Egg burgers

Eggs are possibly the most nutrient-dense whole food around!

Cage-Free and Free Run are 2 terms that mean the exact same thing. One is US terminology, the other Canadian. What do they mean? It means the barns are open concept and the chickens can freely roam. One of the few things I learned this week from Conestoga Farms while hosting a Bakin’N Egg workshop 90 minutes outside Toronto at Olde Bridge Place. This exceptional venue/shop/inn just also happens to be situated next to the last standing covered “Kissing” bridge in all of Canada. If you are ever in the West Montrose area of Waterloo county you have to drive through and grab a few photos of this historic site. I also learned that Conestoga Farm Eggs produces our local egg-ceptional eggs distributed by Grey Ridge to South Western Ontario.

What do we want? Local! What do we need? Easy! What do we want to be? Healthy!

Top 10 Reasons To Love Eggs:

1. They are Egg-ceptional. Eggs are possibly the most nutrient-dense whole food around. One egg boasts 77 calories, 5 grams of (good) fat, 6 grams of protein AND they provide you with all 9 essential amino acids. Bonus, due to their high level of the special nutrient choline, they are also extremely good for brain health. Look for Conestoga Organic and Free Run Omega 3 eggs to get the most nutritional value. FYI the brown eggs are also enriched with 1 mg of lutein per egg.  Lutein is an antioxidant found in the eye that supports healthy vision.

2. Mayo in a Minute. I cannot stand for store-bought mayonnaise, but I absolutely love the fresh homemade stuff. Check out my recipe down below One Minute Mayo and discover real mayo again! A double whammy of decadent goodness? Hard-boiled eggs, salt and pepper smothered with homemade mayo. My mouth is watering.

3. Instant Protein Boost. All you have to do is add a couple chopped, shaved, or grated eggs to any big ass salad and you are covered in the protein department.

4. The Ties That Bind. Technically eggs play a mighty role in the kitchen. They help to bind burgers and meatballs, they add stability and structure when baking and are even used to glaze and glue. Thank you eggs for making my job easier in the kitchen.

5. They Rise to the Challenge. Did you know that egg whites increase 6 to 8 times in volume when whipped? I get weak in the knees when I see a homemade angel food cake or freshly baked meringues. Both primarily made of egg whites.

6. Custards, Curds, and Crème Anglaise. When you are finished making that angel food cake for me, then use up those yolks for a warm and steamy vanilla bean custard.

7. Best To-Go Food Around. Boil up a batch and take them on the road. That’s too much trouble? Well, you can buy de-shelled hard-boiled eggs now in almost every grocery store, food market, and airport. Conestoga Peeled Hard Boiled Eggs come in convenient packs of 2!

8. Budget-Friendly. When you look at all the amazing things eggs have to offer, they are the most versatile affordable whole food on the market.

9. All Day Affair. If I have a carton of eggs and a few other things kicking around the fridge, I know I have breakfast, lunch, dinner, and/or dessert covered.

10. Fried Eggs On…burgers, kale salad, braised greens, rice, sandwiches, sautéed veggies, pizzas, toast… need I say more?

One-Minute Mayo

Prep Time 2 mins
Total Time 3 mins
Course Condiments
Servings 1 cup


  • blender


  • 1 egg
  • 2 tsp white wine vinegar or lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • Pepper to taste
  • 1 cup neutral flavored oil such as grapeseed

Zero Waste Tip

  • Eggs can last up to 1 month past their BBD. The age-old crack and smell test is probably your best bet when it comes to knowing for sure. If you are looking to hard boil, you can do the sink or swim test. Place whole egg in water and if it floats, toss it.


  • Place the egg, vinegar, mustard, salt and pepper into a food processor or blender. Pulse a few times to combine.
  • While blender or food processor is running, slowly add the oil in a steady stream and count to 30seconds, or until oil is completely emulsified and you have a thick creamy mayo.
  • Taste and adjust seasoning if necessary.


Flavor Variations:
Smoky Chipotle: 1 canned chipotle in adobo, finely chopped + 1 to 2 tsp sweet chili powder
Spicy: A few dashes of your favorite hot sauce or 1 to 2 tsp prepared horseradish or wasabi
Herby: 1 Tbsp finely chopped herbs, such as tarragon, chives, cilantro or basil
Lemon Garlic: 1 clove puréed garlic and 1 Tbsp lemon zest
Keyword mayo

This post is sponsored by Conestoga Farms. I only write about things I love. My words and thoughts are 100% my own. Photos courtesy of Conestoga Farms by Josh Tenn-Yuk.

If you loved my 10 reasons to love eggs (plus my zero-waste tip!), check out my egg recipes here.

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