It’s amazing how blogging has opened my eyes to the differences between brands. I’m not sure if I should start with the part about Eggland’s Best‘s superior nutrition, or their generosity as a company. Do you remember when I mentioned that Eggland’s Best was going to donate $25 for each recipe post including EB eggs to the American Heart Association? Well, I’ve been having some IT issues with the blog, but we’re finally back up and running (thank you, Tim!!) Anyway, back to the eggs, one of my very favorite sources of protein. Eggland’s Best, as you can see from the chart below, egg all-stars, making them America’s #1 eggs. I was also recently informed of some more egg-citing news! A recent study concluded that EB eggs stay fresher longer than ordinary eggs! Cheers to that!
- 8 oz. brown rice noodles
- 2 tbsp. sucanat (or brown sugar)
- 3 tbsp. lime juice
- 4 1/2 tbsp. soy sauce
- Sriracha, to taste
- 2 tbsp. coconut oil, divided
- 2 chicken breasts, diced
- 1/4 C. natural peanut butter
- 5 scallions, chopped and divided
- 1 C. shredded carrots
- 2 garlic cloves, minced
- 2 Eggland’s Best eggs, beaten
- 1/2 cup fresh cilantro, chopped (optional – for garnish)
- 1/2 cup roasted peanuts, chopped (optional – for garnish)
- 4 lime wedges (optional – for garnish)
- bean sprouts (optional – for garnish)
1. Boil rice noodles according to package instructions. I brought water to a boil in large pan, turned heat off, added noodles, and let sit for 10 minutes. Drain water, and set noodles aside.
2. While noodles are soaking, add 1 tbsp. of coconut oil to non-stick pan and add the diced (bite-sized) chicken.
3. Once chicken is cooked, drain off any liquid and add peanut butter. Stir until chicken is coated, set aside.
4. In your skillet, add the other tablespoon of coconut oil along with the white part of the chopped onions and the garlic. Saute until golden brown, and fragrant.
5. Add the eggs and scramble over medium heat until almost cooked. Almost. Not all the way. Take off the heat and set on a plate for a few minutes.
6. Mix together sucanat (or brown sugar), soy sauce, lime juice, and Sriracha in a small bowl and set aside.
7. Back to the skillet. Add noodles, the sauce you just mixed, the chopped green part of the onions, carrots, and chicken. Stir until combined, over medium heat, until noodles are soft.
8. Grab your plate with the almost scrambled eggs. Dump into the noodles, and stir to combine.
9. Cook for another minute or so, until eggs are fully cooked.
10. Plate. Add cilantro, peanuts, bean sprouts, and a lime wedge to each serving. Feel free to add more veggies to your dish! I added some steamed broccoli to mine, but steamed snap peas would be another great addition!
This blog post and all my ingredients were purchased courtesy of Eggland’s Best. They sent me a wonderful $50 Visa card to purchase all the ingredients and two coupons for a dozen of their eggs! However, my love and opinions regarding their product has been formed strictly on the proof of their nutritionally superior eggs!
Now it’s your chance to try America’s #1 eggs!
Eggland’s Best has generously offered up TWO prize packages for two of you readers. Prizes each include:
Gift pack will include:
o 2 free dozen EB coupons
o $25 Visa gift card
o 1 EB plush egg
Here’s how to enter (each will earn you 1 entry):
1- Comment on this post telling me how you’d use Eggland’s Best eggs in a recipe!
2- Head over to the Eggland’s Best Facebook page and leave them a sweet comment telling them that Sami from Savoring the Sweetest Life blog sent you and leave a comment on this post letting me know you’ve done so.
3- Follow Eggland’s Best on Twitter and leave a comment on this post letting me know you’ve done so.
4-Follow Eggland’s Best on Pinterest and leave a comment letting me know you’re following.
*Disclaimer: The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.