Recipes worth talking about
Starring pasture-raised eggs and delicious farm-fresh ingredients. Roll up your sleeves and get crackin’.
Vital Kitchen
Featured Recipe
Brunch, but make it a garden party
Watch our Garden Party Quiche come together with flaky crust, six of our girls’ finest, and a floral top made entirely of veggies.
What's cooking
Fresh from the Vital Kitchen
Filter: Dessert
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Grilled Plum Swirl Ice Cream
Smoky, sweet, and swirled to perfection! Juicy grilled plums meet creamy vanilla ice cream in this dreamy summer…
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Strawberry Clafoutis
A classic french custard dessert featuring fresh, summer strawberries.
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Toasted Coconut Cookie Bars
These dense and chewy cookie bars are full of coconut and butterscotch flavors and make the perfect, sweet…
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Strawberry Pop Tarts
We improved this childhood nostalgic classic with tender, buttery crust and a fresh and jammy strawberry filling.
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Swiss Meringue Buttercream
This buttercream is smooth, light, and very stable, making it great for frosting large cakes or baking projects…
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French Buttercream
This buttercream is stable, less sweet, and rich, making it ideal for lighter desserts and fine decorating work.
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Creamsicle Mug Cake
A little treat for when you're in desperate need of something sweet in a snap.
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Dunkaroos
Remember this iconic snack from the '90s? We put the Vital twist on it and created a homemade…
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Peppermint Chocolate Meringue Kisses
These festive cookies are crisp and light on the outside with a chewy, marshmallowy center. Make a batch…
Nail the basic cooking methods
How do you like your eggs?
Scrambled
Skillet / Butter / Egg
Inner peace is the path to perfection.
- Your mantra: low (heat) and slow (cooking).
- Prep skillet with butter (1/2 Tbsp. for 4 eggs).
- Whisk eggs together in bowl. Pour into skillet.
- Stir gently. Be patient.
Over Easy
Skillet / Butter / Egg
One quick flip and you’re done.
- Swirl butter in skillet.
- Cook over low heat until whites are opaque.
- Flip. Pause. Serve. (20 seconds longer for over medium eggs)
Hard Boiled
Saucepan / Water / Eggs
Your portable protein powerhouse
- Start with cold eggs in cold water.
- Once boiling, cook for 8-10 minutes.
- Transfer to cold water.
Poached
Saucepan / Water / Vinegar / Salt / Egg
You can do this. Promise.
- Fill pot with 5–6” water, 1 Tbsp. of white vinegar and a pinch of salt.
- Bring water to a low boil.
- Crack fresh egg into small bowl, pour egg gently into boiling water.
- Cook for three minutes. Rescue with slotted spoon.
Crispy Fried
Skillet / Butter / Egg
Butter makes it better.
- Swirl butter in skillet over medium heat.
- Once hot, gently crack the egg directly over the skillet.
- Turn heat to low and cook until the yolk firms up and the whites start to sizzle, browning slightly.
- Serve.
French Omelet
Skillet / Butter / Eggs / Salt
What's French for custardy perfection?
- Whisk eggs until uniform.
- Heat skillet on medium-low heat. Prep with butter (no sizzling!).
- Pour eggs into pan, stir continuously (patience…).
- Let your almost-omelet sit off heat for 1 whole minute.
- Tilt your pan to coax your omelet into a roll. Use butter in the skillet to help it along. Rub your plated omelet with a little more butter and finish with a sprinkling of salt.
Soft Boiled
Saucepan / Water / Eggs
The ultimate comfort food
- Start with cold eggs in cold water.
- Once boiling, cook for 6 ½ minutes.
- Transfer to cold water for 2 minutes.
- Peel and enjoy.
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