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Cooking with eggs

AEB Incredible with Web Site

Jeffrey Saad is a National Spokesperson for the American Egg Farmers.

Check here regularly for new egg recipes and egg cooking techniques.


20 Comments leave one →
  1. Alvin permalink
    November 9, 2009 9:48 pm

    This was the best, most informative video on the art of omelette-makin I have ever seen. ❤ Alvin

    • Jeffrey Saad permalink
      November 11, 2009 6:19 am

      Thank you Alvin, we will keep them coming! Thanks for checking out my blog. have a great day! Warmly, Jeffrey

  2. Lori permalink
    November 11, 2009 8:40 am

    Dear Jeffrey, let’s try food haiku!

    Egg Haiku

    Perfect oval of protein
    Silky yellow satisfaction
    Deviled deliciousness

  3. dr. austin sedicum permalink
    November 11, 2009 6:35 pm

    hey jeffrey, your site rocks… i like this thin omlette technique (versus the diner berlin wall of egg), because it allows the creative fillings to shine through…. talk to you soon, austin

    • Jeffrey Saad permalink
      November 14, 2009 7:52 am

      LOL! Thanks Austin, take care.

    • Jeffrey Saad permalink
      November 16, 2009 3:08 pm

      lol, thanks Dr.!

  4. March 12, 2010 7:03 am

    i make egg noodles for my family (just blended egg that i make as a crepe then stack and cut). If I want to blend a dozen eggs and refridgerate in advance of cooking, how many days can I safely keep the blended eggs in the fridge before they go bad?

    • Jeffrey Saad permalink
      March 15, 2010 6:28 am

      Hello Cindy, I usually keep a couple days and that is it. Thanks much. Enjoy, Jeffrey 🙂

  5. March 28, 2010 8:08 am

    Hey Jeffrey, thanks for the tips on cracking eggs.. you might wat to checkout this new product on Tv

    • Jeffrey Saad permalink
      March 29, 2010 10:09 am

      Hello Jack, very cool, I have seen it. Love it.

  6. Susan Meadows permalink
    March 30, 2010 6:04 pm

    Yesterday on the Radio KLove on the 29th here in Wichita Falls, Tx. I heard you talking
    about deviled eggs and how to make them and how to change them a bit to make spanish
    deviled eggs and mexican deviled eggs. I came to your site and could not find them.
    Could you email these recipes to me? I would appreciate it so much. They sounded so good.
    Thank you,
    Susan Meadows

    • Jeffrey Saad permalink
      April 4, 2010 1:32 pm

      Hello Susan,
      Thanks for listening Susan!! There wasn’t an exact recipe but I like to use a ratio of 14 hard-cooked eggs / 1/2 C. mayo / 1 tsp. ground pepper as a base.
      For the Spanish add about 1/2 C fresh flat Italian parsley leaves chopped small, 2 tsp. smoked paprika, and 1 Tb sherry vinegar.

      For Mexican style use the same egg, mayo, pepper base and then add 1/2 C. fresh chopped cilantro (unlike parsley you can use the thinner stems), 1/2 chopped jalapeno (more or less depending on your tolerance for the heat), 1 TB fresh lime juice.

      Feel free to experiment with any flavor combinations you like. They key is to add the ingredients a little at a time and taste as you go. Let your mouth be your guide!! Enjoy. Thanks for checking in. Best, Jeffrey 🙂

  7. August 9, 2010 7:50 pm

    I am a Reporter and a Chef myself and I have to say your amazing you should have won The Next Food Network Star I do not care at all for the one that won, she’s nice but you were totally the one with the education and the spunk.

    Hope all goes good,

    Editor and Reporter of Lemon Global,
    Brandon Immel

    • Jeffrey Saad permalink*
      August 10, 2010 4:16 am

      Hello Brandon, Thank you so much for the support! Means a lot! thanks for reading the blog as well. Lots of good stuff happening so keep an eye out. Do you do food writing? keep cookin! Best, Jeffrey

      • August 10, 2010 3:01 pm

        I really don’t do that much cooking writing, my website’s field is more of a political and news related Organization. check it out sometime… on Dec. 15, 2011, I am having a movie coming out about Global Warming and what I think about it.

      • Jeffrey Saad permalink*
        August 12, 2010 3:30 am

        Congratulations Brandon, nice.

  8. Joyce Wilson permalink
    September 14, 2010 12:56 pm

    videos are nice but just will not play on my computer, is there a place that I can read what is on the videos?

    • Jeffrey Saad permalink*
      September 15, 2010 8:03 pm

      Hello Joyce, I am so sorry they are not working. I usually try to post some text and a recipe if there is one as well. I will try to make sure to do that every time. Thanks for reading and take care! Warmly, Jeffrey 🙂

  9. Debbie Graner permalink
    November 15, 2010 9:50 am

    Found your blog link on the site of the photographer who took my cousin’s wedding photos (Kisa Koening). Nice to catch-up w/ you after Food Network Star.
    I’ve been learning/trying to make home made ice creams – trying a double vanilla/bourbon today for my hubby’s b-day. Any suggestions of how to use the egg whites that are not used in the ice cream? TX!

    • Jeffrey Saad permalink*
      November 17, 2010 9:58 pm

      Small world Debbie!! Kisa is the best. Sounds tasty! Yes, whip them up with some powdered sugar. Once you have “soft peaks” stir in vanilla and toasted hazelnuts or walnuts, dollop them on a cookie sheet and bake at 250 until set. Decadent meringue cookies! You can then put ice cream between them for homemade ice cream sandwiches! Enjoy! Check out my new show on Cooking Channel every Tuesday – “United Tastes of America” more details at Best, J

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