Oryana Natural Foods Market
Oryana Natural Foods Market
260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm

Incredible Eggs

Local Eggs Galore

Our local egg supply is plentiful right now and we urge you to give eggs from Nature's Acres in Manton, Michigan a try. Don and Carol Alexander raise pastured birds that are also fed non-gmo grain. Read all about Don HERE.

Egg Nutrition

Eggs are nutritionally dense and full of high quality protein. They contain selenium, choline, vitamin B12, riboflavin and iron, as well as many other nutrients. Chickens that are raised naturally, like Nature’s Acres chickens, provide eggs with a higher nutritional value than conventionally produced eggs. And research has debunked the myth that eating eggs raises cholesterol levels or increases the chances of heart disease. So enjoy!

Try one of these recipes using Nature's Acres eggs!

How to make hard-boiled eggs

Place eggs in a large saucepan. Cover with cold water. There should be an inch of water above the eggs. Bring water to a boil. Cover and remove from heat. Let sit 12 minutes. Gently place eggs in a colander and run cold water over them to stop the cooking.

Deviled Eggs with Bacon and Chipotle

From National Cooperative Grocers Association


1 dozen local eggs, hard-boiled
6 tablespoons mayonnaise
1 tablespoon yellow mustart
2 tablespoons sweet pickle relish
1 teaspoon minced chipotle in adobo sauce
1 green onion, minced
sea salt to taste
2 strips bacon, cooked, finely chopped
sprinkle of paprika

  1. Peel and halve hard cooked eggs and remove the yolks into a bowl. Set aside egg white halves.
  2. Mash the yolks and add the mayo, mustard, relish, chipotle, green onion, and salt. Mix well.
  3. Spoon or pipe the filling with a pastry bag into the egg white halves. Sprinkle eggs with bacon bits and paprika.

Green Eggs and Ham

From Taste of Home
Serves 6

3 cups frozen chopped broccoli, cooked and drained
6 local, hard-cooked eggs, quartered lengthwise
1/2 cup chopped cooked ham or bacon
3 green onions, sliced

Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
2 tablespoons Dijon mustard
1/4 teaspoon salt
paprika
4 tablespoons Parmesan cheese, divided

In a greased 11 x 7-inch baking dish, pour in broccoli and top with eggs. Distribute ham and onions over eggs. In a saucepan, melt butter; add flour. Cook and stir until bubbly. Gradually whisk in milk, mustard, salt and dash of paprika; cook and stir until boiling then continue for 2 minutes more. Remove from the heat; stir in 2 tablespoons cheddar cheese until melted. Pour over casserole. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 400° for about 15 minutes or until heated through.

Asparagus Mushroom Frittata
 

3 teaspoons extra virgin olive oil, divided
2 cups sliced exotic mushrooms-shitake, morels,etc. or button mushrooms
1 ½ cups asparagus, trimmed, cut into 1” pieces
6 local eggs
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded pecorino Romano cheese,  divided

  1. Arrange oven rack 6 inches from the broiler. Preheat broiler to high. 
  2. Heat 2 teaspoons of the olive oil in a medium-size cast iron skillet over high heat.  Add the mushrooms and cook 2 minutes, stirring frequently. Reduce the heat to medium-high and add the asparagus and toss with mushrooms to coat with oil. Cook in skillet for 3 minutes more.
  3. While the mushrooms are cooking, whisk together the eggs, herbs, salt, pepper, and 1/4 cup of the cheese in a bowl.
  4. Add the remaining teaspoon oil to the pan, stirring the vegetables to coat. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 ½ –3 minutes or until frittata is golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, and serve immediately.

Gorgonzola Apple Quiche

Recipe from Sharon Flesher

The following recipe is adapted from Dorie Greenspan’s fabulous cookbook, “Around My French Table.”

1 tablespoon unsalted butter
1 small onion, finely chopped
salt and pepper
1 frozen pie shell
½ small tart-sweet apple, peeled, cored, diced
2 ounces Gorgonzola dulce, cut into small cubes
2/3 cup heavy cream
2 large local eggs

  1. Center a rack in the over and preheat to 400F.
  2. Melt the butter in a small skillet over low heat and add the onion. Season lightly with salt and white pepper and cook until it is very soft but not colored, about 10 minutes; remove from heat.
  3. Put the pie shell on a parchment-lined baking sheet. Spread the onions evenly over the bottom of the crust. Scatter the apple and Gorgonzola over the onion.
  4. Beat the cream and eggs together, season with salt and white pepper, and pour into the pie shell. Bake for 30 to 40 minutes or until the filling is uniformly puffed, browned and set. Transfer to a cooling rack for about 5 minutes.

Classic Egg Salad

1/2 medium sweet onion, chopped
12 hard cooked local eggs, chopped
1 stalk celery including leaves, chopped fine
1/2 cup mayonnaise
2 tablespoons chopped fresh herbs such as dill, parsley, chives
2 tablespoons mustard, Dijon, whole grain, or yellow
2 teaspoons Celtic or sea salt
white pepper to taste

  1. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, and salt.
  2. Add the eggs to the mayonnaise mixture and gently mix. Season with pepper to taste. Use in sandwiches or as a salad.

Egg Salad Gribiche

from chow.com

This egg salad omits the mayo and uses olive oil instead. A fresh take on a classic.

6 large local eggs, hard-boiled
2 teaspoons Dijon mustard
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely chopped cornichons or pickles
1 tablespoon finely chopped brine-packed capers
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley

  1. Peel the eggs, halve, and separate the whites from the yolks.
  2. Place the egg yolks in a medium bowl and mash until they resemble cornmeal (some pea-size pieces will remain). Add the mustard and continue mashing until it is well incorporated.
  3. Add the oil to the yolks, pouring in a thin, steady stream while constantly whisking to form a paste. Stir in the vinegar, salt, and pepper.
  4. Finely chop the egg whites and add them to the yolk paste. Add the remaining ingredients and fold everything together until evenly combined. Taste and season with additional salt and pepper as needed.
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