TOO MANY CHICKEN EGGS!! help!
Okay, my free range happy chickens are "a-layin" and I am not a scrambled eggs for breakfast person. Quiches and custards----I've done them all. Omelettes, I've eaten a million. Souffles...my husband is away and I'm not making one for just myself. Frittatas....I'm all frittataed out. Anyone have some unique fabulous recipes for EGGS??????
Thanks a whole lot! :-)
None unique but good use of fresh eggs.
Oyako donburi- eggs, chicken, shoyu, sugar on top of hot rice.
Chawan mushi-savory chicken, gingko nut, shiitake mushroom custard
Lemon Curd- yolks
Angel food cake- whites
Deviled Eggs -Egg salad
How wonderful to have fresh eggs....
Meringue cookies (for eating or for pavlovas as foodslut says), chocolate mousse (eggwhites galore!), pasta carbonara.
Could also do a Korean-style bi bim bap (sp?) which is basically rice mixed with a bunch of vegetables, some ground or chopped up meat, and a runny fried egg or 2. Ideally (for me, anyway), it's served in a hot stone bowl, and I'd just throw in the raw egg and let the stone cook it. You could probably replicate the effect by heating up a ceramic bowl in the oven prior to putting in the rice.
My mom likes to use eggs for dinner. She "soft scrambles" it with chopped tomato, a bit of garlic, and salt. Or else, a traditional Chinese home-style dish is to steam eggs beaten with ground pork, a bit of salt, and some green onion (sprouts work too, but I don't like it as much) . You have to add some amount of water to get it to be a silky, almost tofu-like consistency (sorry can't be more precise, I've never tried to make it) Pour a bit of soy sauce over the dish to serve. It's very light, tasty, inexpensive, and relatively healthy.
Finally, this potato salad uses an almost ridiculous amount of eggs, but it is SO good (esp. with the substitutions/additions mentioned in people's comments): http://allrecipes.com/Recipe/Potato-a...
Not a recipe but a thought - you can freeze them? Crack'em and beat 'em and stick 'em in a freezer bag - label with number of eggs in bag and use within 3 months. If you want to be fancy freeze yolks and whites separately. Better than wasting 'em.
Either that or bake them in ramekins with a sploosh of cream and ham/spinach/smoked salmon/capers/whatever you fancy underneath?