Crème Brûlée French Toast Recipe

The holiday season is in full swing—my favorite time of the year! It’s a period full of quality time with friends and family, along with celebrations galore. And where there’s celebration, there’s a bit of decadence. And where there’s decadence, there better be crème brûlée! If your holiday season is anything like mine, you’re probably... View Article >

Pumpkin Spice Mug Cake

Now that Halloween is over and Thanksgiving is around the corner, I can totally relish the fact that fall is in full bloom. Here in San Diego, it doesn’t cool off and feel like autumn until November. We still haven’t given up our flip flops, but we just wear them AND our sweaters! This is... View Article >

Mix and Match: A Dozen Add-Ins for Quiche

Looking for a quick, easy, and fool-proof meal for breakfast or beyond? Rich and savory quiche is a wholesome go-to recipe when you’re short on time and it’s completely customizable! We’ve put together a list of a dozen add-ins—from salmon to mushrooms—you can use to create your own scrumptious quiche. Try a few or try... View Article >

Baked Macaroni and Cheese Recipe

Macaroni and cheese—it’s an American staple. Who doesn’t love mac and cheese, right? There are so many ways to make it and so many add-in possibilities. It might be the perfect food, because it’s completely customizable. It starts with a stove top or baked version. Today we’re exploring a classic version of baked macaroni and... View Article >

Pumpkin Cupcakes with Marshmallow Frosting and Caramel Drizzle Recipe

Having worked as a baker for a dessert food truck, I have a strong affinity for cupcakes. I’ve made thousands upon thousands of them. They might have started as a food trend but, in my humble opinion, they’re here to stay. These pumpkin cupcakes with marshmallow frosting and caramel drizzle are the perfect portable, festive,... View Article >

From our Blog

Dietary Cholesterol: the Good vs. the Myth >

On 02.24.2016 by Chantel Arsenault

For many years, dietary cholesterol has been getting a bad rap. Previously blamed as a main factor in increasing LDL (or “bad”) cholesterol in the body, US Dietary Guidelines as recently as 2010 encouraged individuals to avoid foods high in cholesterol, such as egg yolks, butter, meats, etc. However, today, the 2015–2020 Dietary Guidelines for Americans recognize that dietary cholesterol does not have the impact on blood cholesterol that was previously believed.

What is cholesterol?

Cholesterol is a fat-like substance that aids in digestion, hormone production, and vitamin D production. Your body produces some cholesterol on its own, but it can also be found in foods originating from animals, e.g., meat, dairy, and eggs.

With cholesterol, you aren’t what you eat

As information about nutrition has

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Baked Scotch Eggs with Guacamole >

On 02.17.2016 by Lindsay Livingston, RD

As a Registered Dietitian, I’m constantly touting the benefits of starting your day with a healthy breakfast. I’ve always been a breakfast lover and considering the fact that I pretty much HAVE to eat something within 15 minutes of waking up, I always find it somewhat baffling that there are people out there who don’t really care about breakfast. (Cough…my husband…cough). Say what?!

Luckily for me, my 15-month-old son has definitely inherited my love of breakfast. In fact, his love is so strong that if he decides he wants breakfast and you don’t have it ready in about 30 seconds, a total meltdown will inevitably ensue.

So, I do my best to plan ahead and make sure I have breakfast options cooked and ready in the fridge so that all I have to do is quickly heat them

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Paleo Eggs Benedict >

On 01.28.2016 by Chantel Arsenault

Looking for a great paleo-friendly breakfast idea? Then you’ll enjoy this paleo-friendly twist on a breakfast classic. Our paleo eggs Benedict is satisfying and easy to make. In place of the traditional English muffin, we use sweet potato cakes. Get the recipe for paleo eggs Benedict.

Paleo-friendly recipes

For a paleo-friendly breakfast idea to satisfy your sweet tooth, try our paleo crepes with strawberry jam. Visit our recipe center for even more paleo-friendly recipes.

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2015-2020 Dietary Guidelines for Americans Recommend Pasteurized Eggs >

On 01.15.2016 by Sue Grossbauer, RD

How do you promote personal health and reduce your risk of chronic illnesses? One answer is to follow the Office of Disease Prevention and Health Promotion’s 2015-2020 Dietary Guidelines for Americans. The Guidelines present advice for nutrition, alcohol consumption, physical activity, and food safety—as defined by current science.

Raw eggs? Use pasteurized eggs

As for food safety, the updated Dietary Guidelines for Americans recommend using pasteurized eggs for any recipe that calls for raw eggs, saying, “Always use pasteurized eggs or egg products when preparing foods that are made with raw eggs (e.g., eggnog, smoothies and other drinks, hollandaise sauce, ice cream, and uncooked cookie dough).”

Many people don’t know this, but most eggs in cartons are not pasteurized. Davidson’s Safest Choice™ Pasteurized Eggs eliminate the risk of Salmonella through an all-natural series of warm water

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Easy, Healthy Egg Recipes >

On 01.12.2016 by Chantel Arsenault

Happy New Year! It’s that time when people make resolutions to eat better and work out. But busy schedules can make it difficult to stick to healthy eating and a fitness routine.

Did you know? Eggs can play a role in your healthy eating plan and fitness routine. By eating eggs in the morning, you reduce the hunger hormone, ghrelin, which makes you feel full—so you’ll eat less as the day goes on. And eating eggs after exercising helps you build muscle and may reduce soreness.

Below are three of our easy, healthy egg recipes to help you save time and keep your New Year’s resolutions on track.

1. Egg in a ring pepper

2. Everyday egg muffins 

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Eggnog Monkey Bread >

On 12.16.2015 by Chris Cockren

I absolutely love this time of year. Except the whole it being dark outside both when I wake up and when I get home from work. That’s lame. But…the Christmas songs on the radio. The peppermint-flavored everything. Decorating the house. Oh, and cookies 24/7. All day, every day. My goal in December is to eat so many cookies that come January 1st, all I crave are vegetables. Okay, well that’s not the actual goal. It just kind of always ends up that way because I’m cookie-obsessed. #thisiswhyimfat

Christmas this year is extra special because it’s the first with our little Olivia. You better believe I’ll be spoiling the heck out of her every

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Breakfast and Blood Glucose Control >

On 12.11.2015 by Molly Bray Yunek

If you are one of the 30 million Americans who skip breakfast you may be putting yourself at risk for developing type 2 diabetes.  Eating the most important meal of the day may be one of the most important things you can do to protect yourself from developing a disease that is expected to affect nearly 40% of Americans during their lifetimes. Several studies suggest that a daily breakfast can significantly decrease your risk of type 2 diabetes and improve overall blood sugar control for individuals with the disease.

Skipping breakfast leads to higher blood sugar

One study published by the American Journal of Clinical Nutrition followed more than 29,000 men to examine patterns between eating habits and type 2 diabetes. Over the 16-year

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How to Use Extra Egg Yolks or Egg Whites >

On 11.20.2015 by Sue Grossbauer, RD

Do holiday baking, eggnog-making, casseroles, entrees, and festive desserts leave you with an odd number of egg yolks or egg whites? Good news! You can store your yolks or whites and put them to use in other recipes. Yolks should be stored in an airtight container, refrigerated, and used within two days. Raw egg whites will keep a little longer than yolks in the fridge, and up to a year in the freezer. It is not recommended to freeze egg yolks.

Here are some ideas for using extra egg yolks or extra egg whites.

Using extra egg yolks

Try the Safest Choice™ homemade aioli recipe, which uses 1 egg + 2 egg yolks for every batch. Aioli teams up perfectly with leftover sliced meats from your holiday roasts to make easy

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Eggs: A Crucial Ingredient for Gluten-Free Baking >

On 10.21.2015 by Chantel Arsenault

If you are among the one in five Americans aiming to eat gluten-free, perhaps you’ve dabbled in gluten-free baking. You may already know it can be challenging to replicate the texture and pleasure of traditional baked goods when you eliminate gluten from your baking recipes.

The egg, a naturally gluten-free ingredient, can be a gluten-free lifesaver in your kitchen.

Here’s why: gluten is a protein. In the words of the American Egg Board, gluten “entraps and holds air bubbles. A leavening agent causes the gluten network to expand; the heat causes the bubbles to rise, and then the structure sets, forming a combination of expansion, elasticity and rigidity.”

Egg protein complements gluten-free flour

Depending on the variety, gluten levels in traditional wheat flours vary from pastry flour (low) to bread flour

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Halloween Egg Carton Treat Holder DIY >

On 10.14.2015 by Chantel Arsenault

Halloween is an egg-cellent time to get crafty. Our Halloween egg carton treat holders are fun and easy to assemble. Best of all, your little trick-or-treater will absolutely love them!

What you’ll need:

An empty Safest Choice™ egg carton; Acrylic paint (black, white, green, red); Paint brushes; Googly eyes; Hot glue gun + glue sticks; Scissors; Assorted ribbon; Permanent marker; Candy

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