In order for us to make informed choices at the grocery store, it’s more important than ever to understand how our food gets to our plates. With so many Canadians living in big cities, that can be tough — but when you choose Ontario eggs, you don’t ever have to worry about getting fresh, healthy products that come from a real farm to feed you and your family.
Eggs are a natural, whole food that is incredibly versatile for any meal. Always fresh, they make their way from a farm to grocery store shelves in just four to seven days. Each egg contains six grams of protein and only 70 calories, so you can feel good about what you eat. Did you know that the colour of the yolk can vary depending on what a hen is fed? A hen's diet that’s rich in corn will produce a bright yellow yolk, while a wheat-based diet will result in a pale yellow yolk. And the best part is yolk colour does not impact nutritional value.
Of course, Ontario eggs are delicious and nutritious — but there’s more to what makes them a great choice than just their flavour. All egg farms in Ontario are regulated and routinely inspected as part of national on-farm food safety and animal welfare programs. Ontario egg farmers are proud to meet world-class standards for animal care and on-farm food safety.
So, how do you make sure you’re getting your hands on high-quality Ontario eggs? At your local grocery store, look for cartons with the Canada Grade A or Egg Quality Assurance symbol to ensure you are purchasing farm-fresh, Canada Grade A eggs. By choosing Ontario eggs, you’ll have an amazing selection — from classic white and brown eggs, free range and free run, to Omega-3 and vitamin enriched, you’ll be able to pick the best eggs for you at the grocery store.
Fresh Ontario eggs, from farmers across the province, are always easy to find at your local grocery store. To learn what makes Ontario eggs such a great choice, visit getcracking.ca. For more recipe inspiration, visit getcracking.ca/recipes.
Spicy Beef Ramen
Preparation time 35 min
Cooking time 180 min
½ cup sodium-reduced tamari or soy sauce
¼ cup hoisin sauce
¼ cup rice vinegar
2 tsp garlic powder
1 tsp ground ginger
¼ tsp chili flakes
1 carton (900 mL) no salt added beef broth
250 g braising beef bone-in short ribs
¼ tsp salt
¼ tsp pepper
2 tsp unsalted butter
1 cup sliced cremini mushrooms
3 small carrots, sliced
1 cup sugar peas, trimmed
3 cups cooked ramen noodles
4 soft-cooked eggs, peeled and halved
1 red Thai chili, thinly sliced
3 green onions, sliced
Preheat oven to 300 F (150 C).
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, garlic powder, ground ginger, chili flakes and 2 cups (500 mL) of beef broth.
Cut excess fat off of beef and cut beef into 2-inch (5 cm) pieces, saving the bones. Season beef with salt and pepper. In a 10-inch (25 cm) ovenproof skillet, over medium-high heat, sear beef on all sides until brown, about 6 minutes. Remove from heat and pour hoisin mixture over beef; add bones back into skillet.
Place skillet in oven and cook for 2 hours and 30 minutes. Remove beef and discard bones from skillet. With two forks, shred beef and set aside. Strain broth into large glass measure and skim any excess fat off the top.
Return skillet to medium-high heat, melt butter and stir in mushrooms. Cook for 3 minutes until mushrooms are tender. Return beef and strained broth to skillet and simmer on low until ready to serve.
In a medium saucepan, bring remaining broth to a boil. Blanch carrots and peas, about 2 minutes, drain and set aside. Add hot broth to skillet.
To assemble bowls: Divide noodles, vegetables and beef between 4 bowls and pour hot broth over top. Top with eggs, sliced chili and green onions.
Braising beef bone-in short ribs are cut from the chuck/shoulder area and are about 1 ½ inches (4 cm) thick. Ask for them at the meat counter.
If you’re looking to increase the amount of protein, add another soft-cooked egg to the bowl.
If ramen noodles are not available, use your favourite cooked, dried noodles.
Easy Pad Thai
Preparation time 20 minutes
Cooking time 10 minutes
8 oz medium rice noodles
⅓ cup ketchup
3 Tbsp soy sauce
3 Tbsp fresh lime juice
2 Tbsp brown sugar
1 tsp sriracha sauce, or to taste
2 Tbsp vegetable oil
3 cloves garlic, finely chopped
3 eggs, lightly beaten
1 ½ cups chicken, cooked and diced
1 carrot, coarsely grated
3 green onions, chopped
In a large bowl, soak rice noodles in hot tap water for about 10 minutes until softened but still firm (or follow package directions). Drain and rinse with cold water; drain well. Set aside.
In a small bowl, combine ketchup, soy sauce, juice, sugar and Sriracha. Set aside.
In a wok or large deep non-stick skillet, heat oil on medium-high. Add garlic and stir-fry until fragrant. Add sauce mixture and bring to boil. Add eggs; when they start to set, gently stir mixture together. Add noodles and toss briefly to coat. Add chicken and carrot; stir-fry until heated through. Add green onions and toss to combine.
Serve immediately with garnishes (if using) and additional Sriracha if desired.
Any leftover cooked meat, tofu or vegetables can be used in this recipe.
Egg noodles can replace rice noodles, but cook before adding to recipe.