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Laying foundation for global dining experiences

At Yale University in New Haven, Connecticut, students weren’t the only ones getting an education recently. The Yale Hospitality team, which nourishes thousands of students, faculty and staff each day in 14 different dining halls, put aside a few days to immerse themselves in global cuisines. Yale Hospitality takes a holistic approach in leading the food and culture conversation on campus, intertwining the two whenever possible. Exploring international flavors, the American Egg Board (AEB) worked with Hospitality’s culinary team to prepare a wide range of global-inspired egg recipes.

This was combined with interactive ‘train the trainer’ sessions conducted in five different dining halls. Over three days, Yale Hospitality chefs were coached on the implementation and service of new recipes during meal service in five pop-ups, while students got to take a global culinary adventure through Mexico, Malaysia, India, Turkey, Thailand and Greece. All-in-all, nearly one thousand eggcentric meals were served.


Eggs around the world

Here’s a peek at that menu of global recipes trialed on the Yale campus.

Mexican Street Corn & Egg Bake

Charred corn, jicama, roasted green chilies, Cotija cheese and lime are married with the richness of baked eggs.

Vietnamese Egg Curry

A ginger-scented, coconut curry, centered upon a hard-boiled egg, red onion, eggplant, tomatoes and crispy shallots.

Malaysian Walking Omelet aka Roti John

An Asian-style hoagie, this sandwich starts with an egg encrusted bun and is stuffed with roasted root veggies, raw beet-orange relish and toasted sesames.

Egg Wrapped Pad Thai

In this version of the rice noodle dish, a thin omelet wraps the noodles, tamarind-chili sauce, bean sprouts, garlic chives and peanuts.

Egg, Tomato & Basil Naan

The addictive Indian flatbread – naan – is the base for this pizza-inspired dish topped with a sunny-side egg, sun-roasted tomatoes, caramelized shallots and fresh arugula.

Turkish-Style Poached Eggs

Poached eggs paired with rich, creamy yogurt and a peppery, brown butter sauce, served with grilled flatbread.

Greek Avgolemono Soup

This egg-enriched soup has been Greek tradition for centuries. In this hearty version, the lemony soup is fortified with roasted squash, kale and brown rice.