National Egg Month

Get Cracking – May is National Egg Month

As the weather gets nicer, Ohio families are gathering for picnics, potlucks and parties – making May the unofficial start to summer. May is also National Egg Month and Ohio’s egg farmers are celebrating by sharing four of their favorite recipes.

For breakfast:

Classic Toad in a Hole by Ohio food blogger NeighborFood.

For lunch:

Sweet Southern-Style Egg Salad by Ohio food blogger A Cedar Spoon.

For dinner:

Italiano Turkey Frittata

For dessert:

Buckeye Cream Puffs by Ohio food blogger Foodtastic Mom.

 

Also during National Egg Month, Ohio’s EGGsperts are sharing fun facts about the incredible edible egg:

  • Ohio is the second-largest egg farming state in the nation, producing more than 9 billion eggs annually;
  • One large egg has 6 grams of high-quality protein, 13 essential nutrients and 9 amino acids;
  • Eggs are a good source of vitamin B12, phosphorus, and riboflavin;
  • The most common egg size is large, but eggs also come in other sizes: pee wee, small, medium, extra large and jumbo;
  • Not sure if an egg is raw or hard‐cooked? Give it a spin! A cooked egg will spin easily while a raw egg will wobble;
  • Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

How are you planning to celebrate National Egg Month?

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