Eggs eggs eggs!
Hey there!
I'm new here, so if this has been discussed before, please just pat me on my head and point me in the right direction.
I need egg recipe ideas.
Recently, I waaaaay overshopped for brunch, and found myself in possession of a couple dozen extra eggs. I've already used them in bread pudding, banana bread, and a vanilla cake. There have been fried egg sammiches. The Husband and The Kids turn their noses up at anything scrambled or scrambled-like (quiche or frittata are no-go).
I still have a dozen eggs left to go. Help?
Thanks!
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21 Comments:
http://www.seriouseats.com/talk/2009/07/5-dozen-eggs-in-the-house.html
http://www.seriouseats.com/talk/2009/07/eggs-eggs-eggs.html
hmw0029 at 10:50AM on 08/14/09
strata, baked eggs, merengues?
orchidgirl at 10:54AM on 08/14/09
Hollow out some tomatoes and stuff close to the top with a mixture of bread crumbs, crab, fresh thyme, salt and pepper. Top with a raw egg. Bake in a moderate oven until the egg is just set but yolk is still runny. Garnish with more fresh thyme. Eat.
MarvinDog at 11:06AM on 08/14/09
Separate an egg and place the egg white in the bottom of a martini shaker. Shake until the white starts to become foamy (1 min or so). Add 1/2 shot (3/4 oz) Cointreau and juice of half a lemon and shake for another minute or so. Fill shaker halfway with ice and add one shot (1.5 oz) gin. Shake and strain into a martini glass.
Use the egg yolks for sabayon.
MarvinDog at 11:13AM on 08/14/09
deviled eggs, eggs salad, eggs in the hole (take a piece of bread and cut out a hole put the bread in a saute pan with some butter and then crack and eggs into the hole, fry until desired doneness), meatloaf, speghetti carbonara...
kmgagne at 11:28AM on 08/14/09
Whisk two eggs in a shallow bowl. Make a mozzarella and fresh basil sandwich on sliced bread. Dip each side of the sandwich into the egg, letting the egg soak into the bread. Fry until golden. Eat.
MarvinDog at 11:38AM on 08/14/09
Egg salad, deviled eggs, french toast, flan or creme brulee, egg drop soup or stratichella, lemon merengue pie, pecan or pumpkin pie (egg based pies),
eggs in purgatory (fresh marinara sauce heated to simmer, use a spooon to make litttle wells, drop eggs into them, cover and simmer gently until done to your liking, serve with crusty bread).
Check out the links provided by hmw0029. Good ideas there.
CJ McD at 11:51AM on 08/14/09
I love custard pie...there's always clafouti (Julia Child). :P If you have ramekins, you can bake eggs, which worked well with the leftover fennel tops I had, with roasted portobellos on the side. There are more French/egg recipes here.
Cassaendra at 12:17PM on 08/14/09
What's a sammich?
Ortolan at 12:35PM on 08/14/09
You could make key lime pie or lemon meringue using the yolks in the filling and the whites for the meringue topping
yayfood at 12:48PM on 08/14/09
Hello, Yes.
happyeats at 12:56PM on 08/14/09
A friend of mine reps for a liqueur company and he asked me to come up with an ice cream using one of his company's liqueurs. Here's the frozen custard recipie that I came up with--
1 cup Spirit of Liberty liqueur (or an Irish cream type liqueur)
1 cup milk
1 cup heavy cream
3 egg yolks plus 2 whole eggs
3/4 cup sugar
Simmer the milk, cream and liqueur for ap. 30 minutes, stirring occasionally.
Mix the sugar, egg yolks and eggs at a medium speed until the mixture is pale yellow.
Slowly add some (ap. 1/2 to 1 cup) of the hot milk/cream to the egg/sugar mixture while mixing, then add back to the milk/cream. Note: adding some of the hot liquid to the eggs prevents the eggs from scrambling when they're added to the simmering liquid.
Cook over low heat until it's thick enough to coat the back of a spoon. Remove from heat and cover the mixture with plastic directly on the surface of the mixture (this prevents a skin from forming) and chill.
Once the mixture is cold, put it in your ice cream maker and let it go to work for 30-45 minutes. Remove it from the ice cream maker and freeze for an hour. Because of the alcohol, which won't all boil out, it won't freeze as hard as regular ice cream.
This is very smooth, very tasty and very, very rich.
MarvinDog at 1:19PM on 08/14/09
You can always poach eggs and lay them atop salads, pizzas, pasta dishes or this Easy Eggs Florentine.
Chew on That at 1:50PM on 08/14/09
I'm a Ukrainian egg decorator, and always have plenty of eggs that didn't pass muster in the shell department. You can freeze eggs (out of the shell) whole or in parts. Directions here:http://whatscookingamerica.net/Eggs/FreezingEgg.htm
If you don't want to do that, meringues are a great way to "store" whites, because they'll last quite a while. Sponge cakes can use extra yolks.
Other than egg salad, and eggs in potato salad, my favorite thing to do with egg is use in fried rice. Cook as a thin omelet and slice into an egg chiffonade of sorts. Or - what I usually do, but I'm not trying to please people tired of eggs - just saute your veggies and meat, then push aside and put an egg in, slightly scrambled or not. Add garlic, ginger, hot pepper (or flakes) cooked rice, soy sauce and sesame oil.
lemonfair at 2:41PM on 08/14/09
Son In Law Eggs
A classic Thai dish that makes a great appetizer.
10 eggs
10-12 whole dried chiles (fried in oil)
cilantro leaves
3 tablespoons sliced shallots
1/3 cup palm sugar (use light brown sugar in a pinch)
3 tablespoon fish sauce
2 tablespoons Tamarind concentrate mixed with 1/3 cup water
vegetable oil for frying
Hard-boil the eggs (don’t overcook as they will be cooked a second time) and let sit in cold water, then peel and set aside. Heat vegetable oil in wok to medium high and add the eggs. Fry until the eggs turn golden brown around the outer surface. Remove the eggs from oil. In the same oil, saute shallots until brown and then set aside.
To make the sauce, combine the palm sugar, tamarind mixture and fish sauce. Let it simmer and stir constantly until it thickens.
Cut the eggs in half and place face-up on a serving dish. Spread shallots over the eggs. Pour the sauce over the eggs and garnish with cilantro and chiles.
Here's a photo http://www.foodbuzz.com/recipes/1318931-son-in-law-eggs
kathyvegas at 3:47PM on 08/14/09
PAVLOVA!
Sweetie at 4:23PM on 08/14/09
How about a dessert:
Creme brulee
Flan
Custard
pudding
custard-base ice cream
meringue cookies
sauce anglaises
angel food cake (which would use up the whites leftover from the egg yolk based desserts, see prior items)
make a bunch of sponge cakes and freeze (well wrapped in foil) for those times you want/need a cake.
AnnieNT at 4:57PM on 08/14/09
Make egg drop soup, mix it in with stirfry rice, souffles, I love them in my burgers. Make crepes with them and stuff them with savory and sweet things. There are certain cakes and ask for a dozen eggs in them, I can't think of one off hand but I have come across recipes and should have made them when I saw it. Add them to meatloaves, salmon, crab or shrimp cakes as binder, same goes for making fillings for potstickers.
pjracz10 at 8:31PM on 08/14/09
Are they about to expire, or what? It's the weekend; make breakfast!
cucinacecilia at 12:27AM on 08/15/09
Ice cream, custard, lemon curd.
Eggs stay good for a long time, so it's not like you need to use 'em this week.
dbcurrie at 12:35AM on 08/15/09
If you have ramekins you can do baked eggs. Just crack one or two eggs into each ramekin/overproof dish add a little bit of cream or butter for flavour, salt and pepper, paprika (if you're feeling fancy) and bake until they look done.
ag3208 at 10:49AM on 08/15/09