By Brandi Milloy | @BrandiMilloy

Delicious Eggland’s Best eggs provide superior taste and nutrition, including 10 times the vitamin E and 25% less saturated fat than ordinary eggs!


4 Eggland’s Best eggs, large
½ cup sushi rice
1 tbsp. olive oil
½ cup mushrooms (white beech or shiitake, sliced into ¼” thickness)
2 cloves garlic, minced
1½ tbsp. ginger, minced
3 cups vegetable stock
1½ cups water
Garnish: cilantro, soy sauce, fried onions, sesame seeds and chili garlic sauce

Prep time: 10 min. | Cook time: 40 min. | Serves 2 – 4


To make jammy Eggland’s Best eggs: bring a large pot to a boil over medium-high heat. Add eggs one at a time and cook 6 minutes at a gentle boil. Transfer eggs to a bowl of ice water and to cool. Carefully peel eggs and set aside.

Rinse rice until water becomes clear, about 7 times. Set aside. Into a medium pot on medium heat, add olive oil and mushrooms. Cook until they start to soft en, about 3-4 minutes. Add garlic and ginger and cook for a minute more. Add rice, vegetable stock and water and bring to a boil. Reduce heat, cover and cook for 30 minutes, stirring every 10 minutes. Remove lid and turn off heat to allow porridge to cool and thicken. Stir before serving.

Serve with sliced jammy eggs and garnishes and enjoy!


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