Egg Farmers Of PEI, 100-159 Sherwood Road, Charlottetown, PE (2026)

06/25/2026

Never try to warm up a whole hard-boiled egg in the microwave. When you heat a cooked egg this way, the water molecules inside the yolk get superheated far past the boiling point. However, because the surrounding egg white is a dense matrix of proteins, it traps that moisture under immense pressure.

The moment you pierce the egg with a fork or take a bite, the pressure drops instantly. The superheated water flashes into steam all at once, creating a violent, tiny explosion that can cause severe burns.

The Slice Method (Microwave Safe): Cut the egg completely in half or into quarters before microwaving. This breaks the protein matrix and allows the steam to escape harmless tubes safely during the heating process.

The Hot Water Bath (Recommended): Place the peeled or unpeeled egg in a heat-safe bowl, pour boiling water over it until it's submerged, and let it sit for 3 to 5 minutes. This warms the egg gently and evenly from the outside in without creating pressure pockets.

06/22/2026

Full Recipe - Grilled Cheese Turkey Sandwich

Serves
2

Prep Time 5 min

Cook Time 10 min

Ingredients

4 slices sourdough bread
1 tbsp (15 mL) mayonnaise
4 thin slices deli-style turkey
2 slices Cheddar cheese
4 tsp (20 mL) softened butter
1 tsp (5 mL) butter or oil
2 eggs
Salt to taste
Pepper to taste

Instructions

Step 1
Place the bread in pairs on a clean work surface. Spread the mayonnaise over one slice of each pair. Top that slice with the turkey and cheese.

Step 2
Place the second slice of bread over the cheese. Spread 1 teaspoon (5 mL) butter over each top slice of bread.

Step 3
Heat a frying pan over medium heat. Place the sandwiches, buttered side down, into the pan. Spread the remaining butter over the unbuttered top slices of bread. Cook, flipping the sandwiches over partway through, until golden brown on both sides and the cheese is melted.

Step 4
While the sandwiches are cooking, heat 1 teaspoon (5 mL) butter or oil in a second frying pan. Break the eggs into the pan. If desired, season with salt and pepper. Cook for a few minutes until the eggs are fried as preferred (see below for cooking suggestions).

Step 5
Remove the grilled sandwiches from the frying pan and place on two plates. Top each sandwich with a fried egg.

06/19/2026

This week in Eggcellence in Cinema we look at the classic Cool Hand Luke. In the movie, Luke Jackson bets his fellow inmates he can eat 50 hard boiled eggs in an hour. Paul Newman, who played Luke actually only ate about 8 eggs in total. The production crew had ordered 200 hundred hardboiled eggs for the scene and after several hours under the California sun the smell of spoiling eggs made the crew sick.

06/15/2026

French River Blueberry French Toast

Looking for a stress-free weekend breakfast or brunch that tastes like a cheat meal but keeps things on the lighter side? Look no further. This overnight bake uses reduced-fat and fat-free swaps to keep it light, but it tastes purely indulgent.

The best part? You prep it the night before, pop it in the oven the next morning, and enjoy your coffee in peace. ☕✨

🛒 What You Need:
24 slices day-old French bread

1 pkg (8 oz) reduced-fat cream cheese, cubed

2/3 cup fat-free milk

1/2 cup reduced-fat sour cream

1/2 cup fat-free plain yogurt

1/3 cup maple syrup

2 cups egg substitute

1 tsp vanilla extract

1 tsp ground nutmeg

1/2 tsp ground cinnamon

2 cups fresh or frozen blueberries

Confectioners' sugar (for dusting!)

👩‍🍳 How to Make It:
1️⃣ Layer It Up: Coat a 13x9-inch baking dish with nonstick spray. Arrange 12 slices of the French bread along the bottom.
2️⃣ Blend the Custard: In a blender or food processor, combine the cream cheese, milk, sour cream, yogurt, maple syrup, vanilla, nutmeg, and cinnamon. Add the egg substitute and blend until completely smooth.
3️⃣ Assemble & Chill: Pour half of this rich mixture over the bread, then sprinkle your blueberries evenly on top. Layer the remaining 12 slices of bread on top, and pour the rest of the mixture over everything. Cover and refrigerate for 8 hours or overnight.
4️⃣ Bake to Perfection: Take the dish out of the fridge 30 minutes before you're ready to bake. Bake covered at 350°F for 30 minutes. Uncover and bake for another 20–30 minutes, or until a knife inserted near the center comes out clean.
5️⃣ Serve: Let it stand for 10 minutes, dust generously with confectioners' sugar, and dig in!

💡 Pro-Tip: Day-old bread works best because it soaks up all that delicious custard without getting soggy!

06/10/2026

Full Recipe Summer Salad With Fresh Berries

Fresh berries brighten up this green salad, while halved eggs make it filling enough for lunch. The herb dressing can be made ahead - just hold off on adding it until serving to keep the greens crisp. Bring eggs to room temperature before slicing for cleaner cuts.

Serves
2

Prep Time
15 min

Ingredients

½ cup (125 mL) (125 mL) chopped romaine

½ cup (125 mL) (125 mL) chopped endive

½ cup (125 mL) (125 mL) cooked white navy beans

½ cup (125 mL) (125 mL) cooked small potatoes

½ cup (125 mL) (125 mL) roasted cherry tomatoes

¼ cup (60 mL) (60 mL) fresh corn kernels

1 ripe avocado, cut into chunks

¼ cup (60 mL) (60 mL) olive oil

Juice of 1 lemon

Salt and pepper, to taste

2 hard-boiled eggs, peeled and cut into wedges

¼ cup (60 mL) (60 mL) chopped fresh herbs (e.g. basil, tarragon, parsley and mint)

Instructions

Step 1
In a large mixing bowl, combine romaine, endive, beans, potatoes, tomatoes, corn, and avocado.

Step 2
Toss with olive oil and lemon juice. Season with salt and pepper.

Step 3
Divide salad between two plates. Garnish with eggs and herbs. Serve immediately.

06/08/2026

Full Recipe 🍋 The Ultimate Lemon Sour Cream Pound Cake 🍋

If you are looking for the perfect weekend baking project, this is it. This cake is incredibly rich, dense, and packed with a bright, punchy citrus flavor thanks to a triple threat of lemon juice, zest, and extract. The sour cream keeps it unbelievably moist!

Here is how to make it:

The Ingredients 🥣
For the Cake:

1 cup butter (no substitutes!), softened

3 cups sugar

6 eggs

5 tbsp lemon juice + 1 tbsp grated lemon peel + 1 tsp lemon extract

3 cups all-purpose flour

1/2 tsp baking soda + 1/4 tsp salt

1 1/4 cups sour cream

For the Lemon Icing:

1/4 cup sour cream

2 tbsp butter, softened

2 1/2 cups confectioners' sugar

3 tbsp lemon juice + 2 tsp grated lemon peel

The Method 👩‍🍳
Prep the Base: In a large mixing bowl, cream the butter and sugar until light and fluffy (give it a full 5 minutes!). Add the eggs one at a time, beating well after each. Stir in the lemon juice, peel, and extract.

The Batter: Combine your flour, baking soda, and salt. Add this to your creamed mixture alternately with the sour cream, beating just until combined.

Bake: Pour into a greased and floured 10-inch fluted tube pan. Bake at 350°F for 55–60 minutes (or until a toothpick comes out clean).

Cool: Let it cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely.

Ice It: Whip up the icing ingredients until smooth, drizzle it generously over the cooled cake, and store any leftovers in the fridge.

Who is putting this on their baking list this week? 👇✨

06/05/2026

Eggcellent Moments In Movies

Early in the film Rocky, Rocky Balboa wakes up at 4:00 AM to begin his grueling training routine. He walks over to his fridge, cracks five raw eggs into a glass, and chugs them down in one single, unblinking gulp before running out into the freezing Philadelphia streets.

The film had a microscopic budget, so there was no money for special effects or food styling. Stallone just had to do it. It became one of the most famous fitness montages in history, sparking a massive real-world trend of athletes drinking raw eggs for protein—even though modern science has since proven that your body actually absorbs more protein from cooked eggs (and you avoid the risk of Salmonella!).

06/03/2026

Breakfast Poutine - Full Recipe Included

This is for inner Freshman in all of us. Don't knock it until you tried it.

Ingredients

2 eggs
1 egg yolk
5 oz (145 g) yellow (Yukon Gold) potatoes (about 3 large potatoes)
2 cups (500 mL) vegetable oil (for the fries)
3 ½ oz (100 g) cheddar cheese curds
1 ⅓ tbsp (20 mL) butter
1 ⅓ tbsp (20 mL) flour
½ cup (125 mL) commercial demi-glace sauce
3 ⅓ tbsp (50 mL) butter
1 shallot, finely chopped
¼ cup (60 mL) dry red wine
2 tsp (10 mL) fresh thyme, chopped
1 ½5 tsp (5.5 mL) 35% whipping cream
Freshly ground salt and pepper

Instructions
Fries
Step 1
Wash and brush the potatoes without peeling them.

Step 2
Julienne the potatoes (into sticks 0.5 cm thick and 7 cm long). Rinse in cold water to remove as much starch as possible and leave them in the water until needed.

Step 3
Fill a deep fryer with oil and heat it to 350°F. Drain and dry the julienned potatoes, then place them in the hot oil to parfry for about 5 minutes (until you can squash a strip between your fingers). Remove from the deep fryer and let drain. Set aside in a room-temperature container.

Gravy
Step 1
To make a brown roux, melt 20 g of butter in a saucepan and add 20 g of flour. Stir well and cook over low heat until the roux becomes chocolate brown in colour. Set aside. Brown roux can easily be made in advance.

Step 2
In a saucepan, melt 50 g of butter and brown the shallots with the thyme. Deglaze with the red wine and reduce by half. Add the demi-glace and bring to a boil. Gradually add the cold brown roux, whisking continually to bind the gravy. The gravy should thicken to a coating consistency. Check by dipping a spoon in the gravy. Take it out and draw your finger down the back of the spoon. It should leave a path that does not fill in.

Step 3
Reduce the heat to minimum. In a bowl, mix the egg yolk with the cream. Pour the mixture in a thin stream into the gravy, which should be hot but not boiling (otherwise, the yolk will curdle and turn the gravy). Season to taste with salt and pepper and keep hot until time to serve.

Serving
Step 1
Heat the oil in the deep fryer to 400°F. Heat a non-stick pan on medium-high heat.

Step 2
Cook the fries for about 5 minutes (or until they are as crispy and golden as you like them).

Step 3
Place a small amount of butter in the non-stick pan and fry the eggs sunny-side up (or to taste).

Step 4
Drain the fries and place in a serving bowl. Add the cheese and cover with gravy. Top with the eggs and serve.

06/01/2026

If you hate wrestling with hard-boiled eggshells that refuse to come off cleanly, this physics-based shortcut fixes it in seconds using a standard glass jar and a little water.

Instead of picking at the shell bit by bit, you use fluid dynamics to separate the membrane from the egg white all at once

Chill the eggs
Prerequisite
Move your fully hard-boiled eggs directly from the boiling water into an ice bath for at least 5 minutes. This causes the egg inside to shrink slightly away from the shell.

2. Load the jar

Place one cooled egg into a small glass mason jar or a sturdy plastic container. Add about 1 inch of cold water—just enough to give the egg some fluid momentum, but not fill the jar.

3 Seal and shake

Screw the lid on tightly. Hold the jar over a sink and shake it vigorously back and forth for about 5 to 10 seconds.

4. Slip the shell off

Open the lid. The shell will be completely fractured into a fine web of tiny cracks, and the water will have forced its way underneath the inner membrane. The entire shell should slide right off in one or two large pieces.

Why It Works

When you shake the jar, the egg strikes the glass walls, creating thousands of microscopic fractures across the shell. Simultaneously, the rushing water acts as a hydraulic wedge, forcing its way through those new cracks and separating the sticky membrane from the smooth egg white.

Pro Tip: This works best with eggs that are slightly older (about a week old from the grocery store) because they have a higher pH level, which naturally makes the white stick less to the inner shell membrane.

05/27/2026

Barbecue Dill Scrambled Eggs Full Recipe

If you're tired of the same old boring breakfast, you need to try this twist on classic scrambled eggs. It sounds wild, but the combination of smoky barbecue sauce, zesty dill, and sharp cheddar is an absolute game-changer!

Here is how to make it:

🛒 Ingredients
4 eggs

2 ½ tbsp barbecue sauce

2 tbsp milk

1 ½ tsp dried dill

1 ½ tsp mustard powder

1 ½ tsp minced garlic

1 tbsp butter (or margarine)

½ cup shredded Cheddar cheese

Instructions
Whisk it up: In a medium bowl, whisk together the eggs, barbecue sauce, milk, dill, mustard powder, and garlic.

Cook: Melt your butter in a large skillet over medium heat. Pour in the egg mixture and cook, stirring frequently, until the eggs are scrambled and cooked through.

The best part: Remove from the heat, sprinkle that Cheddar cheese right over the top, and let it stand for a minute to get perfectly melted and gooey.

Serve immediately and enjoy!

Would you try BBQ sauce in your morning eggs? Let me know in the comments!

Egg Farmers Of PEI

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