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Authentic Mexican

These authentic Mexican egg recipes, created by Chef Jeffrey Clark, feature many of Mexico’s boldly flavored egg dishes representing the regional culinary flavors of Mexico. The recipes are typically served in the morning, but are great for any time of day! The flexible recipes offer a shortcut version that features store-bought alternatives to the sauces and salsas.

About Chef Jeffrey Clark

Jeffrey Clark has been involved for 30 years in the culinary research and development of Hispanic food products and has developed recipes for contemporary Mexican restaurants both here, in the United States, and in Mexico. He attended culinary school in Europe and studied Culinary Anthropology in Mexico with his primary area of study being "Cuisines of Eastern Mexico - Veracruz to Puebla." Jeff lives and has his office and test kitchen in Georgetown, Texas. He spends time in Mexico each year researching the origins of traditional Mexican dishes. Jeff recently launched SalsaSavant.com, a website for serious Hispanic flavor seekers that will include recipes and much more.

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.