Our Farm Favorite Pasture Raised Egg Recipes

Posted by White Oak Pastures Team on May 4, 2018 11:17:33 AM
creme brûlée uses fresh pasture raised eggs as the secret ingredient

We share our farm-favorite recipes for our pasture-raised, Certified Humane, Certified Non-GMO eggs.

Creme Brulee is a stable on our dining pavilion menu

White Oak Pastures Crème Brûlée 

Our Crème Brûlée is a rich, flavorful dessert which we keep on our Dining Pavillion Menu year-round. Our pasture raised eggs add a creamy, flavorful aspect to this decadent dish. 

Read about our "divine" Crème Brûlée in this AJC Article

Ingredients-

4 cups heavy cream

1 cup granulated sugar, plus additional for caramelizing

12 White Oak Pastures Pasture Raised Egg Yolks

1 tablespoon vanilla

3/4 teaspoon salt

Directions-

Preheat oven to 325 degrees.  Arrange 7 6-ounce ramekins on a rimmed baking sheet. Bring 4 cups of hot water to a simmer.

In a large saucepan, heat cream and sugar until the mixture just begins to bubble.

In a medium bowl, whisk together egg yolks, vanilla and salt. Add a tablespoon of the hot cream mixture and continue to whisk. Continue adding hot cream mixture by tablespoons until egg yolk mixture is warm. Then whisk the yolk mixture into the remaining cream. Remove saucepan from heat and cover liquid with a piece of plastic wrap. Remove plastic wrap and divide mixture between ramekins. Put baking sheet in oven and carefully pour simmering water around ramekins. Bake 30 minutes or until the custard is set but still trembling in the center. Remove from oven and allow to cool.

When ready to serve, sprinkle sugar over the top of the custard. Using a handheld torch, melt (or “brulee”) the sugar until browned and bubbling. Allow to cool before serving. Serves: 7

 Per serving:  687 calories (percent of calories from fat, 76), 8 grams protein, 33 grams carbohydrates, no fiber, 59 grams fat (34 grams saturated), 551 milligrams cholesterol, 292 milligrams sodium.

 

our quiche is made using our pasture raised eggs and is an employee favorite

White Oak Pastures Quiche

Our famous quiches are to die for! We prepare large pies and mini quiches. Our mini quiche is a stable and one of our vegetarian options on our Pavilion Menu. Find the recipe for a larger helping with our pie sized quiche below. 

Quiche Mixture

This recipe makes 3 pie shells.

Ingredients-

9

White Oak Pastures Pasture Raised Eggs

4 ½ Cups

¼ tsp

¾ tsp

Millk

Allspice

House Seasoning

Directions-

Mix all ingredients well with a whisk. Place filling of choice into bowl and mix with 1 cup custard and place in frozen pie shell. Top ingredients with cheese of choice then pour in remaining custard to fill pie shell. Bake on a parchment lined baking sheet in convection oven at 350F for 15-20 minutes or until set and lightly golden brown. Allow to cool, then Label, Date, Refrigerate.

Cheddar Green Onion Baked Eggs

green onion eggs coffee

Ingredients-

1 teaspoon butter

9 large eggs

1/2 cup sour cream

1/2 cup milk

1 teaspoon salt

2 green onions, chopped

1/4 cup shredded Cheddar cheese

Directions-

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.

Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.

Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

Farmer John Burger

Farmer John Burger is a stable menu item in our farm to table dining pavilion using our pasture raised eggs certified organic vegetables and pasture raised bacon and pasture raised grass-fed ground beef

Crack an egg over your burger! Our “Farmer John Burger” is named after John Benoit, the Director of Livestock here at White Oak Pastures. John works his tail off so you know he needs a filling meal to keep him working long hours.  This “bad boy”, the burger, not John, is made with our grassfed beef, bacon, fried egg, rosemary-garlic aioli, greens and American Cheese, and yes, we dare you! 

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