eggcellent alberta - Egg Farmers Of Alberta | Eggs · Gourmet Foods outlet in Canmore. Chef Bye also uses Pecorino from The Cheesiry out of Kitscoty, Alberta, also available at some

albertaFRESH EGG RECIPES FROM ALBERTA’S FINEST CHEFS

eggcellent

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One of the keys to preparing a delicious recipe is using only fresh, high quality ingredients. Thanks to the province’s more than 160 registered egg farmers, who provide 50 million dozen eggs each year, chefs across Alberta always have access to fresh, nutritious, locally produced eggs!Egg Farmers of Alberta has partnered with several of Alberta’s finest chefs, from some of the hottest restaurants, to create this celebration of nature’s masterpiece – the egg! Eggcellent Alberta contains a variety of mouth-watering recipes featuring eggs, which you can enjoy at the chef’s restaurant, or whip up at home to impress family and friends with your culinary skills.Alberta’s egg farmers are dedicated to providing their birds with the highest quality of care possible, are committed to producing safe, fresh eggs, and farm the land using environmentally responsible practices, ensuring Alberta’s egg industry will be sustainable for generations.

Enjoy! Bon Appétit!

albertaFRESH EGG RECIPES FROM ALBERTA’S FINEST CHEFS

eggcellent2 The Perfect Three-Egg

French Omelette 4 Eggs en Cocotte and

Pulse-Grain Salad with Zabaglione

8 Tortilla Espanola (Spanish Omelette)

10 Pickled Scotch Eggs14 Chocolate Soufflés

16 Salt-Cured Egg Yolk on Asparagus and Ricotta Salad

18 Grilled Green Bean Salad with Soft-Poached Eggs

21 Raspberry Zabaglione22 Truffled Egg Pappardelle with

Mushrooms and Soft-Poached Egg25 Chocolate Krinkles26 Egg Nutrition

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the perfect three-egg french omelette By Paul Rogalski, Rouge and Bistro Rouge, Calgary

Chef Rogalski says the key to making a perfect omelette is to initially cook it to the point of baveuse. That’s a French word that refers to leaving the eggs a tad wet or “undercooked”; once removed from the pan, the omelette will finish cooking from the residual heat. Combine this tender omelette with a salad for a tasty, nutritious lunch or dinner. SERVES 1.

3 eggsPinch salt1 tbsp (15 mL) unsalted butter

Warm serving plate in oven if desired.Carefully crack eggs into a bowl, making sure to remove any shell fragments. Add salt. Using a fork, break egg yolks and mix lightly, just until yolks and whites are blended.

Heat a 10-inch/26-cm non-stick skillet over medium-high heat. Add butter and swirl in the skillet until melted but not browned. Add eggs; cook undisturbed for about 15 to 30 seconds, or until edges begin to set. Then, holding the fork flat, stir eggs in figure-eight pattern and shake the skillet with your other hand (making sure bottom of the skillet is evenly covered) for about 30 to 60 seconds, or until eggs are firm but still slightly moist.

To serve, tilt the skillet slightly away from yourself; loosen edge of omelette closest to you with the fork or a heat-proof spatula and fold towards centre. Then fold over to far side of the skillet and roll onto a serving plate. The residual heat will finish cooking the omelette in about 30 seconds (a knife or thin skewer inserted into omelette should come out clean).

COOK’S NOTES: When you add the salt, you could also add chives or herbs if you’d like. Stirring in the figure-eight pattern helps keep the eggs tender, not rubbery, and prevents the omelette from browning; shaking the skillet also prevents browning and is important to help the eggs cook evenly.

PAUL ROGALSKICulinary Director and partner (with Olivier Reynaud) at Calgary’s Rouge as well as Bistro Rouge, Rogalski is a man of many talents. His garden at Rouge provides fresh produce – and honey – for the kitchen, and his personable presentation style is seen at many culinary events. Rouge was named one of the top 100 Restaurants in the World (#60) by San Pellegrino in their 2010 poll.

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eggs en cocotte and pulse-grain salad with zabaglioneBy Nathin Bye, Ampersand 27, Edmonton

This grainy salad sided with a warm egg dish makes a good brunch or lunch item. Instead of regular side bacon, Chef Bye uses Valbella’s rohess speck (also called double-smoked bacon on the Valbella website). Speck is a smoky, fatty cured bacon that can be eaten raw like prosciutto, but it also crisps up nicely. Valbella’s is available at select specialty shops, including their Valbella Gourmet Foods outlet in Canmore. Chef Bye also uses Pecorino from The Cheesiry out of Kitscoty, Alberta, also available at some specialty food shops (or via mail order), but feel free to use another Pecorino, too. SERVES 4.

3 cups (750 mL) pulse-grain salad (see recipe)1 tbsp (15 mL) unsalted butter, room temperature¼ cup (50 mL) diced cooked bacon8 tbsp (120 mL) shredded Pecorino, divided4 eggs4 tbsp (60 mL) whipping cream Kosher salt Freshly ground black pepper1 cup (250 mL) zabaglione (see recipe)1 tbsp (15 mL) fresh chopped oregano, for garnish

Prepare pulse-grain salad. Preheat the oven to 350°F (180°C) for convection or 400°F (200°C) if not convection.Fill a flat-bottomed baking dish with 1½ inches (4 cm) water and place in the preheated oven for about 10 minutes to bring water to a simmer. Maintain simmer.Grease four 6-ounce oven-safe ramekins with butter. Divide bacon among the ramekins; then sprinkle 1 tbsp (15 mL) Pecorino into each ramekin on top of bacon. Crack egg into each ramekin. Next, add 1 tbsp (15 mL) whipping cream to each ramekin and season with salt and pepper. Finally, sprinkle another 1 tbsp (15 mL) Pecorino on top of each ramekin.(Prepare zabaglione while the ramekins are in the oven, as explained below.)Carefully place the 4 ramekins into the baking dish of simmering water (ensure you haven’t lost too much water to evaporation and that you still have a full

NATHIN BYEHaving opened Ampersand 27 in the fall of 2014, Chef and partner Nathin Bye is focusing on locally sourced and globally influenced cuisine that he says is “crafted to be different.” Bye has led a number of Edmonton kitchens and has twice won the Capital City’s Gold Medal Plates competition. He was also awarded a gold medal for Pastry at the Culinary Olympics in Germany in 2004.

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1½ inches (4 cm) of simmering water), and cook until whites appear completely set and yolks begin to thicken but are not hard, or about 8 minutes if on convection, 12 to 15 minutes if not. Carefully remove the ramekins from the baking dish (they will be very hot). Divide fresh oregano over top of each ramekin. Place each finished ramekin on a large plate and side with a quarter of the pulse-grain salad. Top each salad with ¼ cup (50 mL) of zabaglione.Serve immediately.

COOK’S NOTE: Be sure the bottom of your baking dish will easily fit the 4 ramekins.

pulse-grain salad If you want to cut down on kitchen time, you could substitute a commercial mix of similar composition. This recipe was tested with a commercial mix of whole grain rice, black-eyed peas, lentils and split peas. Still in the interest of time, if you decide to use the mix of ingredients below, you could substitute canned, rinsed products (e.g., canned chickpeas), when available, instead of cooking some of the pulses listed.

½ cup (125 mL) cooked chickpeas, cooled½ cup (125 mL) cooked green lentils, cooled½ cup (125 mL) cooked yellow lentils, cooled½ cup (125 mL) cooked split green peas, cooled½ cup (125 mL) cooked white quinoa, cooled¼ cup (50 mL) cooked red quinoa, cooled¼ cup (50 mL) cooked black quinoa, cooled Kosher salt Freshly ground black pepper

Combine all cooked, cooled pulses and grains in a large stainless steel bowl and mix well. Season to taste with salt and pepper.Makes 3 cups (750 mL).

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zabaglioneChef Bye uses Riesling for this zabaglione. He also uses Mighty Trio cold-pressed canola oil, out of Redwater, Alberta, available at select spots in the Edmonton area. It’s quite delicate, fragrant and grassy. But if you can’t find it, this zabaglione is equally good with a smooth, buttery, light-tasting extra-virgin olive oil.

¾ cup (175 mL) slightly sweet white wine 4 tbsp (60 mL) granulated sugar6 egg yolks3 tbsp (50 mL) Mighty Trio cold-pressed canola oil, or smooth

extra-virgin olive oil

On the countertop, whisk together white wine and sugar in the top of a double boiler for 1 minute, or until sugar is dissolved. Then whisk in yolks for 1 minute, or until mixture is smooth.Bring water in the bottom of the double boiler to a simmer and place the top containing sugar mixture over simmering water, ensuring the top bowl doesn’t touch the water. Whisk vigorously for 2 to 3 minutes, or until mixture is frothy, stiff and creamy. Slowly add canola oil, whisking thoroughly but less vigorously for 3 to 4 minutes, or until zabaglione is smooth, thick, and holds its shape when you lift the whisk and let some mixture drop back into the bowl.Make 2–3 cups (500–750 mL).

COOK’S NOTES: Chef Bye advises that, when you’re whisking vigorously, your arm may become tired. If so, you can slow down for a brief time; if you need to actually stop whisking entirely, remove the top of the double boiler from the simmering water, but do so for as brief a time as possible. You’ll have leftovers of this zabaglione – it would make a lovely dessert over fresh berries, too.

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tortilla espanola (spanish omelette) By Mauro Martina, OEB Breakfast Co., Calgary

This is a true favourite for Chef Martina as it harkens back to his childhood in Italy. His grandmother used to make it for him when he was young, though being in Italy, they called it a frittata. At OEB Breakfast Co., Chef Martina varies it by using duck eggs, but here, he’s using the hen eggs he grew up with. Serve it with your favourite sides or toasted bread for either breakfast, lunch or dinner. SERVES 4.

¼ cup, plus 2 tbsp (50 mL, plus 25 mL) extra-virgin olive oil, divided¾ cup (175 mL) peeled and cubed potatoes (½-inch/1-cm cubes) Kosher salt and freshly cracked black pepper½ cup (125 mL) finely chopped red onions1 garlic clove, finely chopped¼ lb. (100 g) cured chorizo sausage, skinned and thinly sliced2 tbsp (25 mL) chopped flat-leaf parsley 1 red bell pepper, roasted, seeded, peeled and

chopped (¼-inch/6-mm pieces)6 eggs

Heat ¼ cup (50 mL) of the olive oil in a large broiler-safe skillet over medium heat. Add potatoes; cook and stir for 5 to 7 minutes, or until potatoes turn light brown. Season to taste with salt and pepper. Add onions and garlic; cook and stir for another 8 minutes, or until onions are caramelized. Add chorizo; cook and stir for 2 more minutes, or until chorizo becomes shiny. Gently mix in parsley and roasted pepper. Place mixture in a large bowl and set aside to cool for 10 minutes, or until almost room temperature (so that when you add the eggs, as below, the hot mixture won’t start cooking the eggs). In the meantime, clean the skillet and preheat the broiler.Lightly beat eggs in a small bowl just until yolks and whites are blended. Season with salt and pepper, and add beaten eggs to cooled potato mixture. Heat remaining 2 tbsp (25 mL) olive oil in the cleaned skillet over medium heat, and transfer egg-potato mixture to the hot skillet. Cook for 2 to 3 minutes, or until edges begin to set, occasionally lifting edges with a heat-proof spatula to allow uncooked egg to run underneath. Reduce heat to low; cover and cook for another 2 to 3 minutes, or until eggs are firm but still moist. Remove lid and place skillet under the preheated broiler for 3 to 4 minutes, or until eggs are fully cooked (a knife or skewer inserted should come out clean). Cut tortilla into wedges and serve.

COOK’S NOTES: Chef Martina makes this dish with Poplar Bluff Organics’ Agria potatoes, which are yellow-fleshed and good for baking, boiling and frying. But you can try any all-purpose red or white potatoes if you can’t find Agria. In addition, Chef Martina uses chorizo that contains toasted fennel seeds, giving the sausage an extra flavour boost. (It’s made for him by Calgary butcher shop, Paolini’s Sausage & Meats.) You can substitute cooked chicken sausage or even cooked vegetables.

MAURO MARTINAMauro Martina’s dream of opening the ultimate breakfast place came to fruition in October, 2009 when he cracked the shell on his OEB Breakfast Co. in Calgary. Since then, he’s contracted an Alberta egg farmer to raise hens that lay free-run, Omega-3 eggs for him. Martina uses almost 200,000 of those eggs every year, more than 40 dozen each day.

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pickled scotch eggsBy JW Foster, The Fairmont Banff Springs Hotel, Banff

Most times, Scotch eggs are made with hard-boiled eggs, but Chef Foster’s version brings a tart pickled taste to the eggs and has created converts to the pro-Scotch egg camp. Remember, though, you need to pickle the eggs one to two weeks before making the actual Scotch eggs. Chef Foster serves these with kimchi-egg fried rice and pimento aioli. You can serve them with your favourite spicy rice dish, or try them as part of a ploughman’s lunch with cheese, bread and pickles. SERVES 6.

6 pickled eggs (see recipe) 2 cups (500 mL) chorizo (see recipe)6 tbsp (100 mL) all-purpose flour2 eggs, lightly beaten¾ cup (175 mL) fresh bread crumbs Fine sea salt Freshly ground black pepper Canola oil, for deep-frying

Prepare pickled eggs 1 to 2 weeks before making Scotch eggs. Prepare chorizo several hours before needed. Place flour, lightly beaten eggs and bread crumbs separately in 3 different mixing bowls. Season each with salt and pepper. Divide chorizo into 6 equal portions. Take 1 portion of chorizo and cover 1 pickled egg completely. Repeat until all eggs are covered. On the counter, line up the 3 bowls of flour, egg mixture and bread crumbs (in that order), and then place a clean tray after the bowl of bread crumbs. Take a chorizo-covered egg and coat with flour, then egg mixture and then bread crumbs. Coat again with egg mixture and then again with bread crumbs. Place on tray. Repeat procedure with 5 remaining eggs. Heat 2 inches (5 cm) of canola oil in a large, deep, heavy-bottomed pot over moderate-high heat (oil should be 350°F to 360°F/180°C to 185°C). With a slotted metal spoon or metal tongs, gently place breaded eggs in oil for about 3 to 4 minutes, or until a light, golden brown. Remove from oil with slotted spoon or tongs, and place on paper towels to drain.Serve warm with a spicy rice dish or as part of a ploughman’s lunch.

JW FOSTERGuelph-born JW Foster, The Fairmont Banff Springs Executive Chef, has cooked in Fairmont hotels around the world, from Dallas to Shanghai. Since arriving at The Springs in 2013, he’s focused on showcasing all the fine products that Alberta has to offer and on building the hotel’s reputation as a culinary destination.

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COOK’S NOTE: If you choose to make these ahead, they will keep refrigerated up to 3 days. Reheat in a preheated 350°F (180°C) oven for 10 minutes before serving.

pickled eggs6 eggs1 cup (250 mL) cider vinegar1 cup (250 mL) cold water2 tbsp (25 mL) kosher salt12 black peppercornsAbout ½ cup (125 mL) sliced white onion1 tbsp (15 mL) pickling spice, loose or wrapped in cheesecloth 1 bay leaf

Place eggs in a large pot and cover with cold water at least 1 inch (2.5 cm) above eggs. Bring to a boil over medium-high heat, then reduce to simmer and cook, uncovered, for 10 to 12 minutes. Place pot in the sink and run cold water over eggs until cooled. Remove shells.Heat vinegar, cold water, salt and peppercorns in a saucepan over medium heat, stirring frequently, for 8 minutes.Place peeled eggs, sliced onion, pickling spice and bay leaf in a sterilized jar, ensuring the jar is large enough for 1 to 2 inches (2.5 to 5 cm) of empty space at the top. Pour warm brine over eggs to fill the jar and completely cover eggs. Seal with a sterilized lid. Store in the refrigerator for at least 1 week (but not longer than 2 weeks) before making Scotch eggs.Makes 6 pickled eggs.

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chorizoChef Foster uses high-quality pork from Broek Pork Acres in southern Alberta, a family-run hog operation. It’s available in select meat shops, but you can also use any good, freshly ground pork.

1 lb (500 g) ground pork shoulder2 tbsp (25 mL) cider vinegar1 tsp (5 mL) minced garlic1 tsp (5 mL) chopped fresh thyme1 tsp (5 mL) chopped fresh oregano1 tsp (5 mL) ancho chile powder1 tsp (5 mL) fine sea salt 1 tsp (5 mL) freshly ground black pepper ½ tsp (2 mL) chipotle chile powder½ tsp (2 mL) cumin powder¼ tsp (1 mL) ground cloves¼ tsp (1 mL) ground allspice¼ tsp (1 mL) ground cinnamon

Add all ingredients to a large, chilled mixing bowl and mix well. Cover with plastic wrap and refrigerate for 2 to 3 hours, ensuring mix is kept very cold.

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chocolate soufflésBy Paul Rogalski, Rouge and Bistro Rouge, Calgary

Chef Rogalski says that making soufflés is easy, but remember to evenly distribute the whipped egg whites throughout the batter to ensure that they rise evenly. This recipe works well with white chocolate, too. SERVES 6.

RAMEKIN PREPARATION2 tbsp (25 mL) unsalted butter2 tbsp (25 mL) granulated sugar

SOUFFLÉS2 tbsp (25 mL) unsalted butter2 tbsp (25 mL) all-purpose flour1 cup (250 mL) whole milk2 oz (55 g) dark chocolate, chips or coarsely chopped¼ cup (50 mL) Frangelico4 eggs, separated4 tbsp (50 mL) granulated sugar Fresh berries, chocolate sauce or whipped cream,

for garnish

For ramekin preparation: Divide butter among six 6-ounce oven-safe ramekins; coat bottoms and sides with butter using pastry brush or wax paper. Divide sugar among ramekins and shake to cover bottoms and sides. Shake out excess sugar that doesn’t stick to butter.For soufflés: Preheat oven to 425°F (220°C). Combine butter and flour in a medium saucepan over low heat and stir until smooth. Add milk and whisk consistently until mixture comes to a gentle boil for 10 to 15 seconds. Remove from heat. Add chocolate and Frangelico and whisk until smooth. Add egg yolks, and again, whisk until smooth. Set aside.Beat egg whites in a deep, rounded bowl until soft peaks form. Gradually add sugar and beat again until whites return to soft peaks. Fold egg whites into chocolate mixture just until smooth and evenly distributed.Divide mixture among the 6 sugar-lined ramekins, leaving about ¼ inch (6 mm) space at the top; place ramekins on a shallow baking tray. Bake in the preheated 425°F (220°C) oven for about 20 to 25 minutes, or until soufflés are puffed, the tops are dark brown and an inserted knife or skewer comes out clean. Remove from the oven and cool on a wire rack for 5 minutes.

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Using an oven mitt or pot holder if ramekins are still hot, carefully turn each ramekin upside down and shake soufflé into your hand.Serve warm, garnished with berries, chocolate sauce or whipped cream (or all three!).

COOK’S NOTES: Egg whites are best beaten in a glass, stainless steel or copper bowl. If you don’t want to use the Frangelico, feel free to replace it with another liqueur. One last tip – you can make these soufflés ahead of time if you wish – simply reheat by placing soufflés (that have been removed, as instructed, from the ramekins) on a tray and place in a preheated 350°F (180°C) oven for 5 to 10 minutes. They will have collapsed, but will puff up a little when reheated; just add a little more whipped cream or berries if they seem too flat and all will be well!

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salt-cured egg yolk on asparagus and ricotta saladBy Duncan Ly, Hotel Arts, Calgary

This is a great appetizer, surprisingly easy to make and will wow your dinner guests. Chef Ly likes it prepared with a good, soft ricotta. SERVES 4.

4 cured egg yolks, room temperature (see recipe)24 asparagus spears, divided Ice water, for cooling asparagus2 heads frisee, trimmed of green tips and torn into

bite-sized pieces (about 2 cups/500 mL)2 tbsp (25 mL) extra-virgin olive oil for dressing, plus extra for

drizzle2 tsp (10 mL) fresh lemon juice Fine sea salt Pepper1 cup (250 mL) soft ricotta 2 tbsp (25 mL) balsamic vinegar

Prepare cured egg yolks at least 5 hours before making salad.Trim off woody ends of asparagus (about 2 inches/5 cm). Take 12 spears and cut into 2-inch (5-cm) pieces. With a large bowl of ice water ready, bring a medium saucepan of salted water to a boil; blanch asparagus pieces in boiling water for 30 to 60 seconds, or until asparagus turns bright green. Remove with a slotted spoon and immediately plunge into ice water. Remove from ice water after 5 minutes, or when asparagus is no longer warm to touch; pat dry with towel and set aside. Thinly shave remaining 12 asparagus spears into lengthwise strips with a mandolin or vegetable peeler.Toss all the asparagus and frisee in a large, non-reactive bowl. Drizzle with the 2 tbsp (25 mL) olive oil and the lemon juice, and toss well. Season to taste with salt and pepper.Divide ricotta evenly among 4 plates. Place frisee and asparagus salad over ricotta and top each salad with a cured yolk. Drizzle each salad with a quarter of the balsamic vinegar and some extra olive oil.

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COOK’S NOTES: Chef Ly only uses the white and yellow parts of the frisee because they are less bitter than the green parts. If you can’t find frisee, replace it with watercress or arugula.

cured egg yolksThe cured yolks can be stored in a bowl covered with plastic wrap and refrigerated for up to 2 days.

1 cup (250 mL) kosher salt1 cup (250 mL) granulated sugar2 sprigs fresh thyme Zest of 1 lemon (about 1 tbsp/15 mL)4 eggs

Combine salt, sugar, thyme and lemon zest in a medium bowl and mix well. Remove two thirds of the mixture and set aside. Separate egg yolks from whites, and place yolks in a single layer on the salt mixture remaining in the bowl. (Reserve whites for another use.) Cover yolks with remaining salt mixture, ensuring yolks are totally covered.Place the bowl in the refrigerator for 3 hours to allow yolks to cure. (Once cured, the exterior of each yolk will form a membrane that is quite firm.) Gently remove cured yolks from salt mixture with a slotted spoon and rinse under cold, gently running tap water; place rinsed yolks on a kitchen towel to absorb moisture. The yolks will be quite firm and easy to handle; let them come to room temperature (for a maximum of 2 hours) before using.

COOK’S NOTES: If a yolk breaks when you’re layering it onto the salt mixture, don’t worry – leave it and just add another yolk so that you have a total of 4 intact yolks. You can leave the yolks to cure in the salt for up to 6 hours – any longer and they’ll lose the runniness that makes this salad taste so good.

DUNCAN LYDuncan Ly is the Executive Chef of Calgary’s Hotel Arts and the Kensington Riverside Inn, with three restaurants – Yellow Door, Raw Bar by Duncan Ly and Chef’s Table – under his pervue. Winner of the silver medal at the 2014 Canadian Culinary Championships, Ly combines his Vietnamese heritage with classic French technique to create unique Viet-Modern dishes.

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grilled green bean salad with soft-poached eggsBy Blair Lebsack and Caitlin Fulton, RGD RD (Range Road), Edmonton

Eggs have a presence twice in this recipe – once in the lemon curd and then soft-poached over top of the salad. When broken, the soft-poached egg oozes onto the salad, richening up the whole dish. Partners Lebsack and Fulton like the Alberta green beans of summer, but you can still hunt down good greenhouse ones at some farmers’ markets in the winter months. They also like to use Pecorino from The Cheesiry out of Kitscoty, Alberta, available at some specialty food shops and via mail order; other Pecorinos, though, will work well, too. SERVES 4.

4 tbsp (60 mL) room-temperature lemon curd (see recipe) Ice water, for cooling beans 1 tbsp (15 mL) fine sea salt, plus more for seasoning PepperAbout 3 dozen green beans4 tbsp (60 mL) canola oil, divided8 oz (250 g) sliced specialty mushrooms2 tbsp (25 mL) minced shallot½ garlic clove, thinly sliced1 tbsp (15 mL) unsalted butter3 tbsp (50 mL) white vinegar4 eggs Wedge of Pecorino, for garnish

Prepare lemon curd and bring to room temperature.Have a large bowl of ice water ready. Bring 8 cups (2 L) of water to a boil in a medium to large saucepan. Add 1 tbsp (15 mL) salt. Add green beans; cook until al dente and just turning bright green, or about 2 minutes. Remove beans from boiling water (but reserve pot of water); place beans immediately in bowl of ice water for about 30 seconds, or until they cool. Drain and dry beans; then toss in a bowl with 1 tbsp (15 mL) canola oil. Set beans aside.Preheat a barbecue to medium-high for use later with green beans. Heat 3 tbsp (45 mL) remaining canola oil in a large skillet over medium-high heat. Add mushrooms and cook for 1 minute. Then add shallot and garlic; cook and stir for another 3 minutes. Season to taste with salt and pepper. Turn heat

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down to medium and cook 1 more minute. Add butter, remove from heat and stir until butter is incorporated. Set aside and keep warm. Place green beans on the preheated barbecue grill and cook, no more than 3 minutes, just to impart grill marks and grilled flavour to beans. Set aside.Add vinegar to reserved pot of water and bring to a light simmer. Place a kitchen towel on a plate and set aside. Crack each of the 4 eggs into 4 individual ramekins to ensure no shells are included. Now, using a slotted spoon, stir simmering water in one direction to create a whirlpool. Quickly drop eggs into whirlpool one at a time (this procedure helps keep egg whites intact); cook, uncovered, for about 2½ to 3 minutes, or until whites are completely set and yolks begin to thicken but are not hard. Remove with slotted spoon, place on the kitchen towel-lined plate and allow to drain. Set out 4 plates. Stir lemon curd to loosen up and place 1 tbsp (15 mL) on each plate and spread around. Divide mushroom mixture equally on each plate on top of lemon curd. Next, divide grilled green beans onto each plate, and then place a soft-poached egg on top of beans. Season to taste with salt and pepper. Finally, grate some Pecorino on top of each egg. Serve immediately.

COOK’S NOTES: Chefs Lebsack and Fulton like to use a mixture of soft mushrooms such as chanterelles, oysters and crimini, but feel free to choose whichever soft ones you like. If you don’t want to use a barbecue for grilling the green beans, you can use a grill pan or large frying pan on a stovetop over medium-high heat – both will still impart the grilled flavour, and the grill pan will also impart the grill marks.

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lemon curdGiven that you’ll have more lemon curd than you’ll need for the bean salad and that it is not very sweet, you could also use this curd as a dip for shrimp. Shortbread cookies dipped into it at tea time would perk up any afternoon. Or you could even churn it into ice cream.

2 lemons4 egg yolks1½ tsp (7 mL) granulated sugar1½ tsp (7 mL) honey¼ cup (60 mL) cold unsalted butter, cubed Fine sea salt

Zest lemons and reserve zest. Next, juice lemons and reserve juice as well.Place egg yolks, sugar and honey in a stainless steel bowl large enough to use as the top of a double boiler. Whisk until consistency is creamy, colour has lightened and sugar dissolves, or about 3 to 4 minutes. Add lemon juice and whisk to incorporate. Place egg yolk mixture over double boiler of simmering water; do not allow upper bowl to touch water. Cook, stirring constantly, until mixture thickens enough to coat back of a spoon, or about 5 minutes. Remove from heat. Add cold butter and whisk until butter melts in and mixture is smooth. Strain out egg solids if necessary. Stir in lemon zest and season to taste with salt. Transfer to a storage bowl and place plastic wrap directly on surface of curd. Cool completely in the refrigerator. Makes about 1 cup (250 mL).

COOK’S NOTE: The lemon curd will last up to 7 days in the refrigerator.

BLAIR LEBSACK AND CAITLIN FULTONEdmonton’s RGE RD (Range Road), by partners Blair Lebsack (Chef) and Caitlin Fulton (General Manager … and “Master Taster”), was named #4 in Canada’s Best New Restaurants of 2014 by enRoute magazine. Raised on a farm near Red Deer, Lebsack brings the tone of a farm dinner to the restaurant table, and together, the partners host farm dinners in rural Alberta several times each year.

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raspberry zabaglioneBy John Gilchrist, Calgary

This is a wonderfully light dessert to finish off a heavy meal, and it takes less than 10 minutes to prepare (once the raspberries are thawed). SERVES 4–6.

1 cup (250 mL) unsweetened frozen raspberries, thawed¼ cup (50 mL) ice wine 1⁄³ cup (75 mL) granulated sugar6 egg yolks

Divide raspberries between 4 to 6 individual serving glasses and set aside.Whisk together ice wine and sugar in the top of a double boiler over simmering water for about 30 seconds, or until sugar dissolves; do not allow upper bowl to touch water. Whisk in egg yolks and continue to whisk for about 3 minutes, or until mixture doubles in volume and becomes thick and creamy.Spoon zabaglione over raspberries, dividing among the serving glasses. Serve immediately.

COOK’S NOTES: Sometimes – especially when guests are watching – the zabaglione will not thicken sufficiently. If, after cooking for about the 3 minutes, the zabaglione has not doubled in volume and thickened enough, stop the cooking or you’ll get some very tasty scrambled eggs. Don’t worry, this dessert tastes just as good in a runnier form. And feel free to replace the ice wine with another sweet alcoholic beverage, such as a different dessert wine, sherry or port, if you prefer.

JOHN GILCHRISTCalgary-based food writer and restaurant critic, John Gilchrist has written about food and restaurants in Alberta since 1980. He’s the author of 11 National Best-Selling restaurant guides, sits on the San Pellegrino panel that chooses the Top 100 Restaurants in the World each year and represents Calgary on the judging team of the Canadian Culinary Championships.

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truffled egg pappardelle with mushrooms and soft-poached eggBy Jesse Chambers, Stockmen’s Chophouse, Camrose

This recipe requires a nimble cook, but the hearty results are definitely worth it. If you’re looking to simplify, you could buy the pappardelle instead of making it from scratch.

4 cups (1 L) fresh pappardelle pasta (see recipe)2 tbsp (25 mL) extra-virgin olive oil, plus drizzle to toss with

tomatoes and pappardelle1 large shallot, minced (about 1 tbsp/15 mL)2 medium garlic cloves, minced (about 1 tsp/5 mL)2 cups (500 mL) chopped specialty mushrooms Sea salt Freshly cracked black pepper1 cup (250 mL) halved grape tomatoes¼ cup (50 mL) chopped flat-leaf parsley4 soft-poached eggs (see recipe)1 cup (250 mL) shaved Grana Padano1 tsp (5 mL) white or black truffle oil

Prepare pappardelle pasta.Heat 2 tbsp (25 mL) extra-virgin olive oil in a large skillet over medium heat. Add shallot and garlic; cook and stir for about 30 seconds. Add mushrooms; cook and stir for about 10 minutes, or until mushrooms are browned. Season to taste with salt and pepper. Set aside and keep warm. Bring at least 8 cups (2 L) of water to a rolling boil in a large pot and season with 1 tbsp (15 mL) salt. Cook fresh pappardelle in boiling water until it is al dente, or about 3 to 4 minutes. Drain and add to mushroom mixture, along with tomatoes, parsley and the drizzle of extra-virgin olive oil. Toss well. Set aside and keep warm. Start poaching eggs. As eggs poach, divide pappardelle mixture among 4 plates and sprinkle a quarter of the Grana Padano over each plate. Then top each plate with a soft-poached egg. Lightly drizzle a quarter of the truffle oil over each dish.

COOK’S NOTES: Chef Chambers uses a combination of oyster, pine, shimeji and shiitake mushrooms, but you can substitute other varieties, even simple crimini or button mushrooms. If you buy dried pappardelle, use about 8 oz (250 g) and cook according to package instructions. You can also substitute another firm Italian cheese for the Grana Padano. And finally, you may want to use less truffle oil than called for – it depends on personal preference.

JESSE CHAMBERSWetaskiwin-born and NAIT-trained Chef Jesse Chambers opened Stockmen’s Chophouse in Camrose in 2014 with partner Jennifer Routhier. Chambers features locally raised meats and produce on his menu and works closely with the Camrose community to support local initiatives. He has also trained as a sommelier so as to better pair select wines with his food.

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pappardellePappardelle are wide ribbons of pasta noodles.

1½ cups (375 mL) all-purpose flour1½ cups (375 mL) semolina flour6 eggs1 tbsp (15 mL) extra-virgin olive oil½ tsp (2 mL) fine sea salt

Mix all-purpose and semolina flours together in a bowl and turn onto a large work surface. Create a well in centre of flours and add eggs, olive oil and salt. Break egg yolks with a fork and whisk together, gradually adding flour into eggs until combined enough to knead by hand. Knead for about 10 minutes, or until dough is very smooth and supple (kneading is important since this is where the pasta’s texture develops). Cut dough in half and form 2 flat discs. Wrap each disc in plastic wrap and rest at room temperature for 1 to 4 hours. (Resting makes dough more pliable and easier to work with. Dough can be refrigerated overnight, but bring it back to room temperature before rolling.)Roll out first disc of dough with a rolling pin on a lightly floured surface. Roll until dough is thin enough that, when held from underneath, you can just start to see your fingers through it. Allow dough to dry for about 5 minutes. Lightly dust it with flour and roll into a cylinder. Now cut it into strips ¾- to 1-inch (2-cm to 2.5-cm) wide. Once cut, cover with a tea towel until ready to cook. (Remember to unroll pappardelle before cooking it.) Repeat procedure with second disc of dough. Makes about 4 cups (1 L).

COOK’S NOTE: You could replace the semolina flour with all-purpose if you can’t find semolina, but the pasta will be a bit softer.

soft-poached eggs1 tsp (5 mL) salt1 tbsp (15 mL) lemon juice4 eggs

Fill a wide-bottomed saucepan with at least 2 inches (5 cm) of water; add salt and lemon juice. Bring to a simmer over medium-high heat. Quickly stir water in one direction until it is spinning evenly, like a whirlpool. Quickly crack the 4 eggs into the centre of the whirlpool (the whirlpool motion keeps the egg whites intact). Remove from heat and cover for 4 minutes, or until whites are completely set and yolks begin to thicken but are not hard. Remove and drain with a slotted spoon.

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chocolate krinklesRoseglen Hutterite Colony

These fudgy sugar-coated cookies are much loved by the Roseglen Hutterite Colony. In fact, the recipe they use calls for 90 eggs, 52 cups flour and 11¼ cups oil! That’s a big batch of cookies! SERVES 36.

1 cup (250 mL) granulated sugar½ cup (125 mL) unsweetened cocoa powder¼ cup (60 mL) vegetable oil2 eggs1 tsp (5 mL) vanilla1 cup (250 mL) all-purpose flour1 tsp (5 mL) baking powder¼ tsp (1.25 mL) salt1⁄³ cup (75 mL) icing sugar

Combine sugar, cocoa and oil in large bowl; with electric mixer, beat until combined and appearance resembles wet sand. Beat in eggs, one at a time. Beat in vanilla.Stir together flour, baking powder and salt in small bowl. Add to cocoa mixture, beating to mix evenly.Cover and refrigerate cookie dough for at least 4 hours or overnight.When ready to bake, spray cookie sheet with cooking spray or line with parchment paper or silicone baking mat.Scoop heaping teaspoonsful of cookie dough; roll into balls. Place in icing sugar and roll to coat completely. Place 10 to 12 balls on prepared cookie sheet about 2 inches (5 cm) apart.Bake in preheated 350°F (180°C) oven until surfaces of cookies crack and interiors still look slightly moist, 10 to 12 minutes. Cool on wire rack. Repeat with remaining cookie dough.

COOK’S NOTE: Ground cinnamon can be added to the icing sugar. Or, roll the cookies in colored sugar or sprinkles.

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egg nutritionEggs are one of nature’s most nutrient-dense foods. One large (53g) Grade-A egg contains 6g of protein and only 70 calories. Canada’s Food Guide considers 2 eggs to be one serving from the Meat and Alternatives food group.

proteinEggs are one of the few foods considered to be a complete protein, because they contain all 9 essential amino acids. Amino acids are considered ‘building blocks for the body’ because they help form protein.In addition to giving you energy, your body uses the protein found in eggs to:• build and repair body tissues and cells• build and maintain healthy muscles• grow strong hair and nails• help fight infections• help keep your body fluids in balance

To maintain a healthy, balanced diet, Canada’s Food Guide recommends eating 1-3 servings of Meat and Alternatives every day, depending on age and gender. This includes a variety of protein sources, such as meat, poultry, fish, beans and eggs.

cholesterolAn egg a day is ok!If you’ve been avoiding eggs because of concerns linking them to dietary cholesterol and coronary heart disease, it’s time to reconsider. The latest research shows that dietary cholesterol, like what’s in eggs, has very little effect on your blood cholesterol levels. Healthy adults can enjoy an egg every day without increasing their risk of heart disease.For more information to help you better understand and manage your cholesterol, visit www.aneggadayisok.ca

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nutrientsEggs are not only an excellent source of high quality protein, but they also contain many vitamins and minerals:

NUTRIENT BENEFIT

Protein Essential for building and repairing muscles, organs, skin, hair and other body tissues; needed to produce hormones, enzymes and antibodies; the protein in eggs is easily absorbed by the body

Iron Carries oxygen to the cells; helps prevent anemia – the iron in eggs is easily absorbed by the body

Vitamin A Helps maintain healthy skin and eye tissue; assists in night vision

Vitamin D Strengthens bones and teeth; may help protect against certain cancers and auto-immune diseases

Vitamin E An antioxidant that plays a role in maintaining good health and preventing disease

Vitamin B12 Helps protect against heart disease

Folate Helps produce and maintain new cells; helps prevent a type of anemia; helps protect against serious birth defects if taken prior to pregnancy and during the first three months of pregnancy

Selenium Works with Vitamin E to act as an antioxidant to help prevent the breakdown of body tissues

Lutein & Zeaxanthin Maintains good vision; may reduce the risk of age-related eye disease, such as cataracts and macular degeneration

Choline Plays a strong role in brain development and function

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types of eggsAll eggs sold at retail in Canada are antibiotic and hormone free. All eggs are produced to the same world-class Canadian standards for food safety and quality. All Canadian eggs are fresh, nutritious and delicious!

STANDARD WHITE & BROWN EGGS These eggs come from hens that are typically raised in conventional housing systems. Conventional housing has been the standard for decades, but the Alberta egg industry has begun to transition away from conventional housing systems. White eggs come from white hens and brown eggs come from brown hens, but their nutritional content is the same!

FURNISHED / ENRICHED / NEST-LAID EGGS These eggs come from hens that are raised in furnished housing systems. Furnished housing provides more space (both floor space and height) for the hens to move around, while also providing a variety of enrichments, which allow the hens to express more natural behaviours. Enrichments include nesting boxes, perches, scratch pads and dust baths.

FREE-RUN EGGS These eggs come from hens that are raised in free-run (barn or aviary) housing systems. Free-run systems allow the hens to roam freely within an enclosed barn, while also providing a variety of enrichments such as nesting boxes and perches.

FREE-RANGE EGGS These eggs come from hens that are raised in free-run (barn or aviary) housing systems, which also provide access to outdoor runs (when weather permits).

ORGANIC EGGS These eggs come from hens that are raised in free-range housing systems. The hens are only provided feed that has been certified organic, which means that it only contains ingredients that were grown without pesticides, herbicides or commercial fertilizer.

OMEGA-3 EGGS These eggs come from hens that were provided feed containing extra flax (up to 10–20%). As a result, the eggs laid by these hens contain more Omega-3 fatty acids.

making the gradeIn Canada, eggs are graded, sized and packed at a grading station that is registered with the Canadian Food Inspection Agency. All eggs are washed and sanitized in a high-speed washer that gently scrubs the shells. Egg quality is then examined using ‘candling’, which is a process that passes the egg over a bright light to make its interior visible. The grader checks the shell quality and size of the air cell, and confirms that the yolk is well-centered. Agriculture and Agri-Foods Canada sets the regulations and standards for egg grading, based on these criteria.