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Eggs - What a Beautiful Thing!

  • t

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.

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  1. Lots of great ideas here
    http://chowhound.chow.com/topics/6806...

    Lately, I like eggs (hard boiled or sunny side up) on a salad. I also like them baked in an avocado.

    1. 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:

      Scotch eggs
      HBE's in the middle of meatloaf
      frittatas
      or too many eggs in a pound cake (too eggy for my taste)

      10 Replies
      1. re: iL Divo

        This may be a challenge for me: find an egg preparation that I don't like.

          1. re: ferret

            Right about now, I looking for some creamy carbonara.

          2. re: iL Divo

            I just checked out PD's recipe.That does sound quite tasty. Especially over toast.

            1. re: miss_belle

              you know miss belle, I'm not a fan of this particular TV personality, but years ago when she made it on TV, it looked like it just might work. it did for whatever reason and I truly did like it as did the family, it disappeared.

              1. re: miss_belle

                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.

                1. re: Roland Parker

                  Substitute a curry version of béchamel sauce and you've got another old fashioned favorite.

                  1. re: Sharuf

                    This sounds great. Bechamel with attitude!

              2. re: iL Divo

                Ah... the good ole egg salad, really like it with celery salt.

                1. re: treb

                  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

              3. My life would be tremendously impacted if eggs were suddenly off my menu. I can eat eggs all day every day and never get bored.

                5 Replies
                1. re: ferret

                  ....oh I'm with you ferret... I love 'em too, just a few ways I'd pass is all

                  1. re: ferret

                    Agree, there are so many ways to use them, imagine if the layers went on strike!

                    1. re: treb

                      Having raised chickens, I can tell you that they do indeed go on strike.

                      1. re: BeefeaterRocks

                        Or is it really a short breather.

                        1. re: treb

                          When you are spoiled by having fresh laid eggs it can seem like forever.

                  2. Sometimes as a snack I'll beat an egg very lightly, then spread it extra thin on a skillet, peel off and eat while still piping hot. Like a hot, thin egg crepe. A perfect little hit of protein.

                    5 Replies
                    1. re: sharebear

                      Sharebear, some time when you do that, sprinkle the pre-shredded sharp cheddar cheese that comes in a bag all over your egg, so that it melts as the egg cooks, then when you fold it over put it in a toasted whole wheat English muffin spread with a little mustard.

                      1. re: Querencia

                        When the cheese oozes out the sides, excellent.

                        1. re: treb

                          treb, don't you mean "egg-cellent"?

                          1. re: iL Divo

                            Great point, fits the topic perfectly!

                        2. re: Querencia

                          Sometimes I use a smear of jam then fold the egg over it.

                      2. 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.

                        1 Reply
                        1. re: LindaWhit

                          I do the cream cheese blobs in scramble eggs, too...sometimes with sautéed mushrooms....

                        2. 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.

                          1. Frittata (definitely!), deviled eggs, egg salad, fried, scrambled...VERY versatile. Agreed!

                            1. 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.

                              1. 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.

                                2 Replies
                                1. re: lamb_da_calculus

                                  I used to do an herb-leek custard that was really good. I should look that one up.

                                  1. re: lamb_da_calculus

                                    Morels and asparagus what a great combo!

                                  2. 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.

                                    6 Replies
                                    1. re: ipsedixit

                                      Mmmmm... does sound delightful.

                                      1. re: ipsedixit

                                        hahhahahhhahahhhaahhah ipsed, you're hysterical, I'm rolling here hahhahhhahahahah

                                        1. re: ipsedixit

                                          Would this be something like a rice carbonara?

                                          1. re: treb

                                            This is better than carbonara. No cheese.

                                          2. re: ipsedixit

                                            I'll thank you after dinner tonight, because I've just decided that's exactly what I'm going to have.

                                            1. re: Daisy.G

                                              Does sound good but, I'd opt for some parm mixed in.

                                          3. In no particular order of preference:

                                            eggs benny
                                            open-faced egg sandwich with cream cheese and chives
                                            "strammer max"
                                            deviled eggs
                                            caesar dressing
                                            soft-boiled egg with fried spinach and home-fried potatoes

                                            7 Replies
                                                1. re: linguafood

                                                  If I ever get banned from chow that might just become my new screename when I try to sneak back on.

                                                  1. re: Bryan Pepperseed

                                                    I'm surprised it's not been turned into something like Steely Dan :-D

                                                    (Maybe it has and I am unaware of it. I don't keep much tab on the German sex toy industry....)

                                              1. re: linguafood

                                                Forgot another fave: soft-boiled eggs with mustard sauce.

                                                1. re: linguafood

                                                  I've tried ordering soft boiled at restaurants and the wait staff gets nervous cus not many people order them. I do enjoy making them at home so creamy and unctuous. Also like asparagus with a good Hollandaise sauce, another great egg product.

                                                  1. re: treb

                                                    And much easier than poached. At least for me. I totally, utterly sucketh at poaching eggs.

                                              2. 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.

                                                1. Not much homage to the quiche on this thread.With a pre-made pie crust and three eggs and a little milk you can make a quiche so easily it should be illegal. Try adding feta cheese to fresh asparagus tips. The feta is salty and the asparagus is sweet.

                                                  3 Replies
                                                  1. re: Querencia

                                                    I enjoy a good quiche now and then, never thought to use the remade pie shells. What's your favorite filling.

                                                    1. re: Querencia

                                                      I adore quiche, with or without crust. One of my favorite brunch foods.

                                                      1. re: biondanonima

                                                        I really like it sans the crust, that way I can eat more of the eggs and additives.

                                                    2. 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.

                                                      4 Replies
                                                        1. re: linguafood

                                                          Hee hee..never thought about those tears that way.

                                                        2. re: Beach Chick

                                                          Never thought of the after smell of fried eggs as bad. Now the after effects of a great egg salad....well that's another subject for another day.

                                                        3. Avgolemeno sauce
                                                          Chinese egg flower soups
                                                          Egg and tomato stir fry
                                                          Salted duck eggs in lotus paste
                                                          Soft-boiled, sitting right-side-up in a cup next to buttered toast, hot coffee and the Sunday paper

                                                          9 Replies
                                                          1. re: JungMann

                                                            I almost put avgolemono on my list (though I haven't made the sauce, just the soup), but I don't make it often enough to call it a fave.

                                                            1. re: linguafood

                                                              <<"but I don't make it often enough to call it a fave.">>

                                                              it's when you make it often enough that it becomes a fave ;-)

                                                              I prefer to use it as a sauce on many things than just as a soup thickener........

                                                              1. re: Gastronomos

                                                                And I make sauces more often than soups. Just not a big soup person.

                                                                I wonder how avgolemono would taste on soft-boiled eggs :-D

                                                              2. re: linguafood

                                                                If I went by how often I made something before I could call it a favorite, my list would pretty much be all cocktails and a microwave White Castle.

                                                              3. re: JungMann

                                                                i just made egg & tomato stir fry for the first time, this week, and it's definitely now a fave.

                                                                1. re: mariacarmen

                                                                  Like a scrambled version, were the tom's cut into cubes? I like a frittata with ripe tom's, cheese and herbs.

                                                                  1. re: treb

                                                                    I prefer thick slices for egg and tomato stir fry. They keep their integrity but give off some water to make a "sauce" of sorts for the eggs.

                                                                1. re: Gastronomos

                                                                  Those look perfect! Making me hungry just looking at them.

                                                                2. 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)

                                                                  1. Custard
                                                                  2. Poached eggs with smoked haddock, and spinach on a
                                                                  muffin.
                                                                  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.

                                                                  4 Replies
                                                                    1. re: Paprikaboy

                                                                      Nice list, oh yes... custard, so smooth and rich tasting.

                                                                      1. re: Paprikaboy

                                                                        mr. alka is sri lankan and was happy at a local indian buffet the other day here in northern virginia to find an egg curry.

                                                                        which reminds me…one of my fave egg preps is sri lankan egg hoppers -- with pol sambol or seeni sambol.

                                                                        1. re: alkapal

                                                                          How could I forget egg hoppers. Found a great hopper shack when I was at Tangalle Beach. My favourite breakfast in Sri Lanka. A few places on London do them but they're not open for breakfast so I have them as a starter.

                                                                      2. Kagiana / Strapatsada

                                                                         
                                                                         
                                                                         
                                                                         
                                                                         
                                                                        1. Tomata me avga

                                                                          Eggs in tomatoes

                                                                           
                                                                           
                                                                           
                                                                           
                                                                          2 Replies
                                                                          1. re: Gastronomos

                                                                            Also known as Shakshouka, depending on which part of the world you're from. I know what I'm having for dinner....

                                                                            1. re: Gastronomos

                                                                              Wow gastron, I've made them, totally addicting and a great combo! Bravo!

                                                                              What would the world be without eggs?

                                                                            2. 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.

                                                                              1. 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.

                                                                                12 Replies
                                                                                1. re: Karl S

                                                                                  A truly good way. Alas, many practitioners over cook and crust a perfectly good egg using this technique.

                                                                                  I would suggest an egg "poached" in olive oil as a worthy description of the proper technique

                                                                                  1. re: Gastronomos

                                                                                    I thought about adding the idea of oil-poached, but that can mean something else.

                                                                                    1. re: Karl S

                                                                                      It can. I often use copious amounts of olive oil and a spoon to baste the eggs. Being very careful to keep the whites tender and not scorch the eggs and make them crusty or crunchy or brown at all.

                                                                                      1. re: Gastronomos

                                                                                        Ah, so yours are poached. I prefer flash-fried (yolk is liquid, white is set, with frills), as encountered in Spain.

                                                                                        1. re: Karl S

                                                                                          Chef José Andrés uses a spoon and baste technique. But on a TV show he once fried an egg white in scorching hot oil till crusty crunchy brown and then he added the yolk over the top just prior to plating. The Spanish were also known for burnt garlic as well...
                                                                                          :-)

                                                                                          1. re: Gastronomos

                                                                                            Yeah, I saw that, too. It's not home cooking, shall we say.

                                                                                            I use a wooden spoon to keep the egg from dropping to the pan bottom and to rotate/turn the egg gently, rather than for basting, and then to remove the egg; they are less likely to stick to a wooden spoon.

                                                                                          2. re: Karl S

                                                                                            i like the frills -- esp when i'm using the egg in a sandwich! nice extra bit of texture and savory flavor.

                                                                                      1. re: ipsedixit

                                                                                        funny how you know how to do this, but not boil water (j/k)!

                                                                                        1. re: Kalivs

                                                                                          I believe this method of cooking eggs is a Mediterranean style.

                                                                                      2. re: Karl S

                                                                                        oh my...i'm going to have to try this!

                                                                                      3. 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.

                                                                                        1. 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.

                                                                                          1. 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.

                                                                                            1. 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.

                                                                                              2 Replies
                                                                                                1. re: Becca Porter

                                                                                                  they have the cutest stuff on chickens -- like recently, a photo of a freshly troweled concrete patio upon which a chicken is proudly making her pathway set for posterity.

                                                                                              1. 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.

                                                                                                1 Reply
                                                                                                1. re: mariacarmen

                                                                                                  Which is why the American Egg Board's marketing slogan was so perfect: The Incredible Edible Egg.

                                                                                                2. 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.

                                                                                                  1 Reply
                                                                                                  1. re: Beach Chick

                                                                                                    Runny yolks the best, have fun trekking.

                                                                                                  2. Baked custard- just takes a few yolks some sugar and cream
                                                                                                    Quiche- Eggy and yummy, with ham, goat cheese spinach and onions.
                                                                                                    Eggs Benedict - God I love it, I keep forgetting to make it though.

                                                                                                    1 Reply
                                                                                                    1. re: YAYME

                                                                                                      Baked Custard is one of my favorite things to eat. Now I have to go and make some! I like the Edna Lewis recipe.

                                                                                                    2. 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...

                                                                                                      1. 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
                                                                                                        Eggs Benedict

                                                                                                        1. 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.

                                                                                                          2 Replies
                                                                                                          1. re: brilynn79

                                                                                                            Smoked Goose Jowl Bacon, now that sounds excellent. What does it taste like. Got a pic.

                                                                                                            1. re: treb

                                                                                                              It was thick chunks of bacony goodness...since it was wood fired, it was slightly overcooked, which I enjoy. Sadly I do not have a pic.