Celebrate National Egg Month

National Egg Month is an opportunity to show appreciation for egg farmers and the work they do to provide high-quality protein for families around the state and across the globe.

Did you know? Iowa laying hens produce 16 billion eggs and consume nearly 500,000 tons of soybean meal annually. Learn more about the Iowa egg industry in this audio interview with Katie Nola, director of consumer relations for the Iowa Egg Council, during the Animal Ag Alliance Stakeholder Summit in Kansas City, Missouri.

Click the play button below to listen.

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Looking for a recipe for an upcoming graduation parties or Mother’s Day brunch? Visit iowaegg.org for an “egg-cellent” selection of recipes. Please note, by clicking the links you will be leaving a partially funded checkoff site. 

Breakfast Cloud Recipe

Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 2

Breakfast Cloud Recipe

Breakfast Cloud Recipe

Ingredients

  • 6 eggs, separated

  • 2 tablespoons heavy cream

  • ¼ teaspoon onion salt + ⅛ teaspoon (optional)

  • ¼ teaspoon white pepper

  • 4 strips good quality bacon

  • 1 tablespoon dried chives

  • 2 tablespoons butter + more for greasing ramekins

  • 2 tablespoons parmesan cheese finely grated

  • 2 ramekins (8 ounces each) (4½-inch wide mouth works nicely)

Separate eggs and let come to room temperature. Preheat oven to 350°F. Lightly beat egg yolks and add cream, onion salt, white pepper and lightly beat again to combine. Set aside.

Fry bacon until crisp and drain on paper towel. Cool and crumble 2 strips into fine pieces.

Butter ramekins and set aside. Beat egg whites to form soft peaks. Add ⅛ teaspoon onion salt, optional. Continue beating to form stiff peaks. Fold in chives and crumbled bacon pieces into egg whites.

Place 1 tablespoon butter in the center of buttered ramekins. Divide egg yolk mixture between ramekins. Add 1 tablespoon cheese on top of each yolk mixture.

Spoon egg white mixture equally over top of yolk mixture in each ramekin, mound with peaks.

Cut remaining 2 bacon strips in half and pierce whites with bacon leaving ⅔ of each strip showing.

Bake 5 to 7 minutes, or until lightly browned. Serve immediately.