The National Egg Farmers Association would like you to support locally produced eggs, not just for October, but all year long. Remember to purchase locally produced eggs for your special Christmas cakes and puddings.

For National Egg Month we have been sharing various ways in which the versatile and affordable egg can be used either to spice up a dish or on its own. Eggs are always appropriate and with a little creativity can become a mealtime favourite as planners scramble to ensure that families eat a balanced diet in these challenging economic times.


1 Don’t want to use the whole egg? Use one egg yolk per serving and add extra egg whites to make up the difference when scrambling, in omelettes or quiches.

2 When baking, replace one whole egg with two egg whites. For each whole egg replaced, add one teaspoon oil and reduce liquid in recipe by 1 1/3 teaspoons.

3 Use non-stick spray for frying or greasing a pan.

4 Choose low-fat, low-calorie or skimmed milk varieties of cheeses for omelettes, quiches etc.

Corny Cheese Pancakes


6 eggs

1 cup low fat (1%) cottage cheese

1/2 cup all-purpose flour

2 tablespoons cooking oil

3/4 teaspoon baking powder

1/2 teaspoon salt (or to taste)

1/2 teaspoon vanilla

1 can (7oz) whole kernel corn, drained


Place all ingredients except corn in blender container or large mixing bowl. Cover and blend on high speed for one minute or beat with electric mixer or rotary beater until well blended. Stir in corn. For each pancake, pour 1/4 cup batter on to hot, lightly greased skillet or griddle (380F for electric griddle). Cook on both sides until golden brown.

Makes about 12 pancakes.

(Source: American Egg Board)

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