Eggs: High Quality Protein, Low-Cost Nutrition

Family Cooking with Eggs

When it comes to good nutrition, eggs are hard to surpass. Eggs provide the most bioavailable protein and nutrients per ounce of any food on the market. Conventional table eggs are a low-cost way to give your family more protein, as well as vitamins and nutrients like Vitamin E, Vitamin D, Lutein and Choline. Specialty eggs available today contain enhanced nutritional benefits including Omega 3.  Whether you purchase table eggs or specialty eggs, it’s hard to go wrong with this nutritional powerhouse!

You can use eggs in all sorts of ways—this versatile food does more than scramble. Visit our Egg Recipes page for lots of great egg recipe ideas.

Have you ever wondered how to tell if an egg is still good, why your hard-boiled eggs didn’t turn out, or what that white ropey part in the egg white is? Check out our Frequently Asked Questions page for answers to those questions and more.

Are you looking for a high-quality, low-cost, safe, and shelf-stable protein powder for use in low-calorie, muscle-building protein shakes and recipes? Try our Sport Protein dried egg white powder—it’s a higher-quality, lower-cost alternative to whey and soy protein powders.

Rose AcreTM Recipe of the Month

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream        
          
Ingredients:
  • 3 cups whole milk

  • 3 cups heavy cream

  • 9 large egg yolks

  • ½ vanilla bean

  • 2 cups sugar

Instructions:
  1. Separate the egg yolks from the whites.
  2. In a large saucepan combine the sugar and milk. Over medium-low heat, stir to combine. Make sure that the mixture does not come to a boil.
  3. Cut the vanilla bean in half and scrape out one half of the vanilla caviar into milk and sugar mixture. Add half of the entire bean to the mixture. Continue to stir. Heat until hot, but not boiling.
  4. Add the yolks to a large bowl and whisk for 2 minutes until light in color.
  5. Temper the eggs- add a couple ladles of the hot milk mixture to the eggs. You do this so the eggs are not scrambled in the hot milk. Once the eggs are tempered, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture begins to thicken.
  6. Using a fine mesh strainer, strain the mixture into a large glass bowl. Discard any lumps.
  7. Slowly stir in the heavy cream
  8. Follow your ice cream makers instructions for preparation.
  9. Ice cream may still be soft after churning, put in freezer for 3-4 hours before serving.
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24
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