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Egg dishes - recipes needed

birdmonkey May 7, 2011 01:42 PM

We recently got some hens and I would like to put together a collection of recipes that use a lot of eggs in anticipation of all the eggs we will have coming. I found this thread http://chowhound.chow.com/topics/773991 and have included all the great ideas there. That thread was limited to brunch ideas and I would like to open it up to everything (breakfast, brunch, lunch, dinner, dessert, snacks, ...). We are not picky eaters and have no dietary restrictions. Thanks in advance!

  1. l
    LJS May 12, 2011 02:02 PM

    Eggs in Purgatory: ancient Italian recipe...so-o-o easy. It is simply eggs poached in hollows made in thickened tomato sauce, spiked with hot peppers and fresh basil.

    1 Reply
    1. re: LJS
      BelovedofIsis May 12, 2011 02:55 PM

      This sounds good too!

    2. t
      traceykl May 12, 2011 10:24 AM

      Avgolemono soup

      1. j
        jvanderh May 10, 2011 09:52 AM

        Homemade pasta!! :-) Oh and egg drop soup and fried rice.

        2 Replies
        1. re: jvanderh
          birdmonkey May 11, 2011 08:05 PM

          Egg drop soup! Do have a recipe you would recommend?

          1. re: birdmonkey
            jvanderh May 12, 2011 12:34 PM

            I do a basic one like this: http://www.youtube.com/watch?v=rNw4sF... and sometimes spike it with little noodles, siracha, or hoisin. Or all three. The trick is to pour the egg in a very slow stream while swirling the broth.

        2. k
          katecm May 9, 2011 09:52 AM

          I like to cook up Mexican chorizo and chickpeas with red pepper, onion and tomatoes, then top with a poached egg and good crusty bread for dunking.

          2 Replies
          1. re: katecm
            birdmonkey May 11, 2011 08:04 PM

            I have never used chorizo. Do you slice it or crumble it? This dish sounds good.

            1. re: birdmonkey
              katecm May 12, 2011 07:51 AM

              Mexican chorizo isn't smoked, so you can't slice it. It crumbles right up as you saute it. It would probably be similarly good with a smoked chorizo that you dice up, but I do prefer the Mexican kind.

          2. m
            mickeygee May 8, 2011 09:38 AM

            a take on carbonara, I cook enough pasta for two people while carmelizing about 1/2 - whole onion. Then mix together 2 eggs, about 1/4 cup parmesean, 1/4 cup parsley. When the pasta is cooked, toss with the egg mixture and the onions. Yum.

            1 Reply
            1. re: mickeygee
              birdmonkey May 11, 2011 08:03 PM


            2. goodhealthgourmet May 7, 2011 05:17 PM

              this is one of my favorite unique preparations - i posted it in a couple of the links ipse provided for you, but now you have it front & center :)

              shakshuka is another terrific option for anytime meals.

              and don't forget egg salad (love curried):

              and deviled eggs!

              1 Reply
              1. re: goodhealthgourmet
                birdmonkey May 7, 2011 06:59 PM

                This looks interesting and delicious. I will give it a try. Curried egg salad...yum! Thanks.

              2. ursy_ten May 7, 2011 04:42 PM

                For something different, google up some chawanmushi recipes -
                It's a japanese savoury egg custard. It's very delicate in flavour and texture. I love it!

                1 Reply
                1. re: ursy_ten
                  birdmonkey May 7, 2011 06:56 PM

                  Interesting. I will definitely check it out. We love new foods. Thanks!

                2. m
                  magiesmom May 7, 2011 02:30 PM

                  We get eggs from our neighbor weekly so we make lots of sweet and savoury custards as well as frittatas, baked French toast and spaghetti carbonara, baked eggs in spinach wells.

                  6 Replies
                  1. re: magiesmom
                    Breezychow May 7, 2011 03:20 PM

                    I like eggs over spinach as well, but what I do is place a layer of cooked spinach in a baking dish, make depressions in the spinach, & place a poached egg in each. I then pour a nice thick cheese sauce (using swiss, Gruyere, parmesan, blue - whatever I have on hand or feel like) on top, then a sprinkling of bread crumbs, & bake just until heated through & bubbly.

                    1. re: Breezychow
                      birdmonkey May 7, 2011 04:27 PM

                      Adding that to my collection! Thanks.

                    2. re: magiesmom
                      birdmonkey May 7, 2011 04:28 PM

                      Spaghetti carbonara! Yum. Thanks.

                      1. re: magiesmom
                        BelovedofIsis May 10, 2011 02:52 PM

                        Baked egg in spinach wells, piques my interest how do you cook that, and are the eggs still liquid or do they become solid through????

                        1. re: magiesmom
                          penelopek May 12, 2011 11:01 AM

                          One of my favorite weekday breakfasts is spinach, wilted on the stove with some diced onions. Form into nests and crack and egg into each nest. Season. Cover with a lid until the whites are set (we like to leave the yolks runny). Serve over toast with a splash of balsamic vinegar.

                          1. re: penelopek
                            BelovedofIsis May 12, 2011 02:54 PM

                            Sounds good will have to try it, my husband likes runny yolks, so I just serve his and let mine sit longer on the heat.

                        2. m
                          mpeas May 7, 2011 02:11 PM

                          Try making a spanish tortila. It's a Spanish potato/egg dish that can be served anytime, normally as tapas. It's delicious! It's yummy with a salad dressed with vinaigrette.

                          For desserts you can make souffles, angel food cakes, creme brulee, custards, puddings, and lemon curd.

                          I also like to fry up an egg in some hot oil, not butter, getting the edges crispy and keeping the yolk runny. You can add that on to SO MANY THINGS (burgers, noodles, rice, huevos ranchero burritos). It makes something a little extra special.

                          1 Reply
                          1. re: mpeas
                            birdmonkey May 7, 2011 02:28 PM

                            Yum, yum, and yum. Thanks!

                          2. a
                            amyamelia May 7, 2011 01:51 PM

                            I just made the chile brunch dish for a teacher appreciation breakfast parents organized at our primary school (offered by aching in the thread you referenced). The only changes were I used half the butter and added about 2 cups of chopped up fiddleheads (gotta make the most of spring in VT!). Went over really well and my husband enjoyed the little bits left in the pan when I brought it home.

                            we've also been hard-boiling eggs, peeling them and adding to pickle brine (after we eat the pickles). Let them sit for a week and they get punchy and yummy!

                            1 Reply
                            1. re: amyamelia
                              birdmonkey May 7, 2011 02:27 PM

                              Yum! I am going to try the pickle brine tomorrow. Thanks!

                            2. ipsedixit May 7, 2011 01:50 PM

                              Well, let's see.

                              There's this thread about interesting meals based around eggs. http://chowhound.chow.com/topics/680621

                              Then there's this one about what to make with farm fresh eggs which should be right up your bailiwick. http://chowhound.chow.com/topics/750836

                              And if you want to get creative, here are some "innovative" egg ideas http://chowhound.chow.com/topics/761314

                              And this one is fried egg-tensive, if you know what I mean. http://chowhound.chow.com/topics/728774

                              Of course, if you want the "perfect fried egg" you've got to go here http://chowhound.chow.com/topics/605058

                              But no matter how you make your fried egg (perfection notwithstanding), these are the ways to enjoy them. http://chowhound.chow.com/topics/728774

                              Good luck and enjoy.

                              1 Reply
                              1. re: ipsedixit
                                birdmonkey May 7, 2011 02:26 PM

                                Oh boy I missed a bunch when I searched. This is great. Thanks!

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