With the rising cost of goods and concerns over the food supply chain, have you considered incorporating more eggs into your menus? Eggs are a staple in quantity food production kitchens because of their versatility and the number of functions they serve. They can be served as a main dish at breakfast, lunch, dinner or as a snack item on your rotational menus.
Eggs are an affordable source of protein at approximately 26 cents for a large grade A egg from your distributor. In fact, eggs are the most bioavailable source of protein once cooked over other protein sources and they provide approximately 6 grams of protein.
With the rising cost of goods and concerns over the food supply chain, have you considered incorporating more eggs into your menus? Eggs are a staple in quantity food production kitchens because of their versatility and the number of functions they serve. They can be served as a main dish at breakfast, lunch, dinner or as a snack item on your rotational menus.
Eggs are an affordable source of protein at approximately 26 cents for a large grade A egg from your distributor. In fact, eggs are the most bioavailable source of protein once cooked over other protein sources and they provide approximately 6 grams of protein.
Recipe Concepts using Eggs for your next Menu Cycle
can be a moistening agent even if the recipe does not include a primary liquid; 2-4 eggs can be added to a brownie mix or a cake mix for a full size insert pan to add additional moisture to the recipe
use hardboiled eggs as a salad topping as they are a great way to add texture and protein to any salad; add 1-2 chopped hardboiled eggs to a lettuce salad with sliced ham to prepare a cobb salad; this will add an additional 6-12 grams of protein to the salad and may be served as a dinner entrée
hardboiled eggs can be added to any pasta/rice/pea or potato salad and served as a lunch entrée along with a soft dinner roll or garlic bread
add eggs to fried rice to increase moisture and protein content; serve egg fried rice as a side at dinner or serve as a vegetarian entrée as the centre of the plate
eggs can be served in the form of quiche, souffle, omelet, frittata, strata (casserole bake) and served at any meal of the day; just vary the ingredients. Serve these menu offerings as a dinner entrée by adding additional protein sources like cheese/bacon/sausage/ham or lentils to the egg dish.
use leftover hardboiled eggs and incorporate into a ham or chicken salad recipe to add additional protein to your sandwich filling at a lower cost
ease your morning labour costs and prepare overnight breakfast strata’s/casseroles using eggs, vegetables, bread, hashbrown potatoes, meat-sausages, vegetarian sausage, bacon or ham
eggs can be prepared as dessert items like a baked pudding, custard, or crème brulee, crème fraiche which will add additional protein to your menu
prepare mini eggs muffins and serve warm as a finger food on the snack cart or variations of egg salad i.e., dill, curry, etc. and serve in a wrap, bagel, croissant, or bun
Get cracking and consider incorporating eggs into your next menu cycle as they are inexpensive, easy to prepare and a good source of bioavailable protein.
For further questions and comments, please reach out to Cherie at cherieconsultantrd@gmail.com.
The material provided on this website is designed for general educational purposes only. The content is not intended to be a substitute for medical treatment. Always seek the advice of a physician, registered dietitian, or other qualified healthcare provider with respect to any questions you may have regarding your nutritional requirements. The information presented in this site cannot be re-used without the expressed written consent of Cherie Furlan-Craievich at cherieconsultantrd@gmail.com.
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