Explore the Farm


Brent’s Egg and Veggie Frittata

Posted On: January 12th, 2012

Brent’s Egg and Veggie Frittata

1 tbsp vegetable oil
1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1/4 cup milk
1 medium onion, finely chopped (1/2 cup)
4 large Wilcox Organic Eggs
1 tbsp chopped parsley
1/4 tsp salt
1/4 tsp hot sauce (optional to taste)
1 cup shredded cheddar cheese
1 tbsp grated parmesan cheese

* Cook broccoli, carrot and onion in oil over medium heat for about 5 minutes, stirring often, until tender-crisp (al-dente)
* Beat Wilcox Organic Eggs, milk, parsley, salt and hot sauce until blended.
* Pour egg mixture over vegetables, sprinkle with cheeses and reduce heat to low
* cover and cook about 10 minutes or until eggs are set in the center

German Pancakes

Posted On: June 14th, 2011

Yield 2 9-inch pancakes.
4 Wilcox Cage Free Eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter

Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, raspberry syrup, maple syrup and/or fresh berries if you like.

Vegetarian Egg Flower Soup

Posted On: June 1st, 2011


  • 6 cups low-sodium Chicken (or Vegetable Stock)
  • 1/2 cup thinly sliced Scallions
  • 1/4 cup fresh Baby Spinach or Baby Arugula
  • 4 Shitake Mushrooms, stems removed, wiped clean, and thinly sliced
  • 1 teaspoon low-sodium Soy Sauce
  • 1/8 teaspoon finely ground White Pepper
  • 2 Large Wilcox Organic Eggs, lightly beaten


  • In a medium saucepan, bring the stock to a simmer.
  • Add 6 tablespoons of scallions, the spinach (or arugula), mushrooms, soy sauce and white pepper
  • Return to a low simmer and cook for 3 minutes.
  • Stirring with a fork, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute.
  • Remove saucepan from the heat.
  • Ladle soup into bowls, garnish with remaining scallions.
  • Season with salt to taste and serve immediately.

Replacement Value

Posted On: May 6th, 2011

You can replace 1 egg with two egg whites in recipes to cut down on fat.  Don’t worry about the various sizes (medium, large, extra large).  Unless you are cooking a large quantity of egg whites, just use whichever size eggs you have on hand.


Posted On: May 6th, 2011

The long stringy cords in egg whites are called chalazae. They help anchor the yolk in the center of the egg.  Longer, thicker chalazae indicate a fresher egg.

Storage Time

Posted On: May 6th, 2011

Eggs can be eaten safely for 4-5 weeks beyond their packing date.  Take advantage of their long storage life by buying extra when they are on sale.

Hold the Foam

Posted On: May 6th, 2011

Cream of tartar is a baker’s secret weapon for helping whipped eggwhites maintain their fluffy height when mixed with heavier ingredients like sugar and chocolate.

Egg Whites

Posted On: May 6th, 2011

Did you know that it’s more effective to beat eggwhites into a stiff foam when they are at room temperature?  Warm egg whites produce more volume when whipped.  If your in a hurry to cook, steep eggs in hot tap water for about 3 minutes before you whip them.

Featured Egg Dish

Posted On: March 5th, 2011

Power into your day with the Top Gun Scramble! Seattle’s best egg breakfast is made with cage-free eggs from Wilcox Family Farms. The Top Gun Scramble is loaded with bacon, green onions and house made Pico de Gallo. It’s also stuffed with tomato, avocado, Jack cheese, sour cream and spinach.