St. Helena, CA – The Culinary Institute of America (CIA) presents a free online learning
course—“The Incredible Edible Egg”—. This comprehensive
online program features streaming video recipe demonstrations with CIA Chef
Scott Samuel along with nutrition professionals and trend experts from around
the country. The program explores the exciting culinary trends showcasing the
nutrition benefits of eggs in Mediterranean, Latin, and other global-inspired
applications.
In this series, Chef Samuel shows the versatility of eggs,
how they are a part of many different cultures and cuisines, and how they can
be served during any part of the day. Recipes reflect latest menu trends,
including traditional and re-imagined ideas for eggs in tacos, paella, salads,
artisanal toasts, and more. “One of the top restaurant trends over the last
several years has been the menuing of eggs all day,
whether at breakfast, lunch, or dinner,” said Steve Solomon trend consultant
for the American Egg Board (AEB). “Eggs, as a high-quality protein, are now
being paired throughout the day with both traditional breakfast-oriented as
well as dinner-centric meat proteins and vegetables. Working with the AEB team,
Chef Samuel and The Culinary Institute of America were spot-on in creating egg dishes that had a global orientation, a healthy
flair, and an all-day appeal.”
Registered dieticians from around the country collaborated
with the CIA on the program to explain the latest science on the nutrition
benefits of eggs, and worked with Chef Samuel to develop delicious and
healthful recipes. “The Egg Nutrition Center was thrilled to work with The
Culinary Institute of America to develop delicious and nutritious recipes using
nutrient-rich eggs,” said Tia Rains, senior director of nutrition research and
communications at the Egg Nutrition Center. “The recipes demonstrate how eggs
can be incorporated into meals or dishes for those with specific nutritional
needs such as athletes or those with diabetes, as well as specific eating
patterns like the Mediterranean-style diet or a plant-based diet.”
Among the original recipes created for this online cooking course
are Paella with Chicken, Chorizo, Clams, and Shirred Eggs; Breakfast Tacos with Cochinita Pibil, Scrambled
Eggs, and Crema; Scrambled Egg Breakfast Burrito; and
Mediterranean Cobb Salad. “The
Incredible Edible Egg” was produced as an industry service for the American
Egg Board and Egg Nutrition Center by The Culinary Institute of America’s
Digital Media team.
Photo Captions and Hi-Res Images:
Photo 1 (top photo): Paella with Chicken, Chorizo, Clams and Shirred Eggs. (Photo credit: Kristen Loken/CIA)
Photo 2: Toast
with Prosciutto Scrambled Eggs, Peppers and Pickled Onions. (Photo credit: Kristen Loken/CIA)
Photo 3: Bacon
Sautéed Greens with a Poached Egg. (Photo
credit: Kristen Loken/CIA)
Photo 4: Breakfast Tacos with Cochinita Pibil,
Scrambled Eggs and Habañero Crema. (Photo credit: Kristen Loken/CIA)
Media Contact:
Stephan Hengst
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845-905-4288
s_hengst@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the
food industry in the areas of health & wellness, sustainability, world
cuisines & cultures, and professional excellence & innovation. The
college also offers certificate programs and courses for professionals and
enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every
area of foodservice and hospitality. The CIA has campuses in New York,
California, Texas, and Singapore.
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