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10 Recipes
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Canadian
Egg Farmers
PRIDE In Every Egg 10 Delicious Egg Recipes
I love what I do! from 10 Canadian Egg Farmers

Its a statement often made by egg farmers. They chose the profession and rural lifestyle of Who better to ask for great-tasting Smoked Salmon and Dill Crpes (British Columbia) 2
farming because they enjoy working with hens, and they take great pride in providing a nutritious food Chocolate Krinkles (Alberta) 4
for their family, community and province.
ways to eat eggs? Chopped Chef Salad (Saskatchewan) 6
Farmers throughout the country have contributed some Zesty Eggplant Frittata (Manitoba) 8
Canadian egg farmers work hard every day to give their hens the best possible care so Canadians have
of their favourite recipes. We hope you are inspired to Finnish Oven Pancakes (Ontario) 10
a constant supply of fresh, high-quality and locally produced eggs. They also enjoy contributing to their
give them a try, and that they become your favourite Ham, Brie and Egg Pitas (Quebec) 12
community and are always pleased to share with others why they take great pride in what they do.
recipes too. Lobster Eggs Benedict (New Brunswick) 14
On the following pages, we would like to introduce you to 10 Canadian egg farmers. Blueberry Cake (Nova Scotia) 16
Red Sand-Dusted Devilled Eggs (Prince Edward Island) 18
Sunrise Egg Sandwiches (Newfoundland and Labrador) 20
me et other farmers,
To learn more about egg farming in Canada and
Did You Know? Interesting Facts about Hens and Eggs 22

visit eggs.ca/meet-our-farmers

Favourites-E-2013
 mok
San ed Salmon Willy and
d dill Crepes Monica Fitzl
Second Nature Farm, Langley, BC
3rd Generation Egg Farmers
Makes: 24 crpes Prep: 5 minutes Chill: 30 minutes Cook: 30 minutes
4 eggs 4
1/2 tsp salt 2 mL Willy and Monica enjoy the versatility
crpes offer. Smoked salmon,
2 cups all-purpose flour 500 mL
2 cups milk (1%) 500 mL
1/4 cup
1-1/2 cups
vegetable oil
sour cream or crme frache
50 mL
375 mL
sour cream and fresh dill make
1/4 cup chopped fresh dill 50 mL a classic West Coast filling.
2 pkg (150 g) thinly sliced smoked salmon, cut in small pieces 2
Combine eggs and salt in medium bowl. Gradually add flour alternately with milk,
Or try summer-fresh berries and
beating with electric mixer or whisking until smooth. Beat or whisk in oil. softly whipped cream.
Cover and refrigerate batter for at least 30 minutes to allow flour to expand and air bubbles to collapse.
Spray 8-inch (20 cm) non-stick skillet or crpe pan with cooking spray. Heat over medium-high heat until
water droplets sizzle when sprinkled into skillet. Stir batter. Pour about 3 tbsp (45 mL) batter into skillet all at once.
Quickly tilt and rotate skillet to coat bottom with batter. (Batter should flow readily. If it has thickened during standing time,
add about 2 tbsp (25 mL) milk to batter in bowl.)

Tips
Cook until bottom of crpe is slightly browned, about 45 seconds. Turn crpe over. Cook for 15 to 30 seconds on second side. Transfer to plate.
Repeat with remaining batter, adding more cooking spray to skillet if crpes start to stick.
Combine sour cream and dill in small bowl. Spread about 1 tbsp (15 mL) mixture on one crpe. Arrange a few pieces of salmon over top.
* Instead of sour cream and dill filling, use dill-flavoured spreadable cream cheese.
Fold crpe into quarters or roll up. Repeat with remaining crpes.
* Any leftover crpes can be stacked, layered with waxed paper, then wrapped well and frozen for up to 4 months.

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 ocolate
ChKr Roseglen Hutterite Colony
inkles Hilda, Alberta
4th Generation Egg Farmers
Makes: 30 to 36 cookies Prep: 20 minutes Chill: 4 hours Bake: 10 minutes
Oven Temp: 350F (180C)
1 cup granulated sugar 250 mL
These fudgy sugar-coated cookies
1/2 cup unsweetened cocoa powder 125 mL are much loved by the
Roseglen Hutterite Colony.
1/4 cup vegetable oil 50 mL
2 eggs 2
1 tsp
1 cup
vanilla
all-purpose flour
5 mL
250 mL
In fact, the recipe they use calls
1 tsp baking powder 5 mL for 90 eggs, 52 cups flour
1/4 tsp
1/3 cup
salt
icing sugar
1 mL
75 mL and 11-1/4 cups oil!
Combine sugar, cocoa and oil in large bowl; with electric mixer, beat until combined and appearance That s a big batch
resembles wet sand. Beat in eggs, one at a time. Beat in vanilla. of cookies!
Stir together flour, baking powder and salt in small bowl. Add to cocoa mixture, beating to mix evenly.
Cover and refrigerate cookie dough for at least 4 hours or overnight.
When ready to bake, spray cookie sheet with cooking spray or line with parchment paper or silicone baking mat.
Scoop heaping teaspoonsful of cookie dough; roll into balls. Place in icing sugar and roll to coat completely. Place 10 to 12 balls on prepared

Tips
cookie sheet about 2 inches (5 cm) apart.
Bake in preheated 350F (180C) oven until surfaces of cookies crack and interiors still look slightly moist, 10 to 12 minutes. Cool on wire rack.
Repeat with remaining cookie dough.
* Ground cinnamon can be added to the icing sugar. Or roll the cookies in coloured sugar or sprinkles.

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 Chopped Shawn Harman
Chef Salad Section Seven Farms, Humboldt, Saskatchewan
3rd Generation Egg Farmers
Makes: 6 servings Prep: 20 minutes

Shawns family has been eating this

6 cups chopped or torn lettuce greens 1.5 L
1 medium carrot, thinly sliced 1
1
1
large tomato, diced
medium cucumber, sliced and slices cut in half
1
1
salad for years because it s easy
1/2 cup diced onion 125 mL to make and nutritious. To show off
7 oz
1/4 cup
chopped cooked turkey
olive oil
200 g
50 mL the colourful layers of chopped,
2 tbsp
1/2 tsp
fresh lemon juice
dried oregano
25 mL
2 mL
diced and sliced ingredients,
1/8 tsp salt 0.5 mL prepare the salad in
Pinch
2 tbsp
pepper
grated Parmesan cheese
Pinch
25 mL
a glass bowl.
4 eggs, hard-cooked and peeled* 4
Place lettuce evenly on bottom of medium bowl (about 3 qt/3 L). Top with layers of carrot, tomato, cucumber,
onion and turkey.
Whisk oil, lemon juice, oregano, salt and pepper in small bowl. Drizzle over top of salad. Sprinkle Parmesan cheese evenly over top.
Cut eggs into quarters. Place on top of salad. Tips
* Instead of turkey, use chicken, ham or bacon. Or substitute additional vegetables such as celery, sweet pepper, mushrooms or zucchini.
To serve salad, scoop down to bottom of bowl to reach all the layers.
Try shredded or cubed Cheddar, Havarti, Swiss or Monterey Jack cheese in place of Parmesan.
* For instructions on hard-cooking eggs, see Red Sand-Dusted Devilled Eggs recipe on page 18.
* Substitute 1/3 cup (75 mL) of your favourite dressing for the oil and lemon juice mixture.

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 Doug and
Zesty Sherry Pauls
EgGplant Frittata Highplain Farms, Niverville, Manitoba
2nd Generation Egg Farmers
Makes: 6 servings Prep: 20 minutes Bake: 35 minutes Oven Temp: 425F (220C)
1 medium eggplant, cubed 1
2 cups cherry or grape tomatoes (1 pint), halved 500 mL Doug and Sherry know frittatas
are a versatile dish for any meal.
1/2 cup pitted olives, halved 125 mL
1 small onion, coarsely chopped 1
2
3 tbsp
cloves garlic, sliced
olive oil
2
45 mL
In this favourite version, the egg base
2 tsp red wine vinegar 10 mL is topped with seasoned roasted
vegetables. The Pauls family likes
1/2 tsp dried oregano 2 mL
1/2 tsp hot pepper flakes 2 mL
1/8 tsp
8 eggs
pepper 0.5 mL
8
to use vegetables from
1/3 cup chopped fresh parsley 75 mL their garden.
1/4 cup water 50 mL
Combine eggplant, cherry tomatoes, olives, onion, garlic, oil, vinegar, oregano and hot pepper flakes in large bowl;
toss gently to combine. Spoon mixture onto large baking sheet; spread evenly.
Roast in preheated 425F (220C) oven, stirring halfway through cooking time, until vegetables are tender and lightly browned, 25 to 30 minutes.

Tips
Remove from oven. Leave oven on.
Whisk eggs, parsley and water. Lightly spray 10- or 12-inch (25 or 30 cm) non-stick ovenproof skillet with cooking spray. Heat skillet over medium heat.
Pour egg mixture into skillet. As eggs set around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath.
Cook until bottom is set and surface is still somewhat liquid, 6 or 7 minutes. * Hot pepper flakes are also known as chili flakes or crushed red pepper.
Remove skillet from heat; spoon eggplant and tomato mixture over top of frittata. Return to oven and bake until egg mixture is set, about 10 minutes. * If necessary, ovenproof the skillets handle by wrapping it in a double thickness of aluminum foil.

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 Huberand tCindy Schillings
Finnish oven
Pancakes White Feather Farms, Oshawa, Ontario
2nd Generation Egg Farmers

Makes: 4 servings Prep: 10 minutes Bake: 20 minutes Oven Temp: 400F (200C) This recipe was introduced to
2 eggs 2 the Schillings family by friends in
Thunder Bay, Ontario years ago.
1 tbsp melted butter, cooled 15 mL
3 tbsp granulated sugar 45 mL
1/4 tsp
2 cups
salt
milk (1%)
1 mL
500 mL
Turn on the oven light while the
1 cup all-purpose flour 250 mL pancakes are baking to watch large
bubbles develop on the baking
toppings/fillings (see TIPS)

sheet. It s quite a show!

Preheat oven to 400F (200C). Line bottoms and sides of two 15 x 10-inch (38 x 25 cm)
rimmed baking sheets or jelly roll pans with aluminum foil. Brush foil well with oil using about
1-1/2 tsp (7 mL) per baking sheet. Place baking sheets in oven for 3 to 4 minutes just before adding
pancake batter.
Beat eggs with electric mixer in large bowl until blended. Beat in butter, then sugar, salt and milk.
Add flour, beating well until blended.
Remove hot baking sheets from oven. Pour 1-1/2 cups (375 mL) egg mixture into each. Place baking sheets in oven.
Bake until bubbles form and surface browns, about 20 minutes, switching position of pans in oven after 10 minutes. Tips
* If you only have one baking sheet, the recipe can be divided in half to serve two, or bake the second pancake immediately after the first.
Remove from oven. Bubbles will deflate. Starting at short end, roll up pancakes. Cut pancakes in half or slices to serve. Top as desired.
* Top or fill pancakes with any of the following options: slightly sweetened fresh or frozen (thawed) berries and vanilla yogurt;
chocolate hazelnut spread, sliced bananas and chocolate syrup; sauted sliced apples, ground cinnamon, sugar and maple syrup.

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 Danny andGuillemette
Ham, BRIE Hlne Claude
and egg pitas Ferme Danny Guillemette et Hlne Claude,
Le Gardeur, Quebec
1st Generation Egg Farmers
Makes: 4 pita halves Prep: 10 minutes Cook: 8 minutes
6 eggs 6
1 tsp vegetable oil 5 mL Danny and Hlne suggest adding
2
1/3 cup
shallots, finely chopped
finely chopped sweet green pepper
2
75 mL
ham and Brie cheese to
1/3 cup chopped smoked or maple-flavoured ham 75 mL scrambled eggs and serving
1/4 cup diced Brie cheese (about 30 g) 50 mL
2 whole wheat pita breads 2 them in lettuce-lined pita pockets.
4 tsp
4
Dijon mustard
large lettuce leaves
20 mL
4
It s a delicious grab
Whisk eggs in small bowl; set aside. and go meal.
Heat oil in large non-stick skillet over medium heat. Add shallots and green pepper; cook, stirring frequently,
until softened, about 5 minutes.
Pour eggs into skillet. Add ham and cheese. As mixture begins to set, gently move spatula across bottom and side of
skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains. Remove from heat.
Cut pitas in half. Carefully open pockets and spread 1 tsp (5 mL) mustard inside each half. Line with lettuce.
Spoon scrambled egg mixture into each pita. Tips
* Instead of Brie, use goat cheese or a shredded hard cheese such as old Cheddar.
* Pesto, relish or a favourite sandwich spread can be substituted for the mustard.

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 Lobster Marc Ouellet
EggS Benedict Morneault Poultry Farm, St. Jacques, New Brun
2nd Generation Egg Farmers
swick

Makes: 2 to 4 servings Prep: 15 minutes Cook: 3 minutes

Hollandaise sauce Marc loves lobster. And eggs!
4
1/2 tbsp
eggs 4
vinegar (optional) 7 mL
This winning recipe was created
2 whole wheat English muffins 2 by Scot t Brooker. If lobsters arent
readily available where you live,
2 cooked 1 lb (450 g) lobsters, meat removed 2
(about 6 oz/180 g meat)
Prepare Hollandaise sauce (see recipe below); cover to keep warm. substitute peameal or
Bring 3 inches (8 cm) of cold water to boil. Add vinegar, if desired. Lower heat to reduce water back bacon, or ham.
to simmer. One at a time, break each egg into a small dish and gently slip egg into simmering
water. Cook until yolks are done as desired, about 3 minutes for soft yolks.
Meanwhile, split English muffins and toast. Divide lobster meat over four English muffin halves.
Remove eggs from water with slotted spoon. Place on paper towel briefly to remove excess water.
Set eggs on top of lobster. Spoon about 2 tbsp (25 mL) Hollandaise sauce over each egg.
Hollandaise sauce: Whisk 2 egg yolks in small microwave-safe bowl. Add 2 tsp (10 mL) lemon juice and 1/8 tsp (0.5 mL) sugar; whisk to combine.
Melt 6 tbsp (90 mL) butter; add to yolk mixture while whisking constantly. Microwave on Medium-High for 20 seconds; whisk mixture. Microwave
for another 15 seconds; whisk again. Sauce will thicken and turn pale yellow.
Tips
* For poached eggs with a compact shape, use fresh eggs and poach in simmering, not boiling, water. Adding vinegar to the poaching
water can help to keep the eggs compact.
* If overcooked, Hollandaise sauce can curdle. If this happens, gradually whisk curdled sauce into 2 tsp (10 mL) hot water.

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 blueberry Jill and Sharon Thomas
Cake Scotia Poultry Farm Ltd, Cole Harbour, Nova Scoti
1st and 2nd Generation Egg Farmers
a

Makes: 12 servings Prep: 20 minutes Bake: 40 minutes

Oven Temp: 350F (180C) Nova Scotia wild blueberries and a
Topping:
1 cup packed brown sugar 250 mL
crunchy brown sugar and cinnamon
1 tsp ground cinnamon 5 mL topping flavour this easy cake
from Jill and Sharon. Enjoy it plain,
2 tbsp melted butter 25 mL
Cake:
1/2 cup butter, softened 125 mL 2 tsp baking powder 10 mL or top each serving with lightly
1 cup
2
granulated sugar 250 mL
eggs 2
3/4 tsp
2/3 cup
salt
milk (1%)
4 mL
150 mL sweetened whipped cream or
1 tsp vanilla 5 mL 2 cups wild, fresh or frozen blueberries 500 mL a scoop of ice cream.
2 cups all-purpose flour 500 mL
Topping: Stir brown sugar and cinnamon together in small bowl. Add butter; stir until blended. Set aside.
Cake: Lightly grease and flour 9 x 13-inch (23 x 33 cm) baking pan. Set aside.

Tips
Beat butter and sugar in large bowl with electric mixer until blended. Add eggs and vanilla; beat until blended.
Stir flour, baking powder and salt together in medium bowl. Add a third of flour mixture to egg mixture; beat just until blended. Add half of milk; beat
just until blended. Continue alternating flour mixture and milk until both are incorporated into batter. Add blueberries; stir batter gently by hand just * This cake is especially delicious made with wild blueberries.
until combined. Spread batter into prepared baking pan. Sprinkle topping evenly over batter.
* For a nut topping, replace 1/3 cup (75 mL) sugar with 1/4 cup (50 mL) all-purpose flour, and add 1/2 cup (125 mL) sliced almonds
Bake in preheated 350F (180C) oven until toothpick inserted near centre of cake comes out clean, 40 to 45 minutes.
or finely chopped walnuts.

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 ed Leith andand Midge Murray
Red Sand- Dust Leah Marchbank
Devilled Eggs Murrays Poultry Farm, Kensington, PEI
1st and 2nd Generation Egg Farmers

Makes: 24 devilled eggs Prep: 20 minutes Stand: 18 minutes Devilled eggs have been a family
12 eggs 12 favourite for Leith and Midge since
their children were litt le. They enjoy
1/2 cup mayonnaise (or more, to taste) 125 mL
1/8 tsp salt 0.5 mL
paprika, for garnish making this simple recipe during
Place cold eggs in single layer in saucepan. Cover with at least 1 inch (2.5 cm) cold water
over top of the eggs. Cover saucepan with lid and bring water to boil over high heat. Immediately
holidays such as Christmas
remove pan from heat to stop boiling. Let eggs stand in water, covered, for 18 minutes. Drain water and Easter or whenever
and immediately run cold water over eggs until cooled.
the craving strikes.
When cooled, peel eggs. Slice eggs in half from end to end. Scoop yolks into medium bowl;
set egg whites aside. Add mayonnaise to yolks; stir mixture, mashing yolks well, until creamy
and smooth.
Spoon yolk mixture into egg white halves, or transfer yolk mixture into plastic sandwich bag; snip a small
corner off bag and pipe yolk mixture into egg whites. (Piping bag with decorative tip can also be used to

Tips
pipe yolk mixture.) Sprinkle paprika over devilled eggs to garnish.
Serve immediately or cover and store in refrigerator. Serve within two days.
* For easiest peeling, use eggs that have been in the refrigerator the longest. The less fresh the eggs, the easier they will be to peel.
* Dijon or prepared mustard, chopped fresh herbs, minced garlic or green onion, or hot pepper sauce can be added to the yolk mixture.

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 unr ise
S dwichesEGG Curtis Somerton
San Munn Poultry Farm, Portugal Cove,
Newfoundland and Labrador, 3rd Generation Egg
Farmers

Makes: 4 servings Prep: 5 minutes Cook: 5 minutes

Curtis recommends these
3 tbsp
2 tbsp
light mayonnaise or salad dressing
milk (1%)
45 mL
25 mL protein-packed sandwiches as
1 tbsp
1 tsp
grated Parmesan cheese
lemon juice
15 mL
5 mL
a delicious start to ones day,
1/2 tsp grated lemon rind 2 mL no matter whether it
4
1
eggs
medium tomato, thinly sliced
4
1 begins at sunrise or perhaps
4 slices multigrain, French or Italian bread 4 a little later.
Place mayonnaise in small microwave-safe bowl; whisk in milk. Microwave on Medium just until hot,
about 45 seconds, stirring after 30 seconds. Whisk in Parmesan cheese, lemon juice and rind until smooth.
Set sauce aside.
Spray large non-stick skillet with cooking spray. Heat skillet over medium heat. Crack eggs into skillet.
Break yolks with edge of spatula. Cook eggs to preferred doneness.

Tips
Place tomato slices on two slices of bread. Top with fried eggs. Spoon about 1 tbsp (15 mL) warm sauce over each egg.
Cover each with second slice of bread.

* The Parmesan cheese sauce can be made ahead and refrigerated. When ready to serve, warm briefly in microwave on Medium-High.
* Instead of sliced bread, use English muffins, kaisers or burger buns.

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 Did You Know ?
Hens and Eggs
Interesting Facts about
4 Egg size is related to the age of the hen. 8 Refrigerating eggs helps to preserve their freshness. Ideally, eggs should be
1 As a hen gets older, she lays larger eggs. stored in their carton, in the main body of the fridge. The Best Before date is
A hens diet may consists
of corn, grains, protein, stamped on the carton.
vitamins and minerals, and 6
Canadas system of egg supply management 9
water. It does not contain Eggs are an excellent source of high-quality protein
ensures that Canadians have access to fresh,
2 The food a hen eats affects the yolk colour that provides long-lasting energy. Many vitamins and
hormones or antibiotics as high-quality and locally produced eggs.
they are not necessary for of her eggs. If she eats a wheat-based minerals, including riboflavin, folate, vitamin B12,
7 vitamin D and iron, are also found in eggs.
the hen to lay eggs. diet, she lays eggs with pale yellow yolks.
For the freshest, best quality eggs,
Feed that contains corn or alfalfa produces
buy Canada Grade A eggs that have
eggs with medium yellow yolks.
been kept refrigerated and have clean
3
Hens fed a diet that contains flax seed 5 uncracked shells. Look on the carton
Eggs are graded by weight, not size. Eggs for the maple leaf symbol with an 10
lay omega-3 eggs. These eggs have dark Two eggs are considered one serving in the Meat
yellow yolks. of a particular size, such as large, must A inside it; this indicates Canada and Alternatives group in Canadas Food Guide.
fall within a specified weight range. Grade A quality.

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 For more recipes and information:
British Columbia Egg Marketing Board bcegg.com
Egg Farmers of Alberta eggs.ab.ca
Saskatchewan Egg Producers saskegg.ca
Manitoba Egg Farmers eggs.mb.ca
Egg Farmers of Ontario eggfarmersofontario.ca
Visit us: facebook.com/eggs
Fdration des producteurs dufs
de consommation du Qubec oeuf.ca
New Brunswick Egg Producers nbegg.ca
Nova Scotia Egg Producers nsegg.ca
Egg Producers of Prince Edward Island eggspei.ca
Egg Farmers of Newfoundland and Labrador nleggs.ca
Egg Farmers of Canada eggs.ca

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Printed in Canada Aussi disponible en franais