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Favorite way to eat eggs? Recipes using eggs?

Bonus points for creativity!

I have an abundance of eggs from a neighbor, and will be getting a small flock of chickens soon. Hoping to make eggs our primary source of protein, but I'm going to need to move past fried, scrambled, french toast, and egg salad. :-)



( 64 comments — Leave a comment )
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Jan. 4th, 2013 12:40 am (UTC)
I like frittatas because they are easy and great for using up odds and ends.
Jan. 4th, 2013 03:28 am (UTC)
I can't believe I forgot eggy pasta. It's a take off of pasta carbonara and is one of our favor comfort foods. After cooking and draining elbow macaroni add 4 or 5 beaten eggs to the hot pasta. Toss in a couple pads of butter, some parm cheese and salt and pepper. Mix and let the heat from the pasta cook the eggs for a few minutes. I always like extra pepper on mine.
(no subject) - selkiechick - Jan. 4th, 2013 08:46 am (UTC) - Expand
(no subject) - judyisis - Jan. 4th, 2013 09:17 am (UTC) - Expand
(no subject) - lisasimpsonfan - Jan. 4th, 2013 05:02 pm (UTC) - Expand
Jan. 4th, 2013 12:41 am (UTC)
Probably not what you're looking for, but if you like devilled eggs try adding fish (tuna, salmon) or chicken to the yolk mixture before putting it back into the white.

There's always quiche (or egg pie in my house).
Jan. 4th, 2013 12:48 am (UTC)
I love deviled eggs but my husband doesn't like cold eggs and they are so much work for one person. :-(
(no subject) - starrchilde - Jan. 4th, 2013 12:46 pm (UTC) - Expand
Jan. 4th, 2013 12:45 am (UTC)

souffle! (which is rather easy actually. my method is to separate the eggs mix the yolks with a bit of yogurt and diced up veg that has been cooked off a bit as well as some grated cheese. then whip the whites with touch of cream of tarter and then once there are stiff peaks, fold them into the yolks. place into a large dish and bake at 350 until set and golden)

stratta (imagine a savory bread pudding. soak eggs and a bit of milk in with old bread cubes tossed with leftover veg. the longer the soak the better. bake at 350 until set and browned at the top

fried egg sandwiches

ice cream

meringue cookies
Jan. 5th, 2013 12:38 am (UTC)
re: your souffle. I never separate my yolks and whites. You can even refrigerate the unbaked ramekins and bake one on demand. ... pic ... recipe

sorry, the best pic and recipes are on different posts as I posted the recipe before I got my camera.
true - mschaos - Jan. 5th, 2013 01:14 am (UTC) - Expand
(no subject) - a_boleyn - Jan. 5th, 2013 02:45 am (UTC) - Expand
(no subject) - mschaos - Jan. 5th, 2013 01:38 am (UTC) - Expand
(no subject) - a_boleyn - Jan. 5th, 2013 02:48 am (UTC) - Expand
Jan. 4th, 2013 12:52 am (UTC)
Velcor Pie => called so because it's a great leftover user.
bread pudding
Yorkshire pudding
Fried rice
Egg and bean burritos
potato salad
Jan. 4th, 2013 01:09 am (UTC)
Omelettes, obviously; and Spanish-style tortilla (which is kind of like a frittata really, only Spanish); and anything else that incorporates eggs and cheese; and cakes, of course, and all sorts of baking. Sweet eggy breads.

But actually, nothing's going to override the pure pleasure of a truly fresh egg from your own hens, fried or poached or scrambled. You'll never get tired of it, I promise.
Jan. 4th, 2013 01:19 am (UTC)
Eggs goldenrod!
Jan. 4th, 2013 01:51 am (UTC)
Ooo, eggs! My favorite things to make are pasta carbonara, poached eggs on spinach salad, and allll the egg white desserts (meringues and pavlova type things).
Jan. 4th, 2013 01:55 am (UTC)
Oh, and eggs cocotte! And really boozy eggnog... and french toast...

Man I love eggs.
(no subject) - kricketkris - Jan. 4th, 2013 02:07 am (UTC) - Expand
(no subject) - regentlion - Jan. 4th, 2013 02:19 am (UTC) - Expand
(no subject) - kricketkris - Jan. 4th, 2013 02:28 am (UTC) - Expand
(no subject) - bleuberi21 - Jan. 4th, 2013 02:46 am (UTC) - Expand
(no subject) - janewilliams20 - Jan. 4th, 2013 07:27 am (UTC) - Expand
DUDE! - mschaos - Jan. 5th, 2013 01:16 am (UTC) - Expand
(no subject) - a_boleyn - Jan. 5th, 2013 07:51 am (UTC) - Expand
Jan. 4th, 2013 01:56 am (UTC)
Jan. 4th, 2013 02:07 am (UTC)
How about chawanmushi - a Japanese steamed egg custard. You can substitute cooked shrimp for the chicken.
Jan. 4th, 2013 11:27 pm (UTC)
mmmm...chawanmushi ftw...
Jan. 4th, 2013 02:25 am (UTC)
Other folks have posted many good things (I love omeletes and quiches)

But also

Chocolate eclairs.
Cream Puffs.
Angel Food Cake.
Souffles (cheese or chocolate)
Jan. 4th, 2013 02:34 am (UTC)
Dutch pancake.
Jan. 4th, 2013 03:39 am (UTC)
I frequently make a simple vegetable soup and add an egg for egg drop soup. I also love pannekoeken, which takes a fair amount of eggs. Also, my partner will frequently make curry, and add hard boiled eggs to it.
Jan. 4th, 2013 03:50 am (UTC)
Egg foo young, hollandaise (its late, I know the spelling is wrong), salad frise, pickled eggs, and baked eggs.
Jan. 4th, 2013 04:07 am (UTC)
I like poached eggs on top of savory oatmeal. (my post is a bit earlier in this community, maybe last week...)
I put eggs in meatloaf, meatballs, and lasagna.
QUICHE! I can give my recipe if you want.
All sorts of omelettes (my current fav is apples, red onion, and blue cheese served with a side of mesculin greens and herbs)

Jan. 4th, 2013 06:03 am (UTC)
Egg over easy on top of shredded wheat, with salt & pepper. One egg per "biscuit". I actually got this from the layers_of_eli lady who posts her blog posts here (at least I think it was her) but I'm too lazy to dig up the link :P

I was skeptical at first, but it's really good. Shred up the wheat biscuit, fry an egg in butter, then put the whole shebang on top of the wheat and mix it all up so the gooey yolk gets on everything and oh man I want one RIGHT NOW. Yum.
Jan. 4th, 2013 06:05 am (UTC)
zucchini slice, omelets you can throw in any vegies, meats, cheese etc, egg in a basket you cut a hole in the middle of a piece of bread with a cookie cutter then fry it and put an egg in the middle
Jan. 4th, 2013 10:10 am (UTC)
Baking. Nearly every baking recipe calls for eggs and flour, sugar and yeast aren't that expensive.
Jan. 4th, 2013 10:13 am (UTC)
Eggs Benedict. The greatest breakfast.

Or for a more Scandinavian-style version: with toasted brown bread, slices of smoked salmon and chopped spring onions (and wilted spinach or steamed asparagus if you feel like it). Since I rarely can be bothered with the sauce, I use a cheese slicer to make a thin slice of cold butter to melt over the egg.

I'll eat this all day, actually...

Also, Cobb salad.
Jan. 5th, 2013 12:31 am (UTC)
I make a very easy blender hollandaise for them. It's easier to make than poaching eggs. And, it even reheats the next day ... 10-15 sec in the microwave on 10% power, stir and repeat until perfect thickness or freeze it in sausages and cut coin shaped slices to melt over your meat or veggies. ... the recipe ... picture on eggs benedict ... hollandaise with capers to serve with salmon
(no subject) - annetten - Jan. 5th, 2013 11:00 am (UTC) - Expand
(no subject) - ronin001 - Jan. 7th, 2013 02:56 pm (UTC) - Expand
Jan. 4th, 2013 12:05 pm (UTC)
What about egg drop soup?
Jan. 5th, 2013 01:04 am (UTC)
Greek avgolemono ... lemon rice soup is great too and uses eggs in a similar way.
Jan. 4th, 2013 12:45 pm (UTC)
Ham and egg cups - basically take a slice (or two) of ham and put it in a muffin tin, crack an egg into the cup and top with shredded cheese. Bake at 350 until done to your liking. Super easy and tasty.

Another similar thing is to scramble some eggs, add meat, veggies, etc and then bake in cupcake liners. These work really well to make ahead of time and then throw in the fridge, you can heat them in the microwave for just a minute and they taste as good as fresh.
Jan. 4th, 2013 02:58 pm (UTC)
Leek Vinaigrette With Bacon & Poached Egg

1 leek
4 slices bacon
4 eggs
1 dash balsamic vinegar
1 dash pepper
1 1/2 tsp vinegar
1 dash salt
1 dash pepper
1/2 tsp dijon mustard
1/3 cup olive oil
3/4 tsp sugar
1 tbs chopped parsley

1 Trim the leeks, removing the dark green bits & any tough outer leaves. Wash thoroughly. Cut the leeks into 3½" lengths. Boil until tender & drain really well
2 Combine all the vinaigrette ingredients except for the leeks & whisk. When the leeks are cooked, put them into a dish & cover with the vinaigrette
3 Cook the bacon. Divide the leeks among the plates & put a slice of bacon on each serving. Keep them warm while you poach the eggs
4 Set an egg on each serving, drizzle with balsamic vinegar, sprinkle with pepper, & serve

Servings: 2

Jan. 4th, 2013 05:29 pm (UTC)
I tend to get very lazy and just have an egg over easy in the morning with a slice of toast to dip in the yolk.

Or a spinach omelette. Best way I know to eat one's leafy greens! :)
Jan. 4th, 2013 06:08 pm (UTC)
crack an egg into your ramen! yum. steak and eggs. top your burger with an egg. i love eggs. my favorite food.
Jan. 4th, 2013 08:04 pm (UTC)
Quiche for sure, because it is so versatile - throw in whatever you have left over, etc. My mom's very easy recipe is on my LJ (it is in US standard measurements, FYI):
Jan. 4th, 2013 11:37 pm (UTC)
1) A perfect French Omlette. I forget who posted it on the cooking LJ long ago, but it's probably the simplest, most elegant, and easiest to screw up because of people underestimating it.
2) Properly cooked hard boiled eggs; creamy in the center, not dry, no green sulfur reaction at the edges from overcooking
3) Breakfast casserole of any kind, make, and shape
4) Steak Tartare topped with an egg yolk
5) Pretty much any pasta topped with an egg yolk
6) Sunny Side Up fried egg on top of a bloody rare hamburger
7) Sous vide soft boiled egg
8) Tamago nigiri sushi
9) Scrambled raw egg to dip your donburi in at a Yoshinoya breakfast in Shinjuku, Tokyo
10) Deviled, topped with caviar.
Jan. 5th, 2013 12:45 am (UTC)
A version of 9), on donburi but using poached egg. ... honey garlic pork belly donburi ... oyakodon (mother and child) donburi
(no subject) - ronin001 - Jan. 7th, 2013 02:51 pm (UTC) - Expand
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