World Egg Day at the Hi-Pro Superstore in White Marl, St Catherine on Friday, October 14, 2016.
In celebration of World Egg Day on Friday, October 14, Hi-Pro, in collaboration with the Jamaica Egg Farmers’ Association, invited customers and sixth-graders of the White Marl Primary and Junior High School to enjoy tasty omelettes and other ‘egg-citing’ dishes at Hi-Pro Ace Super Centre in White Marl, St Catherine.
Hi-Pro’s aim was to highlight the importance of eggs, its nutritional values, and the impact it has on Jamaica’s economy and households.
According to Hi-Pro’s business development manager Dayne Patterson, Hi-Pro is supporting local farmers while presenting fun and easy ways to prepare eggs. The company also aims to increase egg consumption in the country, starting with the communities closest to them.
“We see where our population is not taking advantage of the health benefits of egg. Our research shows that Jamaicans consume one egg per week, while other Caribbean countries such as Dominica are consuming six eggs per week. What we are hoping to do this World Egg Day is to get Jamaicans to start having at least two eggs per week,” Patterson noted.
In an effort to increase egg consumption, Hi-Pro added executive chef Simone Walker-Barrett to its team. She prepared some mouth-watering egg dishes, while giving tips for creating nifty meals at home.
“Egg consumption starts with the children. If parents can get their children to have one egg a day, the nutritional value will be there. For this reason, we invited children to enjoy some yummy, simple egg dishes,” shared marketing officer Denise Johnson.
Hoping to capture each patron, Walker-Barrett and her team prepared a number of tasty dishes, including omelettes, croquettes, brioche breakfast sliders and tacos - all with the rich tastes of egg.
“I love eggs. It’s my absolute favourite and being a chef, I [am happy] to celebrate World Egg Day. When I was pregnant, all I would have was boiled eggs, and in my 18 years of cooking, eggs are my favourite,” said the certified educator and executive chef.
Egg and Cheddar Croquettes
Cooking method: deep frying
- 12 hard-boiled eggs, peeled and chopped
- 1tbsp baking powder
- 2oz cornmeal
- 2oz flour
- 2oz Parmesan cheese
- 2 stalks scallion, minced
- 1tbsp thyme leaves
- 1tbsp Scotch bonnet sauce
- 1 red bell pepper, minced
- 2 eggs beaten.
- 1 litre vegetable oil
- Combine all the ingredients in a bowl. Mix to combine.
- Heat vegetable oil to 350?F in a skillet.
- Use a one-ounce portion scoop to drop the croquette batter in the preheated oil. Fry until golden brown.
- Drain on grease paper before serving.
Scallion Scrambles and Bacon Tacos
Cooking method: saute
- 12 six-inch flour tortillas
- 6 eggs, beaten
- 2 stalks scallion, chopped
- 1oz olive oil
- Avocado salsa
- 1 large tomato, diced
- 1 small red onion, diced
- 1 green bell pepper, diced
- 1 avocado peel and diced
- Chopped parsley
- 1tbs hot sauce
- Juice of 1 lime
- 1/4 cup olive oil
- 1tsp salt
- Combine salsa ingredients in a glass bowl.
- Scramble the beaten eggs with chopped scallion in heated olive oil.
- Divide the scrambled eggs among the flour tortillas and top each with 2tbs salsa.
- Serve warm.
Simone Walker-Barrett CEC/PCIII