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Fresh eggs!

Gratin Jun 8, 2007 07:39 AM

I have a dozen, fresh from the farm. What to make?

  1. chef chicklet Jun 10, 2007 10:33 AM

    I would use them in a simple soft french omelette with fresh herbs. Maybe a little white farm cheese, but butter and herbs... mmmm.

    1. l
      Lisbet Jun 10, 2007 08:53 AM

      Hollandaise Sauce ! Keep it in the fridge to use cold for a sandwich spread, or to heat up in a double boiler for topping off veggies. Use whites, that are left....for general cooking purposes such as adding to scrambled eggs or making omlets. Even for baking (whte cake btter).

      1. hannaone Jun 9, 2007 07:42 PM

        Dol Sot Bi Bim Bap

        A rice, egg, & veggie hot pot

        1 Reply
        1. re: hannaone
          chef chicklet Jun 13, 2007 07:48 AM

          YUM! Great Breakfast FOOD!

        2. j
          janeer Jun 9, 2007 04:48 PM

          My next post is going to be on fresh local eggs, and I will be suggesting that really fresh eggs be used to make homemade mayonnaise. Meringues and angel food and souffle as suggested. My favorite supper egg dish is chile rellenos, made with an egg batter.

          2 Replies
          1. re: janeer
            FoodisArt Jun 9, 2007 06:32 PM

            A favorite easy supper at our table is a poached egg on frisee( tossed with a light lemony vinaigrette) and shaved parmesan. Of coarse there could be many variations depending on what is either fresh and seasonal OR what is in our home that needs to be used. Fresh greens may vary, lardons (crisp bacon slivers) or proscuitto, smoked salmon or trout. Steamed asparagusbraised artichoke hearts, or even broiled roma tomatoes . Always though with a dense, buttery toasted bread....mouillettes or not!

            1. re: FoodisArt
              Candy Jun 10, 2007 09:49 AM

              add some french green lentiles to the lardons, frisee and vinigrette and top with that perfect poached agg. Pure comfort food.

          2. pepper_mil Jun 9, 2007 08:51 AM

            Cook in a good olive oil, spanish style. Make meringue and chiffon cakes and souffles.

            1. ipsedixit Jun 8, 2007 09:36 PM

              Work up a hot bowl of ramen (or any noodle soup) and crack an egg over it.

              4 Replies
              1. re: ipsedixit
                Sam Fujisaka Jun 8, 2007 10:40 PM

                This from the one swallowing them raw.

                1. re: Sam Fujisaka
                  ipsedixit Jun 9, 2007 02:10 PM



                2. re: ipsedixit
                  hannaone Jun 9, 2007 07:38 PM

                  Ramen and the egg - Nothing better.

                  1. re: hannaone
                    chowser Jun 10, 2007 06:32 AM

                    Especially with runny yolk. Mmm.

                3. chowser Jun 8, 2007 02:16 PM

                  This was written up here about a month ago--eggs slowly boiled at a low temperature for an hour to get a custardy texture:


                  It takes time to figure out how to maintain that constant temperature but it does give you a custardy egg. Might be really good for fresh eggs.

                  7 Replies
                  1. re: chowser
                    Candy Jun 8, 2007 02:23 PM

                    I often scramble eggs in the French method and it can take 30-45 minutes. You need a double boiler, keep the heat low and stir almost constantly. Custardy creamy eggs to die for. Just takes patience and it is worth the reward. Add a good knob of French demi-sel butter to that, a sprinkle of salt and freshly ground pepper and it is scrambled egg nirvana.

                    1. re: Candy
                      chowser Jun 8, 2007 03:18 PM

                      That sounds so good. Do you get large curds with that? Do you need to cook them more than normal scrambled eggs since eggs might not cook as much after taking them off with the lower temperature? This is going to be part of my Sunday breakfast.

                      1. re: chowser
                        Candy Jun 9, 2007 09:21 AM

                        No small individual custardy curds. Regular scrambled eggs give you large a fluffier curds and cook much more quickly. This is a slow process.

                        1. re: Candy
                          chowser Jun 9, 2007 06:18 PM

                          Oh, maybe more like a savory creme anglaise? I'll try it tomorrow and see. Thanks!

                          1. re: chowser
                            Candy Jun 10, 2007 09:46 AM

                            I guess if your creme anglaise was realy curdled and the curds were very soft.

                      2. re: Candy
                        Megiac Jun 8, 2007 04:32 PM

                        I love this version when I want to give my stirring arm a workout. I also find the James Beard Sunday Eggs (which take about 30 minutes) to provide a delicious, similar result.

                        1. re: Candy
                          mpalmer6c Jun 8, 2007 11:01 PM

                          Agree on the double boiler for the very smoothest eggs, but I just keep it on the flame at low heat, and give an occasional stir. Serve with good toast and bacon or sausage, and you have a pretty inexpensive gourmet meal.

                      3. g
                        Gratin Jun 8, 2007 01:12 PM

                        Thanks for your suggestions! They sound yummy. I should invest in Lipitor!

                        1. d
                          Dave Westerberg Jun 8, 2007 08:28 AM

                          We have 4 chickens in our yard, here in Austin, and have eaten eggs every way imaginable. Here is one you should not miss (from John Thorne, but I'm sure it's an old italian dish):

                          Boil water to make spaghetti. Put the pasta in for 7 minutes. While the spaghetti is cooking, heat some good olive oil in a frying pan on med high. 2-3 Tblespoons ( I use more). When the oil is very hot, fry two eggs in the oil, taking care not to break the yolks. I like the whites to set completely and the Yolks to stay runny, but fry them as you like. When the spaghetti is done, drain it .Put a serving of the pasta in a bowl and when the eggs are done to your liking, slide them and the oil onto the pasta in your bowl. Add good parm and salt and pepper. If you have good eggs, this is a wonderful meal you will have often.

                          3 Replies
                          1. re: Dave Westerberg
                            mojoeater Jun 8, 2007 02:18 PM

                            I like doing the same, but always use butter and put the over-easy eggs over cheese grits. Mmmm.

                            1. re: mojoeater
                              Dave Westerberg Jun 9, 2007 12:21 PM

                              OK...I've GOT to try that...thanks!

                            2. re: Dave Westerberg
                              mirage Jun 11, 2007 05:16 AM

                              I lightly saute some garlic in the oil to flavor it before adding the eggs. And runny yolks are a must. One of my favorite meals.

                            3. a
                              Amanita Jun 8, 2007 08:15 AM

                              I'd soft-boil them and have them for breakfast with "mouillettes" (buttered strips of crusty bread). Make sure you do the bread ahead of time, because the eggs will cook in three minutes. Then put them in egg cups, cut the tip of the shell off, and dig in with the "mouillette."

                              1. Candy Jun 8, 2007 07:58 AM

                                Just fry or scramble with good butter and eat, they are perfect now so enjoy them in their natural goodness. When they get older is the time to look for recipes. The flavor will never be better than right now.

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