Egg recipies needed!!!

[lalbers]

My friend has 38 laying hens and 2 geese is going to a family reunion for 3 weeks, and I am watching her brood. I can have as many eggs as I want- so I need any good recipies using lots of eggs!! Please! Hubby's two 19 and 21 yo. kids are with us for a few weeks which will help (they eat ALOT). Can you preserve eggs any way? Pickled eggs? Frozen?

[bellzeybubba]

Try making quiche - it freezes well. Good way to use up veggies from the garden too.

Also homemade ice cream is a good way to use eggs that you can store frozen :).

[mjc]

For cakes and such you can freeze eggs...I don't know if the USDA still recommends it or not, but you can take and crack 3 (if that is what you typically use in a cake) eggs into a small freezer container and freeze. To use, thaw and dump in the bowl with the rest of the ingredients.

Pickled eggs will keep for a while but I always keep them under refrigeration.

And nice, clean, crack/chip/blemish free fresh eggs will keep for quite a long while on their own...about 3 months under refrigeration.

[noobgahdnuh]

I <3 a frittata when I have too many eggs... kinda like a quiche, but a little different. this is what i do... all you need is a bunch of leftover veggies, some ham or bacon, some cooked pasta and some romano or parmesan cheese and, depending on the size of your deep ovenproof skillet, maybe like 6-12 eggs...

fry up the bacon and onions bellpeppers

after they are cooked through add your pasta and let it form a crust on the bottom (makes cutting it easier when your done baking it...)

add other veggies (zukes, toms, spinach etc.)

whisk eggs and 1/2 cup romano/parmesan together, pour over everything in skillet and bake for about 20 min or so in a 350 degree oven till firm, then you can add more cheese on top and put it back in for another 5 minutes to melt.

super easy and keeps well in the fridge!

you could always make angels food cake too, pretty sure it takes about a DOZEN eggs!:rolleyes:

[lorna-organic]

Pound cake also uses a lot of eggs. I made a big jar of pickled eggs once. It was fairly easy to do. Peeling all of those eggs was the most difficult part. I second the frittata suggestion. I make a lot of frittatas in summer, using summer squash or greens from the garden.

[evilsunflower]

I personally love a good quiche.

When you have older eggs they're perfect for hard boiling and making egg salad sandwiches. Fresh eggs are very difficult to peel when they're boiled, but if they're at least a week old the shells usually come right off.

[lreef]

I am not a breakfast person so I usually make a huge thing of breakfast stuff every couple of weeks and freeze it for the hubs to take to work and microwave. Omelets, egg mcmoms :), quiche, breakfast burritos all of these things freeze great if they are properly packaged and are a lifesaver on busy mornings. I use a ton of eggs when I do this, easily 4 dozen.

[lalbers]

Cool ideas about freezing the breakfast burrito's. I usually dislike breakfast, whereas hubby and kids are always starving. scrambled eggs, sausage, beans, package them in freezer paper, freeze- hey guys, get your own!!! Cool! I think I'll go make a pound cake too- kids like sweets Thanks all- keep ideas comming, my friend will be gone till end of July! Those geese are mean tho- so I brought them some watermelon rinds today, and now everybody loves me. Goose eggs are good

[RozieDozie]

We love deviled eggs; we're having them for supper tonight.

Eggs will keep longer of you don't wash them before storing them in the fridge. They have a protective coating that keeps air from getting in. Just wipe them off if they are dirty then wash as you use them.

Now I'm hungry for pound cake. :)

[lreef]

http://snider.mardox.com/plans.htm

This is from the cook once a month site. It has all the plans scroll down a little you'll see breakfast. The nerve of my family wanting breakfast what is wrong with these people!!

[Michelle8]

Ireef,

That is a great web site!! Thanks. I have earmarked it as a favorite.

Michelle

[Michelle8]

Lisa,

If you have hungry young men, you'll need at least a dozen just for scrambled eggs just for the 2 of them:eek:

My family now eats a dozen every time I fix egg sandwiches!

Michelle

[older than dirt]

I can eat a dozen deviled eggs in a day . Not two days in a row though :D
Guess you could boil & pickle some allso. Guys watching foot ball will eat them if they have a hot pepper in the pickle ;)

[lovely09]

A recipe i really love.

Easy Egg and Cheese Spread

6 hard-cooked eggs, diced
1 pkg. (8 oz.) reduced-fat cream cheese
2 cups sharp cheddar cheese, shredded
1 pkg. (1 oz.) dry ranch dressing mix
1 cup pecan pieces

In a large bowl, mix together cream cheese, cheddar cheese, ranch dressing mix and hard-cooked eggs. Use your hands to form into two balls or one log and set aside.
Roll each ball or log in the pecan pieces. Wrap with plastic wrap and refrigerate for at least 2 hours before serving. Serve with crackers.

[ovenbird]

You can freeze eggs out of their shells. They keep a year.

Whole Eggs:break into ice cube trays and freeze or break into container and stir lightly. Avoid incorporating air into eggs.
Egg Whites: make sure to keep out all yolk. If you are interested in baking Angel Food cake, then freeze a baker's dozen egg whites per container.
Yolks: Too keep them from getting lumpy, add 1 T sugar per cup of yolks or, for savory dishes, 1/2 tsp salt per cup.

[brenda70546]

Poached eggs are great pudding custards ice cream lost bread aka frenchtoast that a few more fried egg sandwish with a big thick slice of tomato on it

[lorna-organic]

Corn Pudding

l cup frozen or fresh cut kernels
2 eggs
1 cup of half&half or cream
salt and pepper to taste
small amount of butter

Butter a straight-sided, one quart baking dish. Beat eggs well, thoroughly mix in half&half (cream makes a richer pudding), salt and pepper. Pour into prepared baking dish and dot top with a teaspoon or two of butter. Bake at 350 for about 45 minutes. Pudding should puff up and slightly brown on top, serve right away. Serves two, generously, as a side dish. If quantity is doubled, baking time is about one hour. Pudding can be spiced up with red pepper flakes.

[Michelle8]

Ovenbird,
Thank you for sharing how to freeze eggs. I really want to get some chickens. But right now the husband is totally against it. BUT I'm working on him:D

[springfever]

hot pickled eggs. In a gallon jar : fresh dill, fresh garlic, jalepenos, boiled eggs, cover with boiled mixture: (half water, half vinegar, Tb. salt). Refrigerate, eat cold!
My breakfast burritos; eggs, diced jalepenos, diced onion, diced sweet pepper, pepper jack cheese, put in burrito and roll up. These freeze wonderfully.

[lorna-organic]

Found this Pumpkin Torte recipe on the Eaglebrand condensed milk Web site today:


Serving Size: 1/12 of a recipe

Prep Time: 15 minutes
Cook Time: 55 to 60 minutes

Pumpkin Torte

Ingredients
8 eggs
1 (29-ounce) can pumpkin
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk ( NOT evaporated milk )
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
*Nut Topping

Instructions
Preheat oven to 350°. In large mixing bowl, beat eggs; add remaining ingredients except Nut Topping. Mix well. Pour into lightly greased 9-inch springform pan.
Bake 55 to 60 minutes or until knife inserted near center comes out clean. Cool thoroughly; remove side of pan. Sprinkle with Nut Topping*. Refrigerate leftovers.
*Nut Topping: In heavy skillet, brown 1/2 cup chopped almonds, 1/4 cup chopped pecans, 1/4 cup firmly packed brown sugar and 1 teaspoon vanilla extract in 2 tablespoons margarine or butter.

[Elie JAMES]

I have a lot of recipes to share with you

[lalbers]

Elie James- thanks! wow, everyone should check out this web site! I just glanced at it- could spend a whole lot of time there!

[florin]

This is a recipe I tried this week from the Rachel Ray's 30 minute meals and it was really good and it uses up 12 eggs.

Rosemary Potato Frittata

Ingredients

* 1/4 cup extra-virgin olive oil
* 1 large clove garlic crushed
* 1 pound baby potatoes
* 1 small onion
* 3 to 4 sprigs fresh rosemary, finely chopped
* Salt and freshly ground black pepper
* 12 eggs, beaten
* 1/2 cup milk, half-and-half or cream
* 1/2 cup Parmigiano-Reggiano

Directions

Heat oven to 450 degrees F.

Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

[florin]

Spicy Pickled Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dozen hard-boiled eggs -- peeled
1 quart white vinegar
2 large onions -- sliced
1 1/2 tablespoons yellow mustard seed
1 1/2 tablespoons dill seed
2 tablespoons pickling spice
1 teaspoon red pepper flakes
1 tablespoon coarse ground black pepper
6 cloves fresh garlic -- peeled

Place all the ingredients except the hard-boiled eggs in a covered pot and boil for 15 minutes. Place the hard-boiled eggs in sterilized jar and cover them with hot pickling mixture until the eggs are completely covered. If there is not enough vinegar, you may add some hot water to the vinegar solution. Marinate the eggs in this solution, in the refrigerator, for 7 days before serving. The shelf life of these eggs is no more than two months.

[florin]

Beet Pickled Red Eggs


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dozen hard-boiled eggs -- peeled
3 cups canned beets and juice (small whole)
1 quart white vinegar
2 large onions -- sliced
1 1/2 tablespoons yellow mustard seed
1 1/2 tablespoons dill seed
2 tablespoons pickling spice
1 teaspoon red pepper flakes
1 tablespoon coarse ground black pepper
6 cloves fresh garlic -- peeled

Place all the ingredients except the hard-boiled eggs and canned beets and juice in a covered pot and boil for 10 minutes. Add the canned beets and juice. Heat on medium for 10 minutes. Place the hard-boiled eggs in sterilized jar and cover them with hot pickling mixture until the eggs are completely covered. If there is not enough vinegar, you may add some hot water to the vinegar solution. Marinate the eggs in this solution, in the refrigerator, for 7 days before serving. The shelf life of these eggs is no more than two months.

[florin]

Pickled Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 large Hard cooked eggs
2 cups Vinegar
1 medium Onion -- sliced and separated into rings
2 tablespoons Sugar
1 1/2 teaspoon Pickling spice
1 teaspoon Salt

Peel eggs , place loosely in a jar; set aside. Combine remaining ingredients in a sauce pan; bring to a boil. Reduce heat to low; simmer 5 minutes. Pour hot mixture over eggs; seal with an airtight lid. Refrigerate 2 days before serving. Store in refrigerator for up to 2 weeks.

[older than dirt]

This looks rather similar to others listed but I found it interesting becouse of where it came from.
the complite book of pickles relishes
by Levinson pub hawthorn 1965


Book says
Some times its well to make some pickled eggs when egg prices are very low. Its one way of conserving eggs . They can be served as a meat substitute , can be prepared into deviled eggs, served as creamed sour eggs or as garnishes.


18 eggs hard boiled .
2 cups vinegar
1 1/2 quarts water
2 tsp salt
spice bag
1 hot pepper
1 tbs mixed pickling spices

simmer fress eggs for 30 min untill hard boiled . a slow cooking makes eggs more tender.
make pickleing solution of remaining ingredients & when boiling add peeled eggs & bring to a boil again . Pack into hot sterlized jars . Cover completly with pickling solution & seal immediantly. Eggs may be pickled with beets for color.
----------
Think this came from an old state agi pamplet. nThis book has 324 pages of about 3 recipes per page. Every thing from corned beef to water crest salad.

[brenda70546]

try this one
12 eggs wioed with a wisk
6 slices of bread (day or so old is best) tear bread in bite size peaces
your fav seasioning
mix bread and eggs
spray the casarol 9x9 dish with pam
add egg and oil
Brown a pound roll of Jimmy Dean sausage or your favorite
add the browned on top of the bread and egg mixture
sprinkle you favorite cheese on top
cover and refigtate overnight
bake at 350 till eggs are done and cheese is melted about 30 minutes
it good for any meal

[Emerald]

This is one of my favorite recipes for using eggs and the fresh produce from the garden. I put the basic recipe up and then all the substitutions are at the end.

How about some old-fashioned tater pancakes?

Potato pancakes
2 to 3 potatoes grated (about 2 cups loose)
1 med. onion grated (or more if you love onions)
1 large egg (you can use two if you like)
1/2 cup All-purpose flour (maybe a bit more depending on how wet the potatoes are.)
1 heaping teaspoon baking powder
Salt and pepper to taste
I also put in a bit of garlic but not all folks like garlic.
Oil of choice for frying
Grate the potatoes and onion, try to squeeze out any excess juice from them , just with your hands.
add the one large egg mix well with the potato/onion mixture (now if it looks too dry you can add one more egg, but then you have to add a bit more flour)
add flour and baking powder and salt and pepper. (garlic can also be added now.) The mixture should be the consistency of lumpy pancake batter so if it is too loose add a bit more flour, too dry, just sprinkle a bit of water.
fry in a skillet with about 1/2 inch or a bit more of oil (for folks like me who use thermometers about 365 F or 375 F) I drop about a heaping tablespoon per serving, but have made them a bit larger before and they are ok.
Serve with home made apple sauce and sour cream, Or like my son he likes them sprinkled with redhot sauce and dips them in ranch. Great side dish, and a family favorite.
You can also substitute other veggies into the mix to like:
One potato, one carrot, one zucchini, one onion.
One potato, one sweet potato, one carrot, one onion.
One potato, one parsnip, one zucchini, one carrot, one onion.
Well you can see where this is going! as long as you get about 2 cups of grated/shredded veggie the sky is the limit!

[KatieFrank]

I LOVE to make deviled eggs. I like to keep it simple. Here is my favorite recipe...

http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=37001

[Imp]

Souffles- so good, both savory and sweet ones.

Freezing the eggs is also a good idea if you have too many.

[KatieFrank]

Here is another one. It is a very unique way of making scrambled eggs. I was scared to make it at first but it is yummy!

http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=28820

[Alabamy]

Butter Cake Or 12 Eggs Cake

* 1 pound Land O Lakes salted butter
* 4 cups sugar
* 12 eggs
* 4 cups Pillsbury all-purpose flour
* 1 ounce bottle lemon extract


Directions

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar together.
3. Add one egg at a time, mixing well after each addition.
4. Add flour gradually.
5. Mix in lemon extract.
6. Pour mixture into a large Bundt pan (I use my Angel Food Cake
7. Pan), greased with Crisco shortening and floured, to about 1 to
8. 2 inches from the top.
9. Bake for one hour or until cake test done. Allow cake to cool
10. thoroughly.


http://www.grouprecipes.com/23630/butter-cake-or-12-eggs-cake.html