Happy chefs use happy eggs.

We have nothing but love for those who love to cook, so we’re sharing our favorite recipes. (Note: this may be a ploy to get you to invite us over for dinner.) If you’ve never cooked with truly free range eggs before, you’re in for a treat.

About the Grub Gals

Our celebrity chefs, Betty Fraser and Denise DeCarlo, are co-owners of the award-winning Los Angeles restaurant Grub, where they dish up their signature California comfort food. With the philosophy that each customer should be treated like family, the Grub Gals cook fresh, lovingly-prepared meals designed to make your taste buds dance and put a smile on your face. And since the duo also believe that the happiest hens lay the best eggs, it’s no surprise that they love to cook with happy eggs.

Awesome Aioli

Awesome Aioli

Betty blends up the versatile, garlicky sauce.

Divine Deviled Eggs

Divine Deviled Eggs

Betty gives the scoop on this classic hors d’oeuvre.

The Fluffiest Omelet Ever

The Fluffiest Omelet Ever

Denise adds arugula and fresh tomatoes for a colorful brunch dish.

Perfect Poached Eggs

Perfect Poached Eggs

Denise shows us the proper way to poach.

Grub Gals Featured Recipe

Chili Egg Souffle

My brother and I were born 18 months apart. Needless to say we fought all the time. My mother needed a breakfast that was fast and easy, could be made in bulk, and be served hot or cold. This recipe has been in my family since I started eating solid food, and now it's been jazzed up a bit.

Latest Recipes

Eggcellent Huevos Rancheros

This recipe by Celebrity Chef Whitney Miller was demonstrated at the 2014 World Food Championships.

Shrimp and Sausage with Parmesan Grits and Yellow Pepper Sabayon

This recipe by Celebrity Chef Whitney Miller was demonstrated at the 2014 World Food Championships.

Lemon Praline Genoise Cake

This recipe by Heather Walker of Healthy, Busy Mom was demonstrated at the 2014 World Food Championships.

Huevos Diablos Stacked Salad

Serve it deviled egg-style, or as this incredibly unique salad for a festive luncheon dish.

Bacon and Egg Pie

Hearty bacon and egg pie makes a great brunch dish, or serve it with a salad for a light supper.

French Beignets

Tender, sugar-dusted beignets will transport you back to the French Quarter.

Chickpea and Zucchini Frittata

Top this rustic frittata with harissa sauce for a spicy Moroccan flavor twist.

Egg Fried Rice

Egg fried rice is an easy, tasty way to use up leftover rice, too.

Sunshine Benedict

The English muffin is replaced with parsnip hash browns and the Canadian bacon with a decadent crab cake, all topped with a citrus hollandaise.

Marmalade and Banana French Toast

A delectable banana and marmalade topping sets this French toast apart from the pack.

Vanishing Pumpkin Ginger Crème Brûlée

Why is this a vanishing crème brûlée? Because it has a tendency to disappear very quickly!

Smoked Salmon Eggs with Crème Frâiche

Simple yet elegant, these baked eggs highlight the quality of happy eggs.

Thai Brunch

Asian flavors spark up a quick egg scramble served over crunchy noodles.

Tippy Toe Pavlova with Zesty Meyer Lemon Curd

The secret with the Lemon Curd is using fresh lemon juice, but this one is extra special because we use Meyer lemons.

Yorkshire Pudding

The classic accompaniment to roast beef, Yorkshire pudding can be cooked in the roasting pan while the beef is resting.

Autumn Apple Tart

Celebrate the autumn apple harvest with an elegant tart.

Fruit and Nut Ginger Cake

Inaugurate a holiday tradition with this rich, dark and spicy cake that’s studded with raisins and walnuts.

Chili Egg Souffle

This can be served on a bed of arugula with a balsamic reduction drizzled over the top, or just use plain ol’ hot sauce.

Gorgonzola Souffle with Basil and Lemon Champagne Vinaigrette

Soufflés are very sophisticated but aren’t that hard to make. Go ahead and try...you can do it!

The Perfect Omelet

Whether it’s baked in the oven or made on the stovetop, use only the best eggs for your omelets–happy eggs.

Prosciutto Tart with Artichokes and Mushrooms

Serve this savory tart hot for lunch, or cold for a buffet. Great on a picnic, too!