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
Vital Kitchen favorites
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Apple Butter French Toast Bake
This Apple Butter French Toast Bake is a quick and cozy breakfast packed with fall flavor. Made with…
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Pumpkin Bread
This isn’t just any pumpkin bread—it’s your go-to cozy-season treat, packed with warm spices, melty chocolate chips, and…
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Cheesy Dog Treats
Homemade treats crafted with love (and plenty of cheese). These crispy, cheesy dog treats are bursting with pup-approved flavor.…
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S’mores Skillet Cookie
All the gooey, toasty magic of a campfire s’more with no fire needed. This easy one-skillet dessert is…
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Heirloom Tomato Tart
This vibrant summer tart is a celebration of peak tomato season, creamy cheeses, and farm-fresh Vital Farms eggs.…
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Cherry Buckle
A classic and old-fashioned fruit-forward cake perfect for whipping up as a last-minute dessert or snack.
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Fried Eggs in Zucchini Nests
Not sure what to do with all your garden's Summer zucchini bounty? Grab some and whip up this…
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Summer Crispy Chicken Salad
When it's Summer and all you want is a salad, this one with crispy breaded chicken coated in…
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Peach Bourbon Pie
Sweet summer peaches meet smooth bourbon in this rich, flaky pie—an easy, elegant dessert with warm Southern flair.
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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