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Rose Acre Farms Celebrates National Egg Month

by Mark Whittington | May 01, 2019
Rose Acre Farms is celebrating National Egg Month during the Month of May! Throughout the month, Rose Acre will be sharing facts about the egg production industry, egg recipes, cooking tips, egg trivia & much more on social media.

Eggs are a great source of protein and many nutrients. One egg contains 13 essential nutrients and only 70 calories. At only 17 cents per serving, eggs are also the least expensive source of high quality protein with only 0.6g of carbohydrates.

Eggs also contribute important vitamins and minerals such as vitamin D, phosphorus & vitamin A. Choline and Lutein are also provided by eggs, crucial for memory, cognition, eye and brain health.

Eggs are typically thought of as a breakfast staple, but can be made in many ways! Check out all of our recipes here for not only new and exciting dishes, but all of the delicious classics too!

Rose AcreTM Recipe of the Month

The Best Chewy Chocolate Chip Cookies

        
          
Ingredients:
  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks
  • 4 oz dark chocolate chunk, or your preference
Instructions:
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely 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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