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Egg Information for Foodservice Professionals

We're here to make Foodservice Professionals' lives easier and your operations more profitable.

  • The links to the left take you to in-depth egg resources-from ways to ensure food preparation safety to exciting new recipes designed to meet your patrons' demands.
  • Eggs are the convenient, high-quality protein, low-cost way to introduce great new flavors to your menu. And great margins, too!

Following are the Benefits of featuring
eggs on your menu:

Practically everyone in your operation, from kitchen staff to managers, is familiar with eggs and knows, generally, how to use them.

Eggs work wonders as everything from garnishes to side dishes, from appetizers to entrées.

Eggs are a good source of protein and riboflavin and an excellent source of choline.


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Low Food Cost
Eggs are really economical when compared with other sources of protein. If you're a commercial operator, eggs can be a new source of profits. Or, if you're a noncommercial operator, they can be a way to cut costs.

Low Labor Cost
Eggs are almost labor free. Add that to their low cost and you can see the real financial benefit of eggs.

The merchandising potential of eggs is almost endless. For example, give your menu a contemporary look by featuring dishes such as omelets, quiches, and soufflés. Or use egg garnishes to give other dishes added value at very little real cost.