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Apr 11, 2014 03:34 PM

Egg entrees for egg haters?

My husband hates eggs. Apparently it's the taste; we've tried several different methods of preparation and he has not been a fan of any of them. However, we recently joined a meat-based CSA (community supported agriculture) and every other week we get a dozen eggs. I like eggs just fine so I can eat them for breakfast or lunch, or use them in baking. However, on the weeks when we get eggs, we only get 3 portions of meat which isn't quite enough for meals for the two of us for the whole week, and I'm trying to avoid having to buy extra meat. So I'm looking for dishes where I can incorporate the eggs as part of the protein, that he might eat.

He loves heavily spiced Asian food; Thai, Indian, etc. We recently went to an Indian buffet and egg biryani was on the buffet and he tried it and said it was good and he would eat it if I prepared it like that at home. Most egg biryani recipes I have seen leave the hard boiled eggs whole in the rice; but on the buffet they were chopped really finely so he wasn't getting a whole mouthful all at once, which was probably what was appealing to him. I don't think he would enjoy something like quiche where egg is the overwhelming flavor.

I have also thought of doing "brinner" like french toast or pancakes as he does like those, but I am not a big fan of a sweet, heavy meal at the end of the day so I generally avoid meals like that.

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  1. Pad Thai is garnished with scrambled egg, and you can always add a little more. Ditto for using scrambled egg in fried rice.

    Pasta carbonara, if you aren't afraid of uncooked egg.

    Add a hard-cooked egg per can when making tuna salad for sandwiches with today's 5oz cans. No other adjustments to the mayo, etc., are needed. Helps stretch a can to make enough for two decent sized sandwiches.

    Custards and puddings for dessert. I've posted the Maple-Mocha pudding recipe on the Home Cooking board several times. It's easy, tasty, and different.

    1. Good ol' fried rice has an egg scrambled throughout, often not very detectable.

      1 Reply
      1. re: sandylc

        As an egg hater myself, fried rice would be the only egg-containing dish I'd touch. In fact, I think it's delicious.

        You might consider just using the eggs in a less prominent form, like as a binder for meatballs or the aforementioned French toast and pancakes.

        I find the taste of eggs overwhelming in dishes. I use them in baking constantly, but even a clafoutis or eggy custard is way too much egg for my taste. Saying a quiche or frittata "doesn't taste much like eggs" is only something someone who likes eggs would say. I can't stand to be near those dishes, and you'd never get me to try one.

      2. I find that quiches, frittatas and tortas, although egg- based, don't taste much like eggs.

        They can be assertively flavored and filled with things he likes. Can be served cold, room or hot. Tasty and filling.

        10 Replies
        1. re: C. Hamster

          I second the frittata motion. All kinds of leftovers as well as fresh ingredients can be used to make le frittate (plural in Italian).

          Vivi, ama, ridi e specialmente mangia bene (Live, love, laugh and especially eat well)!

          1. re: C. Hamster

            I beg to differ. I like eggs in things, but a quiche/frittata is just cooked eggs with a crust. If someone won't eat scrambled eggs, why suggest egg pie?

            1. re: autumm

              because although egg- based, don't taste much like eggs.

              1. re: sunshine842

                I guess we can agree to disagree. Egg pie is egg PIE.

                1. re: autumm

                  Have you had a quiche Lorraine with bacon and onions? Ham and Broccoli? Smoked salmon and spinach?

                  If you've had these and you still taste nothing but egg, fair enough. I've a pretty sensitive palate and the egg retreats in these dishes to the role of simply holding it all together.

                  With just 3 eggs to 1-1/2 cups of milk, plus a plate full of "stuff"...that's pretty much all it is.

                  1. re: sunshine842

                    I've politely consumed a variety of quiches, and it just is to eggy to me. Perhaps due to awhile back, I was subjected to a fair number of undercooked baked egg dishes. Didn't care for them before, but that didn't help

                    1. re: autumm

                      I love eggs, but a snotty, runny quiche is nasty to me, too.

                    2. re: sunshine842

                      Those scrambled egg pies were popularized by incompetent cooks who couldn't bake souffles without having them fall. To a true egg hater they are abominations.

                      1. re: nazcalito

                        er, no.

                        Quiche is a different dish that just happens to have some of the same ingredients.

                        If you don't like them, you don't like them, but at least have your facts straight.

                        (not too many souffles that have bits of ham or asparagus in them, or that are baked in a crust)

                  2. re: sunshine842


                    A well made frittata can take on a delicious flavor masking that of egg. I make my frittate (plural) in a cast iron skillet with aromatic vegetables and sometimes leftovers first on the cooktop until the mixture of ingredients bottom shows signs of being set, and then under the broiler. When the frittate are done, and the broiler is turned off I top them with shredded cheese. Then a frittata is put back into the warm oven for about a minute until the cheese has melted.

                    Of course my frittate are never bland because a hot pepper sauce is always an ingredient.

              2. There are many savory bread pudding recipes, as well as a number for Chinese egg fu yung on the internet.

                1 Reply
                1. re: critter101

                  I make savory bread pudding frequently, with sun dried tomatoes, olives, pesto; topped with cheese. For each serving, one egg (or two, if you like!) 1/2 cup milk, 2 cups bread cubes. Season as you like. Sometimes I add cooked, drained, chopped broccoli or greens. Bake for about 30 min @ 350F for individual servings.
                  Oh, and you could add crispy cooked bacon, if you like.

                2. I'm not an egg fan either, but I'm OK with quiche, pasta carbonara, aioli and fried rice, where the egg is not the star. But if there is a big clump of scrambled egg in the fried rice, I'll pick it out and give it to my daughter. :)

                  There's no rule that say he must eat a protein if you do. You could just add eggs to your plate and not to his. :)