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Call
your friends and family and whip up some wonderful recipes
featuring Sauder's Eggs! We've included some of our favorites
here.
For a tremendous online cookbook full of egg
recipes,
visit the American
Egg Board site.
Sauder's Feature Recipes
Mustard
Pickled Eggs |
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- 1
1/2 cups vinegar
- 1
cup sugar
- 2
T. dry mustard
- 1
T. garlic powder
- 1
T. onion powder
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- 1/2
tsp. salt
- 1/2
tsp. yellow food color (optional)
- 1
package (8) Sauder's Harcooked Eggs, peeled
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Mix
all ingredients together and pour over Hardcooked Eggs.
Let eggs set in pickling mixture, refrigerated, for
3 to 4 days to reach full flavor. To speed up marinating
time, heat pickling mixture before pouring over eggs.
8
SERVINGS
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Turkey
Sausage Casserole |
- 1
can (13 3/4 oz) low-sodium chicken broth
- 1
cup white rice
- 1/2
cup chopped fresh cilantro, divided
- 1
T. hot green salsa
- 1
clove garlic, minced
- 1
sweet green pepper, seeded & cut into strips
- 10
cherry tomatoes, quartered
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- 1
can (15.5 oz) black beans, rinsed & drained
- 1
can (11 oz) no salt added corn, drained
- 3
T. fresh lime juice
- 1
1/2 tsp. Mexican seasoning
- 3
oz. Monterey Jack cheese, cubed
- Lettuce
Leaves
- 6
Sauder's hard-cooked eggs, quartered
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Add
water to chicken broth to make 2 1/4 cups and pour into
saucepan. Stir in rice, 1/4 cup of the cilantro, salsa,
and garlic. Bring to a boil. Reduce heat to low; cover
and simmer 20 minutes. Remove from heat; let stand 10
minutes. Fluff with fork. Set aside to cool. Once rice
has cooled, stir in pepper, tomatoes, beans, corn, and
remaining 1/4 cup cilantro. In small bowl, combine lime
juice and Mexican seasoning. Pour over salad ingredients;
toss to coat. Stir in cheese; mix well. Line 6 salad
plates with lettuce leaves. Spoon about 1 1/3 cups salad
mixture on each plate, and top with egg quarters.
6
SERVINGS |
Nutritional information per 1/6 recipe without lettuce
| Calories |
Fat |
Cholesterol |
Sodium |
Carbohydrates |
Protein |
| 334 |
11g |
227mg |
536mg |
43g |
16g |
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| Scooter's
Asparagus Crab Omelet |
-
3 Sauder's large eggs
- 2
T. Milk
- 1
T. butter or margarine
- 1/4
cup blanched asparagus
- 1/4
cup lump crabmeat
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- 1/4
cup shredded swiss cheese
- 1
cup prepared Hollandaise sauce
- 1
T. tomato paste
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Beat
eggs with milk. Pour into warmed small skillet or omelet
pan with melted butter. Gently lift edges until egg
mixture is cooked and begins to brown. Place asparagus,
crab, and cheese over half of the egg surface. Fold
egg over. Transfer to warmed plate. Whisk tomato paste
into prepared Hollandaise sauce. Pour over omelet. (Sauce
recipe is sufficient for 4 omelets).
1
SERVINGS
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Nutritional
information per serving
| Calories |
Fat |
Cholesterol |
Sodium |
Carbohydrates |
Protein |
| 751 |
56.6g |
53.6mg |
415.9mg |
11.95 |
43g |
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| Red
Beet Pickled Eggs |
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- 1
1/2 cups red beet juice OR
- 2
(14 oz) cans red beets with juice
- 2
cups apple cider vinegar
- 1
1/2 cups sugar
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- 1/4
tsp. cinnamon
- 1/4
tsp. cloves
- 2
bay leaves (optional)
- 1
package (8) Sauder's Hardcooked Eggs, peeled
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Mix
beets and juice, vinegar, sugar, and spices. Slightly
heat mixture to speed up pickling process. Pour pickling
mixture over eggs. Add warm water to cover eggs. Refrigerate
for 2 to 3 days until whites of eggs have absorbed the
color.
8
SERVINGS |
| Mushroom
Spinach Omelet |
1
egg plus 3 egg whites
1
T. grated Parmesan cheese
1/8
tsp. crushed red pepper flakes
1/2
tsp. olive oil
1/2
C fresh mushrooms, sliced
2
T. green pepper, finely chopped
1
T onion, finely chopped
1
C fresh spinach, chopped
In
a small bowl, beath the egg and egg whites. Mix in cheese
and pepper flakes; set aside. Heat oil in an 8-inch
non-stick skillet (medium heat) and saute mushrooms,
green pepper, and onion for 4-5 minutes. Add spinach,
cook and stir until spinach is wilted. Add egg mixture.
As eggs set, lift edges, letting uncooked portion flow
underneath. When eggs are fully cooked, remove from
pan. Cut into wedges and serve.
2
SERVINGS
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| Cherry
Tomato & Portobello Omelet |

1
tsp butter, cooking oil, or cooking spray
1
C sliced baby portobello mushrooms (about 2 to 2.5 oz)
2
cherry tomatoes (wedged) or 4 grape tomatoes (halved)
2
Sauder's large eggs
2
T. Ranch salad dressing
1/4
C. shredded cheddar cheese (about 1 oz)
1
T. chopped fresh parsley
In
7-10 inch omelet pan or skillet, heat oil over medium-high
heat until just hot enough to sizzle a drop of water. Add
mushrooms. Cook, stirring frequently, until tender,
about 2-3 minutes. Add tomatoes. Cook until tomatoes
are heated through, about 1 minute. Remove mushrooms
and tomatoes from pan and keep warm.
In
small bowl, beat together eggs and dressing until blended.
Pour egg mixture into pan. With an inverted pancake
turner, carefully push cooked egg portions at edges
toward center so uncooked portions can reach hot pan
surface, tilting pan and moving cooked portions as necessary.
When top is thickened and no visible liquid egg remains,
fill with the mushrooms and tomatoes. Sprinkle with
cheese and parsely. With pancake turner, fold omelet
in half. Slide from pan onto plate.
1
SERVINGS |
Hard-Cooked
Eggs. |
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Recipes.... |
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