We’ve watched the gradual decline of a carnivorous diet in Western society for a while now. Consumers are increasingly choosing meals that better reflect their values, eating less meat and seeking natural ingredients over processed alternatives. What hasn’t changed is the need for protein — and eggs deliver! Eggs have a far smaller environmental footprint than any other animal protein and require no processing like plant-based proteins, making “put an egg on it” the smart way to meet your customer’s needs. Case in point, a trendy Green Goddess Salad with Hard-Boiled Egg. Mix a variety of greens you already purchase with sprouts and herbs, drizzle with a zesty, tangy mayo-based dressing, and top with sliced or crumbled hard-boiled eggs for a fabulous presentation.
The Egg Quality Assurance™ (EQA®) program offers an opportunity for restaurants to show that the eggs they sell are made locally, according to the highest standards of food safety and animal welfare. Add the EQA® mark to your restaurant menu as a symbol of that quality and Canadian egg farmers’ commitment to excellence. To learn more, visit eggquality.ca.