Grand Prize Winner Announced in the Eggland’s Best “Foodtography” Photo Contest!

Grand Prize Winner Announced in the Eggland’s Best “Foodtography” Photo Contest!

he results are in! After two rounds of voting, Eggland’s Best (EB) is thrilled to announce the Grand Prize winner in the 2017 “Foodtography” Contest. Taking home the $5,000 Grand Prize is former Food Network CHOPPED CHAMPION Lisa Keys of Pennsylvania who entered a mouthwatering photo of her Fruit & Yogurt Smoothie Bowl Cake recipe, featuring Eggland’s Best eggs.

“Creating my Fruit & Yogurt Smoothie Bowl Cake recipe for the Eggland’s Best ‘Foodtography’ Contest has been so much fun, and I’m extremely excited to be named the Grand Prize Winner,” said Lisa Keys. “I’m a huge fan of Eggland’s Best, and I always make sure my family’s meals are more nutritious and better tasting by only using Eggland’s Best eggs.”

The Eggland’s Best “Foodtography” Contest challenged EB fans to submit photos of their most delicious Eggland’s Best dishes. Lisa’s eye-catching cake was inspired by the latest trends in smoothie bowls. Fruit and yogurt smoothies are a popular dish in her household, so she decided to take it to the next level by creating a cake using Eggland’s Best eggs.

“The number of top-quality submissions received in our first-ever ‘Foodtography’ Contest was astounding, and we are extremely pleased to congratulate Lisa Keys on being our Grand Prize Winner,” said Charlie Lanktree, President and CEO of Eggland’s Best. “The Contest showcased the talent of our EB fans, who appreciate the better taste, nutrition, quality, and freshness of Eggland’s Best eggs, that can make any recipe better.”

Photos were judged based on photographic quality, creativity and originality. Semi-finalists winners were first selected, and then narrowed down to the top four finalists through consumer voting on the EB website. Eggland’s Best then called on fans again to help determine which of the four finalist photos would earn the title of Grand Prize Winner.

“This Contest has shown us that any meal can be delicious and nutritious when using Eggland’s Best eggs,” says Registered Dietitian and Nutritionist Dawn Jackson Blatner. “Using a better egg like EB makes for a more nutritious and tasty dish, which is why they are the only eggs I recommend to my clients and serve my family.”

Compared to ordinary eggs, EB eggs contain six times more vitamin D, 25 percent less saturated fat, more than double the Omega-3s, ten times more vitamin E and more than double the vitamin B12.  EB eggs are also an excellent source of vitamin B2 (Riboflavin) and vitamin B5.  EB’s superior nutritional profile is due to its proprietary all-vegetarian hen feed that contains healthy grains, canola oil and a wholesome supplement of rice bran, alfalfa, sea kelp and Vitamin E.  Eggland’s Best eggs have won superior taste awards for 16 consecutive years from a number of prestigious organizations including the American Masters of Taste. In addition, independent testing has revealed that Eggland’s Best eggs have stronger shells than ordinary eggs, which leads to less breakage and helps them stay fresher longer than ordinary eggs.

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