Fast Food What's New

Einstein Bros. Just Created Bagels Made Entirely Of Eggs

Photo courtesy of Einstein Bros., background from Dana DeVolk // Unsplash

While sous vide egg bites have taken the breakfast world by storm in recent years, bagel chain Einstein Bros. has taken the concept a step further and made entire bagels out of the eggs.

Their new “Eggels” are marketed as a gluten-free alternative to bagels, and are prepared the same way as a sous vide egg bite you might find in a grocery store or Starbucks. The big difference is obviously the size and shape of the fluffy eggs.

Einstein Bros. is releasing their Eggels in two different flavors: a Three Meat and Cheese Eggel with bacon, turkey sausage and ham, and a Veggie Egg White variety loaded with bell peppers, onions, tomatoes, portobello mushrooms, and spinach.

It’ll be intriguing to see how well the egg bagels hold together, considering how light sous vide eggs can be when cooked. I’m also tempted to split one in half and schmear it in cream cheese, just like a regular bagel, to see how that turns out.

You can now find these Eggels at Einstein Bros. locations nationwide, excluding those in airports, universities, and hotels.

#foodbeast FOODBEAST Recipes

Tamago Sliders Are The Egg Sandwich Game Changer

Probably one of the most common ingredient in any culture is the beloved egg. Versatile for thousands of recipes, it could be argued that any dish could be elevated with a little egg in it.

Such is @Dandy.Eats‘ innovation she calls Tamago Sliders.

In the latest Foodbeast Recipe challenge, the team was challenged to come up with an egg recipe from home.

One of the standouts was hands down these Tamago Sliders, made with fresh sushi-grade salmon and topped with ikura.

Man alive.

Check out the video above to see exactly how Kimberly pulled off this mouthwatering feat.

This week’s hearty line up of recipes is also composed of dishes such as a Basil Mozzarella Omelet Egg Roll, Nopales con Huevo, Oyakodon, Egg Jello Shots, and Bacon & Egg Rice Bars.

Foodbeast chefs that participated in the egg challenge include Marc, Oscar, Kyle, BMX Gold Medalist Jamie Bestwick, and Costa.

Deals Restaurants

Bruegger’s Bagels Just Launched A Massive Brunch Box That Feeds An Entire Family

My early morning bagel runs have become something I’ve missed terribly since the “Stay At Home” mandate was issued over here in California. Sure, someone more masterful in the kitchen can probably make their own bagels to spread with cream cheese, but let’s not kid ourselves that I’d be one of those individuals. Give me a shop bagel caked in garlic and onion any day of the week.

For those missing their bagel fix, Bruegger’s Bagels is offering a Hot & Ready Brunch Box that will essentially feed an entire family of 6-8 — or a dude like myself who just misses his morning routine for at least a couple meals.

The box includes 6 fresh baked bagels, a tube of cream cheese, 1 Farmhouse Egg Sandwich, 2 Egg, Peppered Bacon & Cheddar Sandwiches, 4 Blueberry Muffins, and 4 Twice Baked Hash Browns.

Yes. That’ll do nicely.

For anyone interested in getting their hands on this delightful Brunch Box, you can find it at any participating Bruegger’s Bagels location for $29.99. If you’re noting looking to leave the house, home delivery is available through DoorDash.

Grocery Hacks

This Easy Hack Will Tell You If Your Eggs Are Still Fresh

Photo: Shutterstock // Sarah2

Forget trying to decipher the date. The “float test” is a quick and easy way to see if those eggs in your refrigerator are still safe to use in recipes. (Psst: Grandma loves this trick!)

When you buy your eggs at the grocery store, you can be certain they’re fresh—or at least, fresh enough to use. (If you want to know exactly how fresh your supermarket eggs are, here’s how to decipher those numbers on the carton.)

But it’s different if you store them in another container or buy them from a local farmer. As time goes on, do you remember exactly when you bought them? How long have they been in the fridge, anyway?

How Can You Tell If Eggs Are Fresh?

The good news is that badly spoiled eggs are easy to detect as soon as you crack them open. The bad news is, there’s a lot of territory between “off” and “strong smell of sulfur”—you don’t want to have to count on your nose if your health is on the line.

The great news is that there’s a way to tell whether your eggs are usable or not, without having to break the shell (which is the only thing standing between you and that rotten egg smell). Home cooks have been using this low-tech method for generations. It’s as easy as pouring a glass of water.

Do the Float Test

Bad eggs, you see, float. It has to do with the way moisture evaporates through the shell as eggs age—as that moisture decreases, the air bubble inside the shell grows. One way to test this is to hold the egg to your ear and shake it; if you hear the egg sloshing around, that’s a bad sign. But if you gently place the egg in a glass or bowl of water, you can get not only a “usable or not?” answer, but also a gauge of how fresh the egg is.

The air bubble will be at the narrow end of the egg—you can tell how fresh your egg is by how it settles in the water.

  • If the egg lies horizontally, it’s at its freshest.
  • If the narrow end of the egg tilts upward, the egg is still usable, but not quite as fresh. An egg that tilts would be good to use for meringue (yes, older eggs do make better meringue!).
  • If the egg stands upright (but is still at the bottom of the container), it’s past its peak, but is still safe—use these eggs for baking or hard-boiling.
  • If the egg floats? Get rid of it!

Simple as that. Quick, easy and it’s kind of fun, knowing you’re using the same trick grandmothers around the world used, too!

Related Links:

Article by Hazel Wheaton for Taste of Home. View the original article here.


5 Basic Mistakes We All Make Attempting To Cook Eggs

Photo: So Delicious

Some of the easiest and quickest meals you can make involve cooking eggs. But that doesn’t mean that tiny fumbles cannot happen. That’s why we think you should be aware of these simple mistakes and not make them again if you were. 

I love eggs more than any other food in the world. There is just something about that delicate egg white and the silky, creamy yolk, with such a positive, happiness-inducing color. I like eggs so much I have written a lot of articles about them, just shouting out my love from the rooftops (of the internet, if that is a thing). Here is a pretty comprehensive guide on cooking with eggs.

But there is always more to say about this healthy food, that’s rich in protein and fatty goodness that isn’t as unhealthy as we had thought until recently. The health benefits are numerous. And there are so many ways to cook them. Unfortunately, that might mean just as many tiny mistakes to make. Here are some of them.

5 cooking eggs mistakes you might make

1. Cracking the eggs on the rim of the pan

This seems to have so many advantages. The side of the pan is the perfect shape for the delicate cracking of the egg without breaking the yolk (I hate it when that happens). But this method means that you might get shells in your pan and also lose some of that nutritious eggs. Crack the eggs on a flat surface, it’s better in every possible way.

2. Adding way too much salt

This is a sin that I have to confess. I tend to add waaaay too much salt whenever I cook my eggs. Season and then taste as you cook them. That’s the best way to make sure your lips won’t bloat from way too much sodium.

Cooking Eggs: A Few Basic Mistakes You Can Make

3. Using the wrong pan

No matter how you cook your eggs in a pan, make sure that pan is a nonstick one. Because you don’t want them to be glued to the bottom of the pan. That is just a recipe for disaster. Especially if you’re making fried eggs – them sticking to the pan will ruin the beautiful golden yolk.

4. Using high heat

Eggs cook pretty quickly, so don’t use high heat on the stove top to deal with them. You could dry them up too much and overcook them, which will completely ruin their taste and some of the nutritional value. The best way is to preheat your pan to a medium temperature, add the eggs, and reduce the temperature once you’ve done that. This is how you can control the rate at which your eggs are cooking. And you ensure that they are cooked evenly.

5. Leaving them in the pan for too long

You must never forget that eggs still cook even after you’ve removed them from the heat. So once you turn off the stove, make sure to remove them immediately from the pan or pot you’ve cooked them in, or you will get an overcooked mess again. So do not discount the residual heat if you want to have healthy, tasty eggs.

Bonus: Make sure that you eat the eggs at once after you’ve cooked them. They’re only delicious unless they don’t really have time to get cold!

Related Links:

Article by Ruxandra Grecu from So Delicious. View the original article here.

#foodbeast Cravings FOODBEAST Recipes SPONSORED

Oozy Eggs Are Stuffed Inside This Spicy Spaghetti And Meatballs

Scotch Egg meets spicy spaghetti and meatballs in this wild take on a pasta classic.

This version of the midweek pasta meal, created in conjunction with the Incredible Egg, adds a British twist to the tomato sauced staple. These stuffed meatballs are similar to Scotch Eggs, an iconic food from across the pond that takes a soft-boiled Egg and wraps it in ground meat. Deep-fried to a perfect golden brown, the Eggs are cooked to just the right temperature to ensure that the yolks are still runny.

Overall, it’s an elevated take on the classic college pasta dish, perfect for the back-to-school student looking to get creative in the kitchen. Whipping up the spaghetti takes little to no time at all, and the stuffed meatballs are easy to make ahead of time. Prep the meatballs until the point where they need to go into the deep fryer, then cook them as your spaghetti cooks for a simple but oozy meal in minutes.

The combination of spicy tomato sauce, runny Egg yolks, and meatballs makes for a hearty yet tasty meal that will help push you through the rest of your work or school week.

For those looking for the full recipe, you can find it below:

For the meatballs
5 Eggs

4 oz pork sausage
4 oz ground beef, over 30% fat content
1 Egg (for meat mixture)
1 tablespoon of fresh chopped parsley
1 teaspoon garlic powder
1 teaspoon brown mustard
1 ½ teaspoon salt
½ teaspoon of black pepper

1 24-ounce jar Arrabiata sauce

1 box spaghetti

Parmesan cheese

Servings: 2-3 (there may be extra sauce/pasta – this serving size is based on the number of meatballs per plate)


Step 1
In a medium saucepan, heat Arrabiata sauce.

Step 2
Bring a large pot of water to boil, adding a good amount of salt and a dash of olive oil. Cook spaghetti to package instructions. Set aside.

Step 3
Start by placing Eggs in a pot of heavily salted water, and bring to a boil over high heat. As soon as water starts to boil, cover the pot and remove from heat. Allow Eggs to rest for 4 minutes in the hot water, and then carefully transfer to a bowl of ice water. Let cool for about 5 minutes. Carefully peel the Eggs when cooled.

Step 4
In a large bowl, combine the sausage, ground beef 1 whole Egg, garlic powder, parsley, and mustard. Combine until fully incorporated. Divide the meat mixture into 5 portions. Flatten meat mixture with hands and fold evenly covering the Egg completely.

Step 5

Place frying oil in a large soup pot and bring to 350 degrees. Once at the right temperature, drop in the meatballs. Deep fry until golden brown and delicious.

Step 6

Assemble the pasta, sauce, and meatballs. Cut open the meatballs and watch the Egg yolks ooze out!

Created in partnership with The Incredible Egg. 

#foodbeast Cravings FOODBEAST Recipes SPONSORED

Level Up Grilled Cheese With This EPIC Seafood Melt, Complete With Fried Egg

Grilled cheese sandwiches are one of THE quintessential comfort foods. That combination of crusty bread and warm cheeses produces soothing happiness with every single bite. You almost think it can’t get any better: the keyword there being “almost.”

This Super Seafood Melt, created in conjunction with the Incredible Egg, pushes the envelope on the classic after-school sandwich. Whether you’re heading back to school now or feeling a bit nostalgic of your college days, this is an elevated twist on the college staple that takes it to a whole new level.

Succulent lobster and a perfectly fried Egg add even more luxuriousness to the sandwich of your childhood. It’s a simple enough sandwich that you can easily make it between work or study breaks, but it still delivers big on flavor, texture, and nostalgia.

If lobster’s hard to track down, it’s no big deal. Feel free to add any other seafood in, like scallops or crispy soft-shell crabs, to get a similar effect.

Regardless of what seafood goes inside, the combination of flavors, oozy Egg, and gooey cheese creates a heartwarming mouthful that’s a tasty nod to the meal that got you through your daily school struggles, past or present.

If you’re down to make this Seafood Super Melt for yourself, peep the recipe below.


1 whole lobster (can also use seared scallops or other cooked seafood of choice!)
1 bag extra thick Sourdough “Texas cut” bread
½ cup mayonnaise
¼ tablespoon fresh tarragon, chopped
¼ tablespoon fresh chives, chopped
½ tablespoon whole grain mustard
½ tablespoon lemon juice (fresh squeezed)
Fresh Buffalo Mozzarella sliced ½” thick
2 tablespoons canned roasted green chilies, small dice
Salt, to taste
¼ teaspoon black pepper
2 tablespoons butter
2 Eggs

Servings: 2 sandwiches


Step 1
Cut mozzarella and set aside.

Step 2

Bring a large pot to boil. Once boiling, place lobster in pot and cook until done, approximately 7 minutes per pound. Chop cooked lobster into chunks ¾ inch in size approximately.

Step 3
In small saucepan, melt butter and fold in lemon juice, tarragon, salt and pepper to taste. Place into mixing bowl.

Step 4
Coat one side of the bread with mayonnaise and sear coated side down in same saucepan with butter on med/high heat.

Step 5

Place remaining mayonnaise into separate mixing bowl and fold in chopped chives, salt, pepper, whole grain mustard and green chilies.

Step 6
Slather the inside of both sides of bread with mayo mix, pile lobster on, top off with mozzarella slices. Place in 375 degree oven and melt cheese, pull out cut and let the gooiness drip all over.

Step 7

Cook a sunny-side up Egg to top the sandwich. In a small frying pan, crack one Egg in slowly to ensure the yolk doesn’t break. Cook on a low heat for 4-5 minutes, until the white fully sets but you can still get a runny yolk.

Step 8

Place the sunny-side up Egg on top of the melted cheese and lobster. Enjoy!

Created in partnership with The Incredible Egg.

Celebrity Grub Hacks Recipes

Chrissy Teigen’s Secret For The Best-Ever Scrambled Eggs

Photo: Shutterstock/Michael Gobo/BFA/REX

Chrissy Teigen is an absolute delight! So many people know and love Teigen for her feisty social media posts, and she’s a hugely successful cookbook author and secret food blogger. While she’s hard at work on her second cookbook, I checked out one of her older recipes from her blog “So Delushious.”

Teigen describes her best-ever scrambled eggs as tasting “cheesy” without needing to add a spec of cheese. A no-cheese recipe with all the cheese flavor?! That’s the kind of kitchen magic I need (along with knowing how to crack an egg one-handed). Here’s what I learned from Teigen…

Take it Slow

Photo: Mandy Naglich

This recipe only requires a few simple ingredients: eggs, heavy cream (half & half works, too), good butter, salt, pepper and lots of time.

Teigen calls the recipe “low and slow eggs” because it can take more than 20 minutes to make this dish. While cooking eggs at a very low temperature (I used the lowest setting on the burner), you have to stir them constantly to get the rich, creamy texture Teigen describes.

This is not a quick morning breakfast, so be prepared to spend 15 to 30 minutes depending on how many eggs you plan to make, and how much love you want to put into carefully scraping the pan. (For a grab-n-go breakfast instead, here’s what you need.)

Butter Makes It Better

Photo: Mandy Naglich

A photo on Teigen’s blog shows a pan filled with foamy melted butter, which gives indulgent flavor to this simple breakfast dish. She recommends using enough butter “to make Paula Deen smile.”

I started out with enough butter to make Chrissy proud and a healthy portion of her secret ingredient, cream. I added about 3 tablespoons of half & half to the four eggs I prepared. I thought it might be too much cream, but once everything was whisked together, the bright yellow color of the eggs showed it’s the perfect amount.

Once I poured the eggs into all that melted butter, it was time to get things moving with a rubber spatula! Teigen describes the motion as “allllll around the pan circular scrape, followed by a push push push of the eggs from the outside toward the center.”

Seriously, Low and Slow

Photo: Mandy Naglich

When cooked carefully, these eggs are not too runny, not crumbly, not dry at all and extra thick and velvety. Teigen’s trick to avoiding rubbery eggs is the extra low heat; she suggests removing the pan from heat all together if you notice the eggs cooking too quickly.

Everyone has their own idea of eggs that are juuuust right. You can cook them a little longer if you don’t like wet eggs, just as long as you keep the heat low, or even turn it off once the eggs are almost done. Be sure to remove your eggs from the pan immediately so they don’t continue to cook. You can serve them with thick-cut bacon like Teigen or use them on a breakfast sandwich. (Here’s our list of the best bacon to buy.)

I left my eggs just wet enough so they spread slightly but weren’t runny. This scramble dazzled on the plate with a glossy sheen that looked as luxurious as it tasted. The outcome was well worth the 18 minutes standing over the burner!

Photo: Mandy Naglich

Teigen learned this technique from a cooking instructor, and it’s her go-to method when making breakfast for her husband, John Legend. Now you can make scrambled eggs like Chrissy Teigen to pass the time until her next cookbook arrives!

Related Links:

50 Secret Recipes for Classic Diner Foods

33 Things Your Fast Food Worker Isn’t Telling You

10 Common Mistakes Everyone Makes When Brewing Coffee 

Article by Mandy Naglich from Taste of Home. View the original article here.