Barbecued egg dishes: A summer menu twist from Egg Farmers of Canada


At your next cookout, celebrate locally produced eggs with these new barbecuing recipes

OTTAWA, July 9, 2013 – Barbecuing is a beloved summer tradition. Across the country, Canadians proudly grillup local favourites—no Albertan barbecue is complete without beef, west coasters prefer salmon, and lobster is a favourite in the east. For your next grill night, how about trying something we can all consider local? There are more than 1,000 Canadian egg farmers producing the next great summer meal—eggs.

Egg Farmers of Canada is encouraging Canadians to show their patriotism and include fresh, locally produced eggs in their summer cookouts. “Eggs are actually a perfect food for the barbecue, which may surprise some. We’ve developed some great recipes that may well become go-to summer dishes,” says Bonnie Cohen, Manager of Marketing and Nutrition, Egg Farmers of Canada. “As a tasty appetizer or as the main course, eggs add originality to any menu while also satisfying Canadians’ desire to eat locally produced food.”

Canadians get eggs that are among the best in the world for quality and freshness from local farmers thanks to the system of supply management. It’s a system that helps Canadian communities stay vibrant and prosperous by creating local jobs and economic growth. “Eggs are one of the most versatile foods available yet people don’t think of them as part of the summer grilling experience, and it’s time to change that,” says Mario Fiorucci, chef and co-owner of The Healthy Butcher. “When barbecuing this summer, surprise your guests with Grilled Eggs in Sweet Peppers, Grilled Egg in Portobello Mushroom or Grilled Fried Eggs.”

About Egg Farmers of Canada

Now in its fourth decade as one of Canada’s leading agriculture organizations, Egg Farmers of Canada manages the national egg supply and promotes egg consumption while representing the interests of regulated egg producers from coast to coast.