Cedar Knolls, N.J., June 19, 2017– Eggland’s Best (EB) is excited to announce the top five Main Course semi-finalist photos in the 2017 Eggland’s Best “Foodtography” Contest. From unique takes on pizza to delicious-looking soufflés and quiches, the Main Course semi-finalist photos represent the most passionate EB fans who also 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. “The quality of entries was incredible. We continue to be inspired by the creativity and passion of our fans and hope this will inspire others to create and share their own unique and nutritious Eggland’s Best creations.”
From now through July 2nd, EB is calling on fans to vote for their favorite Main Course 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. Previously, the Appetizer and Breakfast/Brunch category semi-finalists were announced and voted on, and later fans will have the opportunity to also vote on semi-finalists in the Dessert category. The Main Course semi-finalists:
- Colleen D. (Virginia) – Spring Greens Quiche
- Josee L. (Florida) – Macaroni and Cheese Soufflé
- Lidia H. (California) – Egg-cellent Tomato & Herbed Goat Cheese Tart
- Shauna H. (Utah) – Greek Egg Lemon Soup
- Veronica C. (Connecticut) – Green Eggs and Ham Naan Pizza
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 Main Course semi-finalist submissions in this year’s EB Foodtography Contest are not only creative and delicious-looking, but are also nutrient powerhouses with the addition of EB eggs,” says Registered Dietitian and Nutritionist Dawn Jackson Blatner. “Using Eggland’s Best eggs adds superior nutrition and taste to any dish, which is why they are the only eggs I recommend to my clients and serve to my 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.