What you put into your baked goods matters—especially when it comes to something as crucial as eggs, which create stability within a batter, form a light and airy structure, and even add rich flavor to your favorite recipes. That’s why the editors of Bake from Scratch reach for Happy Egg Co.’s Free Range Blue & Brown Heritage Breed Eggs.
Launched in 1949, Happy Egg Co. is dedicated to producing premium eggs that are responsibly and consciously made. Their signature product, Heritage Breed eggs boast dark amber-hued yolks that lend unbeatable eggy flavor and a rich, rustic color to your favorite recipes. These eggs are a must-have in your baking arsenal no matter what you’re whipping up, but they truly shine in recipes where the eggs’ natural flavor takes center stage, such as pound cakes, custards, and our take on Georgian khachapuri.
Happy Eggs Co.’s unparalleled quality all goes back to their concern for their hens’ welfare. With hens that are the Free-est of the Free Range™, Happy Egg Co. is the first free-range egg producer to be certified by the American Humane Association. Their hens live their best life on lush Ozark farms with access to 8 acres of land to roam, peck, and run free. They’re never treated with hormones, and their feed is a high quality proprietary mix of whole grains and minerals. Happy Egg Co. ensures the happiness of its hens, so you can be a happy baker.
We’re spotlighting Happy Egg Co.’s Heritage Breed eggs with our simple yet satisfying Khachapuri. A traditional dish from Georgia, khachapuri is made up of a boat-shaped yeasted bread filled with cheese and topped with an egg just before the end of baking. Start your morning off right by serving this warm from the oven and dipping a piece of the doughy crust into the rich, runny yolk. Scroll down for the recipe!
Enter to win a year’s supply of Happy Eggs!
We’re teaming up with Happy Egg Co. to offer one lucky baker a year’s supply of Happy Eggs! All you have to do to enter the giveaway is follow @happyeggcousa and @thebakefeed on Instagram, like this post, and tag a friend you love baking with in the comment section!
Click here for official giveaway rules.
- 4 to 4¼ cups (500 to 531 grams) all-purpose flour
- 2¼ teaspoons (7 grams) instant yeast
- 2¼ teaspoons (6 grams) kosher salt, divided
- 1½ teaspoons (6 grams) granulated sugar
- 1 cup (240 grams) warm water (120°F/49°C to 130°F/54°C)
- ½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)
- 2 cups (226 grams) shredded whole-milk mozzarella cheese
- ¾ cup (184 grams) whole-milk ricotta cheese
- ¾ cup (112 grams) crumbled feta cheese
- 8 large Heritage Breed Happy Eggs (400 grams), divided
- 2 tablespoons (4 grams) chopped fresh parsley
- 2 tablespoons (12 grams) finely chopped green onion
- 1 tablespoon (15 grams) fresh lemon juice
- ¼ teaspoon ground black pepper
- 1 tablespoon (15 grams) water
- Garnish: chopped fresh parsley, chopped green onion
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together 4 cups (500 grams) flour, yeast, 2 teaspoons (6 grams) salt, and sugar. Add 1 cup (240 grams) warm water, milk, and oil, and beat at low speed until a shaggy dough forms. Switch to the dough hook attachment, and beat at low speed until smooth and elastic, 10 to 12 minutes.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
- In a medium bowl, stir together cheeses. Add 1 Happy Egg (50 grams), parsley, green onion, lemon juice, pepper, and remaining ¼ teaspoon salt until well combined. Refrigerate until ready to use.
- Line 2 baking sheets with parchment paper.
- Punch down dough, and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and divide into 6 portions (150 grams each). Roll each portion into a 9x5-inch oval. (Keep dough covered as you work to prevent it from drying out.) Place 3 ovals on each prepared pan. Cover and let stand for 15 minutes.
- Divide cheese filling among ovals (heaping ⅓ cup [99 grams] each). Spread filling, leaving a 1-inch border around edges. Twist and roll dough toward center on long sides of ovals, slightly overlapping filling, to form a crust. Pinch ends together, twist, and slightly tuck under to form boat shape. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed (but not doubled), about 20 minutes.
- Preheat oven to 375°F (190°C).
- Set a fine-mesh sieve over a small bowl. Working with one at a time, gently crack 6 Happy Eggs (300 grams) into sieve to drain excess liquid (egg whites should not drain); place each egg in a small bowl (6 bowls total).
- In another small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 Happy Egg (50 grams). Using a pastry brush, brush dough with egg wash.
- Bake until dough is slightly golden, 15 to 20 minutes. Remove from oven, and using the back of a spoon, make an indentation in center of filling. Quickly place 1 sieved egg in each indentation. Bake until egg white is set, 8 to 10 minutes more. Garnish with parsley and green onion, if desired. Serve immediately.