Eggs

National Farmers Market Week is Aug. 6-12, just in time for peak-season produce like berries, peaches, peppers, sweet corn and tomatoes.

Celebrate National Egg Month by whipping up this classic eggs Benedict or these egg-shaped lemon cookies that will satisfy a sweet tooth.

Eggs are a staple in many kitchens, and they may soon be named a ‘healthy food’ under a new proposed definition from the U.S. Food and Drug Administration.

Favorites like French toast and eggs Benedict are sure to please the palates of friends and family during National Brunch Month in April.

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

With Passover and Easter coming up, it’s time to think about holiday meals featuring Virginia-produced eggs.

Eggs have been important for many centuries and in some cultures have symbolized a springtime return to life following the winter. 

For those who are in a rush in the morning, try making a breakfast sandwich to go. An egg in the morning will give you some extra protein that will help keep away those hunger pangs until lunchtime.

You don’t need any special egg dyeing kits to get vibrant colored eggs. And all it takes are some ingredients you may even have on hand. If not, a quick trip to your local grocery store or market is all you need.

It’s still the “Incredible, Edible Egg.” But since the catchy jingle was introduced in 1977 by the American Egg Board, grocery store shelves have expanded to include cartons and cartons of eggs with different labels such as “organic,” “cage-free,” “hormone-free” and “natural.”