Last night, I attended a Foodbuzz event spotlighting Eggland’s Best eggs at Beacon Restaurant. Interestingly enough (or not), the PR agency that spearheaded the egg event last night, Weber Shandwick, was the same one that organized the Electrolux ICON event (remember the chocolate lava cakes? mmm, I do!) a couple weeks back.
Anyway, here’s the table I chose, complete with EB table decor (and my bellini, of which I drank half):
Joining me at the table were Kerry of French Revolution (her egg recipe won the recipe contest last night!), Missy of Missy Maintains (the most competent product reviewer around), Megan of Runner’s Kitchen (she had JUST run the Boston Marathon the day before!!), Maya of My Feasts (and her husband), Jennifer of The Mama Chronicles (she is a Twitter whiz), and Bart of EB’s quality control team.
The theme of the event was breakfast for dinner (and eggs, obv), so there was a very well-stocked omelet station:
With a number of possible toppings:
I ordered my omelet with tomato, spinach, mushrooms, onions, asparagus, chicken, parmesan, and gruyere:
There was also quite an array of breakfast extras:
Here’s my plate:
Omelet and bacon slice:
Smoked salmon salad with capers and lemon juice:
Chocolate croissant and almond-roll:
Fruit!
Scrambled eggs (I thought it was going to be polenta when I scooped it up — why would there be more eggs at the buffet station if the main course was already an omelet?!):
I ate it all and then went back for more (obviously). Seconds on salmon salad:
As well as a strawberry jam croissant and seconds on fruit:
Probably didn’t need that third pastry but it was deliciously flaky and jammy:
I ate all of the second plate. It left me teetering on the edge of uncomfortably full … but not quite there yet. I liked the feeling and was satisfied enough to stop nibbling with no qualms š
Charlie (since we go way back and are on a first-name basis and all) gave a presentation about how EB chickens are fed food that is healthy for them and free of animal by-products:
He asked for volunteers. I raised my hand (I thought there might be extra food in it for me!). He told me to crack an egg on my plate and then use my hands to lift the yoke out of it to show how strong and healthy the EB eggs are:
Mission accomplished.
I also learned that the smaller the egg, the higher the quality. Actually, I learned more about eggs than I ever thought possible, but that’s the one fact that stood out.
At the end, I asked if I could take home the eggcelent centerpieces and got approval. Twenty-two eggs later, I was contemplating renaming my blog Tales of Eggspansion.
What came home with me: 22 fresh eggs, 2 bags (1 dozen) of hard-boiled eggs, coupons for 2 dozen free EB eggs, a cup of salmon salad, a cup of fruit salad, a tote bag, an umbrella, a stuffed “animal” egg, a spatula, a folder full of egg facts, a 2 GB external drive (!!!!!), and a coupon for a complimentary cocktail next time I am at Beacon.
To fuel me through that labor intensive photo shoot, I had a couple pieces (maybe what’s pictured times 3) of chocolate-caramel-nut Easter candy and then called it a night.
Tell me your favorite thing to do with eggs. Please?
And soymilky almond sunet/black tea combo and water on the side.
Tales of Expansion: Baby Butternut Edition 