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Posts Tagged: eggs

Egg Safety for National Food Safety Month >

On 09.27.2016 by Chantel Arsenault

When Ben Franklin said, “an ounce a prevention is worth a pound of cure,” he may not have been thinking specifically about foodborne illness, but it still applies. Old Ben’s famous saying is especially relevant since it’s National Food Safety Month. Salmonella is the #1 bacteria-related foodborne illness, and there are about 1.4 million cases in the U.S. each year, according to the CDC. And 4 out of every 5 cases of Salmonella enteritidis are caused by raw or undercooked eggs. Egg pasteurization destroys bacteria and viruses, but the majority of eggs in your grocery store are not pasteurized. Remember 2010?  That year, 500 million fresh eggs were recalled due to Salmonella. Pasteurized eggs were the safest option then—and now. Safe eggs for every recipe Read More >

Eggs with Zoodles Recipe >

On 09.23.2016 by Kelsey Banfield

We are back in the weeknight swing and I'm working on some new dinner recipes to add to my current repertoire. Over the summer we got into two dishes: zoodles and shakshuka. Both are simple to make and taste delicious. Until now, I've been serving them separately, but this week I decided to combine them into one easy dish, eggs with zoodles. My plan was to bake the eggs in the tomatoes and serve them over zoodles for an easy, healthy dinner. Procuring the ingredients was easy. And, while I was doing so, I picked up some Davidson’s Safest Choice® pasteurized eggs. They are pasteurized in an all-natural warm water bath to eliminate the risk of Salmonella. Knowing this eases my mind when it comes Read More >

Try This: An Egg Safety Checkup >

On 08.04.2016 by Sue Grossbauer, RD

Everyone knows that raw eggs can be a vehicle for dangerous bacteria such as Salmonella enteritidis. But do you know how to protect yourself from the risks of foodborne illness? A simple egg safety checkup can give you the answers. Just ask yourself these questions: After you crack an egg, do you cook it to a safe temperature of 160°F? Do you wash your hands so that they won’t spread any Salmonella to other foods and surfaces in your kitchen? Do you use Davidson’s™ pasteurized eggs? If you do, you do NOT need to follow #1 and #2. Egg safety findings Researchers publishing in the Journal of Food Protection (Vol. 79, No. 6, 2016) observed plenty of ordinary people preparing eggs, and here’s what they Read More >

DIY Confetti Eggs >

On 03.22.2016 by Jamie Sanders

Spring is my all-time favorite season. The weather is getting warmer and the grass, trees, and flowers are starting to become green and bloom. After weeks of cold, dreary winter weather, the sunny warm days and bright blue skies cheer me up and make me want to grab the kids to head outdoors! Another reason I like spring so much is for the Easter holiday celebrations! Decorating Easter eggs, chocolate bunnies, overflowing Easter baskets, egg hunts, and big family get-togethers all bring back wonderful family memories. Every Easter, we always bring home a carton of Cascarones (confetti eggs) for the kids. The Eggs do make a mess, but everyone loves to smash the confetti filled eggs on dad's head and spread the confetti "love". I frequently Read More >

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 Read More >

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 Read More >

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.

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 Read More >

Paleo-Curious? Eggs Are A Whole, Paleo-Friendly Food >

On 04.17.2015 by Katie Clay

When it comes to eating healthy, these days it can be tough to keep your head above water. The sea of diet terms, trends—and even “facts”—changes every day. Grain-free? Gluten-free? The Paleo Movement? If you’re curious about whether these options are right for you, I’m going to break down the Paleo Movement into easy-to-digest information. You see, the grocery stores you and I walk through every week are very different from our grandparents’ grocery stores. Foods laden with refined sugar clog the aisles and package labels tout extraordinary health claims at every turn. Even health-conscious shoppers think they’re doing the right thing by filling their carts with instant oats, whole grain breads, and non-fat yogurts…but are they? Well, not according to the Paleo lifestyle. Back Read More >

Five Hot Breakfast Recipes for Cold Mornings >

On 02.21.2015 by Chantel Arsenault

February is hot breakfast month but with the record breaking cold temperatures across the country I doubt anyone needs a national food month to want to start their day with something warm and hearty. It's getting closer to the end of winter (hopefully!), so if you’re like me you might need some new hot breakfast ideas for inspiration. Below, I’ve rounded up of five hot and delicious breakfasts from the Safest Choice Eggs’ recipe center. It's been cold here in Chicago for awhile now so I’ve been making these recipes a lot lately. Buttermilk Pancakes Pancakes have always been a favorite of mine. Especially on a lazy weekend morning when it’s cold outside and I all I want to do is stay home in my pj's. Fresh buttermilk is the secret Read More >