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May 31, 2013 09:18 AM

Ways to Use Eggs (With a caveat.)

I've been getting lots of great cartons of eggs from my CSA and now they're beginning to overrun my fridge.

For most people, I know this isn't an issue, but my partner is mildly allergic to them in an unaltered state (e.g., fine in cakes and used with breading, not fine scrambled or fried), whereas I simply very much dislike them except for the odd poached egg on toast.

Aside from making lots of cakes or soufflés, what can I do with them?

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  1. Make challah, it takes 6 eggs. :)

    1 Reply
    1. re: tzurriz

      Along the same lines, I was thinking brioche.

      I'd also add meatballs/meatloaf. Brioche sliders even.

    2. I would suggest you give them to someone who likes eggs or maybe your CSA would be happy to give you more of something else since eggs are one of the more expensive parts of a CSA basket.

      2 Replies
      1. re: escondido123

        Agree. The CSA's I have been part of we're happy to coordinate exchanges and eggs were always optional. Can't hurt to ask.

        1. re: foodieX2

          Thanks, great idea. Would love more veggies in exchange!

      2. custard? flan? creme brulee? frozen custard?

        angel food cake? merengue?

        quiche/fritatta/spanish tortilla made with lots of veggies/fillings and using egg just to bind them together

        1 Reply
        1. re: seamunky

          Quiche/frittatas are out—still too eggy for both of us, but I do love flan and have never tried making it before, so thanks!

        2. Mayonnaise
          Other -aise?

          Ice Cream

          toss one/two in to mashed potatoes, grits-- most starch sides that have some level of processing

          add to soups, smoothies, dressings

          1. I'm curious. If he's allergic to them in one form, why not all forms?

            And, yeah, give them away or swap with the CSA.

            15 Replies
            1. re: c oliver

              it's an interesting thing isn't it... my mother is allergic to stone fruits when raw. but can eat them no problem if cooked. I assume the cooking process changes the whatever-it-is that causes the allergy... :)

              i've always wanted to sign up for a CSA, but DH doesn't like most veggies so I think a lot would go to waste for us. :(

              1. re: jujuthomas

                I don't see how a fried egg is any different than an egg added to batter.

                I also would like a CSA but we travel too much to be able to do it. But some of our local farmers markets have vendors who are vendors for CSAs.

                1. re: c oliver

                  oh, I missed the part about not scrambled or fried. that's very curious.

                2. re: jujuthomas

                  I share our CSA with another family. Is that an option? I found that it was too much for our family of three but was perfect for two families of three…

                  1. re: foodieX2

                    that's a very interesting thought foodie... I'll have to think on it! :)

                3. re: c oliver

                  Just a reminder that the causes of food allergies are outside the scope of Chowhound boards, thanks.

                  1. re: c oliver

                    The heat from cooking denatures the proteins (the part that provokes the allergy )

                    1. re: Tovflu

                      So a hard cooked egg (fried, scrambled or boiled) are possibilities for SO. That opens the options a lot.

                      1. re: c oliver

                        Ah, here we go: "The major protein in hen eggs that triggers the immune system is ovomucoid. Most proteins begin to break down when even briefly heated to temperatures slightly higher than body temperature. Ovomucoid, however, is highly resistant to heating and only breaks up when heated at high temperatures for longer periods. Extended heating, such as baking in the oven, therefore, might reduce its ability to trigger an immune reaction."


                        From a little searching it seems scrambled and hardcooked wouldn't meet the required "extensively heated" duration.

                        So, probably no to those two. They would not meet the 'extensively heated' requirement according to a lot of what I'm reading.

                        However, with any allergy definitely ask any person about their experiences with these such prior to trying anything and probably try to introduce the foods in small amounts to gauge their reaction, if any. The degree of sensitivity in each individual is different and varies greatly, so it is impossible to know for certain without knowing the individual and their history well.

                        1. re: Tovflu

                          Thanks. This is a new concept to me.

                          1. re: c oliver

                            Just check my edit above (I don't know if the email notification notes edits), I don't want to spread misinformation, so I did some double checking.

                          2. re: Tovflu

                            Thank you, that's very interesting.

                            I have something similar, but I know "allergy" is the wrong word for me. I have a textual 'allergy' with eggs cooked alone. Like beans and ground meats in a stronger casing, the texture is too rubbery and in-between (a bit soft, a bit hard) so eggs make me gag when I swallow.

                            1. re: Tam38

                              My daughter is just the same - ever since she was tiny, she has always adamantly disliked the texture of eggs. I don't think she cares much for the flavour, either.

                          3. re: c oliver

                            He will not eat them like that (fried, hard-boiled, scrambled, etc.), nor will I. He *is* allergic, but he also just doesn't like them. ;) It is strange though—there is absolutely NOTHING else that we don't eat. How did seemingly the only two egg-hating people in the world find each other?!