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Posts Tagged: Pasteurized Eggs

Celebrating Eggs Benedict >

On 04.14.2016 by Chantel Arsenault

April 16 is National Eggs Benedict Day. And it’s one of our favorite holidays because it lets Safest Choice™ Pasteurized Eggs prove their worth in the kitchen. What’s in Eggs Benedict? A classic Eggs Benedict recipe features simple ingredients: poached fresh eggs, Canadian bacon, toasted English muffins, and an authentic Hollandaise sauce. The four ingredients come together to create a luscious, satisfying meal. Feeling skittish about how to poach an egg—or how to make Hollandaise sauce? Poaching an egg takes just a few minutes. Here’s a video that shows you how to make poached eggs. Lots of variations exist, too. For example, you can use an egg poacher, which sets individual egg cups into a pan of simmering water. Variations on Eggs Benedict recipes There Read More >

Chorizo and Potato Hash Eggs Benedict with Cilantro Hollandaise >

On 04.12.2016 by Laura Davidson

Four years ago, during my second week of professional culinary school, I made my very first eggs Benedict from scratch. I arrived to my classroom early and anxiously looked at the white board to see our menu for the day. The famous, sweat-inducing word appeared before me: Hollandaise sauce. Or, as my chef instructor preferred to call it, “the sauce that smells fear…”. Traditionally, Hollandaise sauce is served with eggs Benedict, a classic American breakfast consisting of toasted English muffin halves topped with Canadian ham or bacon, runny poached eggs, and Hollandaise sauce. Hollandaise sauce is made from raw egg yolks, butter, lemon juice, cayenne pepper, and salt. For that reason alone, Davidson’s Safest Choice® Pasteurized Eggs are essential for this recipe. Not only are Read More >

What is pasteurized? >

On 04.22.2015 by Chantel Arsenault

Many people hear the word pasteurized and wonder exactly what it involves. The term pasteurized refers to the all-natural technique of applying heat to food products for a precise period of time. The goal? To eliminate bacteria that can cause foodborne illness. Some of the most commonly pasteurized foods are: Milk Cheese Yogurt Eggs Juice Butter Ice Cream Honey Almonds and other nuts Vinegars Wine & beer Lobster meat Crab meat The Salmonella factor Did you know? Salmonella bacteria are the number-one culprits of foodborne illness. Animals, such as chickens, can harbor the bacteria without showing signs of sickness. This means any part of an unpasteurized egg can harbor Salmonella bacteria. According to analysis by the Centers of Disease Control (CDC), one in every 50 Read More >

The Yolk is No Joke >

On 12.20.2010 by Elizabeth McCauley

Eggs have a slightly bad reputation because they contain cholesterol and cholesterol is linked to heart disease. This misconception may keep some people from eating eggs and Safest Choice feels they are missing out on a valuable source of nutrition. It’s true — egg yolks do contain cholesterol, but that doesn’t actually mean they cause heart disease. The cholesterol that leads to artery-clogging atherosclerosis comes from two sources: diet and our own bodies. Dietary cholesterol shows up in animal products like meat, poultry, dairy products, and eggs.   In our own bodies, the liver produces cholesterol, and this is largely controlled by genetics. There are two kinds of blood cholesterol: High-Density Lipoprotein (HDL aka good cholesterol), and Low-Density Lipoprotein (LDL aka bad cholesterol). What is bad is Read More >

Made Safer…Naturally >

On 12.08.2010 by Chantel Arsenault

Safest Choice™ pasteurizes shell eggs using a patented all-natural warm water bath process. The process starts with the arrival of clean, farm-fresh eggs. These come from pre-approved, family owned and operated, USDA certified and inspected farms. Next, carriers transport the eggs to our clean, warm water bath pasteurizer. The eggs continue through the bath at exact time and temperatures to assure accurate pasteurization. They are conveyed out of the bath and through an automatic waxing unit which applies a food grade wax over the egg shell. That acts as a seal to protect from absorption of any cross-contaminants that otherwise could pass through the egg shell’s thousands of open pores. Finally, the eggs receive a red Circle ‘P’ stamp identifying them as pasteurized using the Read More >

Pumpkin Mousse – Made Safe >

On 10.25.2010 by Chantel Arsenault

Nothing says fall or Halloween quite like pumpkins. In honor of the orange gourd Safest Choice put our safe eggs to use by making a recipe found at The Nibble.com, a magazine about gourmet and specialty foods. While pumpkin pie may be the most popular pumpkin dessert we prefer this pumpkin mousse because with every light and airy spoonful the feeling of fall comes over you through the melding of the spices, orange zest and pumpkin. Also, it can be served in a number of fun ways. The Nibble suggested hollowing out mini-pumpkins or using champagne glasses to serve the mousse in. We used small and large glasses so the layers of mousse, whipped cream and chocolate chips could be seen. However you decide, there will be Read More >

Friday’s Friendly Fan: Elaine >

On 10.22.2010 by Chantel Arsenault

At our office we answer phone calls from customers daily. They have questions regarding where they can find our eggs or about the pasteurization process. At the end of every conversation we offer to send coupons. One woman received her coupons and then sent us a very nice thank you note. In the note, Elaine said it was her “first time trying our eggs and they are great.” She then shared this delicious recipe that we will be trying this weekend. Thank you Elaine for the wonderful card and the recipe you included! Elaine’s Safe Eggs Sausage Scramble Recipe: Ingredients*: Sausage patties (crumbled) Chopped onions Chopped peppers Butter Salt Black pepper Garlic powder 8 Safest Choice eggs Mild cheddar cheese *Note: No quantities are given Read More >