Taste of Home, the leading food, cooking and entertaining authority, has recognized Eggland’s Best eggs as the only “Editor’s Choice” selection for eggs in the September/October issue of Taste of Home magazine.

Eggland’s Best was selected as the “Editor’s Choice” egg brand by their editorial team and Test Kitchen experts, who test and cook thousands and thousands of recipes each year. The recognition appears in a special full-page “Power Food” editorial and highlights EB’s superior taste and nutrition. Eggland’s Best was also previously named a winner in the “Best Eggs” category in the Taste of Home “Best Loved Brands” awards this year.

“Here at Eggland’s Best, we are honored to be the Taste of Home’s Editor’s Choice recipient,” said Charlie Lanktree, President and CEO of Eggland’s Best. “We are committed to providing the only egg that has superior nutrition and the best quality, taste, and freshness. We are extremely pleased that the panel of experts that selected this award recommends EB eggs to the millions of their readers and their families.”

Compared to ordinary eggs, EB eggs contain six times more vitamin D, 25% 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. 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.

Eggland’s Best eggs have been the recipient of more than 100 awards and honors for the product’s superior taste, nutrition, freshness, and variety. To view more of our awards, click here.