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Egg entrees for egg haters?

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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.

        8 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

                  Agreed!

                  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. :)

                1. The biryani you had was probably made the same way as regular egg biryani, but they chopped up the eggs after the fact and mixed them in thoroughly so the first several buffet visitors wouldn't end up scooping up all the egg.

                  Since he likes Indian food, do you think your husband might like egg curry? There are several different styles. This one looks similar to the kind I make: http://mirchmasala.me/2014/01/kerala-... , and this one is a version with lemongrass that I really want to try: http://kirantarun.com/food/2013/03/29... . Since the eggs are added at the end, it's no problem to cut them up into slices or small chunks. I usually put some veg, like green beans, in this dish, too.

                  I learned a couple of years ago that it's not uncommon in Thailand for cooks to whisk a couple of duck eggs into the coconut sauce of vegetable curries for added nutrition. You can't really taste them at all in there.

                  Some other thoughts are:

                  >> Fried Rice

                  >> Chawanmushi or some other savory custard

                  >> Egg drop soup, avgolemono, or some other soup with egg whisked in like this one: http://www.epicurious.com/recipes/foo...

                  >> Something with Hollandaise sauce

                  >> A casserole like this one: http://smittenkitchen.com/blog/2009/1...

                  >> A savory French toast like this one: http://www.thekitchn.com/recipe-panfr... . (With a salad, I don't think it would be too heavy a meal.)

                  1. How about an old style egg foo young? Pack it with veggies and bits of meat and the egg doesn't read as "egg". Nice way to use up all the small bits of this and that in the fridge too.

                    5 Replies
                    1. re: meatn3

                      +1 on the egg foo yung; it's essentially a veggie pancake which is heavy on the veggies and the egg sort of holds it together. Lasagna is another idea to use eggs in if you mix them with a ricotta filling, which can also be used to stuff some shells or manicotti. Loads of recipes online for soufflé too; served with a salad makes a complete meal.

                      1. re: Cherylptw

                        Growing up, I couldn't stand eggs except for my grandmothers extra sharp country cheddar scrambled eggs which was more cheesy than eggy. Anything where the egg was the star player was out of the question for me.

                        When I read the OP's post, I would think her husband would not want an egg dish where the egg is the star since he "hates eggs". There are a lot of good suggestions posted here but most of them are highlighting the egg. For example, egg salad, rice with a pile of scrambled eggs on top or a sandwich with a egg on top are not dishes where the egg is inconspicuous..they're front & center and right up in your face. If he hates eggs, I wouldn't think he would care for these but if there are dishes with eggs mixed in to other things, where you don't notice the egg, he might be more receptive..

                        1. re: Cherylptw

                          I was the same until about age 16. The only egg related items I would touch were egg foo young (loved it) and French toast as long as it wasn't too eggy.

                          I'm glad I was eventually introduced to "eggs my Mother didn't make" because now I love them!

                          1. re: meatn3

                            Me too! Loved egg foo yung and breakfast sweets (pancakes, French toast, waffles) because there was no egg taste. I remember the times when I was a kid that my mother would make me sit at the table for hours or until I finished my eggs, cold or not; I would gag trying to swallow them. I like eggs now such as scrambled or fried hard & boiled but I still don't like omelettes, eggs with uncooked or runny yolks, quiches or frittatas.

                            When people say " add some onions & peppers to your scrambled egg, they won't notice the egg" , it's NOT true...they already dislike eggs, adding onions & peppers is not changing the fact that it is still an egg and there are not enough other items in the dish to distract from the egg.

                            OTOH, egg foo yung is chock full of veggies; this is one dish where the egg is not center stage.

                            1. re: meatn3

                              Seems to me eggs are "front & center and right up in your face" in egg foo young...

                      2. ricotta al forno

                        evan kleiman's recipe has been posted online

                        or
                        a savory noodle kugel

                        1 Reply
                        1. re: westsidegal

                          Or a potato or sweet potato or carrot kugel.

                        2. Egg salad spiked Sriracha and horseradish

                          1. Cheese soufflé

                            2 Replies
                            1. re: Dirtywextraolives

                              yes! I didn't eat eggs for years, but happily cooked and ate souffles.

                              1. re: relizabeth

                                Now that I've read the OP is severely lactose intolerant, I will amend my suggestion to roasted garlic, broccoli or asparagus soufflé, which she can then omit the cheese. I am also lactose intolerant, but I am not severe, have dealt with it for almost 30 years, and deal with it when I eat cheese, as I refuse to give it up! I gave up ice cream but not cheese! And I have my grandmother's recipe, which is really classic. She was a typical Yankee cook, and never made anything fancy except for cheese soufflé.

                            2. Savory crepes... I have a recipe calling for 4 eggs and you can fill or top them with just about anything.

                              Croque Monsieur... a ham and egg sandwich dipped in scrambled egg mixture and grilled.

                              Spinach salad with crispy bacon and finely crumbled hard-boiled eggs.

                              Macaroni and cheese with a topping of toasted, crumbled biscuits mixed with scrambled eggs.

                              1. I'm not crazy about eggs either so I recommend a heavy infusion of cheese. Your husband might like a quiche made with sharp cheddar, sausage, and onions. And if you scramble them for him with peppers and cheese he will barely notice the egg. Just don't inflict runny yolks on him.

                                1. Here is a different option. You could do a vegetarian main dish and get some extra protein from dessert. Does he like custard or flan? Both use lots of eggs.

                                  1. Make your meat go further by using much less and having it in veggie heavy stir fries or tacos and soups.

                                    Whisk a few eggs into oatmeal and have it sweet or savory for dinner.
                                    Have more vegetarian meals- these quinoa cakes are easy and very good:
                                    http://www.nytimes.com/recipes/101599...

                                    This mushroom shepards pie is also very good
                                    http://www.vegetariantimes.com/recipe...

                                    1. Thank you for all the suggestions so far. I was in a bit of a hurry when I posted the OP so I forgot to add sort of a critical point: I am extremely lactose intolerant, and combined with a digestive disease, eating any amount of dairy makes me extremely ill. So we are dairy-free. I am also allergic to soy and nuts, so I can't sub milk with soy milk or almond milk. I can (and successfully have, on many occasions) sub coconut milk for regular cow's milk in recipes.

                                      Fried rice and egg drop or hot and sour soup are things I have meant to try and forgotten about, so I will definitely add those to the list. Egg curry is also an excellent option, as he loves curry. I also like the idea of a savory bread pudding; I think I can make coconut milk work with that, especially if I spice it properly, maybe with a curry powder blend and appropriate vegetables.

                                      Pasta carbonara is certainly an interesting idea. I have not yet tried experimenting with non-cow milk products, but perhaps this would be a good dish to do so with; pecorino romano being a sheep milk cheese. Even if that still makes me ill, I could probably make a pretty good carbonara with no cheese at all.

                                      I cook around 5 or 6 nights out of the week; leftovers are our lunches, or dinner for the random night I don't cook. We eat out maybe one meal a week. So, I am trying to make everything stretch as much as I can. We do some vegetarian meals but I'd still like to be able to incorporate eggs a little more often since we're getting them on a regular basis now. Some of these suggestions are great and I'll be looking forward to trying them.

                                      7 Replies
                                      1. re: Maggiethecat

                                        I am a fussy egg eater, but I have used Hugh Fearney-Whittingstall's recipe for Chachouka from his veg every day book and it is great. This is very similar to it. I often add chickpeas to the stew as well, but it's up to you. Since it is so heavily flavoured, the taste of the eggs is lessened a bit, and you can mash the whites into the stew if you want to hide them. I really really like it, but I would say that it will take less time in the oven than you think if you want the yolks runny.

                                        http://thingsiliketocook.wordpress.co...

                                        Hope this helps

                                        1. re: Maggiethecat

                                          Have you tried rice milk? My partner is cow milk allergic and we like it better than coconut milk, as it has a very neutral flavor.

                                          1. re: Maggiethecat

                                            I always make curry with coconut milk so that will work fine.

                                            1. re: Maggiethecat

                                              I think if your husband likes Japanese food and doesn't mind custardy things, chawanmushi could work really well for you. Coconut aminos are a reasonable substitute for soy sauce, and there's no dairy. With plenty of sauteed mushroom, celery and other veggies added in, you can hardly taste egg at all. It's also very easy on the digestive tract.

                                              When I'm sick, I make a big batch of the Indian dish kichadi, a porridge of mung beans and rice. Even though it's totally un-Ayurvedic to do so, I sometimes whisk in an egg for added protein when I reheat it. It's a super-digestible and highly nutritious dish, and I bet you could do the same with any bean dish - chili, lentil soup, white beans and kale, chickpea stew or even by blending boiled or coddled eggs into hummus if sesame is not an issue. I've also seen finely chopped boiled egg added to couscous and taboulleh, much as it was added to your buffet biryani.

                                              Good luck,
                                              ninrn

                                              1. re: Maggiethecat

                                                Do you ever make pasta? That uses a few eggs, and this vegan alfredo sauce is really really amazing and both dairy and nut free:
                                                http://ohsheglows.com/2014/01/20/caul...

                                                Can you have hemp milk? Not sure if seeds are also part of your allergy- hemp, oat, or rice milk would all work for the savory strata recipes

                                                1. re: Maggiethecat

                                                  Latkes with applesauce

                                                  1. re: Maggiethecat

                                                    If your husband has a sweet tooth, I suggest the 2nd Ave Deli noodle kugel recipe. It uses eggs but no dairy since it is formulated to be pareve.
                                                    I've made it a few times and really like it.
                                                    It contains noodles, eggs, sugar, canned pineapple, raisins, a little lemon juice, pinch of salt. I tried to Google the exact recipe to no avail, but here is a link to the book on Amazon.
                                                    http://www.amazon.com/The-Second-Aven...

                                                  2. You mention "brinner" foods like French toast and pancakes, but say you don't care for something sweet for dinner. Can you make savory versions? I have a friend who makes savory waffles by omitting the sugar from the batter, laying strips of bacon on the waffle iron along with the batter, and topping them with sour cream instead of syrup. I can imagine adapting pancake and French toast recipes in similar ways, mixing in savory spices, finely chopped bacon or other meat, mushrooms, etc. (I'd suggest cheese, too, but I see above that you're lactose intolerant.) I haven't tried this, but it might be a fun experiment.

                                                    1 Reply
                                                    1. re: weem

                                                      Buckwheat crepes with spinach, bacon and mushrooms! Mmmmm.
                                                      Also, I like stuffing. Mom's had mashed potatos, whole wheat bread, broth, eggs and leftover chicken with sage, cloves etc.

                                                    2. Chinese "lobster sauce" can have plenty of egg if you want: pork hash sautéed with black bean, garlic, oyster sauce, chicken broth, thickened with corn starch slurry, then stir in beaten eggs. They add texture more than flavor.

                                                      Besides egg drop, almost any type of Asian soup can have some beaten egg drizzled in (ramen, pho, etc).

                                                      Spanish tortilla is basically egg and potato, but surprisingly doesn't taste eggy.

                                                      Some people don't like eggs in general, but enjoy them pickled.

                                                      A fried, sunny-side up egg in a sandwich (pastrami on toasted rye, hamburger, etc) can add amazing texture (and the taste gets transformed).

                                                      The fried rice suggestions are good (I like doing the egg in the microwave before adding to the rice).

                                                      1. How about an egg roll?

                                                        1. This has been an interesting thread. After yet another round of intestinal surgery, I am yet again on a low fiber high protein diet, and I keep being told eggs are the best. All my life I have HATED eggs. I've always wished I could enjoy them, some egg dishes look really good, but the taste of egg is so disturbing I just can't hack it. I once made a carbonara and liked t...maybe I'll try it again.

                                                          16 Replies
                                                          1. re: EricMM

                                                            raw egg in a smoothie -- you won't even know it's there.

                                                            1. re: hotoynoodle

                                                              Or even better, powdered egg blended in orange juice. Tastes like an Orange Julius, which was a 70s mall standard.

                                                              1. re: Dirtywextraolives

                                                                Powdered egg white from say, the baking section, or an egg white protein powder?

                                                                1. re: ohmyyum

                                                                  the baking aisle.

                                                                  1. re: ohmyyum

                                                                    The egg white protein powder, not the baking sub.

                                                                  2. re: Dirtywextraolives

                                                                    powdered eggs are such a heavily processed food nearly all the nutritive value is wrung out of them. they generally also contain some kind of seed oil.

                                                                    blech and blech.

                                                                    no thanks.

                                                                    1. re: hotoynoodle

                                                                      For someone who wouldn't eat cooked eggs, I'm sure the thought of swallowing a raw whole egg must be really appetizing! Not to mention the salmonella risk involved. It's not hard to determine that eggs whites are dried with heat, and to search out brands that don't have chemicals added to them, as opposed to it being impossible to determine whether a raw egg has salmonella or not.

                                                                      1. re: Dirtywextraolives

                                                                        blended into a smoothie, it's no longer a whole egg.

                                                                        the risk of salmonella is way overblown.

                                                                        http://www.incredibleegg.org/egg-fact...

                                                                        "Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years."

                                                                        you're more likely to be hit by lightning.

                                                                        my point was that consuming powdered eggs for nutrition is a total waste of money and effort.

                                                                        1. re: hotoynoodle

                                                                          Whatever. To many, it's still a chance they may not want to take.

                                                                      2. re: hotoynoodle

                                                                        powdered egg whites aren't horrible -- they don't beat up as well as fresh, but they're pasteurized and easy to keep on hand.

                                                                        There's no way I'd eat them as eggs, though -- only ever for meringues

                                                                      3. re: Dirtywextraolives

                                                                        Re: powdered eggs. I think the whole point is the OP wants to use the fresh eggs included in her CSA basket.

                                                                        1. re: ninrn

                                                                          True. It was just an idea to consider for the OP whose husband does not like to eat eggs, as well as the countless others who may be reading this thread for tips on how to consume more eggs even if they don't like them.

                                                                    2. re: EricMM

                                                                      What about the egg white only. It tastes a whole lot less like an egg than the yellow. Side benefit, lower in fat...

                                                                      1. re: porker

                                                                        It depends on the person. I actually loathe the taste of egg whites. Angel food cake, maringues, even egg white heavy souffles seem metallic and off to my tastebuds.

                                                                        That said, I like scrambled eggs just fine but the eggs need to be well scrambled.

                                                                        1. re: MplsM ary

                                                                          Stating the obvious why not contact the CSA and tell them you don't want any eggs and would like some type of meat instead? I'm pretty sure if you explain that your husband doesn't care for eggs they will understand. It wouldn't be the first time a CSA member asked for an alternate.
                                                                          Then buy yourself some eggs.

                                                                          1. re: Puffin3

                                                                            The CSA will likely offer the following substitutes:

                                                                            -dairy product (your choice)

                                                                            -soy beans

                                                                            -nuts

                                                                            {;-/)

                                                                    3. You can add a beaten egg or two to almost any pasta dish -- I saw one recently that was asparagus, tomato sauce and bacon -- with the eggs added when it was basically done. Made the whole thing kind of creamy.

                                                                      1. A couple get married and she decides to make breakfast one morning and fried eggs it is, with toast etc.
                                                                        He eats it, she asks how it was. He replies, good, but not like my mom made.
                                                                        Next time, same thing.
                                                                        One day, in a rush, she accidently burns the eggs.
                                                                        He EXCLAIMS, "YES! THESE ARE DELICIOUS! JUST LIKE MOM MADE!"

                                                                        _____------_____

                                                                        I suggest a well done, very brown and crusty omelet with spicy peppers and onions, anything else he likes in the omelet and other spices, many spices or plenty of hot sauce over the top. A spicy red pepper sauce or just a spicy tomato sauce over the top.
                                                                        Make sure to burn the eggs so they do not have that 'eggy' flavor that he does not care for. And make sure to spice it up to cover the "eggy" taste he don't want.

                                                                         
                                                                        1. Maggiethecat,

                                                                          I was trying to think of something new and easy to make with whole wheat pasta today. I thought of your post and, just for fun, decided to try sticking with your restrictions. The results were pretty good:

                                                                          I had a jar of chopped dried tomatoes packed in olive oil and herbs that I got a while back from CostCo. As I boiled the pasta, I put some of that in a bowl and thinned it with a ladleful of hot pasta water. I added some salt and pepper and beat in two eggs. When the pasta was done, I drained it and returned it to the pot, then stirred in the egg mixture over a very low flame for a minute or two. (Didn't trust the residual heat of the pasta to be enough to cook the eggs, but it probably would have been.)

                                                                          It was delicious. I added a little parmesan cheese later, but it would have been fine without it. The egg flavor was totally gone, and while they didn't disappear altogether, the texture was more like I'd added a bit of ricotta than egg.

                                                                          If I'd had some fresh basil, I think that would have made it great. Next time I'll definitely add some sauteed vegetables or fresh baby spinach too, but probably only after I finish adding the egg and remove the whole thing from the heat, so the egg doesn't congeal around the vegetables.

                                                                          I think this could work well with any intensely flavored paste of ingredients and any kind of noodle -- a pesto, a tapenade, an herby duxelles of mushrooms, curry paste with finely minced sauteed shallots, garlic and celery, a rich tomato sauce, or gravy left over from braised meat.

                                                                          Anyway, thought I'd let you know. Thanks for the challenge/inspiration. I think some version of this dish will go in my regular rotation.

                                                                          1 Reply
                                                                          1. re: ninrn

                                                                            That does sound good! Thank you for experimenting and sharing your results! I haven't used jarred dried tomatoes much but this sounds like a great introduction to them.

                                                                          2. When the weather warms up, try devilled eggs. These always seem to disappear first at a picnic.

                                                                            5 Replies
                                                                            1. re: DonShirer

                                                                              Someone who hates eggs would most likely stand upwind of deviled eggs while pointing a crucifix in the eggs' general direction in hope of rendering their devilish powers useless.

                                                                              1. re: MplsM ary

                                                                                I loathe deviled eggs. It is most definitely not a way to convince a non-egg person to like eggs. I do, however, like omelets, frittata and quiche.

                                                                                1. re: valerie

                                                                                  Yeah, he will not touch deviled eggs with a ten-foot pole. I made two dozen for our annual Christmas party this year, spiced with curry powder and sriracha sauce no less (two of his favorite things) and all of them got eaten...but none by him.

                                                                                  1. re: Maggiethecat

                                                                                    I can see that -- I like eggs in all forms -- but even I'm not a huge fan of deviled eggs -- one half is about enough for me. (Unless I've splurged on quail eggs and gilded them with caviar.....!)

                                                                                2. re: MplsM ary

                                                                                  Nope, if hard boiled were my only experience I would run the other way. No gracias :(

                                                                              2. custard, lots of baked custard it's egg yolks, sugar and heavy cream. Bake it in a water bath and it can be any flavor you want.

                                                                                1. In addition to fried rice, you can try Italian boiled rice dishes with an egg mixed in. Just boil arborio rice (or short grain brown rice, if you prefer) in ample salted water, as if cooking pasta, until done. You can add some veg to the cooking water for the last few minutes, like frozen peas or chopped asparagus. Drain the rice, then mix in one or two beaten eggs. Just as with pasta carbonara, the heat of the rice will cook the raw egg. I would also add lemon to this, more salt if necessary, freshly ground black pepper and parmesan, but you obviously wouldn't use the cheese. You can also omit the veg and stir lots of chopped herbs into the rice along with the egg. This dish is like risotto but quicker and easier, and I think it is the perfect backdrop for spring veggies.

                                                                                  1 Reply
                                                                                  1. re: Westminstress

                                                                                    You can also use the egg with pastina noodles as described. Delicious with butter, salt, pepper and parmensan cheese.

                                                                                  2. not for a meal, but curds, like lemon, lemon, orange, etc. use quite a few eggs.

                                                                                    1. Egg foo young...spice it up!

                                                                                      1. I too have an egg-hating eating partner. But he LOVES Nigella Lawson's Asian-spiced Kedgeree, with extra salmon and extra eggs (we eat a protein heavy diet). The eggs must not be overcooked though.

                                                                                        I have similar tastes as your husband, and I also really love Greek avgolemono soup. The eggs disappear in the soup to make it rich and lemony and salty. Not really an egg drop soup per se.

                                                                                        1 Reply
                                                                                        1. re: esquimeaux

                                                                                          I have never had or even heard of Kedgeree (as far as I know) but that recipe does look very good, and, aside from the cilantro, which I detest (tastes like soap to me) but can just sub with basil or parsley I'm thinking, everything looks like stuff we both like. Also, after having one of the CSA eggs hard-boiled yesterday for breakfast, I have to say they are excellent -- much better than supermarket eggs. I knew they were good, but hard-boiled was never my favorite preparation, and having one that way that was truly delicious proved that they're much superior to anything we can get at the store.