Wednesday, April 22, 2009

Eggland's Best

Oh, the egg! Eggs are something that I use alot in my cooking, but have
never given that much thought to. That is until last night, which led me to
a dinner by Eggland's Best.

Eggland's Best is the leading specialty egg on the market. They have white, brown, organic, and cage free eggs. They have farms in 37 states with the farmers having ownership in the company. Eggland's eggs come to you fresher because they hit the shelf within 2 to 4 days. You will always recognize Eggland by the EB stamped on the shell.

I could immediately taste the difference when I ate Eggland's Best. It was
fresher, the color was more natural, and easy to seperate the yolk from the
white. What makes this egg even better is that is kosher, U certified...doesn't
get any better than that.

Here's a clip of the President & CEO, Charlie Lanktree, talking about Eggland's Best. A real nice guy who seems dedicated to making sure they have a quality product. Also, keep on scrolling down for an easy cheese souffle recipe full of kosher soul!( courtesy of

Nosh on,

Easy Cheese Souffle


6 large Eggland's Best eggs
1 / 2 cup Evaporated Skim Milk
1 / 4 cup Parmigiano-Reggiano, grated ( Fanticini)
1 / 2 teaspoon Dijon mustard
1 / 2 teaspoon Sea Salt
1 / 4 teaspoon freshly ground Pepper
1 / 2 pound sharp Cheddar Cheese ( Cabot or Tillamook)
11 ounces light Cream Cheese
Nonstick cooking spray


Preheat oven to 375.

In a blender or food processor, place the eggs, evaporated milk, Parmigiano*, mustard, salt and pepper. Blend until smooth.

With blender or processor running, break off pieces of cheddar and add to the work bowl. Next break off chunks of cream cheese and add to work bowl. After all cheese is incorporated, blend at high speed for 5 seconds.

Spray a 4-cup soufflé dish or equivalent deep baking dish with nonstick cooking spray. You can also make 10-12 individual soufflés in a cupcake or muffin pan. Pour in the batter and place in the oven.

Bake until puffed and golden:
Large soufflé for 45 minutes
Small for 15-20 minutes
Surface could crack during baking

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