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Fresh eggs under glass

A woman down the road just offered me all the fresh eggs I want, as her hens are producing more than she needs now. (In exchange she asked for some slow-cooker recipes. Who's getting the better deal here?) I'm not usually a huge morning-egg-eater, but I've really appreciated extra-fresh, bright-yellow ones when I've been lucky enough to have them. What would you make with good eggs that would show off how good they are? Omelets are a given, but do you have other, more elaborate ideas? Maybe something fancy and dinner-party-worthy? Desserts especially?

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  1. I would make a fried egg sandwich with the egg still runny (like the one in Spanglish).
    Poached eggs over a bistro salad.
    Something like a strata might be a waste of such fine eggs?

    1. Liana, my absolute favourite egg dish is a French classic called Oeufs en Meurette, eggs poached in red wine and served over croutes (fried bread) in a thickened red wine, bacon and mushroom sauce. Incroyable!!

      I've eaten it only in restaurants, but here's a recipe.

      http://www.epicurious.com/recipes/rec...

      2 Replies
      1. re: FlavoursGal

        One of the chefs made these (or at least they looked similar to what you describe) on Iron Chef America last week. They looked very good.

        1. re: pescatarian

          I've enjoyed this dish in France, but I've also eaten it at Over Easy (!!!) on Bloor just west of Avenue Rd. Sometimes they get it right and it's very good; other times it tastes like the sauce has been re-heated from frozen.

      2. You could also make fresh pasta dough and freeze it if you have a lot of eggs.

        1. There's also a great North African/Israeli dish called shakshouka, which consists of cooked-down tomatoes, onions and peppers, finished with the addition of eggs which are cracked open onto the mixture.

          http://kosherfood.about.com/od/kosher...

          1. For something simple, a carbonara.