Unique Egg Dishes with Eggland’s Best

Do you love eggs as much as we do? Whether it’s breakfast, lunch, or dinner, we always find a way to include the nutritious ball of goodness into our meals. But, honestly, we’re getting a little sick of the same ol’ sunny-side up, scrambled, and fried eggs. Not that they’re bad per se, but everyone could use a little change sometimes!

Luckily, our friends at Eggland’s Best have us covered. Using their vitamin-packed eggs (which have 10x more Vitamin E and more than double the vitamin B12 than regular eggs!), we created these yummy, unique recipes to help you finish off the rest of your carton! From delicious dishes like Egg Drop Soup Pot Pie to boozy drinks like The Sunny Side Up to even a garnish like Eggland’s Best Egg Salt, there is something here for everyone to enjoy!

Get your wallet ready, because, after this, we know you’ll be buying another carton of Eggland’s Best eggs!

EGGLAND’S BEST EGG SALT

Difficulty: Easy • 1 Cup • Total Time: 6 Days or more

Ingredients:

• 3 large Eggland’s Best yolks 
• 1 cup salt
• 1 cup sugar 
• ¼ TSP flakey salt 
• 3 large Eggland’s Best yolks, grated on a microplane 
• 1 TSP dried dill 

Directions:

1. Separate three eggs and reserve the whites for another use.
2. Stir together the salt and sugar. In a shallow dish or bowl spread half the salt mixture then place the yolks gently on top. Cover the yolks with the remaining salt mixture to fully encase them in salt/sugar.
3. Let the egg yolks cure for at least 6 days and up to several weeks. These cannot over cure, the longer they sit in the mixture the harder they become.
4. In a bowl, toss together the grated egg yolk, salt and dill. Use to season hard boiled eggs, potato chips, avocado toast or simply buttered bread. 

SCALLION HASH BREAKFAST SCOTCH EGG

Difficulty: Medium • 2 Servings • Total Time: 35 Minutes

Ingredients:

• 2 large Eggland’s Best eggs  
• ¾ cup shredded frozen hash browns defrosted 
• 3 TBSP seasoned bread crumbs 
• 1 green onion, finely chopped
• 3 TBSP shredded pepper jack cheese 
• Salt and pepper to taste 
• 2 large Eggland’s Best egg yolks
• 1 large Eggland’s Best egg, beaten 
• 1 cup panko bread crumbs

Directions:

1. Bring a large pot of water to a boil and carefully lower in the egg. Turn heat to lowest setting and simmer the egg, covered, for 6.5 minutes. Remove to an ice bath to cool rapidly 
2. In a mixing bowl, combine the hashbrowns, breadcrumbs, egg yolk, green onion, shredded cheese and salt and pepper. Stir to combine everything evenly then set aside. 
3. Carefully peel the soft boiled egg then dry thoroughly with a paper towel. 
4. Lay out a sheet of plastic wrap large enough to wrap around the egg and put the hash brown mixture onto the sheet. 
5. Pat the hash brown coating with your hands or a spatula into a large circular shape about double the size of the egg. 
6. Place the egg carefully in the center of the hash browns and use the plastic wrap to help shape the mixture around the egg, gently squeezing the mixture to form the shape of the egg. 
7. Once gathered, twist the plastic wrap edges up to encapsulate the egg fully and tightly wrap up the egg into the desired shape. 
8. Refrigerate for at least 30 mins. It can keep in the fridge for up to several days. 
9. Heat a large dutch oven with oil till a fry thermometer registers 375°F.
10. Beat the additional egg in a bowl and place panko in another bowl. 
11. Unwrap the egg and toss in the egg mixture to coat, then transfer to the panko and toss to cover entirely.
12. Fry for 2 minutes at 375°F till golden brown. Remove to a paper towel to drain any excess oil. Enjoy on your favorite salad!

EGG DROP SOUP POT PIE WITH SCALLION “PANCAKE” TOPPING

Difficulty: Easy • 2 Servings • Total Time: 35 Minutes 

Ingredients:

• 4 cups chicken broth 
• 2 TSP sesame oil 
• ¾  TSP salt 
• ½ TSP turmeric powder
• 5 TBSP cornstarch, mixed with ⅓ cup water
• ½ cup frozen diced carrots 
• ½ cup frozen corn kernels 
• ½ cup frozen green peas 
• 4 large Eggland’s Best eggs, lightly beaten 
• 1 large scallion, thinly sliced 
• 3 TBSP butter
• 2 TBSP flour
  

Scallion “pancake”

• 1 sheet frozen puff pastry 
• 1 large scallion 
• 1 TSP flakey salt 
• 1 TSP sesame seeds

Directions:

1. In a large sauce pot or dutch oven heat chicken broth to a simmer, then stir in the sesame oil, salt, and turmeric. Taste the broth to adjust seasonings if necessary.
2. Meanwhile, take the puff pastry out of its package and lay out on a floured surface to defrost and soften completely
3. Whisk the cornstarch with water to make sure the slurry is mixed well and pour into the broth while stirring. Stir for several minutes till the broth starts to thicken and turn heat to low. You want this soup mixture to be quite thick as it is going to the base for the pot pie, so look for a consistency that will coat the back of a spoon. 
4. Stir in the peas, carrots and corn to the soup and let simmer for 1 minute. 
5. Using a ladle or a spoon, gently stir the broth at a moderate speed (the faster you go the thinner your egg drops will become, the slower you go the more bulky) and while stirring, slowly drizzle in the beaten egg in a steady stream. Remove from heat, stir in the thinly sliced scallion and set aside
6. Grease a ramekin casserole dish or baking pan with about 3 TBSP of butter, then evenly sprinkle the 2 TBSP of flour over the entire bottom of the dish. Pour in the thick egg drop soup and set aside. 
7. Brush the puff pastry with a little oil and then add thinly sliced scallions, and sesame seeds. 
8. Place the scallion puff pastry on top of the baking dish with the egg drop mixture and crimp the sides to fit inside the pan. 
9. Refrigerate the pot pie for at least one hour before baking or up to several days. 
10. When ready to bake, brush with a little beaten egg and a sprinkle of flakey salt. 
11. Bake at 350°F for 25-30 minutes, till the pastry is golden and the inside is bubbling. 

CRUMB COVERED POACHED EGG

Difficulty: Easy • 2 Servings • Total Time: 4 Minutes

Ingredients:  

• 4 large Eggland’s Best eggs, poached for 3 minutes in lightly vinegared water
• 1 large Eggland’s Best egg, lightly beaten 
• 1 cup panko breadcrumbs 
• 1 TSP garlic salt 
• 2 cups frying oil (such as canola) 

Directions:

1. Poach eggs in lightly vinegared water for three minutes to achieve a runny yolk, longer if you prefer a firmer yolk. Immediately after cooking, plunge the poached eggs into an ice bath. Once chilled, remove to a paper towel and dry thoroughly. 
2. In a large heavy bottom pot or dutch oven heat oil over high heat till it reaches 350°F. 
3. Place panko and garlic salt in a bowl and stir to combine, put the beaten egg in another bowl. Carefully dip each poached egg into the beaten egg, then into the panko to thoroughly coat. Set coated eggs aside while oil heats.
4. Fry the poached eggs for 1 minute until the panko is golden brown but not dark, and season with garlic salt.
5. Add crispy poached eggs on top of your favorite salad and serve! 

RATATOUILLE RIBBON QUICHE

Difficulty: Medium • 1 Quiche • Total Time: 55 Minutes

Ingredients:

• 1 frozen pie crust or homemade pie crust, fitted and chilled into a tart shell or pie pan 
• 1 Asian eggplant
• 1 large zucchini
• 1 large yellow summer squash 
• 1 TSP salt 
• 1 pint cherry tomatoes 
• 3 large Eggland’s Best eggs
• 1/3 cup cream or half and half 
• 1 TSP Italian herb seasoning 
• 1 TBSP fresh basil leaves 

Directions:

1. Preheat oven to 375°F.
2. Using a mandolin, or a very sharp knife, thinly slice the eggplant, zucchini and summer squash lengthwise into thin ribbons. Sprinkle all the ribbons with the salt and toss to coat. Set aside for at least 10 minutes to allow the moisture to release. Squeeze a bit if necessary to squeeze out some of the water. 
3. Whisk together the eggs, cream and herb seasoning with a pinch of salt and pepper as well. Reserve the fresh basil leaves for after baking.
4. In the chilled pie crust, arrange the vegetable ribbons into swirls and twirls to fill the entire shell. Place halved cherry tomatoes around evenly dispersed into the swirls. Finally, finish with cloves of garlic nestled into any openings in the design.
5. Pour the egg mixture into the pie shell till it fills all the crevices.
6. Bake for 40 minutes or until the egg is set and the vegetables are lightly browned. 
7. Remove from the oven and sprinkle with fresh basil, and flaky sea salt. 

CHICKEN CUTLET TOAD N’ HOLE WAFFLE SANDWICH

Difficulty: Easy • 2 Servings • Total Time: 20 Minutes

Ingredients:

• 2 boneless skinless chicken breast 
• 2 egg beaten
• ½ cup flour 
• 1 TSP garlic powder 
• 1 TSP paprika 
• ¼ Tsp cayenne pepper 
• Salt 
• Pepper 
• 2 large Eggland’s Best eggs 
• 1 TSP oil 
• Waffle mix 
• 1 TBSP Maple syrup 
• 1 TBSP hot sauce 

Directions:

1. Place chicken breast between two pieces of plastic wrap and pound out into a thin cutlet with a meat mallet or the bottom of a large cast iron skillet.
2. Remove from plastic wrap and season with a pinch of salt, pepper, garlic powder, paprika, and cayenne.
3. Put the beaten egg into a shallow bowl, and add the flour into another shallow bowl. 
4. Dip the chicken cutlet into the egg and then into the flour. Toss and thoroughly coat the chicken entirely in flour. 
5. Heat an airfryer to 400°F and place chicken for 15 minutes. At the 7 minute mark, flip the chicken and spray the tops with more olive oil spray. 
6. Remove the cooked chicken and set aside on a plate, and repeat the process for the remaining pieces.
7. Add chicken to a pan and use a small circle cutter to cut a hole in the chicken, and add large Eggland’s Best egg in the center and cook for 3 minutes. 
8. Make waffles according to package directions.
9. Stir together maple syrup and hot sauce in a microwave safe vessel and microwave for 1 minute till hot. 
10. Place fried chicken toad in a hole in between the two waffles with arugula, and sliced tomato then pour over the spicy maple syrup and serve.

THE SUNNY SIDE UP

Difficulty: Easy • 2 Servings • Total Time: 5 Minutes

Ingredients:

• 2 large Eggland’s Best Eggs, separated 
• ¼ oz lemon juice 
• 1 ½  oz orange juice 
• ½ oz triple sec 
• 1 ½  oz tequila 
• ¾ oz brandy 
• Pinch of cinnamon 
• Passion fruit puree (Garnish)

Directions:

1. Separate the egg into yolk and whites. Keep the yolk for another use and set the whites aside. 
2. In a cocktail shaker combine the egg white, lemon juice, orange juice, triple sec, tequila, brandy and cinnamon. 
3. Shake for 10 seconds, holding secure to the top, then add a scoop of ice to the shaker. 
4. Shake for another 30 seconds to properly foam the egg whites.
5. Pour into a coupe glass and top with dotted passion fruit puree.

**Please drink responsibly. These recipes call for alcohol and are not suitable for those under the legal drinking age.