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Egg Cookery Contest Rules & Scoring Criteria

Date: October 19th, 2026

Dish Categories include:

1. Appetizer/Side Dish

a. Examples: Deviled Eggs, Egg Tea Sandwiches Scotch Egg etc

2. Main Dish/Salad

a. Examples: Quiche, Egg Salad, Chicken Salad, Frittata, Egg Drop Soup etc

3. Dessert

a. Examples: Angel Food Cake, Custard, Meringue Cookies, Crème Brulé, etc

Rules & Requirements

Please bring 1-2 servings of your dish with 2 copies of the recipe to the 4-H Office between 8:00 a.m. and 5:30 p.m.

The dish must be cooked and transported on ice and in a closed “Tupperware” type disposable container with a hard top in order for the office to stack the dishes in the refrigerator prior to judging.

The Recipe - Each contestant’s recipe should include the following elements: 20 possible points

  • Name of the Recipe
  • Ingredients listed in the order they are used in the instructions
  • Clear instructions for combining ingredients should be given
  • Size of pan stated – Large pan isn’t enough, 3-quart saucepan is proper
  • Temperature and cooking time stated
  • Number of servings listed
  • 4-Her name, school, grade, and dish category should be on the back of your recipe.
  • Recipes may need to be retyped to include all the above listed information.
Egg Cookery Requirements:
  • The egg dish must be labeled on the recipe, whether it’s an appetizer/side dish, main dish/salad, or dessert.
  • All egg dishes entries MUST utilize a minimum of four (4) eggs.
    This can be either: (4) Four egg whites (4) Four egg yolks (4) Four whole eggs OR a combination utilizing (4) Four eggs.
  • For example, if a recipe contained 2 whole eggs in the custard and 2 egg whites in the topping, it would be allowed because it uses a total of 4 eggs. If a recipe contained two egg yolks in the custard and 2 egg whites in the topping it would not be allowed because it only used two whole eggs.
  • No raw eggs will be allowed in the final product. The dish must be cooked beforehand.
  • The recipe with 4 eggs must make only one standard-size dish. For example, a recipe with eggs that makes two pies of standard size will not qualify, because it makes more than one standard pie.
  • A 4-H member may enter a dish for each category if they so choose.
  • Neither siblings nor cooking companions (4-H members cooking together) can enter the same dish/recipe, even if they are not in the same age division.
  • Age Divisions are 4th -5th graders, 6th -8th graders, & 9th -12th graders.

Scoring Criteria:

Taste: 70 possible points
  • Does the finished dish have a flavor that appeals to most people?
  • Keep in mind that eggs have a mild, delicate flavor and can easily be overpowered by seasonings.
  • Do the flavors blend well together or is there an aftertaste?
Appearance of Dish: 10 possible points
  • Does the finished product look cooked correctly or does it appear overcooked?
  • Garnishments and added extra decorations will not be factored into scoring.
  • Does the finished dish look appetizing? Does the plated portion look appetizing?

Dietary Guidelines: No points awarded or deducted. We are trying to incorporate a healthy living aspect by having the 4-H members think about the nutritional value of their dish.

  • Does the dish contain excessive amounts of fat or sodium?
  • Were nutritional aspects of all ingredients and method of preparation considered?
  • Were other methods of preparing the dish offered, or were other low-fat or low-sodium options offered?

If you have any questions or concerns, call the office at 225-621-5799 or email Ms. Anna at [email protected].

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