Pantry Staple: Eggs

Stretch your protein dollar! Eggs can be less expensive than many meat sources but still provide a good protein source. Eggs also contain important nutrients and are a very versatile kitchen staple. Try a turkey burger topped with an egg, make an egg scramble with veggies you have on hand or hard boil a batch of eggs. Hard boiled eggs are a great salad topper, quick breakfast item or even an after-school snack.


Eggs can last up to five weeks when refrigerated.

Thorough cooking is an important step in making sure eggs are safe. There are several ways to cook eggs, some of the most popular are scrambled or hard boiled.

Scrambled- Best if mixed in a bowl with a fork, added to a pan with cooking spray and cooked until the eggs are firm, not runny.

Hard boiled- A hard boiled egg is cooked in its shell. Add enough water to a pot to cover eggs in two inches of water. Drop eggs into boiling water and leave them for 10-12 minutes. Hard boiled eggs will stay good for a week in the fridge, but will taste better eaten right away.

*Egg Hack* – Use a muffin tin to “hard boil” eggs in the oven. Baking eggs will give you the same result as hard boiling. Preheat your over to 350* F. Bake eggs for 25-30 minutes.


Eggs can also be used in savory and sweet recipes. In addition to their nutritional value, eggs can provide leavening, richness, color and flavor in baked goods. Eggs can be used for a binding coat when breading chicken or other meats and can be added to turkey or veggie burgers to bind meat and spices together.

Check out our awesome “Omelet on the Go” recipe!