You could win BIG
Eggland’s Best is searching for the most passionate egg fan, who also happens to have an eye for taking beautiful photos of their delicious Eggland’s Best dishes! Show us how you celebrate the only egg that provides better taste, better nutrition and better quality for the past 25 years! Submit your Eggland’s Best foodie photos by April 12, 2017 for a chance to win $5,000! All dish creations must include at least two whole Eggland’s Best eggs.Visit www.egglandsbest.com/foodtography from now through April 12th, 2017 and submit two mouthwatering foodie photos of your dish that includes at least two whole Eggland’s Best eggs into one of four categories mentioned below. You may submit up to two photos in each of the four categories: Brunch, Appetizer, Main course, and Dessert
– (1) Grand Prize Winner: $5,000 and a year’s supply of Eggland’s Best eggs
– (4) Finalist Winners: $1,000 and a year’s supply of Eggland’s Best eggs
– (20) Semi-finalist Winners: A year’s supply of Eggland’s Best eggs
You can visit the Eggland’s Best website to find more information and official rules about the 2017 Eggland’s Best Foodtography Contest: http://www.egglandsbest.com/foodtography
Capturing a great shot
Want to capture the perfect shot but maybe you don’t consider yourself a photographer? That’s ok! We’ve all taken food photos where the food looked kinda gross and the lighting was bad. You can take a great food shot with just a couple of tips! First: use natural light. This is really important. Natural lighting will always make food look more appetizing. Make sure you place your food in front of that natural light. And then you stand in front of the food for the money shot. 😉 The lighting should always be behind the food. Here’s my set up: the light is coming from the window behind it.
Get up close to your food
I stood farther away in the above shot. Doesn’t look all that exciting, right? But when I get up close, it really makes the food the star of the show! It’s not necessary to use a lot of props either. For this shot, I wanted to make it more interesting to look at. So, I used a pretty plate. Side note about plates and bowls: we don’t want the colors of the plate to compete with the food. If a pattern or the colors are really busy then it takes away from the food. Also, use a smaller plate or bowl. Too much open space on a plate can again take the attention away from the food and put it onto the plate where you don’t want it to be. Around the plate, I placed a few of the ingredients that I used in the dish. And then I added some salsa and sliced avocado on top to give it all a little pop of color (and because it tastes so good!) I put a fork to the side and a pretty linen in the way back part of the shot. Food photos should make you want to dig in and eat it! 🙂
Try different angles
Try taking the photo a few different ways – horizontal and vertical. Up close and overhead. Maybe even grab a spoon or a fork and dig into the food to show it off. Make those Eggland’s Best eggs the star of your next photo! Get your foodtography submitted to Eggland’s Best and you could win!
More than good looks, most show-stopping dishes are also functional, too. Raise your hand if you are a meal planner? I feel like there is usually a straight yes or no answer from most folks when it comes to this question. I am really trying to take baby steps to get a little better at planning my weekly meals. But honestly, it doesn’t always happen. Life gets in the way but I keep trying. I think the biggest issue I struggle with is breakfast. It’s pretty easy to think of dinner ideas but we still all gotta eat breakfast. In the morning it is just a race to get out the door. This is me: “Did you brush your teeth and comb your hair?”, “Where is your jacket?”, “Where is my jacket??”, “Did you grab your lunch bag?”, “Where is my lunch bag?” I’m sure y’all have the exact same struggle. SO, I think I have found the answer to having breakfast and still getting out of the door in the morning AND keeping it a healthy breakfast that isn’t pure sugar. Breakfast Bowls!!
Get it done on Sunday
I can make these breakfast bowls ahead of time on Sunday and have breakfast ready to go for the week ahead. They re-heat perfectly in the microwave and can easily be switched up with different ingredients to keep it interesting. This recipe is packed with potatoes, Eggland’s Best eggs, cheese, onion and peppers. So we’re not only getting a bit of carbs to get our brains working but lots of healthy protein to keep us fueled until lunch! And they taste SO good!
This humble egg packs a lot of power
Compared to ordinary eggs, Eggland’s Best eggs contain five times more vitamin D, 25 percent less saturated fat, more than double the Omega-3s, ten times more vitamin E, and three times more vitamin B12. Eggland’s Best’s superior nutrition is due to its proprietary all-vegetarian hen feed that contains healthy grains, canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp and Vitamin E. In addition, independent testing has revealed that Eggland’s Best eggs have stronger shells than ordinary eggs, which leads to less breakage and helps them stay fresher longer than ordinary eggs. Now lets get to this breakfast bowl recipe!
2 lbs yukon gold potatoes, chopped into 1″ cubes
1 green pepper, seeded then chopped into 1″ chunks
1 onion, chopped
¼ cup extra virgin olive oil
1 tbsp. seasoned salt
salt & freshly ground black pepper, to taste
12 Eggland’s Best Eggs
2 cups shredded cheddar cheese
3 green onions, chopped
toppings: tortilla chips, salsa, avocado
6 individual-sized containers with lids
Preheat oven to 425f degrees. On a large baking sheet, place potatoes, peppers and onions in a single layer. Drizzle with olive oil and sprinkle with seasoned salt and ground black pepper. Toss until evenly coated. Roast for about 30-40 minutes or until potatoes are golden brown and tender, stirring and rotating pan halfway through cooking.
Meanwhile, crack Eggland’s Best eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.
Divide the potatoes and scrambled eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days.
To reheat from frozen: microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.
Need more egg-citing tips? Check out this RIDICULOUSLY EASY WAY TO COOK EGGS over at Fit Bottomed Eats!
This post is sponsored by Eggland’s Best eggs. However, as always, all opinions are my own.
- 2 lbs yukon gold potatoes chopped into 1" cubes
- 1 green pepper seeded then chopped into 1" chunks
- 1 onion chopped
- ¼ cup extra virgin olive oil
- 1 tbsp seasoned salt like Lawry’s
- salt & freshly ground black pepper to taste
- 12 Eggland’s Best Eggs
- 2 cups shredded cheddar cheese
- 3 green onions chopped
- tortilla chips, salsa, avocado
- 6 individual-sized containers with lids
- Preheat oven to 425f degrees.
- On a large baking sheet, place potatoes, peppers and onions in a single layer. Drizzle with olive oil and sprinkle with seasoned salt and ground black pepper. Toss until evenly coated.
- Roast for about 30-40 minutes or until potatoes are golden brown and tender, stirring and rotating pan halfway through cooking.
- Meanwhile, crack Eggland’s Best eggs into a large bowl then season with salt and pepper and whisk until smooth. Heat a large skillet over medium heat then spray with nonstick spray and add eggs. Scramble until the eggs are just barely cooked through and still slightly glossy then scoop onto a plate and set aside.
- Divide the potatoes and eggs evenly between the containers then set aside to cool. Once cool, sprinkle with cheese and green onions then cover and refrigerate. Freeze any portions that aren’t eaten within three days.
- To reheat from frozen:
- microwave at 50% power for 1-1/2 minutes then stir and continue microwaving until food is reheated, stirring between intervals. Top with optional toppings then serve.