Last month I was invited by the Ohio Poultry Association up to Columbus to hang out and eat a WHOLE LOTTA EGGS!!! I’m not kidding – I think I single handedly ate at LEAST a dozen eggs!!! We got tips, goodies and a whole bunch of recipes – my favorite of which was…
The BLTE Pizza! I mean – who doesn’t love pizza – but then you throw bacon and eggs on it – and a ranch sandwich – yeah – I’m killin’ it! It’s super simple too – it’s the definition of “brinner”!
But back to the eggs – when I say I ate a at least a dozen – I’m not kidding! Eggs on pizza, poached eggs, shakshuka eggs, cloud eggs, deviled eggs, scrambled eggs, chocolate scrambled eggs, hollandaise over eggs & filet and even pudding parfait! I’m pretty sure there were more than these – but man – I lost count!
The scrambled eggs were my other favorite (oh yeah – we had omelets too) – we learned that cooking scrambled eggs is best done SLOW AND LOW. Omelets you do FAST AND HOT. That’s why you can do omelet stations at hotels because it’s a relatively quick dish – when done right.
The scrambled eggs are best with egg and a little milk – then – the kicker – pop a little cream cheese in when you hit the pan. These eggs were extra creamy and I loved them!!
The most eye opening portion of the day was when we got to see pretty much every variety of eggs you’ll find in the store. And guess what – the difference in taste – non-existant. There’s a difference in the way they’re raised – cage free, fed organic feed, etc. – but the taste is the taste is the taste.
Fun fact: The chicken’s earlobes determine the color of the shell. Yeah – so brown eggs taste the same as white eggs – they just come from funky eared chickens. WHO KNEW?!
In the end – I’m happy eating my cheap eggs.
Do you remember seeing the whole “cloud egg” phenomenon that hit Facebook? Well – I finally tried one! You separate the white from the yolk – then beat the white to a meringue consistency – put that on a pan and bake it. Then you pop the yolk back in the center and bake until that’s set a little.
How was it? Meh – it was fine – but definitely not worth the effort and I liked the creamy scrambled far better.
We also tried a couple kind of deviled eggs – Bloody Mary Deviled Eggs (not pictured – but here’s the recipe) and Chocolate Deviled Eggs. These were…interesting. Not bad…not great either. Not very sweet really. So – if you like chocolate but not overly sweet – then you might like them. No matter what – they’re a conversation piece for sure!
The Ohio Egg team also made us pudding parfaits with scratch-made vanilla pudding – which I don’t think I’ve ever had! I’m not typically one for a parfait but this was delightful! The fresh berries were so bright and the pudding was light – then the granola was crunchy and sweet – topped off with fresh whipped cream – you can’t go wrong!
After all the cooking and egg eating – we had to EAT MORE!!! Oh man – they took us out to a progressive dinner where we went to Valters then G. Michaels and finally Lindey’s. I’m not sure how I was able to eat more after a dozen eggs – but I did. Thankfully, we walked a mile to German Village so at least I got a little exercise in.
Valters at the Maennerchor was our first stop – it was a German festival up in there. We started with Bavarian Pretzels with mustard ($10) and those were super tasty – I’m a sucker for a pretzel. It was served with a zippy yellow mustard, a crunchy brown mustard and a cheese sauce – I actually (shockingly) liked the yellow mustard the best.
After that was the Rhein Trio of sausages ($12) – I love Polish Bratwurst and I would have thought that was my favorite. But – oddly enough – the lightest colored sausage was the Weisswurst and I loved it. It was very mellow – I would order that one on it’s own!
Lastly we tried their Sauerkraut Balls ($10) – again – something I’ve never had before! Hand rolled with homemade corned beef on the inside of these fried balls of sauerkraut heaven and served with horseradish mustard. I had no idea there would be meat on the inside – yum!
Lindey’s is a very pretty restaurant and has quite a story. The owner was a teacher that owned a catering business and then taught cooking classes in her home. She finally opened up Lindey’s and has been going strong ever since – for 35 years! Her sons then became restaurant pioneers in their own right starting Bravo, Piada and more.
We had a filet topped with a poached egg and a hollandaise sauce and it was really nice. The filet seemed a little dry on site but once you cut into it – it was definitely a superior piece of meat – very tender and the sauce and egg yolk were perfect compliments.
And – as many of you know – my husband is allergic to eggs – so this was a day I got to enjoy – because there’s never a day when I get to eat a dozen eggs!!! After this day I’ve made egg salad for lunch last week and creamy scrambled eggs a number of times!
I hope you enjoy the BLTE Pizza as much as we did! You can always find more recipes at OhioEggs.com. Thanks to Ohio Eggs for hosting the blogger group for the day – it was an EGGScelent day!
- 1 store-bought baked thin-crust pizza shell, preferably whole-wheat (such as Boboli)
- ½ cup, plus 1 tablespoon ranch salad dressing
- 1 cup shredded low-fat mozzarella cheese
- 3 ounces cooked bacon, diced
- ½ cup cherry or pear tomatoes, halved
- ½ cup grated Parmesan cheese
- 4 eggs
- 1 cup lettuce (iceberg, romaine, spring greens, etc.)
- Preheat oven to 450°F.
- Place the pizza shell on a cookie sheet or pizza pan. Spread ½ cup of the ranch salad dressing on the crust and evenly distribute mozzarella cheese, bacon and tomatoes. Sprinkle Parmesan evenly over the pizza. Crack eggs onto the pizza, positioning one egg on each pizza quarter.
- Bake for 12 – 15 minutes, until egg whites are just fully cooked. Allow to slightly cool.
- Toss the lettuce with the remaining salad dressing. Season with salt and pepper to taste. Garnish pizza with lettuce and additional cherry tomatoes.
- Cut into 4 large pieces
Crack the egg into a small bowl and then gently pour/place the egg on the pizza. Make a small well in the toppings to help “hold” the egg in place. Repeat for a total of four eggs. Oven temperatures vary, check the pizza often to avoid overcooking the eggs. Bake until the eggs reach preferred doneness.