Skip to navigation Skip to content

Egg Chef Challenge

Date: July 11, 2026
Location: MUNCH Kitchen – University of Missouri, Columbia

Registration

The 2026 Egg Chef Challenge is open to all 4-Hers. This contest is the redesigned Egg Demo Contest formerly held at the Missouri State Fair.

Youth and coaches must register through 4-H Online. Registration will be $20 for Junior competitors and $25 for Intermediate and Senior competitors. Registration for Individual contestants in the Intermediate and Senior divisions will open May 18th and close June 8th. The shortened time frame allows the state office to pair up individuals for team contests. Registration for Junior contestants and all teams will be open May 18th through June 29th.

There is no fee for coaches. If paying by check, your payment must be received at your County Extension Office within 5 days of registration or your registration may be deleted. Make checks payable to the University of Missouri.

EVENT CANCELLATION AND REFUND POLICY: No refund will be granted.

Purpose of the Contest

  • To develop and demonstrate leadership and communication skills.
  • To acquire knowledge of quality standards, size classification, nutritional value, preparation, and storage.
  • To understand the functional properties, versatility, and economic value of eggs.
  • To develop creativity in the preparation and serving of egg dishes.
  • To promote enjoyment of eggs as a nutritious food.
  • To apply sound nutritional knowledge in meal planning.

Contest Breakdown

Age Divisions: Junior (ages 8-10), Intermediate (ages 11-13) and Senior (ages 14-18)
Junior Contest

  • Contestants many compete as an individual or as a team of 2-3 individuals.
  • Contestants prepare an egg dish and also present information that reflects their knowledge about eggs. Presented information is not limited to nutritional value, preparation, storage, function, grading-size, versatility, and economics of cooking with eggs.
  • Demonstrations should not last more than 12 minutes.
  • Youth should present a finished product for judges’ sampling and recipe handout for the judges.
  • Recipes must contain 1 whole egg per serving if a salad or main dish; 1/2 egg per serving if an appetizer, snack, dessert, or beverage.

Intermediate Contest

  • Contestants may register as an individual or team, however they may only compete as a member of a team. Teams will be assigned members after individual registration closes.
  • Teams have the option to compete in the presentation-only format (junior contest) or the cooking and presentation format (senior contest).
  • See information in “2026 Contest Information” for the Cooking and presentation format. Presentation-only format contestants will follow the Junior guidelines

Senior Contest

  • Contestants may register as an individual or team, however they may only compete as a member of a team. Teams will be assigned members after individual registration closes.
  • Teams must compete in both Cooking and Presentation phases.
  • Teams have the option to submit a video Reel that highlights key techniques, teamwork, and important aspects of preparing the dish.
  • See information in “2026 Contest Information” for Cooking and Presentation format.
  • The top Senior Team will have the opportunity to represent Missouri 4-H on the national stage at the National Poultry and Egg Conference in November. Video Reels excluded from overall team score.

2026 Contest Information

2026 Contest Category: Foaming

  • Beaten eggs trap air to create light, airy textures.
  • Example dishes include, but are not limited to, meringue, meringue cookies (macaroons), angel food cakes, mousse, marshmallows, Baked Alaska, Swiss roll, lemon chiffon pie, Dacquoise, souffle omelet, cloud eggs, etc.

Cooking Phase (50%) of score

  • All teams must cook within a designated timeframe and have their final dish ready for judging by the end of that period. No changes may be made once time is called.
  • Judges evaluate cooking technique, ingredient handling, food safety, sensory component, teamwork, and overall execution
  • Judges may ask questions to assess their knowledge of egg and food science and culinary methods.
  • Recipes must contain 1 whole egg per serving if a salad or main dish; 1/2 egg per serving if an appetizer, snack, dessert, or beverage.
  • Food safety is critical – Judges may refuse to taste a dish if undercooked eggs, contamination, or other hazards are performed.
  • There will be no separate preparation room. No portion of the dish may be prepared outside the contest facilities. However, the dish may use prepared packages of food ingredients (ex – grated cheese or tomato paste).
  • Each team is responsible for cleaning their area at the end of the contest.
  • Provided by the contest committee – Cooking equipment (hot plates, oven, stove top, burner, tabletop toaster ovens, refrigerator, microwaves, as needed), cleaning equipment (hand washing station, dishwashing station, water), and eggs. A list of provided equipment will be published with the contest information.
  • Provided by the teams – All other ingredients, seasonings, pans, dishes, and utensils.

Presentation Phase

  • Teams showcase their understanding of egg nutrition, properties, and food safety while developing public speaking skills.
  • Each team will deliver a live presentation. Digital presentation or posters allowed.
  • Each demonstration will be no more than 12 minutes. Points will be deducted only if time is under two minutes or over 12 minutes.
  • Presentations must be the original work of the team. Notes or outlines are allowed; however excessive reading may lower scores.
  • Provided by the contest committee – Windows-based computer with digital projector.
  • Provided by the teams – Presentation in PowerPoint, Google Slides, or PDF format.

Egg Chef Challenge Reels

  • Each team will produce a short educational Reel highlighting their egg dish and its nutritional, scientific, or cultural significance.
  • Reel Requirements
    • Must demonstrate how to prepare the dish, explain why it’s a healthy choice, and provide proper food safety techniques.
    • Any non-original media (music, images, video) must be properly cited, regardless of copyright status.
    • Copyrighted materials (including music or images) may only be used with written permission from the copyright holder. Any Reel that appears to contain copyrighted material without documentation may be viewed during the contest but will not be publicly displayed.
    • Music used in Reels must be free from profanity, sexually explicit content, violent themes, or discriminatory language (including slurs).
    • The Reel should be complaint with WCAG 2.2 accessibility standards (e.g., captions, clear visuals, readable text).
    • Reels will be judged on clarity and effectiveness of communication, including audio quality, background noise, and the integration of visuals and sound.
    • Creativity is encouraged – teams can incorporate voiceovers, captions, or engaging visuals to explain the process.

Additional Information and Resources can be found on the National Poultry and Egg Conference website

Potential Schedule

The schedule for the day will heavily depend on the number of teams registered.  Below is a potential schedule to help you get an idea of the day.
8:30 AM – Check-In
9:00 AM – Welcome and Overview
9:15 AM – Rounds begin in the kitchen
12:00 PM – Lunch served
12:30 PM – Presentations begin
3:00 PM – Awards