Eggs - What a Beautiful Thing!
I was just browsing the frig when I saw that box of eggs and thought what an amazing product. You can practically make anything with them, from scrambled to over easy, in a cake, or a sweet bread dough to make sticky buns, in an omelet, an egg drop soup. My latest is an Italian Fritita baked in the oven with a medley of prochuitto, green veggies, fresh herbs and some fontina cheese.
So what are some of your favorite ways to use those incredible eggs.
I just steamed 6 over simmering water-they're in their ice bath right now so I can peel 'em. this juicing thing is making me crave proteins so nuts and a HBE may help that.
really do enjoy:
PD's hard boiled egg casserole as bad as it sounds
egg salad sandwiches
HBE's in fresh potato salad
ham/egg/pickle wrap up appy's
Egg Benedict (if you can find someone who can actually do the egg right) 9 times outta 10 they're not cooked enough for me
deviled eggs made from crazy ingredients
edit: forgot to add crepes, love those things filled with just about anything
conversely don't care for:
HBE's in the middle of meatloaf
or too many eggs in a pound cake (too eggy for my taste)
Hardboiled eggs baked in a béchamel sauce is a very old recipe. You'll find it in many 19th and early 20th century cookbooks.
Given the surfeit of eggs at a time when so many people kept their own chickens, there are scores and scores of egg recipes in older cookbooks. It's quite fascinating reading through all the possibilities for preparing eggs.
there are 5 sandwiches that since a little girl, were always my favorites. egg salad was one of them, they are just so good. my darling beautiful grandmother only used the yoke and a little mustard with her mayo. although I liked much better the way I may it, even as a little girl, I loved hers as well. ahhhh, the memories
A simple dinner for me is cream cheese scrambled eggs. Whup up several eggs with salt, pepper, and some half-and-half or heavy cream (milk if you don't have either of the former). Carefully add in cut-up bits of cream cheese, and cook in a heated pan into which you added some butter. I like them "soft-scrambled" - the cheese is just melted, and the eggs aren't browned but they're cooked. A "side dish" of a toasted and buttered English muffin, and it's dinner. Or breakfast. :-)
For something a bit longer in preparation, I do enjoy quiches. Chopped and cooked bacon, roasted asparagus, and grated fontina or Monterey Jack cheese.
Lemon-Blueberry Sour Cream Cake. Makes a very large tube or bundt pan, so when it gets made, the majority goes into work.
Anytime I make a simple scrambled egg (no milk, no bacon drippings, etc) with only a little butter, I am amazed by how good it tastes.
My favorite " lazy" dinners are crustless quiche and omelets. I use up what ever veggies, cheeses , etc i have on hand.
Only egg things I don't like are the scorched fluffy omelets my mom made; bless her heart, that was the only kind she knew about. And until recently I couldn't stand sweet custard, but the part of my taster that hated the burnt-hair overtone has been blunted with age. I don't care for soft meringue, either, but if it's on a good lemon pie …
Streaky-soft scrambled eggs cooked in butter are what I wake up wanting most days, sometimes just with toast, sometimes on top of potatoes, or sausage, or even leftover Mexican stuff. This morning it was a small pasta plate of steamed shu mai that I ate through and with the egg layer. And my increased tolerance for crisp fried egg has made me a big fan of frittatas, especially with just chopped tomato, avocado and coarsely-grated cheese.
My favorite devilled eggs are the simplest: rub the yolks through a wire sieve to a fluffy powder, then stir in enough Trader Joe's wasabi mayonnaise to make a workable paste and a bit of salt to taste. Top with a sprinkle of Spanish smoked paprika.
I recently made a modified version of chawanmushi in which I made a kombu stock (i.e. dashi without the bonito flakes), tempered a few lightly beaten eggs with it, and then cooked the eggs by stirring constantly over a double boiler until thickened around 165-170F. Topped with strips of green onion and the hydrated kombu. Really simple, clean, and tasted great to me.
I think savory custard is an underrated route for eggs. I'm looking forward to doing one this spring that uses braised morels, asparagus, and chive blossoms. I might swap out chive blossoms for ramps since the morels and asparagus are pretty strong, but I'm a sucker for how pretty the blossoms are.
Have a rice cooker?
Cook some rice in said rice cooker.
When it's done, crack a raw egg into the rice cooker.
Close lid and let it sit on the "keep warm" function for about 2 minutes.
Open lid, squirt in some Sriracha, and capers. Mix and combine.
Eat straight out of the rice cooker cooking "bowl".
Thank me later.
1) Birthday party food from my childhood---egg & olive sandwiches. Mash hard-boiled eggs with mayonnaise and add a lot of sliced green pimento-stuffed olives. Must be eaten on whole wheat bread with crispy lettuce.
2) Put corned beef hash (canned will do if you don't have fresh) in baking dish. Heat it in oven. When it's pretty hot, make holes in it and break an egg in each hole. Return to oven until eggs are cooked.
I'm weird about eggs. .
I don't like the way they smell afterwards, when the egg crusted pan is in the sink.
I make killer deviled eggs that friends rave about and I love to make poached eggs on a nest of scalloped pots.
Goat cheese, heirloom tomt's frittata with green onions is another fave.
My egg salad brings tears to those who know their egg salad, so I guess, I got that going for me..which is nice.
If I start I'll never stop so I'll limit myself to 10, in no particular order: (some I've had in restauarants rather than make myself)
2. Poached eggs with smoked haddock, and spinach on a
3. Keralan egg curry.
4. Double egg and chips.
5. Sri Lankan omelette.
6. Gooey cod cheek Spanish fritata.
7. Marmite soldiers and soft boiled eggs.
8. Fried haggis and duck eggs.
9. Huevos rancheros
10. Moroccan meatball stew with eggs.
I love eggs in nearly all forms, my favorite ways to use eggs are super simple - scrambled, frittata, omelet, boiled. I will eat fried eggs but I prefer the others.
Well, a technique unknown to Americans is what might properly be called the fried - as opposed to sauteed - egg, also known as deep-fried eggs: fried in enough oil to cover it and keep it from touching the pan bottom. Especially popular on the Iberian peninsula. One of the finest ways to fry an egg.
I've recently figured out how to make onsen tamago (hotspring eggs) in the oven.
Whole eggs, cooked in water at 65 C for about 45 minutes. The yolk is solid but creamy, the white has the texture of a delicate custard. Cool, crack into a bowl, and add a bit of warm mentsuyu. Delicious!
I'm also a fan of Japanese raw egg rice. The best I've had was in a little organic food restaurant in the market in Kyoto. They beat the egg white until foamy, spooned that over the warm rice, and dropped the yolk and soy sauce in the middle.
Japanese savory egg custard is lovely too. Eggs, dashi/soy/sake, mushrooms, shrimp, spring onions, steamed in a cup.
Eggs done sunny-side up with slices of tomatoes, sweet pepper and fried bits of hot dog sausages was the once in a blue moon dish my dad would surprise me with growing up.
Ooh! I love eggs, almost any way. My ex, a (mostly) lovely man, was dangerously allergic, and that was hard times really. Big fan of fried egg sandwiches - my goal is to get them just barely over medium enough that you don't immediately wear the sandwich :) - I always wear it by the time I'm done though. With mayo, lettuce and tomato. I like eggs fried the way they do in Mexico and spain, deep fried and runny yolks, crispy around the edges. Omelets all sorts of ways.
One thing I don't like, and can't quite figure out why (well, the flavor, but ..) is eggs poached in tomato and peppers, basquaise. Have disliked this combo since childhood, Mom made it often. I like them fine poached over/in some simmering lentils with plenty of cumin though.
It is an incredible thing. We are a household of 4 and we go through about 70 eggs per week. We have it scrambled, boiled, and poached. We use it for all of our baking projects (cupcakes, cakes, cookies, brownies, etc). We use it in soups, stir-frys, and fried rice. We make frosting, creme brûlée, custards...The possibilities are really endless. I'm also thinking of raising my own chickens to get fresh, readily available eggs from the comfort of my backyard.
fried straight up, crispy edges, runny yolk, with sea salt & a dash of smokey paprika or aleppo is the absolute favorite, but there's not an egg prep/dish i don't love.
poached, soft boiled, hard boiled, over-easy, over-medium, over-hard, soft scrambled, in duck fat, in fruity olive oil, in butter, in bacon fat, bennies, custards, quiches. eggs on rice, eggs on steak, eggs on potatoes, eggs on veggies, eggs in burgers, eggs in a soup....there's nothing that an egg doesn't make better.
Breakfast today is poached eggs on English muffin with soy sausages and chicken links from
TJ's and hash browns.
It's key to have the whites firm and the yolk runny...I like to put a pat of butter to break the yolk with sea salt and lots of fresh ground pepper.
Will be good for the hike in a little bit.
i make creamy eggs with smoked salmon. whip together three or four eggs, half-n-half and a touch of water. melt butter in medium hot skillet. add eggs and after eggs begin to set, put small tsp size dollops of cream cheese along with sliced smoked salmon (bite size), and stir often to keep creamy with soft curds. can add some finely minced shallots to the stirred eggs (which shallots have been soaked to make extra mild) and then garnish with chopped chives. but it is fine without the "extras." -- serve on toast or toasted english muffin. very easy, very elegant and rich dish. would be so nice for brunch or weekend guests, as it takes just a few minutes -- maximum start to finish 7 minutes?
i am a nut for eggs florentine, as well.
boiled eggs on "korean" spinach salad, in egg salad proper and in tuna salad, in potato salad, with salad nicoise, or on open sandwiches, danish style.
my fave "home comfort food" is fried eggs with buttery stone-ground grits, country sausage and some rye toast. i've also been known to relish with delight a fried egg sandwich with mayo on squishy white bread. (i think you gotta be a southerner for that one).
i like custards of all kinds and my favorite pie of all pies is coconut custard pie.
i never turned my back on eggs, even when the food police said so.
i don't know of any egg preps i don't like, come to think of it. (except overcooked eggs -- like dry scrambled eggs. such a shame!).
oh, how could i forget deviled eggs!
and sri lankan egg hoppers! http://www.lesauce.com/2011/11/egg-ho...
Any which way but hard boiled. Top of the list are:
fried runny yolk on a BLT
thin egg crepe on a turkey & bacon sandwich
This thread inspired me to try eggs on pizza- I had a BLT (SMOKING GOOSE JOWL BACON, CARAMELIZED LEEKS, TALEGGIO) with a trio of quail eggs...so good and I don't think I would have went down that path otherwise.
We only have chance to eat one meal a week at our house...so bacon and eggs will definitely be on the menu this Sunday.
Also plan on trying that easy egg salad with the scrambled eggs.
Lots of excellent ideas in this thread.