Mother’s Day is May 12th! Do something special for your mom by treating her to one of our signature NestFresh dishes. For breakfast, you can prepare the classic, and surprisingly simple, Eggs Benedict. Or, if your mom favors something sweet, make her a delicious Fresh Fruit Custard. Browse the recipe section of our website (NestFresh Recipes) for more recipe ideas to make this Mother’s Day memorable.
In addition to dyeing white eggs this Easter, experiment with dyeing brown eggs for more intense, vivid colors!
Below you can see the differences between dyeing white and brown NestFresh Eggs using the same process.
Note: The longer the eggs stay in the dye solution, the more intense their color will be.
Set these beautiful eggs out as decoration, use for an egg hunt, or peel and eat. Enjoy!
Here is a fun and creative way to add uniqueness to your St. Patty’s Day menu this year. When preparing these deviled eggs, use food coloring to dye the egg whites bright green, pastel green, or a mix of both.
To prepare these festive eggs you will need:
• One dozen, cool, and peeled hard-boiled NestFresh eggs
• About 1/2 cup of mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Paprika (optional)
• 1 package of assorted food coloring/egg dye
• Distilled white vinegar
- Cut the cooled hard-boiled eggs in half.
- Scoop out the egg yolks and put them in a separate bowl.
- Rinse any remaining egg yolk off of each egg white half.
- Prepare the cups of green egg dye (just as you would for dyeing egg shells) by following the directions on the back of the food coloring package (I used Mint Green and Teal).
- Place the egg white halves in the green color baths.
- Take the egg whites out of the color baths when the desired color intensity is reached (the longer you leave them in, the more intense the color; about 2-5 minutes).
- Place the colored egg whites on a paper towel to dry while you prepare the egg yolk filling.
- Mash the egg yolks with a fork until they are the size of small crumbs.
- Add about a half a cup of mayonnaise (less if you prefer it drier and more if you prefer it creamier), salt, and pepper.
- Fill the eggs with the creamy yolk mixture.
- Scoop the filling into each egg half.
- Add any topping you would like (caper, pepper, chives, paprika, etc.).
- Delight in your festively green deviled eggs!
Valentine’s Day has come and gone but that doesn’t mean you have to wait another year to give heart-shaped treats to your loved ones. These heart-shaped hard boiled eggs are easy to make and are sure to fill everyone’s heart and tummy with love!
To make these eggs you will need:
• NestFresh Eggs
• Milk, Juice, or Liquid Egg Carton (cut open, washed, and dried)
• Chopstick (round is ideal)
• Rubber Bands
- Hard boil your egg.
- Cut the carton and fold it in half lengthwise.
- While the egg is still warm, peel the egg and place it in the middle of the carton.
- Place a chopstick on the center of the egg and put rubber bands around the chopstick and the carton on both ends.
- Allow the egg to sit for about 10 minutes (this should be enough time to cause the indentation).
- Take the chopstick off of the egg, and cut the egg in half. You should now see a heart-shaped yolk!
Recipe courtesy of AnnaTheRed
Halloween is always full of goodies like candy and chocolate. You can make sure your little bats and ghouls fit in some nutritious food with this tricky treat. Spider Eggs are a fun way to bring a little Halloween fun into snack time. They also make a scary addition to a Halloween party spread.
To make these spooky spider eggs, you just need some NestFresh Eggs, soy sauce, and tea then follow the instructions below.
1. Hardboil the eggs.
2. Cool hardboiled eggs under cold water.
3. Once cool, use a spoon to tap the eggs. Once the eggs have cracks, roll the shell to loosen it and separate from the eggs. Be careful not to completely remove the shells from the eggs.
4. Place the hardboiled eggs with cracked shells back in the pot. Boil with ¼ cup soy sauce, 2 tea bags, and enough water to cover the eggs.
5. After the eggs come to a boil, remove from heat.
6. Steep the eggs in the dark mix in the refrigerator overnight.
7. Peel the eggs for a devilish delight.
Who wouldn’t like to eat more cookies, especially in October? The weather is cooling down, making baking more appealing, and all of the best flavors like pumpkin and cinnamon are starting to pop up.
To celebrate Cookie Month, enjoy this recipe for Egg Yolk Cookies. We get a lot of questions about what to do with extra yolks after the whites have been used in meringues or other desserts. This recipe only uses egg yolks, which give these cookies a full, creamy flavor. With pumpkin pie spice and brown sugar, they also celebrate the best flavors of the season.
Egg Yolk Cookies
1 cup butter
1 cup brown sugar
6 egg yolks
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon pumpkin pie spice
- Cream the butter and the brown sugar.
- Add the egg yolks and vanilla extract and mix well.
- In a separate bowl, mix the flour, baking soda, cream of tartar and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and mix well.
- Once ingredients are uniformly mixed, roll the dough into a log.
- Slice dough into cookies about ¼ inch thick.
- Lay the cookies onto a baking sheet lined with parchment paper.
- Bake at 325 degrees Fahrenheit for 10-12 minutes.
Eggs come in a unique and versatile package perfect for a variety of arts and crafts, making finding inspiration for summer activities as easy as looking in your refrigerator. These egg carton planters are a perfect activity to teach children about gardening and re-using.
What you’ll need:
Seeds (grass, wildflowers, vegetables, beans, etc.)
1. Cut the carton in half and cut the lid off of the carton.
2. Encourage children to color and decorate the carton however they would like or with an emphasis on nature, plants, recycling, and gardening as this will be the planter that starts their mini-garden.
2. Punch a hole in the egg shells and, using a knife, remove the top third of the egg shells and drain their contents into a container.
3. Push pin into the bottom of each egg cup to create a drain at the bottom.
4. Fill each cup with soil using a small spoon and place in the carton. Sprinkle a few seeds into each cup and cover with a 1/4 inch soil.
5. Place the cartons outside or under a sunny window. Be sure to water frequently. Once you have strong sprouts, cut each carton cell apart, crinkle each egg shell cup, and place directly into the ground.
If you have a paper carton but no egg shells, place the soil directly into the compartments and grow your seedlings the same way.
It’s hard to stay inside when the weather outside is so inviting and pickled eggs are a welcome and refreshing surprise at picnics or alfresco dinners.
This recipe is great if you have too many eggs and too little time because you can increase the recipe to accommodate any amount of eggs you need to use. Pickled eggs keep 2-3 months in the refrigerator and make healthy, easy snacks. Be sure to use clean utensils when removing eggs from the jar to avoid bacteria and mold growth and never store eggs at room temperature except for serving time.
4 to 6 hard boiled eggs, cooled and peeled
1 can or jar small whole or sliced beets, liquid reserved
1 medium onion, sliced in rings
3/4 cup cider vinegar
1/3 cup sugar
2 cloves garlic, sliced
Pinch of thyme
1 Bay leaf
Salt and pepper
Optional: whole cloves
Bring the beet liquid, vinegar, sugar, garlic, thyme, bay leaf, salt, pepper, and cloves, if using, to a boil in order to dissolve the sugar and blend flavors. In a large bowl, place beets, peeled eggs, and sliced onion. Chill and store in a lidded mason jar in the refrigerator for at least two weeks. The longer you leave them, the purpler the eggs turn.
If you’d like, add in some steamed (al dente) carrots and cauliflower to the jar to make pickled vegetables. You’ll need a larger jar to accommodate both eggs and veggies. This recipe is delicious and extremely versatile. Experiment with flavors and add or subtract ingredients as you see fit to create spicy, curried, or sweetened pickled eggs.
The month of August is Colorado Proud Month and NestFresh is proud to be a part of this wonderful community. Starting today, we encourage you to continue your support of local Colorado businesses, shopping at local business and buying locally produced products. We are also extremely excited to offer a sweepstakes for our Colorado friends and neighbors. Look for NestFresh cartons with Colorado Proud stickers in your local stores. These cartons include an entry form, making you eligible to win NestFresh Eggs for an entire year!
NestFresh is proud to provide the state of Colorado with 100% cage free eggs from local farms. For 20 years, we have produced, packed, processed, and distributed eggs to our friends and neighbors across the state. From the Colorado Mountains that appear on our packaging, to the community events we participate in, NestFresh loves this state and we are Colorado Proud. We are thankful and incredibly grateful for the generosity and hospitality we have received throughout the years. Here is to providing local, fresh 100% cage free eggs to Colorado for years to come.
Traditional waffles and syrup can get a little boring even if you take the time to make them from scratch in a waffle iron. Take a break from sugary sticky syrup and put a little zing into your breakfast routine by trying a savory bacon and cheese waffle with “waffled” eggs and guacamole. Less sugar and lots of protein!
There are many benefits of waffled eggs besides the fun factor. For those on the Paleo or Zone diet, eggs are an extremely important source of protein and nutrients. If you’re getting tired of scrambled eggs every morning, “waffling” can make a lot of easy to store and portion controlled servings.
As an added bonus, it’s one less pan to wash! You can cook your waffles and eggs in the same appliance.
Package of bacon cooked very crispy and crumbled
1 cup cheddar cheese
6 eggs scrambled
1. Chop about a third of the onion and tomato and combine with mashed avocado. Set aside.
2. Mix together waffle mix or use your own recipe. Combine with crumbled bacon and cheese. Cook in waffle iron.
3. After cooking all the batter, poor half of the scrambled eggs into the waffle maker. Do not close the top and be sure to use plenty of non-stick spray. Once cooked, the eggs should be easy to lift out using a spatula.
4. Top waffles with waffled eggs and a dollop of guacamole and get ready to enjoy one of the most satisfying waffles you’ve ever tasted!
Cook and crumble the bacon the day before and store in the fridge to cut down on 15 minutes of prep.
You can mix the guacamole the day before as well. Be aware that if you make the guac too far in advance it may start to turn brown before breakfast.
Waffled eggs are also a perfect fit for egg breakfast burritos or sandwiches of any kind.