Safest Choice Eggs And A Coupon

If you saw my Wordless Wednesday post on 01/06/10 then you might have figured out that I am familiar with the taste of raw cookie dough. When I saw the warning on the package I had to stop for a minute, because I didn’t recall seeing one like it so prominently on a cookie dough package before. A few days later I received the following info on Safest Choice Eggs that made me realize why the label was so visible. In short, recipes that call for raw or undercooked eggs such as eggnog, cookies, cakes and sauces have the potential to make you sick because they can contain Salmonella.

Did you know that the only way to ensure that your eggs don’t have the salmonella bacteria is to make sure they’re pasteurized?

Here’s some information I received from Safest Choice Eggs that you might be interested in.

Safest Choice Eggs are pasteurized (kind of like milk) so they’re safer to eat than regular eggs. Safe Eggs have the same nutritional value, look the same and of course, taste the same – but they don’t carry the same risk as regular eggs. This is especially important for the pregnant women and young children in your family!

Safe Eggs are definitely the best choice to keep your kitchen safe from cross contamination. The best part is that you can still please any guest with your dishes—Safe Eggs are all-natural, kosher and vegetarian.

To learn more visit the Safest Choice Eggs Facebook fan page, where you will also find recipes and a $1 off coupon on your purchase of one dozen Davidson’s Safest Choice Eggs. You can also find Safest Choice Eggs on Twitter.

This post has not been monetarily compensated in any way. The information featured in this post has been provided solely as a courtesy for any readers who may have an interest.

Jello Eggs

• 1 (3 oz.) pkg. Jello, any flavor
• 1/2 c. boiling water
• 1/2 c. cold water
• 3 to 4 blown out eggs

To blow out eggs, prick a 1/4 to 1/2 inch hole in large end of egg.
Use a small straw (the kind that comes on juice boxes works well); insert into hole.
Tip egg upside down and blow out.
Rinse out egg thoroughly, allow to dry. Pour
the Jello into the 1/2 cup boiling water.
Stir until Jello is dissolved.
Add 1/2 cup cold water.
Carefully pour Jello into the eggs.
Each package of Jello will fill 3 to 4 eggs.
Put eggs in egg carton and refrigerate overnight.
Gently peel shell off egg.
There will be a skin on the Jello, gently peel off.
To serve, color whipped cream light green and spread on a platter. Add different colored eggs.

Banana Fudge Marble Cake

1 pkg. Duncan Hines fudge cake mix
2 eggs
1 c. ripe bananas, mashed
1/2 c. water

Preheat oven to 350 degrees.
Grease and flour 2 (9 inch) round cake pans.
Combine cake mix, eggs, mashed bananas and water in large bowl.
Follow package
directions.

For Frosting:
Combine 1 package banana instant pudding mix, whipped topping mix and milk in large bowl. Beat at high speed with electric mixer for 2 to 3 minutes or until light and fluffy.
Fill and frost cake.
Refrigerate several hours before serving.

Bloodshot Deviled Eyeballs

18 large eggs
1/2 cup reduced-fat mayonnaise
2 Tbsp Dijon mustard
36 black olive slices
1 pimiento or jarred roasted red pepper
optional - 2 cans (15 oz each) black beans, rinsed and drained

Boil eggs.
Drain, cool and peel.
Cut eggs in half widthwise, remove yolks and leave whites intact.
Mix yolks in bowl with mayonnaise and mustard until smooth.
Scoop yolk mixture into balls and fill empty whites, resembling eyeballs.
Press an olive slice into each eyeball.
Cut pimentos or peppers into thin strips for veins and decorate eyeballs with them.
If you don’t have a tray to keep eggs in place set them on the beans.
Cover and refrigerate.

Fried Rice with Eggs

2 cups cooked rice
4 green onions — chopped with tops
2 tablespoons bell peppers
2 tablespoons peanut oil
1 cup sliced mushrooms
2 tablespoons low sodium soy sauce
5 ounces waterchestnuts, canned
1-2 cups pork, chicken or beef — cooked & cubed
3 eggs

Heat the oil in skillet; add onions, green peppers and mushrooms.
Saute until tender.
Stir in the cooked rice, sliced waterchestnuts and soy sauce.
Lower heat and cook 7-10 minutes, stirring frequently.
Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4 minutes.
Add the cubed pork or other meat; heat for about 1 minute more.
Serve while warm.