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Herb and Mushroom Quiche

(Makes 6 servings) 1/2 lb (250 g) assorted mushrooms (button, crimini, shiitake, oyster, etc.) 1 tbsp (15 mL) oil 1/2 cup (125 mL) diced onion or shallots Seasoning Mix (see recipe below) 4 eggs 1-1/4 cups (300 mL) table cream (18%) or evaporated milk 3/4 cup (175 mL) shredded Swiss or gruyere cheese 1/4 cup (50 mL) freshly grated Parmesan cheese 2 tbsp (30 mL) chopped fresh parsley (optional) 9-inch (23 cm) unbaked pie shell (or deep-dish frozen pie shell)

Pizza Frittata

(Makes 4 servings) 1 tbsp (15 mL) olive oil 1/2 cup (125 mL) diced onion 1/2 cup (125 mL) diced sweet green pepper 1-1/2 cups (375 mL) sliced mushrooms (8 oz/250 g) 2/3 cup (150 mL) sliced pepperoni (3.5 oz/100 g) 8 eggs 1/4 cup (50 mL) grated Parmesan cheese Seasoning Mix (see recipe below) Salt and pepper, to taste 1/2 cup (125 mL) pizza or tomato sauce 3/4 cup (175 mL) shredded mozzarella cheese Heat oil in a 10-inch (25 cm) non-stick skillet over medium heat. Add onion, green pepper and mushrooms. Cook, stirring, until vegetables are soft. Add pepperoni; cook for 1 minute.

Egg Salad and Devilled Eggs

Egg Salad (Makes 1-1/2 cups/375 mL) 5 hard-cooked large eggs, peeled Seasoning Mix (see recipe below) 3 tbsp (45 mL) mayonnaise or salad dressing Chop eggs in medium bowl using pastry blender or fork. Stir in Seasoning Mix (or 2-1/2 tsp/12 mL bulk Seasoning Mix) and mayonnaise. Stir in add-ins, if desired (e.g. minced fresh herbs, finely chopped onion, celery, pickles or sun-dried tomatoes, or bacon bits). Serve on lettuce leaf, or use as a sandwich filling or cracker spread. Devilled Eggs (Makes 20 devilled eggs) 10 hard-cooked large eggs, peeled

Herbed Egg Dip

Herbed Egg Dip (Makes about 1 cup/250 mL) 4 hard-cooked eggs, peeled 1/3 cup (75 mL) plain yogurt 2 tbsp (30 mL) light mayonnaise or salad dressing 1 tsp (5 mL) Dijon mustard Seasoning mix (see below) In a food processoror blender, puree or finely chop eggs. Blend in yogurt, mayonnaise, mustard and seasoning blend. Cover and refrigerate until serving time. Serve with raw vegetables, pita bread, baguette slices or crackers. Serve within 3 days. Seasoning Mix 3/4 tsp (3 mL) dried dill 1/2 tsp (2 mL) dehydrated onion 1/4 tsp (1 mL) dried basil

Herbed Tomato Omelette

(Makes 1 serving) 2 eggs 2 tsp (10 mL) water Seasoning Mix (see recipe below) Cooking spray 1/4 cup (50 mL) diced tomatoes 1/4 cup (50 mL) shredded mozzarella cheese Beat eggs with water in a small bowl. Stir in single Seasoning Mix (or 2-1/2 tsp/12 mL of bulk Seasoning Mix). Heat an 8-inch (20 cm) non-stick skillet over medium heat. Spray with cooking spray. Add egg mixture. As egg sets at edges, use spatula to gently push cooked portions toward the centre of the skillet; tilt skillet to allow uncooked portions to flow into the empty spaces.


* Visit our web sites ( and for lots of great egg recipes! * These are the recipes in our popular series of recipe cards with attached packet of seasonings. Of course, the online recipes don't include the actual seasonings :), but we've provided the list of ingredients in the seasoning mixes. To make things simple, the ingredients are things you likely have in your kitchen cupboards already!

Today is World Egg Day! How are you celebrating?

Today is World Egg Day.  This annual event is a day for celebrating all things eggs and for considering the great reasons to eat eggs!

Although we don't make a huge deal of World Egg Day here in Ontario (we like to think every day is a great day to enjoy to eggs!), in some parts of the world there are special events planned including egg festivals and cooking demonstrations by celebrity chefs.

Your keyboard may be dangerous to your health?

Egg Salad Dip (Should I confess that I'm eating an egg salad sandwich at my desk while writing this? Probably not a good idea, so I'll just keep that to myself!) So! When's the last time you cleaned your computer keyboard? Apparently a keyboard can harbour more bacteria than a public toilet seat. Gross! Shared computers are the worst, since personal hygiene habits vary from person to person.

Omelette in a bag - Is it all its 'cracked' up to be?

It's a novel idea that has generated lots of online (and offline) buzz over the past few years, but unfortunately we don't recommend it. The idea? Cook an omelette in a plastic bag in boiling water! This unique cooking method is billed as a fun and participatory way to cook omelettes for a few people or a crowd so that everyone gets an omelette with the mix-ins they want. And it's all done with a minimal amount of fuss and dishes, and in buzz-generating style! (While you really aren't cooking an omelette, the result is eggs cooked in a rolled up omelette shape.) Here's how it works.


Here's a list of some of the places you'll find Egg Farmers of Ontario sponsoring an event, or present with a display. You might find some of our farmers or staff members. Please stop by and say hi. We'd be happy to answer any questions you have about eggs. We love hearing about the favourite ways you like to eat eggs or any egg cooking tips you have. If you're looking for egg recipes or nutrition information, we'll have brochures at our display for you to take home. Sometimes we also sell microwave egg cookers and snack keepers. And, we may even have a few hens with us!


Eggs are one of nature's most nutritious foods. They are a very nutrient-dense food because they provide a significant amount of vitamins and minerals (14 in total), yet only contain 70 calories. Most of the vitamins and minerals in an egg are found in the yolk. A little more than half of the protein is found in the white, and the remainder is in the yolk. The fat (mostly unsaturated fat) and cholesterol are found in the yolk. (Concerned about cholesterol? Check out the latest research on eggs and cholesterol below.) For maximum nutrition and flavour, enjoy the whole egg!

Freezing Eggs

Eggs can be frozen, but not in their shells. * To freeze whole eggs: Beat eggs until blended, then pour them into a freezer container with a tight-fitting lid. Label the container with the number of eggs and the date. Freeze. To use: 3 tbsp (45 mL) thawed whole egg = 1 large fresh egg. * To freeze egg whites: Pour white into a freezer container with a tight-fitting lid. Label the container with the number of whites and the date. Freeze. To use: 2 tbsp (30 mL) thawed egg white = 1 large fresh egg white.

Storing Eggs

* Eggs should always be kept refrigerated, preferably in the main body of the refrigerator where the temperature is the coldest and most consistent. * The shell of an egg has about 10,000 tiny pores that allow gases in and out. Eggs should be stored in their carton in the refrigerator to prevent the absorption of odours from strong-smelling foods through the pores in their shells. * Storing eggs in their carton helps to protect the eggs from breakage.

Egg Measurements and Substitutions

Measurements: 1 large egg = 3 tablespoons (45 mL) 5 large whole eggs = 1 cup (250 mL) 1 large egg white = 2 tablespoons (30 mL) 8 to 10 large egg yolks = 1 cup (250 mL) 1 large egg yolk = 1 tablespoon (15 mL) 12 to 16 large egg yolks = 1 cup (250 mL) ¼ cup (50 mL) liquid egg product = 1 large egg white

Substitutions: Most recipes are developed using large eggs. To substitute another size, use the follow as a guide:

Egg Sizes

Sizes: Eggs are categorized by weight, not size or shape. Sometimes eggs in the same carton may appear to be different sizes, but their individual weights will be within a similar range. The following weights are used to classify eggs into different sizes: Peewee – less than 42 grams Small – at least 42 grams Medium – at least 49 grams Large – at least 56 grams Extra Large – at least 63 grams Jumbo – 70 grams or more

Glossary of Egg Cooking and Baking Terms

* Eggs at room temperature: This is necessary only when eggs are to be combined with a fat and a sugar. Cold eggs could harden the fat in the recipe causing the batter to curdle and affecting the texture of the finished product. To bring eggs to room temperature, remove them from the refrigerator 20 to 30 minutes before baking or put them in a bowl of warm water for a few minutes while assembling other ingredients.

Glossary of Cooking Terms

Blend - to combine two or more ingredients completely Chop - to cut into pieces of varying size Combine - to mix ingredients together Cream - to mix with an electric mixer or spoon until thoroughly blended and light in texture (usually refers to a mixture of fat and sugar) Cube - to cut into cube-shaped pieces Dice - to cut into small cubes Fold - To blend one ingredient into another without stirring or beating by using a rubber spatula to gently lift and turn mixture Grate - to shred into small pieces Julienne - to cut into thin matchstick pieces of uniform length Mince - to cut very finely

Basic Cooking Tips and Techniques

These cooking tips will help you have success in the kitchen especially if you are a little less experienced with cooking: * Wash your hands and be sure cooking equipment and surfaces are clean. * Read through the recipe and be sure you understand all the steps and have the necessary ingredients. * Assemble the required baking dishes and cooking equipment. For the best results, use the specified sizes, if they are given.

About Egg Farmers of Ontario

Egg Farmers of Ontario is a farming organization governed by a Board of Directors which is made up of egg and pullet farmers. We are not a government body or department. We are funded entirely by egg farmers. Each farmer pays a fee or levy on every dozen eggs sold and these funds are used to support the activities of the Ontario and Canadian egg system. There are approximately 400 egg farmers and pullet growers in Ontario; their farms account for 40% of total egg production in Canada, or 200 million dozen eggs annually.

About this blog and the bloggers

Egg Farmers of Ontario has created this blog to provide folks with a variety of information about eggs; from recipes to nutrition to questions about egg farming in Ontario. Packed with cooking tips and techniques, interesting egg gadgets, ideas on entertaining with eggs, frequently asked questions and much more. Simply put - this blog is 'Everything Eggs!'. You're invited to visit this blog often. Please feel welcome to add your comments and/or questions! Bloggers:

The secret to hard-boiling eggs successfully

Pssst! Wanna know the secret to successfully hard-boiling eggs in their shell? You're not alone. We get lots of calls and emails asking for advice about this. Seems it's something many people have trouble with. In fact, there are a few tips that will help you produce perfectly cooked eggs in the shell every time. First, you want to choose eggs that have been in your refrigerator the longest. Why? These eggs will be easier to peel than fresh eggs. Better yet, plan ahead and allow time for fresh eggs to sit in your fridge for about a week before cooking.