Eggland's Best Eggs

NEW YORK, June 23, 2010 – Summer is officially here and the season provides many of the freshest ingredients for summertime dishes. Today, Eggland’s Best eggs (EB), America’s No. 1 branded egg, hosted an event for New York City food bloggers at The Institute of Culinary Education (ICE) to highlight unique seasonal recipes.
 
“Some of summer’s best produce include rhubarb, strawberries, tomatoes and zucchini,” said Chef Erica Wides, Chef Instructor at ICE and recent participant on Chopped, Food Network’s hit show. “Pairing seasonal fruits and vegetables with fresh Eggland’s Best eggs can make a meal nutritious and delicious because everything is eaten at the peak of its nutritional value.”
 
Eggland’s Best president and CEO Charlie Lanktree agrees, “Eggland’s Best eggs are a great choice for this season and for every season because it is our passion and goal to provide our consumers with fresh eggs within 24 to 48 hours of laying.” Lanktree adds, “Our licensed producers have farms located throughout the U.S., and deliver our award-winning eggs to the supermarket daily.”
 
Recently, Eggland’s Best eggs just got better with additional improvements to the brand’s already nutritionally superior egg while keeping the same great taste. EB eggs now have four times more Vitamin D and over three times more Omega-3 compared to ordinary eggs. In addition, EB eggs contain high levels of Vitamin B12 and Vitamin E, and are a good source of Vitamin A and Vitamin B2. They also contain 25 percent less saturated fat and 19 percent less cholesterol than regular eggs. 
 
For more information and ideas for delicious seasonal recipes, like warm lemon pudding soufflé with Rhubarb Coulis (see below), visit www.egglandsbest.com.
 
Warm Lemon Pudding Soufflé with Rhubarb Coulis
By Chef Erica Wides, Chef Instructor at The Institute of Culinary Education and blogger at ChefSmartyPants.com
 
Makes 8 six-ounce ramekins or one 1 1/2 quart gratin or baking dish
 
Ingredients
2 large lemons
1/4 cup all-purpose flour
Rounded 1/4 teaspoon salt
3/4 cup plus 2 tablespoons sugar
3 large Eggland’s Best eggs, separated
1 1/3 cups whole milk                                                                                                        
Pam or butter for greasing baking dishes
Mixed berries for garnish
 
Preparation
Preheat oven to 350°F. Butter ramekins or baking dish.
 
Finely grate 1 tablespoon zest from lemons, and then squeeze 1/4 cup plus 2 tablespoons juice.
 
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.
 
Whisk together egg yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
 
Beat egg whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently, but thoroughly (batter will be thin).
 
Pour into buttered ramekins and bake in a hot water bath until puffed and golden for 10 to 15 minutes.
 
Transfer pan to a rack. Serve warm or at room temperature with whipped cream, rhubarb coulis and mixed berries.
 
Rhubarb Coulis
 
Ingredients
3/4 cup sugar
1/2 lb rhubarb stalks, trimmed and cut diagonally into 1/4-inch-thick slices (about 1 cup)
2 drops vanilla


Preparation
Simmer sugar and 1 1/2 cups water in a 2- to 3-quart saucepan, stirring, until sugar is dissolved.
 
Add rhubarb slices and return just to a simmer, then remove pan from heat and stir in vanilla gently (to avoid breaking up rhubarb).
 
Cool mixture to room temperature, gently stirring once or twice, about 30 minutes.
 
Chill, covered, until ready to use.
 
*Note: Make Rhubarb Coulis first so it has time to cool before being served.
 
 
About Chef Erica Wides
Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at The Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher. She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine. Erica has a weekly show on The Heritage Radio Network called Why We Cook. She creates a virtual cooking school on the radio, focusing on techniques, seasonal dish how-to’s, ingredients, and philosophical musings about the industry. She was also a recent contestant on Food Network’s show, Chopped. She is an expert on Southeast Asian cuisine and has been featured in instructional videos on classic Thai dishes on About.com. She is Consulting Executive Chef for Streets International, a non-profit helping street youth in Southeast Asia find employment. . For more information, visit www.chefsmartypants.com and www.iceculinary.com.
 
About Eggland’s Best Eggs
Eggland’s Best is the No. 1 branded egg in the U.S., and their good nutrition just got even better without sacrificing their great taste. Now, EB eggs are higher in Vitamin D, E and B12, and a good source of Vitamin A and B2. They have 25 percent less saturated fat and three times more Omega 3 than ordinary eggs. Eggland’s Best eggs are the recipients of many awards including the Gold Medal for superior taste, appearance and freshness from The American Masters of Taste; the Good Housekeeping Seal from Good Housekeeping Research Institute; one of the 25 Healthiest Foods for Women by Prevention magazine (2010); one of the Top 125 Foods for Men in the Men’s Health annual nutrition awards for five consecutive years (2005-2009); one of the top 100 Best Packaged Foods For Women according to Women’s Health magazine (2007); The Crystal Egg Award from the International Egg Commission; and the National Health & Wellness Club Stamp of Approval for flavor, quality and nutrition. Eggland’s Best was also the official egg of the 44th Pillsbury Bake-Off® Contest.
 
The distinctive “EB” stamp on the shell assures consumers that the eggs meet the highest standards of taste, nutrition and quality. Eggland’s Best hens are fed a strictly controlled, high-quality, all-natural, all-vegetarian diet without added hormones, antibiotics or steroids of any kind. EB eggs are available in large, cage free and organic varieties, and are certified as Kosher. For more information, visit www.egglandsbest.com.
 
###