Egg recipe contest second runner-up recipe

The Virginia Egg Council used the American Egg Board’s 2025 campaign, “Meant to be Broken,” in last year’s search for the best egg recipes that would be appropriate for holiday entertaining, gifting or enjoying. Sixteen local fairs across Virginia hosted preliminary competitions throughout the summer/autumn fair season, searching for the best “Meant to be Broken, Egg-specially During the Holidays” recipes.

The Virginia Egg Council, sponsor of the competition, was looking for delicious recipes that folks might serve during the holidays, made even better with the addition of versatile and nutritious eggs.

The level of this competition has deemed this contest, the Super Bowl of Recipe Contests in Virginia. Both certified judges were given instructions that “flavor comes first” when making their decisions. Mary Rapoport, consumer affairs director with the Virginia Egg Council and contest organizer, mentioned, “We want the recipes to be worth the time, effort and calories – the winning recipes must taste delicious, first and foremost.”

Here are the judges’ decisions:

• First place – Festive Italian Cream Cake by Lucy Moore (Chesterfield County Fair)
• Second place – Yuletide Crumble Eggnog Poundcake by Mary Buchan (Caroline County Fair)
• Third place – Mom’s Christmas Morning Buttermilk Pie by Crystal Johnson (Bedford County Fair)

Even though the holidays are past, this delectable third place recipe is great for entertaining year-round:

Mom’s Christmas Morning Buttermilk Pie

“My mom made the best buttermilk pie in the world and always served it on Christmas morning. We didn’t have much growing up, but the one thing we always had was love. I am blessed to have been taught how to bake and how to love others from watching her. This pie is dedicated to her memory.”

Ingredients:

1 piecrust for 9” pie (refrigerated, roll-out or Crystal’s homemade – recipe below)

½ cup unsalted butter, melted and slightly cooled

1 ½ cups granulated sugar

4 large eggs, room temp

3 ½ T flour

1 cup buttermilk

1 ½ tsp. fresh lemon zest

1 ½ T freshly squeezed lemon juice

1 tsp. pure vanilla extract

1/8 teas. fine sea salt

Garnish: Powdered sugar; rosemary sprigs and cranberries or raspberries; mint, etc.

Directions:

Preheat oven to 350º F. Arrange piecrust in 9” pie pan, fluting edges. Place melted butter in a large bowl. Blend in sugar with a whisk. Whisk in one egg at a time (don’t overmix), then whisk in the flour.

Pour in buttermilk; add zest, juice, vanilla and salt. Whisk to combine.

Place pie crust on a baking sheet and pour the mixture into crust. Bake in oven until the edges are set and the center of pie has a very slight jiggle – about 45 – 50 minutes. Check halfway through and tent with foil to prevent overbrowning.

Cool at least two hours. Refrigerate. Garnish as desired (for holiday – cranberries/for summer – mint or begonia blossoms)

Crystal’s Homemade Pie Crust

Ingredients:

1 ¼ cups flour

½ tsp. salt

¼ cup butter, cold/cubed

¼ cup shortening

¾ tsp. white vinegar and ¼ cup ice water

Directions:

Mix flour and salt in a large bowl. Cut in butter and shortening, using two knives, crisscross fashion, or do this in a food processor. Mixture should resemble coarse sand.

Add ice water/vinegar mixture; mix until dough comes together. Roll into a flat disk. Refrigerate 2 – 3 hours, then roll lightly on floured surface. Place in pie plate; flute edges.