Dessert Course Semi-Finalists Announced in the 2017 EB “Foodtography” Contest

July 5, 2017

Dessert Course Semi-Finalists Announced in the 2017 EB “Foodtography” Contest

Cedar Knolls, N.J., July 3, 2017– Eggland’s Best (EB) is excited to announce the top five Dessert semi-finalist photos in the 2017 Eggland’s Best “Foodtography” Contest. From unique takes on frozen custards to fruit-inspired cakes, the semi-finalist photos represent the most passionate EB fans who also happen to have an eye for taking beautiful photos of their delicious and healthy EB dishes.  

“To celebrate 25 years of providing the only egg that provides better taste, better nutrition, better freshness and better variety, we asked our fans to submit mouthwatering photos of their favorite EB dishes,” said Charlie Lanktree, President and CEO of Eggland’s Best. “We were impressed by the creativity shown in the unique Dessert category submissions. We love seeing our fans create dessert dishes with the addition of EB eggs, for the added benefit of superior nutrition and taste.”

From now through July 16th, EB is calling on fans to vote for their favorite Dessert category photo to help determine which of the semi-finalists will move on to the finalist round for a chance to compete for the Grand Prize. Recently, the Main Course, Appetizer, and Breakfast/Brunch category semi-finalists were announced and voted on, and soon fans will have the opportunity to vote on for their favorite finalists in the contest.  The Dessert semi-finalists include:

  • Juliana E. (Florida) – Lemon Curd Stuffed Blueberry Polka Dot Bundt
  • Lexi S.(Texas) – Espresso S’mores Bars
  • Lisa K. (Pennsylvania) – Fruit & Yogurt Smoothie Bowl Cake
  • RaChelle H. (Utah) – Pineapple Banana Berry Lemon Pavlova
  • Shauna H. (Utah) – Blackberry Basil Frozen Custard

Once finalists from each category are selected and announced, fans will once again have the chance to vote for the ultimate Eggland’s Best Foodtographer!  The Grand Prize winner will be awarded $5,000 and finalists will receive $1,000.

“The Dessert category submissions definitely hit the mark when it comes to treats that not only look delicious, but also have superior nutritional benefits and freshness due to the addition of EB eggs,” says Registered Dietitian and Nutritionist Dawn Jackson Blatner. “Everyone likes to indulge in something sweet from time to time.  Using a better egg like EB makes for a tasty and more nutritious dish, which is why they are the only eggs I recommend to my clients and family.”

Compared to ordinary eggs, EB eggs contain six times more vitamin D, 25 percent less saturated fat, more than double the Omega-3s, ten times more vitamin E and more than double the vitamin B12.  EB eggs are also an excellent source of vitamin B2 (Riboflavin) and vitamin B5.   EB’s superior nutritional profile is due to its proprietary all-vegetarian hen feed that contains healthy grains, canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp and Vitamin E.  In addition, independent testing has revealed that Eggland’s Best eggs have stronger shells than ordinary eggs, which leads to less breakage and helps them stay fresher longer than ordinary eggs.

For Official Rules and to cast your vote, visit www.egglandsbest.com/foodtography.

 

 
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