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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Apple Cider Donuts
It's fall, y'all! And you know what that means: warm cinnamon-spiced apple cider donuts are back in season.…
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Fresh Fig & Honey Galettes
These fresh fig and honey galettes are layered with creamy goat cheese and wrapped in a flaky, buttery…
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Summer Strawberry Cake
Celebrating Dairy Month with a cake! This sweet and simple vanilla cake is topped with fresh strawberry buttercream,…
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Gooey Butter Cake
A St. Louis original, this gooey, flaky, buttery cake is easy to make and hard to resist!
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Mini Lemon Blueberry Muffins
These right-size muffins have a lovely balance of lemon, almond, and blueberry flavors. While muffins are sometimes cupcakes…
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Apple Galette
Flaky pastry, crisp apples, and cinnamon come together in a comforting bake.
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Double Chocolate Ganache Cookie Cups
My favorite gifts for the holidays are always homemade. This season, Vital Farms and King Arthur Flour are…
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Peppermint Chip Cookies
The holidays are a beautiful time to #BakeItForward. This year more than ever before, it's important to spread…
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Soft & Chewy Ginger Molasses Cookies
Sugar, spice and everything nice… These cookies, specially created by King Arthur, are the ideal seasonal treat full…
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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