Did you know? Eggs are so versatile they can be used any time of day. Meet your culinary needs and help your team decide which egg application is best by downloading our cheat sheet to use in your foodservice kitchen.Egg applications and your foodservice menu
How can you incorporate egg applications on your foodservice menu? Try our blueberry smoothie recipe and add some protein to your smoothies—a wholesome addition to your breakfast & brunch menu. For grab-n-go options, try our corned beef and egg Reuben, curried vegetable pocket with hummus, or egg, prosciutto, and arugula sandwich.Read More >
There’s good news for cognitive care foodservice menu planners. Finger food menu planning just got a whole lot easier—and nutritious. Holistic care for your cognitive care patients requires more than just the typical collection of finger foods such as sandwiches and chicken nuggets. That’s why Chicken of the Sea® and Davidson’s Safest Choice® have partnered to develop a finger foods recipe collection that is nutrient dense and flavor packed.Eggs + Seafood = Nutritious Meals
Davidson’s™ eggs provide protein, iron, vitamins A, D, and E, riboflavin, phosphorous, and choline to keep your patients full and energized longer. Chicken of the Sea® salmon and tuna products provide protein, B vitamins, vitamin D, phosphorous, and selenium, along with marine omega-3s that can help prevent cognitive decline.Read More >
Holiday party season is here and you are looking to offer something new, delectable, and attention grabbing on your event menu. There are several egg dishes that are easy to adapt resulting in delicious, on-trend recipes. And with Davidson’s™ pasteurized eggs you can know your customers will be as safe as they are satisfied. Here are a few ideas that are sure to delight your guests.1. Poached Egg on Spinach & Sweet Potato Mash
This is an inspired side dish or alternative entrée that could be served anytime of the day, from breakfast to dinner. In addition, this tasty dish is a better-for-you option for your gluten-free or health-conscious guest.2. Mini Frittatas Frittatas
A traditional breakfast recipe, can be altered to create a delish,Read More >
Today, everyone is a food safety inspector. At least it seems that way due to the heightened scrutiny following recent high profile foodborne illness outbreaks.
Foodborne illness has become a hot button issue for the general public, leading health organizations and the foodservice industry. Major outbreaks are receiving national news coverage and social media has intensified the pressure by allowing everyone to weigh in on the topic.
In light of this volatile situation, operators are becoming more proactive in their efforts to protect their brands and customers from the consequences of foodborne illness. To help identify common risk factors and outline proven best practices to mitigate them, a new white paper has been released on foodborne illness in the foodservice industry.Read More >
Davidson’s Safest Choice® Pasteurized Shell Eggs has introduced a new way to identify quality and safety in pasteurized shell eggs. The new blue “P” emblem signifies that Davidson’s™ eggs have been pasteurized using Safest Choice Technology™—a patented process.
Pasteurized shell eggs reduce the risk of Salmonella
Unlike ordinary shell eggs, eggs marked with the new blue emblem reduce the risk of Salmonella in eggs for your foodservice operation. Manage your risk and your reputation! You can help prevent egg-related foodborne illness with eggs that look, cook, and taste like ordinary shell eggs.
Davidson’s™ has been the leader in manufacturing and licensing of safe pasteurized eggs and egg pasteurization technology for more than two decades.Pasteurized eggs are recommended by the Food Code
The FDA Food Code recommends using pasteurized eggs for highly susceptible populations,Read More >
Every time the words “foodborne illness outbreak” are mentioned in the news, our industry cringes. Those ominous words send the alarm that some operation somewhere made a mistake. But the news coverage is only the start of the repercussions.
A foodborne illness outbreak also means that a brand will need to shift into damage control mode immediately. When it comes to a brand’s integrity and the public’s trust, an outbreak can do a significant amount of lasting damage. A recent high-profile incident made that point crystal clear. It was also the impetus for a new white paper series on the risks every foodservice brand faces.Damaging the heart of a brand
The recent foodborne illness outbreak affected one brand at its very heart because it eroded trust with the brand’s most valuable customers.Read More >
Are you taking advantage of all the ways to feature egg-based entrées on your foodservice menu? Eggs contain 6g protein per serving, so they’re satisfying, with a high comfort factor. They’re labor cost-efficient as well.USDA research: eggs are most cost-efficient high-quality protein
According to the American Egg Board, the USDA Economic Research Service’s latest findings show that eggs offer your foodservice operation the best value among high-quality protein foods. Per gram of protein, eggs give you the most “bang for your buck”.Eggs vs. other protein sources for foodservice
Consider the food and labor costs of a beef roast entrée versus this spinach and mushroom French omelet recipe. At 18g and 17g of protein, respectively, their protein content is comparable,Read More >
Above and beyond “Meatless Monday,” some foodservice facilities on college, university, and hospital campuses are going completely meatless/vegetarian. A big commitment, for sure, and one your operation may not be willing to take. Even restaurants, however, are expanding their vegetarian menus beyond the back page.Vegetarian options trending toward the middle
Meatless and vegetarian appetizers (the third hottest trend in small plates/starters according to the National Restaurant Association’s annual What’s Hot survey), entrées, and desserts need not be advertised as “alternatives” to your main bill of fare. They can stand alone to attract customers regardless of overall lifestyle and dietary needs.Vegetarian foodservice recipes featuring Davidson’s Safest Choice® Pasteurized Shell Eggs
The Davidson’s Safest Choice® recipe center contains dozens of healthy and appealing quantity foodservice vegetarian recipes featuring eggs,Read More >
When your foodservice customers order eggs sunny-side up, scrambled, or in an omelet, are you putting them at risk for foodborne illness?Cooked eggs in foodservice—still unsafe?
Cooked eggs may not reach a temperature that destroys viruses such as avian influenza and bacteria such as Salmonella. Your foodservice kitchen may even be using raw eggs in Hollandaise sauce or Caesar salad dressing, introducing foodborne illness risks to anything they touch. Read more facts about Salmonella and eggs in the Field Guide to Egg Safety.When is an egg safe from Salmonella?
So, at what temperature is an egg no longer considered “raw” or “undercooked”? An egg is considered fully cooked—that is, safe from foodborne illness—when it has reached a temperature between 145°F and 158°F,Read More >
Who doesn’t enjoy the runny richness of a poached egg? Its delicate texture and yolk-driven flavor is delectable breakfast fare. But there’s no need to stop there: on-trend today is a poached egg on top of…well, almost anything!
From a burger to breakfast sandwich, or steak to salad, a poached egg provides its own dimension to culinary success. Have you tried the Bacon and Egg Brussels Sprouts Salad recipe featuring a poached egg?How to poach eggs
The good news is poaching an egg is easy for foodservice teams with a few simple steps. Here’s an egg-poaching culinary cheat sheet you can share with your team.
Read More >