HOME > Chowhound > Home Cooking >

Discussion

Interesting meals based around eggs?

Eggs have long been my protein go-to for inexpensive meals-for-one. My old standard was a frittata with whatever veggies I had around, but recently I've been really into adding egg to soup. I've been making a totally inauthentic, pan-Asian "egg drop soup" with miso, garlic, ginger, whatever greens I have, mushrooms, and an egg scrambled in at the end, and I'm also fan of Italian "stracciatella" soup, where an egg beaten with parmesan is mixed into the broth. Recently a friend was raving about shaksuka, an Israeli dish where eggs are poached in tomato sauce, and I'm really excited to try that. I've also been inspired by recent posts about egg foo yung.

What is your favorite way to use eggs besides for scrambled eggs, omelets, frittatas, etc?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. yum, i adore shakshuka. i'm also a huge frittata & omelet fan because they're so versatile, but here are some other ideas:
    - oeufs en cocotte
    - curried egg salad
    - pocket eggs
    http://www.eatingwell.com/recipes/poc...
    http://lisaiscooking.blogspot.com/200...

    and don't forget Pad Thai, spaghetti carbonara, quiche and soufflé!

    1. Oh, yeah! Deviled eggs (with curry).

      Boil eggs, chop and fold into white sauce (Bechamel), adding chopped roasted red pepper and a little dry mustard to the sauce. Serve on toast points. Creamed boiled eggs rise to a whole different level if served on crustless toast points, with each egg/toast pile topped with a dollop of inexpensive caviar.

      Re: egg foo young -- before I got into the Chinese restaurant business, I'd take my take-out leftovers, mix with egg and fry into patties. I'd like to say I carefully made an onion gravy each time, but sometimes I'd just thicken old won ton soup broth with corn starch and glop that onto the patties. The key to getting that restaurant-style egg foo young flavor is to have the oil really smoking when the egg mixture hits your pan (or wok).

      1. Along the lines of the soups you mentioned, I love avgolemono. My version starts with 2-3 cups homemade chicken stock. Cook some wild rice, farro or orzo in it. Then separately mix a couple egg yolks with 1/2-1c milk and 1-2 TBSP corn starch. Then stir all that into the hot broth and add fresh dill and lemon juice. Adding chicken breast works too.

        I also love savory souffles: spinach, salmon, mushroom, cheese.

        Lastly, I recommend this German dish my husband introduced me to called "Potato Pan." You basically stir-fry together boiled potatoes, leeks, carrots and sausage, then add some milk and 1-2 eggs to the pan and quickly mix it all in. Lastly, melt some feta cheese in there.

        1 Reply
        1. re: nevra

          Oh, forgot to mention zucchini pancakes! Be sure to add plenty of fresh dill, parsley and mint to the mixture. These are a great make-ahead, as they're best served at room temperature with some garlic yogurt on the side.

        2. A souffle for one might be more than you'd want to prepare, but a cheese or salmon souffle would be fun and delicious. Or cottage cheese "pancakes", which are basically little souffles too. Also, hard-boiled or poached eggs atop a bed of spinach, add a milk or cream based sauce, maybe with cheese. Can't beat a fried egg sandwich on great bread--don't forget the catsup!

          1. Eggs are marvelous!

            I love making a composed salad with a poached egg on top. Break the egg and it becomes part of the dressing.

            Dinner omelette with some spinach, red onion and feta cheese, subbing out at will.

            Baked eggs.

            Spanish tortas.

            [loving all of these ideas.]

            6 Replies
            1. re: smtucker

              Re: salad with poached egg... dont forget the French classic Frisee au Lardon - frisee lettuce with a poached egg on top, with a warm bacon vinaigarette.

              1. re: Mellicita

                oh yea. If you can find decent frisee lettuce, there is nothing like this salad. I often substitute Boston Lettuce in the winter since that is what is available.

                1. re: smtucker

                  I love frisee, but it's not easy to find, and expensive. Chicory is closely related, ubiquitous, and cheap. I look for heads with a lot of paler green interior leaves - the taste and texture is extremely close to frisee.

                  1. re: greygarious

                    Chicory is a very good idea!
                    I've done the salad with just finely chopped or shredded romaine lettuce... it works in a pinch!

                2. re: Mellicita

                  ditto with the frisee and soft egg, delicous and filling.

                  1. re: Mellicita

                    Also known as Salade Lyonnaise. Had it for dinner at a French restaurant Saturday. Mmm.... With poached egg, bacon, fried potato cubes and croutons, it's like breakfast on a salad.