Photos courtesy of American Egg Board
Eggs are traditionally a breakfast ingredient, so they may not be top of mind when it comes to putting together a menu of canapes or snacks, but this is actually a big misstep! Move over cake pops- egg pops are where it’s at. Hard boiled eggs are set atop sticks, then dressed with sauces. The idea is simple: using local eggs, the pops are presented tastefully, and served up with tasty dips and dusts. It’s uncomplicated, but mouthwatering and makes for an excellent snack or hors d’oeuvres option.
We’ve outlined three reasons why these tasty treats should be on your restaurant’s menu:
Reason 1: Versatile dish that works for all ages
It’s a versatile dish which means you can easily adapt it for a variety of audiences or events. We spoke to Chef Thomas Januszewski, who runs The Egg Man, Toronto’s first and only gourmet breakfast food truck about how he accommodates different customer groups, all with the egg pop.
A father himself, Chef Januszewski touted the benefits of the egg pops for kids. A simple ketchup dip will suffice for children, or for an even healthier option, he makes a simple green dip with broccoli, by using a food processor. Egg pops can go upscale too! Ditch the ketchup for a gala or wedding and opt instead for more sophisticated dips like truffle aioli or garnishes like caviar.
Reason 2: People love to play with their food
Egg pops are a win-win dish; for consumers, they provide an engaging food experience. Who doesn’t love to play with their food? Customers can customize their egg pops, applying a variety of sauces or dusts as they see fit. It’s a fun dish that allows a diner to be involved in their meal in a way they aren’t normally.
Reason 3: Great for your bottom line
On the restaurateur end, egg pops are an egg-cellent option for your bottom line. With very little fluctuations in the price of eggs, eggs run a restaurant about 0.16 cents a piece, allowing for a high profit margin. With the burgeoning popularity of the keto diet, egg pops are primed to be a popular appetizer. Eggs are packed with protein and vitamins and they provide food and beverage providers an opportunity to tout the health benefits of eggs.
Chef Januszewski also points out the fact that egg pops are right on trend when it comes to Insta-worthy food. Of course, customers love being able to post pics of the pops which means an increase in sales for foodservice owners but as consumers post their photos and tag your business, it means amplifying your brand and spreading awareness of your business.
As summer rolls around, consider serving up egg pops on the patio for a delightful and cost-efficient dish. Here’s three egg pop dip examples to get your creative juices flowing. Make it your own and customize it for the audience or setting.
Recipe 1: Arugula Pesto Mayo Egg Pop Sauce
- 60 grams roasted pine nutspr
- 1 garlic clove, minced
- 2 cups packed baby arugula leaves
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt to taste
- 125 millilitres extra virgin olive oil
- 225 millilitres grapeseed oil
- 45 millilitres pasteurized egg yolk
- 15 millilitres white wine vinegar
- In a food processor, combine the pasteurized egg yolk, pine nuts, garlic, arugula, Parmesan, and 1 teaspoon salt and pulse to blend.
- With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed.
- While on low, pour in grapeseed oil slowly, stop after halfway.
- Add the white wine vinegar, and add the other half of oil while on low.
- Taste and adjust the seasonings.
Recipe #2: Curried Mayonnaise Egg Pop Sauce
- 1 cup mayonnaise
- 2 teaspoons curry powder
- 1 tablespoon fresh lime juice
- 1/8 teaspoon cayenne
- 2 tablespoons fresh cut chives
- 1 tablespoon organic honey
- In a bowl whisk together mayonnaise, curry powder, lime juice, cayenne, chives, and honey.
- Refrigerate for at least two hours in a covered container.
Recipe #3: Garlic and Lemon Aïoli Egg Pop Sauce
- 2 garlic cloves
- 45 millilitres pasteurized egg yolk
- 1 teaspoons fresh lemon juice
- 1/2 teaspoon unprepared Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3 tablespoons vegetable oil
- Mince your garlic with a knife.
- Whisk pasteurized yolk, lemon juice, and mustard in a bowl.
- Combine oils and add a few drops at a time to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified.
- Whisk in garlic paste and season with salt and pepper.
- Refrigerate in a covered food safe container until ready to use.