Food trends today the egg is new trend
The whole enchilada
Cal-Maine Foods, Inc. (CALM)
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60.40 3.62(6.38%) Oct 16, 4:00PM EDT
Cal-Maine Foods, Inc. produces, grades, packages, markets, and distributes shell eggs. It offers specialty shell eggs, such as nutritionally enhanced, cage free, organic, and brown eggs under the Egg-Land?s Best, Land O? Lake, Farmhouse, and 4-Grain brand names, as well as under private labels. The company sells its products to various customers, including national and regional grocery store chains, club stores, foodservice distributors, and egg product consumers primarily in the southeastern, southwestern, mid-western, and mid-Atlantic regions of the United States. Cal-Maine Foods, Inc. was founded in 1969 and is based in Jackson, Mississippi.
Cal-Maine Foods Reports First Quarter Fiscal 2016 Results
JACKSON, Miss.--(BUSINESS WIRE)--Sep. 28, 2015-- Cal-Maine Foods, Inc. (NASDAQ: CALM) today reported results for the first quarter of fiscal 2016 ended August 29, 2015.
Net sales for the first quarter of fiscal 2016 were $609.9 million, compared with net sales of $356.9 million for the first quarter of fiscal 2015. The Company reported net income of $143.0 million, or $2.97 per basic share and $2.95 per diluted share, for the first quarter of fiscal 2016, compared with $27.7 million, or $0.57 per basic and diluted share, for the first quarter of fiscal 2015.
The net income per share numbers for the first quarter of fiscal 2016 and fiscal 2015 reflect the two-for-one stock split for shares of the Company’s common stock and Class A common stock, effective October 31, 2014.
Shakshuka [Eggs Poached in Spicy Tomato Sauce]
Adapted from Saveur
Serves 4 to 6
1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
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