up to my eyeballs in EGGS!
- rawcuzima Nov 11, 2004 10:21 PM
Well, the chickens at the farm our CSA sponsors have been very... fertile. I currently have 4 dozen free-range, organic eggs sitting in my fridge, waiting to turn rotten. Anyone have a favorite egg-intensive recipe they want to share? The more eggs it requires, the better. I'm open to savory or sweet recipes. Just please help me make good use of these beautiful eggs! Thanks in advance!
use the yolks for pot au creme (there's a great one on epicurious that's pumpkin maple) and the whites for merangues.
or make zabaglion (sp?) - egg yolks, marsala wine and sugar - SO GOOD
either sweet or savory clafouti
We raise chickens ourselves. In the spring we are usually overrun with eggs - and I also hunt desperately for multi multi egg recipes. Here are some of my strategies:
If I have freezer space, I'll make several stratas to bake later. In case you've never made a strata, it's a layered bread, egg, milk concoction - usually with veggies or cheese or both. Great for brunch. Google for recipes - there are lots of them and they usually use tons of eggs.
If I happen to be going to a potluck or something, I'll make devilled eggs. Everyone loves the damn things, but no one ever makes them for themselves.
I have made an egg curry - using hard-cooked eggs, simmered in a curry sauce. It's delicious, but I don't happen to have a recipe handy at the moment. However, again, Google is your friend. Look for Egg Curry or Curried Eggs.
I make a creme caramel that uses whole eggs, instead of just yolks. It's not classically perfect, but it is still very very good.
True, you can freeze whites very successfully. Perfect to make an angel cake at a later time.
A sponge cake or chiffon cake uses lots of eggs. They are both made with whole eggs so you don't end up with anything left over. And it freezes beautifully if you don't want to eat it right away.
Omelets, of course, for any meal of the day. Also frittata.
If I think of anything else, I'll add another note later. Good luck and enjoy.
Anyone know how to make egg-drop soup? Sounds like a good use of eggs, but I don't have a good recipe.
A Thai omelette. It doesn't use a whole lot of eggs, but it's delicious and simple, too. Beat 4 eggs with a generous squirt of fish sauce. Heat a lot of oil, a good deal more than you would use for a regular omelette, until nearly smoking. Pour in egg mix, and when in starts to set, lay in a few lengths of scallion (optional). Cook until lightly browned, and then flip. It should turn out high and fluffy. The Thais eat this with rice and a selection of grilled meat, seafood, and vegetables, and sometimes serve it with Nam Prik Gapee (forgive my transliteration), which is a spicy sauce made with shrimp paste, chilis, garlic, etc. I like the omelette so much,though, that I sometimes make it for myself without the trimmings. Enjoy.
Lucky you...those must be tasty. No specific recipes, but a few ideas:
corn & cheese souffle (great side dish or paired w/ salad for supper)
garlicky deviled eggs (I'm a sucker for these!)
pumpkin flan or creme brulee
lemon meringue pie--do an exchange w/ the person w/ lots o' lemons below :)
I second chiffon cake--uses between 6-10 eggs per cake.
Biscotti--most recipes call for 3 eggs. I suggest these because the cookies will keep for weeks in a tin.
Egg pasta--again, each batch uses a few, but you can dry the fettucini, linguine, etc for long term storage.
hardboil a few for on-the-spot snacks, sandwiches, or salad granishes. Remember though that hard boiled eggs only keep about a week. Uncooked eggs in the shell fresh from the farm should easily keep 4 weeks, though I usually use the older ones in baking and save the freshest for eating as fried eggs or omelets.
meringues--either as tart bases or stand alone cookies. Freeze the yolks or use elsewhere.
In addition to aforementioned...
Whites for angel food cake and yolks for ice cream
Egg salad or Egg/Potato Salad
Here's a recipe my mother gave me for a simple appertizer, if you're into "things pickled."
The day before serving, hard boil two dozen eggs and peel.
In large pot combine 4 C. of white vinegar, 1/2 C. sugar, 2 Tbsp. pickling spice, 2 tsp. salt and 2 Bay leaves. Heat to boiling point, then remove from burner and allow to cool.
Place the two dozen eggs in a 2 quart jar. Pour vinegar mixture over and marinate, refrigerated,12 hours (or longer for stronger flavor).
Before serving, I like to slice them with an egg mandolin and garnish with parsley and fresh black pepper.
Unfortunately, I do not know how long they keep.