A few years ago, as I was flipping through the TV channels, I caught a short segment of Martha Stewart giving a live demo on making homemade pasta. As she was making the dough, she suddenly went off on a short little rant about how the fresh eggs from her garden hens make all the difference and that the pasta’s color and texture is all about her hen’s eggs. All I could think of at that moment was, great for you Martha! I don’t have a chicken coop in my NY studio apartment so what am I supposed to do!!!? I thought about trying the fresh eggs down at the local farmers market in Union Square but it was summer time, it was hot outside, I got lazy, and I never really found out if Martha was simply taking air time to brag about her extensive domesticated farm estate or if she was actually telling the truth. Hey, I like my cheap Trader Joe’s organic eggs, thank you very much!
Last night, I got invited to a food blogger event sponsored by Eggland’s Best Eggs at the Institute of Culinary Education (ICE) cooking school in NY. We were treated to (HEY FTC, HERE’S MY DISCLOSURE) to nice hors d’oeuvres such as crostini with serrano ham, smoked pimenton-deviled egg and roasted red peppers, truffled egg custards with gruyere and chives, garnished with American black caviar, and “tamago yaki” maki rolls with shrimp and edamame puree. Eggland’s Best eggs were used in all the hors d’oeuvres of course.
Then the show began. Chef Smarty Pants walked us through the menu that we were about to prepare and eat using Eggland’s Best Eggs of course. In all honestly I was a little lazy last night and was more about mingling with the other food bloggers instead of mixing the salad, or pulling the pasta. I did ladle out some egg pudding soufflé in the end…
Jason Lam from Me So Hungry cutting duck for the salad….
The first course was a warm salad of asparagus, radishes, morels, baby carrots and sugar snap peas, duck prosciutto, toasted walnuts, and topped with a white wine-poached egg. It was served with champagne vinaigrette. (see pic above)
Then we had our main course: Crab and lobster ravioli, with fresh peas, fennel, leeks, golden beets, saffron and chives in a lobster broth with prosecco sabayon foam. This was one impressive dish that I would definitely make again. The pasta made with Eggland’s Best eggs was amazing here and I say this because I am about to post a blog about homemade ravioli.
Finally we finished with lemon pudding soufflés with mixed berries and rhubarb coulis. This was tart dish as expected with the rhubarb, but it had a nice finish with the lemon.
During dinner the CEO stepped up and gave a little Q and A about Eggland’s Best eggs. We learned that these hens are the best fed chickens around with a 100% vegetarian high grain diet with no antibiotics, hormones animal fats, or fish products. They are also locally sourced and delivered within 3 days of hatching. Eggland’s Best Eggs claims that their eggs have less cholesterol, less saturated fat and more Vitamin E and Omega 3. I talked to Charlie at the end of the dinner and couldn’t resist asking him about the brilliant business marketing strategy to go after the ‘premium’ egg market. Basically he’s created the ‘kobe beef’ of eggs.
Ok so is Martha right? All the dishes tasted great last night, but I got some free samples of Eggland’s best and I’m going to be trying out a side by side comparison soon. Check out Eggland’s Best!
** UPDATE ** I used 8 egg yolks from Eggland’s Best for a pastry cream for a summer tart and the color and taste was definitely noticeable. A great golden yellow color, smoother texture and rich egg taste!
Oh Eggland’s Best Eggs also has these pre hardboiled, pre peeled eggs for the ultra lazy. Here’s Carol of NY CityMama enjoying one: