Which came first, the chicken or the egg? Does it matter? With World Egg Day on October 14, Egg Farmers of Canada is sharing recipes by four Canadian chefs, using only local eggs and ingredients. 

Two out of three Canadians say buying locally-produced eggs is more important than ever, according to a recent survey by the Egg Farmers of Canada. With this in mind, enjoy recipes using the hard work of over 1,200 Canadian egg farmers, who produce local eggs year-round for all to enjoy.

Egg Drop Soup with Corn and Chicken

By Chef Minh Phat Tu 

Cooler weather marks the perfect time to enjoy Chef Minh’s comforting Asian-inspired egg drop soup, combining locally-grown corn with fresh chicken and Canadian eggs. This delicious soup is easy to prepare and great for a cozy afternoon or evening meal. 

1 cup (250 mL) medium carrots, sliced 

3 tbsp (45 mL) lightly salted soy sauce

2 tbsp (30 mL) roasted sesame oil

Salt and pepper to taste 

Pea Basil Soup with Crab Royale

By Chef Craig Flinn 

This subtle combination of flavourful eggs paired with sweet Atlantic snow crab–all found in Chef Flinn’s native Nova Scotia–is a visually stunning and delicious appetizer, perfect for all occasions. 

*3 ounces (90 grams) snow crab meat

*For a vegetarian version, replace snow crab with sautéed mushrooms

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