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May 7, 2011 01:42 PM

Egg dishes - recipes needed

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 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!

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  1. Well, let's see.

    There's this thread about interesting meals based around eggs.

    Then there's this one about what to make with farm fresh eggs which should be right up your bailiwick.

    And if you want to get creative, here are some "innovative" egg ideas

    And this one is fried egg-tensive, if you know what I mean.

    Of course, if you want the "perfect fried egg" you've got to go here

    But no matter how you make your fried egg (perfection notwithstanding), these are the ways to enjoy them.

    Good luck and enjoy.

    1 Reply
    1. re: ipsedixit

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

    2. 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

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

      2. 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. 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

            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

              Adding that to my collection! Thanks.

              1. re: magiesmom

                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

                  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

                    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. 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

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