Small, yet mighty, eggs are one of the most universally known and used foods in cuisines around the world! So it should come as no surprise to learn the humble egg has it’s very own day – World Egg Day on Friday October 12, 2018.
That’s right, on October 12th Love Local Food will be joining more than 40 countries around the globe – from Australia to Zimbabwe – in celebrating the nutritious and delicious egg and the families who produce them.
Eggs are an exceptional and affordable source of high-quality protein, with the potential to sustainably feed the world… and if you ask us, that’s reason enough to celebrate the magnificent egg on World Egg Day!
What’s So Special About Eggs?
It’s true, eggs might seem simple, but they pack a BIG punch in that small package! Incredibly versatile, eggs are used in almost every cuisine around the world – from omelettes and Huevos Rancheros to Egg Foo Yung and Scotch Eggs – every culture has its own egg recipe.
When it comes to nutrition, not much can compare! One large egg contains 6 grams of protein and just 70 calories, not to mention they are a complete source of all nine amino acids that your body needs. Eggs are also a source of vitamins A, D, E, B12, Iron, Folate, Selenium, Lutein and Zeaxanthin as well as Choline.
When you get down to it, eggs are a great source of many vitamins, minerals, and nutrients that you need in your everyday life!
Eggs: Everyday and Every way!
Now, if you ask anyone on the Love Local Food team they will tell you I am a BIG fan of sweets and desserts! So you can imagine how excited I was to learn one of the Egg Farmers of Ontario’s official World Egg Day recipes was this seasonal pumpkin bread!
This incredibly moist, but not too sweet pumpkin bread gets its flavour from a blend of fragrant spices – cinnamon, nutmeg and allspice. Cut into the bread and you’ll discover a rich ribbon of cream cheese that compliments the texture of this bread perfectly. Serve alongside a cup of hot tea or coffee for a nice afternoon treat.
Pumpkin BreadPrint Recipe
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp salt
- ¾ cup butter, room temperature
- ¾ cup light brown sugar, pack
- 3 eggs
- ¾ cup pure maple syrup
- 1 cup pumpkin purée
- ¼ cup zucchini, grated
- 2 tsp vanilla extract
- Cream Cheese Filling
- 1 pkg (250g) cream cheese, room temperature
- 1 egg, at room temperature
- ½ cup icing sugar
- 2 tbsp all-purpose flour
Preheat oven to 350°F (180° C). Generously coat 9 x 5-inch (2 L) metal loaf pan with nonstick cooking spray or oil; set aside.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.
In another large bowl, using an electric mixer on high speed, cream butter and brown sugar until combined. Add eggs, mix until combined. Add maple syrup, pumpkin purée, zucchini and vanilla; mix until blended. Add dry ingredients to wet ingredients and mix until no streaks of flour remain in mixing bowl; do not overmix.
In medium bowl, using an electric mixer on medium-speed, beat cream cheese, egg and sugar until combined. Add flour, 1 tbsp at a time, mixing gently on low, until blended.
Scrape half of the batter in the prepared pan; smooth surface. Spoon cream cheese over batter; smooth surface. Spread remaining batter over top.
Bake 1 hour 15 minutes, or until toothpick inserted in centre comes out clean. Let cool in pan on rack.
To remove moisture from grated zucchini, line a medium bowl with 2 or 3 paper towels. Place grated zucchini in bowl. Wrap paper towels around zucchini and begin to squeeze out excess water. Discard water and use zucchini in recipe as directed. When making baked goods, such as breads, it’s important not to overmix the ingredients. Overmixing can develop too much gluten in your batter causing your baked goods to become tough.
Meet Some of Ontario’s Egg Farmers
We’ve said it before, and we’ll say it again, eggs are truly one of the world’s most eggs-ceptional foods. But World Egg Day is about more than just the food itself, it’s about the farmers who work hard every day of the year to bring eggs to your tables!
Egg farmers take great pride in the quality of care they provide for their hens, it’s the focus of everything they do! All Ontario (and Canadian) egg farmers follow strict farm food safety programs and animal care programs that ensures the welfare of their birds. Barn walk-throughs are a daily occurrence on Ontario egg farms as the farmer checks the health of the hens, monitoring feed and water consumption, and inspects the temperature of the barn – all factors that play into the health and happiness of the hens!
At the end of the day, egg farmers are proud to produce one of the freshest and nutritious foods possible to feed Ontario families… with no eggs-ceptions! 😊
The Mulder Family
“We chose to become egg farmers because we felt that producing high-quality products, like eggs, for the people of Ontario was an interesting and challenging way to grow our business.” ~ Lucas & Marloes, 1st generation egg farmers in Chatsworth, ON
Learn More About the Mulder Family
The Chaudry Family
“Both of my parents were born in Pakistan. Before moving to Canada in the 1970’s, my parents moved to Saudi Arabia and then to Denmark. My family settled in the Niagara region and bought our first egg farm in 1977. As a family, we continue to work and grow the farm.” ~ Imran, 2nd generation egg farmer in Wainfleet
Learn More About the Chaudary Family
The Haverkamp Family
“After having explored very different careers, I’m excited that I gravitated towards my roots; egg farming. I love that the future of egg farming is wide open and that I get to be part of it while carrying forward our family tradition and being the next generation to do so.” ~ Tonya, 3rd generation egg farmer in Listowel, ON
Learn More About the Haverkamp Family