the oven to 350 degrees. Spray six ramekins with cooking spray and place them on a parchment lined sheet pan.
            2. Dice the croissants into one inch pieces. Arrange the pieces evenly into each of the six ramekins.
            3. Place the raspberries equally into each ramekin.
            4. Zest the lemon and sprinkle the zest evenly into each ramekin.
            5. In the bowl of a stand mixer, combine Eggland's Best Eggs, cream cheese, melted butter, sugar, vanilla, half & half, and 1/4 teaspoon sea salt. Mix on low just until combined and pour the mixture evenly into each dish.
            6. Bake for 35 minutes, until risen and golden.
            7. Drizzle the honey over the bread puddings and top with the remaining sea salt. Serve hot.

            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.