100% Quebec Company
Burnbrae
Burnbrae: The master of eggs
Looking for fresh, quality eggs for your professional needs? Burnbrae is what you need! For over 75 years, this sixth-generation family business has been supplying Canadians with eggs, with an unwavering commitment to quality, innovation and respect for the environment. Whether you're a restaurant, daycare center or hotel, Burnbrae will enhance your creations.
The Burnbrae story: a heritage of quality
Founded in 1891 by Joseph Hudson, Burnbrae began as a dairy farm before turning to egg production in the 1940s under the management of Grant and Joe Hudson. Today, Burnbrae is an integral part of the Canadian agri-food industry, known for its cracked eggs and rigorous grading operations. Burnbrae eggs can be found in grocery stores and restaurants across Canada, testifying to an enduring commitment to quality and nutrition.
Liquid eggs
Save time, cut costs and avoid waste with their top-quality pasteurized liquid eggs. Ready to use, they're perfect for creamy scrambled eggs, tasty quiches and much more.
Instant frozen products
Delicious solutions for all your meals: fluffy omelettes, crispy French toast and tasty sandwich patties. Burnbrae has everything you need to delight your customers.
Hard-boiled eggs
No boiling, no peeling, no fuss! Ready-to-use, convenient and tailored to your needs, these hard-boiled eggs are perfect on their own, in sandwiches, takeaways and more.
Pad thai omelette bowl recipe
Ingredients for 4 people
Omelette noodles
1 tbsp / 15 ml : Canola oil, divided
2 cup / 500 ml: Burnbrae Farms liquid whole eggs (citric acid free)
Pork pad thai
2 tsp / 10 ml : Canola oil
1 lb / 454 g : Ground pork, chicken or turkey
1 tbsp / 15 ml : Each ginger and garlic, finely chopped
2 cup / 500 ml : Carrots, julienned or very thinly sliced
2 cup / 500 ml : Soy sprouts (optional)
1/3 cup / 75 ml : Pad thai sauce
Credits : Burnbrae
Preparation
- Omelette noodles:
Working in batches, brush an 8" skillet with half the oil and heat over medium heat. Add 1/2 cup (125 ml) eggs; cover and cook for 2 to 3 minutes, or until seared. Slide onto a board. Repeat with remaining oil and eggs to make 4 omelettes. Roll each omelet into a tight cylinder and slice into 1/2" (1 cm) thick noodles. Set aside.
- Pork pad thai :
Heat oil in a skillet or wok; add pork, ginger and garlic and cook until lightly browned. Add carrots and bean sprouts (if using); stir-fry for 2-3 minutes. Add egg noodles and sauce; stir gently until heated through. Transfer to serving bowls and garnish to taste.