EGGS Simply Perfect At’S in an Eg Storage Wh ONE LARGE EGG G?

EGGS Simply Perfect at’s In An Eg Storage Wh ONE LARGE EGG g?

6g 5g 65mg 195mg 1g CHOLESTEROL CALORIES70 PROTEIN FAT SODIUM CARBOHYDRATES

DID YOU KNOW? • Eggs are delivered to your grocery store shelves in 4 to 7 days. • In order to feed the more than 13 million people in the province, Ontario’s 500 egg farm families care for 8 million hens every day. • For each family that uses a dozen eggs each week, a local Ontario farmer houses, feeds and cares for two hens all year long. • The average hen will naturally lay approximately 340 eggs in one year. That is almost an egg a day! • Eggs in Ontario are produced according to the same Canada Grade A standard for quality, freshness and cleanliness. • Look for cartons with this symbol to ensure you are purchasing farm fresh, Canada Grade A eggs. HARD-COOKED Eggs

HARD-COOKED EGGS

1. Place the eggs in a single 3. When time is up, drain and layer on the bottom of the pot immediately run cold water TIPS and cover with cold water, an over the eggs until cooled or To peel a hard-cooked egg, crack the shell all inch higher than the eggs. remove the eggs with a slotted over by tapping the egg on a hard surface, Cover and bring to a boil over spoon and place in an ice then roll the egg between your hands to loosen medium-high heat. bath to stop cooking. the shell. Begin peeling at the large end under running water to help remove the shell. 2. Once water boils, remove the pot from heat and let For easiest peeling, use eggs that are closer to DIRECTIONS stand, covered, for 18 to 23 their Best Before date. The less fresh the egg, minutes. For a softer yolk, reduce the time to 3 to 4 the easier it is to peel! minutes, and 11 to 12 minutes for a medium yolk. FRIED EGGS

FRIED EGGS

1. Heat a fry pan over simply slide the egg onto medium heat. Coat your pan a plate. For over-easy, with cooking spray or add over-medium or over-well butter or oil. eggs follow the next step. HOW DO YOU LIKE YOUR EGGS? 2. Crack an egg into a bowl 4. Use a spatula to gently flip (if frying multiple eggs, you the egg over, making sure • SUNNY-SIDE-UP: The egg is fried with can either crack them each it’s under the yolk before the yolk up and is not flipped. into their own bowl or you you flip. Cook for about 30 DIRECTIONS can reuse the same bowl) and seconds more for over-easy, • OVER-EASY: The egg is flipped and the yolk is still runny. drop the egg gently into the 1 minute for over-medium pan. Season lightly with salt and a minute and a half for • OVER-MEDIUM: The egg is flipped and and pepper (optional). over-well. Flip once more and the yolk is only slightly runny. slide onto a plate. 3. Let the egg cook until the • OVER-WELL: The egg is flipped and the white is set and the edges yolk is hard-cooked. begin to curl, about 3 to 4 minutes. For sunny-side-up, POACHED POACHED EGGS 1. Fill a medium saucepan (The first egg in should be Eggs with 3 inches (8 cm) of the first egg out.) water and bring to a boil. 3 Meanwhile, crack each egg . Gently keep the water into its own small bowl so moving with a spoon while they’re ready to go when the eggs cook. the water reaches the right 4. Using a slotted spoon, temperature. remove the eggs after three DIRECTIONS 2. When the water reaches a minutes for soft-cooked or TIP boil, reduce temperature to a up to five minutes for a Poached eggs can be held in an ice bath for up gentle simmer. Holding the firmer yolk. to an hour. When ready to serve, place already bowl just above the simmering 5. Place eggs on a paper poached eggs in hot water until they are warm water, gently slip the egg into towel-lined plate and season (about 45 seconds). the water. Drop in the second with salt and pepper if egg , keeping track of the desired. order they went in. MICROWAVED EGGS TIPS

FOR SOFT-COOKED EGG: Microwave on high (100% power) for 30 seconds, or on medium (50% power) for 50 seconds. Let stand for 30 seconds before removing the plastic wrap or lid. If it’s still undercooked, turn the egg over in the MICROWAVED container, cover and microwave for another EGGS 10 seconds, or until cooked as desired.

1. Coat a small microwave- 2. Break an egg into the FOR HARD-COOKED EGG: Microwave on safe container or ramekin container. Pierce the yolk and high (100% power) for 40 seconds. Let stand for with cooking spray, butter white with a fork 4 or 5 times 30 seconds before removing the plastic wrap or or oil. (If using a microwave to prevent exploding during lid. If it’s still undercooked, turn the egg over in egg cooker, no coating is cooking. Cover with plastic the container, cover and microwave for another necessary.) Sprinkle a few wrap, pulling back a small 10 seconds, or until cooked as desired. grains of salt into bottom of area for venting. (If using a container. microwave egg cooker, simply FOR SCRAMBLED EGGS: Add 1 tbsp (15 DIRECTIONS close the lid.) mL) of milk to the container and salt and pepper if desired. Stir well. Microwave on medium- high (70% power) for 90 seconds to 1 minute 45 seconds, stirring several times during cooking. SCRAMBLED Eggs SCRAMBLED EGGS

2 eggs 1 tbsp (15 mL) butter or oil 2 tbsp (30 mL) milk Salt and pepper (optional)

1. To prepare a single serving and reduce the heat to of scrambled eggs, crack 2 medium-low. eggs into a bowl and whisk TIP 3. Gently move the eggs with in milk. Season with salt Try adding a bit of your favourite shredded a spatula, forming soft curds. and pepper, if desired. cheese or some chopped fresh herbs, such as Continue stirring until there chives, to your eggs just before serving. 2. Heat pan over medium is no more liquid egg in the heat. Coat your pan with pan. Immediately remove eggs

DIRECTIONS cooking spray or add butter. and serve. Pour the eggs into the pan CLASSIC OMELETTES

TIP OMELETTES Make sure whatever you’re filling your omelette with is already cooked, as it will not have time to cook in the pan. Use ingredients 2 eggs Desired fillings (e.g., that are not going to produce a lot of water cheese, mushrooms, green 2 tbsp (30 mL) water peppers, ham, bacon) when warmed—wet ingredients, such as Salt and pepper (optional) tomatoes, can create a watery filling.

1. Using a whisk or a fork, 3. Once the pan is hot, pour beat the eggs and water in the egg mixture. As the together. Season with salt and mixture sets around the edge 4. Fold the omelette in half pepper (optional). Be sure to of pan, use a spatula to gently with a spatula and let the incorporate the yolk and the push cooked portions toward bottom brown slightly before white together well. the centre of pan. Tilt and sliding onto a plate. If you rotate pan to allow uncooked 2. Heat a pan over medium- have any leftover filling, pour egg to flow into empty spaces. the rest on top of the omelette.

DIRECTIONS high heat. Coat your pan with When the surface of the egg cooking spray or add butter looks moist but does not move or oil. when the pan is jiggled, it’s ready for filling. Add your filling sparingly. BASIC Quiche

VARIATIONS QUICHE LORRAINE: QUICHE crumbled crisp bacon, 1 cup (250Combine mL) shredded6 slices Swiss cheese, 1 /4 cup (60 mL) minced green onion, 1 4 eggs Salt and pepper (optional) /4 cup (60 mL) each pepper strips, 1 green and red Pre-baked pie shell Desired fillings (cheese, /4 tsp (1.25 mL) ground nutmeg 1 1 mushrooms, peppers, ham, and /4 tsp (1.25 mL) dry mustard. 1 /2 cups (375 mL) milk bacon) MUSHROOM QUICHE 1 cup (250 mL) sautéed sliced mushrooms,: Combine 1 3. Carefully pour the mixture 1 . Preheat oven to 350°F /2 cup (125 mL) shredded Cheddar cheese and (180°C). Spread cheese and into the pie shell, over the 1 tsp (5 mL) dried thyme. other fillings into the bottom fillings. of your pie shell. HAM AND CHEESE QUICHE 4. Bake for 35 to 40 minutes 3 /4 cup (175 mL) shredded Swiss cheese, 2. Whisk together the eggs or until the top turns golden : Combine (175 mL) diced cooked ham, 3 /4 and milk in a bowl until well brown. To check doneness, 1 cup chopped red or green sweet pepper/4 cup and (60 2mL) tsp blended. Season with salt and insert a knife into the centre (10 mL) finely chopped fresh chives.

DIRECTIONS pepper (optional). of the quiche. If it comes out clean it’s done! Let stand for 10 minutes before serving. VERSATILE FRITTATAS

FRITTATAS

1 12 eggs /4 tsp (1 mL) pepper 2 cups (500 mL) filling 1 3 ingredients (chopped and /4 cup (250 mL) milk /4 cup (125 mL) shredded cooked vegetables, meat, 1 cheese /4 tsp (1 mL) salt poultry, etc.)

1. Preheat oven to 375°F 3. Pour egg mixture into 5. Loosen around the edge of (190°C). In a large bowl, 10-inch (25-cm) oven-proof, the frittata with a knife. Cut whisk eggs, milk, salt and non-stick skillet with cooked into wedges and serve. pepper. Set aside. fillings. 2. Heat 1 tbsp (15mL) oil in 4. Place skillet in oven and TIP skillet over medium-high bake until puffed, golden and heat. Add chopped fillings. set, about 25 minutes. If the skillet is not oven-proof, simply wrap the

DIRECTIONS Cook until softened, about 5 handle with a double layer of aluminum foil. minutes. Meringue

MERINGUE

1 1 3 egg whites at room /4 tsp (1.25 mL) cream of /4 cup (60 mL) granulated temperature tartar or lemon juice sugar

1. Preheat oven to 425°F 2. Add cream of tartar and, 3. Gradually add the sugar, 1 4. Follow steps of recipe you (220°C). Separate the egg using an electric mixer, beat to 2 tbsp (15-30 mL) at a time are using meringue in. For whites and place them in a the egg whites until frothy. until it is all incorporated pies, pile meringue on top glass or metal bowl (plastic They should form what’s and the peaks become glossy. of the pie and bake about bowls can have a greasy film called soft peaks. (Peaks are Continue beating until the 4-5 minutes, until peaks are that prevents foaming). Make the “hills” that pull up when foam forms stiff peaks and slightly brown. sure the eggs are separated removing the beaters from the all of the sugar has been without leaving any trace of foam. You’ll know your peaks dissolved. (To test if the sugar DIRECTIONS yolk in the whites. (The fat in are soft when the tips gently has dissolved, rub the beaten the yolk will prevent the whites fall over.) meringue between your thumb from developing the volume and forefinger. If it feels gritty, you want.) beat the eggs a few seconds longer until smooth.) S ID Spread K crêpe with R peanut butter or

CRÊPES F hazelnut spread and top with sliced banana 4 eggs 2 cups (500 mL) milk or jam. 1 1 /2 tsp (2.5 mL) salt /4 cup (60 mL) vegetable 2 cups (500 mL) all- oil purpose flour

1. Combine eggs and salt in a 3. Stir the batter and pour 3 medium bowl. Gradually add tbsp (45 mL) batter into the the flour, alternating with milk skillet. Quickly tilt and rotate and whisking until smooth. the skillet while shaking it Slowly whisk in the oil. Whisk gently in a circular motion to all ingredients until smooth, coat the bottom of the pan with about 1 minute. Refrigerate the the batter. batter for at least 30 minutes 4. Cook until the bottom of the DIRECTIONS to allow the flour to expand crêpe is slightly browned, about and any air bubbles to collapse. 45 seconds. Turn the crêpe (The batter may thicken during over with spatula and cook this time, so you might need for another 15 to 30 seconds. to thin it out by adding more Transfer to a plate and repeat milk or water. Crêpe batter with the remaining batter. Add should be the consistency of more cooking spray or butter heavy cream.) to the skillet if the crêpes start 2. Coat your crêpe pan with a to stick. little cooking spray or butter. 5. Fill the crêpe with your Heat over medium-high heat favourite ingredients and enjoy! until water droplets sizzle when sprinkled into the skillet.

FILLING SUGGESTIONS SIMPLE AND SWEET: Cook any fruit that’s in CRÊPES season with a little bit of sugar and fill the crêpe.

SAVOURY : Fill crêpe with sautéed chopped ham, red pepper and onion. Sprinkle with shredded Swiss or Gruyère cheese. Roll up and heat in the oven or microwave. PICKLED EGGS

PICKLED EGGS

12 hard-cooked eggs, peeled 1 cup (250 mL) white 1 tbsp (15 mL) granulated 2 tsp (10 mL) pickling 1 cup (250 mL) water vinegar sugar spices 1 tsp (5 mL) salt

1. In a small saucepan over 3. Pour the hot pickling liquid high heat, combine water, into the jar, directly over the vinegar, sugar, salt and eggs. pickling spices. Bring to a 4. Refrigerate for at least 2 boil, stirring frequently until days before using. the sugar dissolves. Reduce the heat to low and simmer for 10 minutes. DIRECTIONS 2. Place hard-cooked eggs in a glass jar.

DEVILLED Eggs DEVILLED EGGS

12 hard-cooked eggs, 2 tsp (10 mL) Dijon peeled mustard ¼ cup (125 mL) Salt and pepper to taste mayonnaise

1. Slice eggs in half, 4. Pipe or stuff egg yolk TIP Try adding a variety of toppings or fresh lengthwise. Remove yolks mixture into egg whites. herbs! Suggestions include: chopped, cooked and set whites aside. Serve immediately or cover bacon with chives; smoked salmon with dill and store in refrigerator. sprigs; slivered red onion and capers with dill 2. Mash yolks in a small sprigs; cooked thin asparagus spears with crab bowl. or baby shrimp; diced cucumber and tomatoes 3. Stir in mayonnaise, Dijon with chopped parsley; thinly sliced olives with mustard, salt and pepper. roasted red pepper slices. DIRECTIONS SOUFFLÉS

4 egg yolks Pinch pepper 3 2 egg whites /4 cup (175 mL) milk 1 2 tbsp (30 mL) butter /4 tsp (1.25 mL) cream of tartar 2 tbsp (30 mL) all-purpose flour Finely chopped filling 1 ingredients SOUFFLÉS /2 tsp (2.5 mL) salt

1. Preheat oven to 375°F 3. Beat the egg whites with (190°C). Melt butter in a cream of tartar in a large bowl, medium saucepan over low until stiff but not dry. Fold heat. Stir in the flour, salt some of the egg whites into the and pepper. Cook, stirring sauce to make it lighter, then constantly, until the mixture gently, but thoroughly, fold the is smooth and bubbly. Stir in sauce into the remaining egg the milk gradually. Continue whites. DIRECTIONS stirring until the mixture is Carefully pour into a 4-cup smooth and has thickened. (1 L) lightly greased soufflé 2. Beat the egg yolks well and or casserole dish. 1 add 4 / cup (60 mL) of warm 4. Bake until puffed and sauce mixture to the yolks. lightly browned, about 20 to Combine this yolk mixture 25 minutes, or until a knife with the remaining white inserted comes out clean. Serve VARIATIONS sauce, blending thoroughly. immediately. CHEESE SOUFFLÉ: If desired, add any filling ingredients, stirring them into (250 mL) grated Swiss cheese Add and 1 cup2 tbsp the blended sauce until mixed. (30 mL) chopped green onion. Set the sauce aside to cool CRAB SOUFFLÉ slightly. : Add 1 can (6 oz/170 g) crab meat, 1 /2 tsp (2.5 mL) dried thyme, 1 (2.5 mL) curry powder and 2 1 / tsp /4 tsp (1.25 mL) garlic salt. LEEK AND PARMESAN SOUFFLÉ: Add 1 1 /2 cups (375 mL) chopped leeks and 1 /2 cup (125 mL) grated Parmesan cheese. EGG SALAD

EGG SALAD

1 6 hard-cooked eggs, peeled /4 cup (125 mL) celery, VARIATIONS diced 1 2 tbsp (30 mL) mayonnaise : Add /4 cup (60 mL) smoked 1 or plain yogurt /4 cup (125 mL) chopped SALMON DILL 1 green onion (optional) /4 tsp (1.25 mL) each salmon, finely chopped, 1 tbsp (15 mL) fresh dill, salt and pepper chopped, and 2 tsp (10 mL) capers, chopped. : Omit celery. Add 1 small 1. Place peeled, hard-cooked 3. Spread over your favourite PICKLE BACON eggs in a small bowl and bread or use a dip and serve dill pickle, diced, 2 strips of bacon, cooked and mash with a fork until finely with crackers, pita or fresh chopped, and 1 tsp if(5 desired). mL) horseradish (or more chopped. veggies. : Omit celery and green 2. Stir in mayonnaise or CHILI AVOCADO 1 2 tsp (2 mL) yogurt, salt and pepper. Blend onion. Add half of an avocado, diced,/ 1 tbsp until smooth. Add celery and (15 mL) red onion,chili minced, powder. and

DIRECTIONS green onion, if using. ’ In An Storage hat s Egg? TIPS W Eggs are perishable and should be stored in their original carton in the main body of the refrigerator to ensure they are kept at a cool, consistent temperature. The carton protects the eggs from absorbing strong odours such as onions and keeps the Best Before date for reference. RECOMMENDED STORAGE TIMES

Fresh shell eggs Use by Best Before date Prepared egg dishes Within 3-4 days Leftover whites/yolks Within 2-4 days Pickled eggs Within 1 month Hard-cooked eggs Within 1 week Frozen eggs Within 4 months

WHOLE EGGS - beat until just blended, pour into freezer container and cover with a tight-fitting lid. FREEZING EGG WHITES - break and separate eggs, making sure no yolk gets into the white. Pour into freezer container and cover with a tight-fitting lid.

1 • Eggs are delivered to your grocery store shelves in 4 to 7 days. EGG YOLKS - beat in either /8 tsp (0.5 mL) salt • In order to feed the more than 13 million people in the province, (for main dishes) or 1.5 tsp (7 mL) sugar or corn syrup 1 EGGS per /4 cup (50 mL) egg yolks (about 4 yolks) for desserts. Ontario’s 500 egg farm families care for 8 million hens every day. Pour into freezer container and cover with tight-fitting • For each family that uses a dozen eggs each week, a local lid. Ontario farmer houses, feeds and cares for two hens all year long. HARD-COOKED EGGS – hard-cooked egg yolks • The average hen will naturally lay approximately 340 eggs can be frozen for use later. It is not recommended to in one year. That is almost an egg a day! freeze hard-cooked whole eggs or egg whites as they may become tough and watery after freezing. • Eggs in Ontario are produced according to the same Canada Grade A standard for quality, freshness and cleanliness. Make sure to label your container with the number of eggs as well as the date they were frozen. In the case of • Look for cartons with this symbol to ensure you yolks, include whether you added salt (for main dishes) are purchasing farm fresh, Canada Grade A eggs. or sugar (for desserts or baking). GET TO KNOW YOUR ONTARIO EGG FARMERS. THE LAVIOLETTE FAMILY

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