Each participant must submit, to the State 4-H Office by the due date, a completed Recipe Certification Form including the recipe. Another copy of the completed recipe certification form must be turned in at the contest with three (3) additional copies of the recipe attached. Each participant must present a demonstration on the preparation of an egg dish. The demonstration must include the following:
- Information on eggs: nutritional value, preparation and storage, functional properties, grading and sizing, versatility and economics of cooking with eggs
- Steps involved in preparation of the dish. (One step must be demonstrated for the judges)
- A finished dish ready for sampling. This must be prepared in the Contest-site kitchen facilities on theday of the contest. Preparation may be prior to the demonstration or during the actual demonstration, depending on the nature of the dish. No contestant may prepare any portion of their dish outside the contest facilities.
- Some preparation may be done in advance. Judges will be served and will sample the finished product at the and of each demonstration. Paper plates and bowls and plastic utensils will be provided to use in serving the judges. Contestants may not give anything to the judges except their recipe and a sample of their finished product.
- The finished product displayed must be the one discussed during the demonstration and the one for which at least one step in preparation is shown.
Awards & Recognition:
A completed Recipe Certification Form (including the recipe), must be submitted to the State 4-H Office
by the date due prior to the contest. Participants must bring an additional copy of this form to the state
contest with three (3) additional copies of the recipe attached.
The recipe must follow the format outlined below:
Name of recipe.
List of ingredients -- listed in order they are used in the instructions.
Measurements given in common fractions.
No abbreviations used.
No brand names used.
Instructions for combining ingredients
Clear instructions for every step of combining and cooking the ingredients.
Short, clear concise sentences.
Correct food preparation terms to describe combining and cooking process.
Size of pan stated.
Temperature and cooking time stated.
Numbers of servings and calories per serving.
A one-page essay on "My Egg Preparation Demonstration Experiences" must be submitted by the Senior
participants at the state contest.
Scoresheets & Submission Forms
Each participant will receive an award card & t-shirt Junior 1st, 2nd & 3rd place winners will receive an omelet pan Senior 1st, 2nd & 3rd place winners will receive savings bonds. The state winning (senior) will be eligible for Master 4-H'er status, participate in the recognition of Special Events Winners at State 4-H Congress (travel to & from Congress is not covered) and compete at the National Egg Preparation Contest held during the National Poultry & Egg Conference in Lousville, Kentucky. Travel for the national trip will be coordinated with thte state winning Poultry Judging team and/or the chicken barbecue contest state winner. A maximum of $300 is allotted for the 4-H'ers expenses and $200 for the chaperone's expenses.
Egg Preparation Scorecard (pdf)