Good, unusual egg recipes?!
We have our own chickens, six of them, and they are all laying daily at the moment - and I'm having trouble keeping up! Our neighbours and friends are taking some off our hands - but I would really like some original, different egg recipes - we're all a bit sick of poached,scrambled,fried, boiled !.!.!. and cheese omelettes! Any ideas!? The more eggs each recipe uses, the better!!! I've got about twenty eggs at present, and there will be six more tomorrow!.!.!. There are six of us in our family - two adults and four kids, but recipes for four people are fine as the youngest two will eat boiled eggs and soldiers til the cows come home!.!.!.
also - any pickled eggs recipes!? If all else fails, at least I can store them! Ten points for the best recipe, using the most eggs and fairly simple to do!Www@FoodAQ@Com
also - any pickled eggs recipes!? If all else fails, at least I can store them! Ten points for the best recipe, using the most eggs and fairly simple to do!Www@FoodAQ@Com
Answers:
This recipe is Tried and True, been making it for years!. I usually add a small can of drained shrimp!.
Egg Fu Yung
3 tablespoons soy sauce, divided
1 tablespoon cornstarch
1 cup water
1 (6!.2-ounce) package RICE-A-RONI? Fried Rice
6 eggs, beaten
1/8 teaspoon ground black pepper
1 (16-ounce) can bean sprouts, rinsed and drained
1/4 cup sliced green onions
1/4 cup vegetable oil, divided
In small saucepan, over medium-high heat, bring 2 tablespoons soy sauce, cornstarch and water to a boil, stirring constantly!. Cook 1 to 2 minutes or until thickened!. Set aside!. Prepare Rice-a-roni as package directs; cool!.
In medium bowl, combine eggs with remaining 1 tablespoon soy sauce and black pepper!. Stir in cooled Rice-a-roni, bean sprouts and green onions!.
In large skillet, over medium-high, heat 1 tablespoon oil!. Spoon 1/2 cup of rice mixture into skillet!. Spread to form a 6-inch circle!. Cook 2 to 3 minutes on each side or until golden brown!. Repeat with remaining rice mixture to form 8 patties using remaining oil as needed!. Serve with sauce!.
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Egg Custard - Asian
1 cup Coconut milk (canned)
1/2 cup Sugar
4 large Eggs
Preheat the oven to 350°F!. In a sauce pan, combine the coconut milk and sugar and bring hot over low heat!. Mix well until the sugar completely dissolves and remove from heat!.
In a large bowl, whisk the eggs and the coconut milk, thoroughly blending the two!. Carefully pour the custard into soufflé dish or ramekins!. Put the soufflé dish in a roasting pan and add hot water to reach halfway up the side of the dish!. Bake in oven for 40-50 minutes!. (Do not disturb the custard while baking)!.
Remove the soufflé dish from the hot water and allow to cool in cold water!. When cool, remove the custard from the soufflé dish by running a thin knife around the edge of the custard!. Place the custard on a plate and serve with whipped cream!.
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Egg Drop Soup
Serving Size : 4
!.
4 cups chicken broth
2 tbsp soy sauce
1 green onion, thinly sliced
2 eggs
Combine chicken broth and soy sauce in 2-quart microwave-safe bowl!. Microwave on HIGH (100%) for 10 to 12 minutes or until boiling!. Stir in green onion!. Beat eggs lightly to blend whites and yolks!. Slowly pour eggs in a thin stream into broth, stirring gently!. Serve immediately!.
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There are some great recipes here:
http://www!.aeb!.org/Recipes/Www@FoodAQ@Com
Egg Fu Yung
3 tablespoons soy sauce, divided
1 tablespoon cornstarch
1 cup water
1 (6!.2-ounce) package RICE-A-RONI? Fried Rice
6 eggs, beaten
1/8 teaspoon ground black pepper
1 (16-ounce) can bean sprouts, rinsed and drained
1/4 cup sliced green onions
1/4 cup vegetable oil, divided
In small saucepan, over medium-high heat, bring 2 tablespoons soy sauce, cornstarch and water to a boil, stirring constantly!. Cook 1 to 2 minutes or until thickened!. Set aside!. Prepare Rice-a-roni as package directs; cool!.
In medium bowl, combine eggs with remaining 1 tablespoon soy sauce and black pepper!. Stir in cooled Rice-a-roni, bean sprouts and green onions!.
In large skillet, over medium-high, heat 1 tablespoon oil!. Spoon 1/2 cup of rice mixture into skillet!. Spread to form a 6-inch circle!. Cook 2 to 3 minutes on each side or until golden brown!. Repeat with remaining rice mixture to form 8 patties using remaining oil as needed!. Serve with sauce!.
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Egg Custard - Asian
1 cup Coconut milk (canned)
1/2 cup Sugar
4 large Eggs
Preheat the oven to 350°F!. In a sauce pan, combine the coconut milk and sugar and bring hot over low heat!. Mix well until the sugar completely dissolves and remove from heat!.
In a large bowl, whisk the eggs and the coconut milk, thoroughly blending the two!. Carefully pour the custard into soufflé dish or ramekins!. Put the soufflé dish in a roasting pan and add hot water to reach halfway up the side of the dish!. Bake in oven for 40-50 minutes!. (Do not disturb the custard while baking)!.
Remove the soufflé dish from the hot water and allow to cool in cold water!. When cool, remove the custard from the soufflé dish by running a thin knife around the edge of the custard!. Place the custard on a plate and serve with whipped cream!.
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Egg Drop Soup
Serving Size : 4
!.
4 cups chicken broth
2 tbsp soy sauce
1 green onion, thinly sliced
2 eggs
Combine chicken broth and soy sauce in 2-quart microwave-safe bowl!. Microwave on HIGH (100%) for 10 to 12 minutes or until boiling!. Stir in green onion!. Beat eggs lightly to blend whites and yolks!. Slowly pour eggs in a thin stream into broth, stirring gently!. Serve immediately!.
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There are some great recipes here:
http://www!.aeb!.org/Recipes/Www@FoodAQ@Com
Real Bar Style Pickled Eggs
3 dozen hardboiled egs, peeled!.
1 cup cider vinegar
2 cups water
1TBL coarse ground black pepper!.
2 16 oz jars pepperocini rings and the juice!.
Mix all together in large glass jar!.
Layering pepperocini between the eggs!.
Pour in pepperocini juice and fill with vinegar!.
Refrigerate for 11 days, shaking daily!.
They will last forever!.Www@FoodAQ@Com
3 dozen hardboiled egs, peeled!.
1 cup cider vinegar
2 cups water
1TBL coarse ground black pepper!.
2 16 oz jars pepperocini rings and the juice!.
Mix all together in large glass jar!.
Layering pepperocini between the eggs!.
Pour in pepperocini juice and fill with vinegar!.
Refrigerate for 11 days, shaking daily!.
They will last forever!.Www@FoodAQ@Com
This will give you all the egg recipies you'll ever need =)
http://www!.sunnyqueen!.com!.au/recipes/def!.!.!.Www@FoodAQ@Com
http://www!.sunnyqueen!.com!.au/recipes/def!.!.!.Www@FoodAQ@Com
pancakes or waffles,fried rice,chocolate mouse,sweet corn souffle with Cheddar cheese,Spanish omelet,deviled eggs,spaghetti carbonaraWww@FoodAQ@Com
i like egg salad sandwiches!.
also, spice it up man!. mix the egg with ground beef and use as taco filling in soft burritos!.Www@FoodAQ@Com
also, spice it up man!. mix the egg with ground beef and use as taco filling in soft burritos!.Www@FoodAQ@Com
Egg salad sandwiches perhaps!?Www@FoodAQ@Com
-we put hard boiled eggs in empty (the pickles all eaten) pickle juice jars!.!.!.easy and yummy! you can also put them into jars that had pickled BEETS in them!.!.!.they turn pretty pink colours!
-avgolemono soup is a greek chicken,lemon and rice soup thickened with egg yolks!.!.!.it is creamy,lemony and delicious!
-to add extra protein to chicken noodle soup (the Liptons' pouch kind) you can scramble the eggs!.!.!.then pour slowly into the simmering soup!.!.!.they cook up fast and make little egg dumplings in the soup
-try an egg curry!.!.!.!.there are a lot of recipes out there using hard boiled eggs,potatoes and curry sauce!.!.!.you can eat it over rice or serve it with naan bread
-have a hamburger Aussie-style!.!.!.with a fried egg on it!
-huevos rancheros are yummy and great for either breakfast or dinner
-custards,puddings and homemade ice cream use lots of egg yolks
-angel food cake and meringue cookies uses a ton of egg whites
-you could make hollandaise or homemade mayo
-a great recipe for road trips uses hard boiled eggs,kraft singles,bacon and pillsbury crescent rolls!.!.!.you lay out one crescent of dough,put a 1/2 a kraft single on the bottom,a stip of bacon and a 1/2 a hard boiled egg!.!.!.wrap the dough around the filling,seal!.!.!.and brush with egg wash and sprinkle with poppyseeds or sesame seeds!.!.!.bake until golden brown!.!.!.they keep really well and is a great snack for lunch boxes,picnics or brunch!Www@FoodAQ@Com
-avgolemono soup is a greek chicken,lemon and rice soup thickened with egg yolks!.!.!.it is creamy,lemony and delicious!
-to add extra protein to chicken noodle soup (the Liptons' pouch kind) you can scramble the eggs!.!.!.then pour slowly into the simmering soup!.!.!.they cook up fast and make little egg dumplings in the soup
-try an egg curry!.!.!.!.there are a lot of recipes out there using hard boiled eggs,potatoes and curry sauce!.!.!.you can eat it over rice or serve it with naan bread
-have a hamburger Aussie-style!.!.!.with a fried egg on it!
-huevos rancheros are yummy and great for either breakfast or dinner
-custards,puddings and homemade ice cream use lots of egg yolks
-angel food cake and meringue cookies uses a ton of egg whites
-you could make hollandaise or homemade mayo
-a great recipe for road trips uses hard boiled eggs,kraft singles,bacon and pillsbury crescent rolls!.!.!.you lay out one crescent of dough,put a 1/2 a kraft single on the bottom,a stip of bacon and a 1/2 a hard boiled egg!.!.!.wrap the dough around the filling,seal!.!.!.and brush with egg wash and sprinkle with poppyseeds or sesame seeds!.!.!.bake until golden brown!.!.!.they keep really well and is a great snack for lunch boxes,picnics or brunch!Www@FoodAQ@Com
For a quick snack, try something for all the family:
Chop up some hard-boiled eggs finely!. Drain a small can of tuna, flake, and add to the eggs!. Bind with mayonnaise to taste!. Season, and spread on pitta bread or any bread!. It's nice on toast, too! Kids seem to love it!.
You could also make meringue cases with the whites!. A Pavlova is lovely filled with fruit and cream, and small cases are a great base for all kinds of things!. Eton Mess is great - crushed meringues mixed with raspberries or strawberries and cream!. (Meringues keep for a good few weeks in an airtight container!.)
With spare yolks, make home-made ice cream!. If you make your own sweet pastry, an egg yolk added gives it richness!.
Put just-hard boiled eggs in your ground meat for a meat loaf, so when you cut it you have slices of egg in the middle!.
If you bake, you'll always have an egg to brush the tops with!
I love hollandaise sauce, too, especially with Eggs Benedict!.
http://www!.deliaonline!.com/recipes/holla!.!.!. (the Foaming Hollandaise is lighter, keeps well and uses the whites) Lovely on asparagus or other vegetables!. Especially good on poached fresh salmon!.Www@FoodAQ@Com
Chop up some hard-boiled eggs finely!. Drain a small can of tuna, flake, and add to the eggs!. Bind with mayonnaise to taste!. Season, and spread on pitta bread or any bread!. It's nice on toast, too! Kids seem to love it!.
You could also make meringue cases with the whites!. A Pavlova is lovely filled with fruit and cream, and small cases are a great base for all kinds of things!. Eton Mess is great - crushed meringues mixed with raspberries or strawberries and cream!. (Meringues keep for a good few weeks in an airtight container!.)
With spare yolks, make home-made ice cream!. If you make your own sweet pastry, an egg yolk added gives it richness!.
Put just-hard boiled eggs in your ground meat for a meat loaf, so when you cut it you have slices of egg in the middle!.
If you bake, you'll always have an egg to brush the tops with!
I love hollandaise sauce, too, especially with Eggs Benedict!.
http://www!.deliaonline!.com/recipes/holla!.!.!. (the Foaming Hollandaise is lighter, keeps well and uses the whites) Lovely on asparagus or other vegetables!. Especially good on poached fresh salmon!.Www@FoodAQ@Com
The numbers of pleats in the toque are used as a status symbol amongst chefs!. The pleats represent the number of ways a chef can prepare an egg!. The highest number of pleats is 100!. That might seem impossible to most people who only know of simple egg recipes such as boiled, poached, scrambled and fried!. But for chefs there is also soufflé, custard, egg-drop-soup, French toast, egg in a basket, pickled and egg Benedict to name a few!.
Quiche , basted eggs,eggs Florentine, huevos Rancheros, deviled eggs, on and on and on!. Eggs are also key ingredients in many items!.Cakes,pies,custards,waffles,egg salad, meat loaf,many many things
make a cheesecake with cream cheese, eggs, heavy cream, sugar and vanilla!.
Make a nice hollandaise or Bearnaise sauce and serve it over steamed veggies!. Use the whites to male a meringue pie
Pickled eggs
Ingredients
2-cups vinegar
2-tsp salt
1-clove garlic
12 hard cooked eggs
3-tbsp sugar
1-1/2 tsp pickling spice
Preparation:
Combine all ingredients except eggs
Boil 5 minutes
Pour over eggs & refrigerate 1 to 2 weeks, if you can wait that long!.
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Pickled Egg Recipe #2
Ingredients
6 hard-cooked eggs, peeled
1 can sliced red beets with juice
1 cup white vinegar
1 cup water
1 tbsp pickling salt (kosher or sea salt)
1 tbsp sugar
Preparation:
Combine vinegar, water, beets with juice, salt and sugar in sauce pan!.
Bring to a boil and remove from heat!.
Add eggs and place in a cool, dark place for 24 hours!.
Then refrigerate covered for at least 1 week to 2 weeks
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Pickled Egg Recipe #3
Ingredients
3 cups (750 ml) water
1/4 cup (60 ml) kosher salt
The dried yellow skins of 3 onions
6 hard-cooked eggs, unpeeled
Preparation:
Combine the water, salt, and onion skins in a saucepan over moderate heat and bring to a boil!.
Simmer until the water turns brown, about 10 minutes!. Let the water cool to room temperature!.
Crack the shells of the hard-cooked eggs but do not peel them!.
Place the eggs in a glass jar or bowl and pour the salt solution over them!.
Refrigerate covered for at least 24 hours, or up to 3 days before serving!.
To serve, peel and slice in half!. Serves 4 to 6!.
Serve with mustard, sweet gherkins, and German beer!.Www@FoodAQ@Com
Quiche , basted eggs,eggs Florentine, huevos Rancheros, deviled eggs, on and on and on!. Eggs are also key ingredients in many items!.Cakes,pies,custards,waffles,egg salad, meat loaf,many many things
make a cheesecake with cream cheese, eggs, heavy cream, sugar and vanilla!.
Make a nice hollandaise or Bearnaise sauce and serve it over steamed veggies!. Use the whites to male a meringue pie
Pickled eggs
Ingredients
2-cups vinegar
2-tsp salt
1-clove garlic
12 hard cooked eggs
3-tbsp sugar
1-1/2 tsp pickling spice
Preparation:
Combine all ingredients except eggs
Boil 5 minutes
Pour over eggs & refrigerate 1 to 2 weeks, if you can wait that long!.
~+~~~~~~~~~~~~~~~~~~~~~~~+~
Pickled Egg Recipe #2
Ingredients
6 hard-cooked eggs, peeled
1 can sliced red beets with juice
1 cup white vinegar
1 cup water
1 tbsp pickling salt (kosher or sea salt)
1 tbsp sugar
Preparation:
Combine vinegar, water, beets with juice, salt and sugar in sauce pan!.
Bring to a boil and remove from heat!.
Add eggs and place in a cool, dark place for 24 hours!.
Then refrigerate covered for at least 1 week to 2 weeks
~+~~~~~~~~~~~~~~~~~~~~~~~+~
Pickled Egg Recipe #3
Ingredients
3 cups (750 ml) water
1/4 cup (60 ml) kosher salt
The dried yellow skins of 3 onions
6 hard-cooked eggs, unpeeled
Preparation:
Combine the water, salt, and onion skins in a saucepan over moderate heat and bring to a boil!.
Simmer until the water turns brown, about 10 minutes!. Let the water cool to room temperature!.
Crack the shells of the hard-cooked eggs but do not peel them!.
Place the eggs in a glass jar or bowl and pour the salt solution over them!.
Refrigerate covered for at least 24 hours, or up to 3 days before serving!.
To serve, peel and slice in half!. Serves 4 to 6!.
Serve with mustard, sweet gherkins, and German beer!.Www@FoodAQ@Com
Here ya Go!!! Pickled Eggs:
INGREDIENTS
12 extra large eggs
1 1/2 cups distilled white vinegar
1 1/2 cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1 bay leaf
DIRECTIONS
Place eggs in a medium saucepan and cover with cold water!. Bring water to a boil and immediately remove from heat!. Cover and let eggs stand in hot water for 10 to 12 minutes!. Remove from hot water, cool and peel!.
In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice!. Bring to a boil and mix in the garlic and bay leaf!. Remove from heat!.
Transfer the eggs to sterile containers!. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving!.
*************************Egg Dishes************************
Scotch Eggs:
INGREDIENTS
1 quart oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Heat oil in deep-fryer to 375 degrees F (190 degrees C)!.
Place eggs in saucepan and cover with water!. Bring to boil!. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes!. Remove from hot water, cool and peel!.
Flatten the sausage and make a patty to surround each egg!. Very lightly flour the sausage and coat with beaten egg!. Roll in bread crumbs to cover evenly!.
Deep fry until golden brown, or pan fry while making sure each side is well cooked!. Bake in the preheated oven for 10 minutes!.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish!. If mustard is desired it looks beautiful over this!.
**************************************!.!.!.
Green Chili Eggs:
INGREDIENTS
6 eggs
2 tablespoons milk
1 tablespoon all-purpose flour
2 cups shredded Cheddar cheese
2 (4 ounce) cans chopped green chilies
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!. Grease a 9 inch pie plate!.
Whisk the eggs in a large bowl!. Stir in the milk and flour, then mix in the green chilies and cheese!. Pour into the prepared pie plate!.
Bake in the preheated oven until the center is set, about 35 minutes!.
**************************************!.!.!.
Egg and Sausage Casserole:
INGREDIENTS
1 pound pork sausage
1 (8 ounce) package refrigerated crescent roll dough
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 teaspoon dried oregano
DIRECTIONS
Place sausage in a large, deep skillet!. Cook over medium-high heat until evenly brown!. Drain, crumble, and set aside!.
Preheat oven to 325 degrees F (165 degrees C)!. Lightly grease a 9x13 inch baking dish!.
Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage!. In a large bowl, mix beaten eggs, mozzarella, and Cheddar!. Season the mixture with oregano, and pour over the sausage and crescent rolls!.
Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean!.
**************************************!.!.!.
Baked Omelet:
INGREDIENTS
8 eggs
1 cup milk
1/2 teaspoon seasoning salt
3 ounces cooked ham, diced
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon dried minced onion
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease one 8x8 inch casserole dish and set aside!.
Beat together the eggs and milk!. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion!. Pour into prepared casserole dish!.
Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes
**************************************!.!.!.
Whole Egg Mayonaise:
INGREDIENTS
1/2 teaspoon dry mustard powder
1/4 teaspoon salt
2 eggs
2 tablespoons white vinegar
2 cups vegetable oil
DIRECTIONS
In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar!. Set the food processor on medium speed and gradually drizzle in the oil while it runs!. Transfer to a container with a lid and store in the refrigerator for up to two weeks!.
**************************************!.!.!.Www@FoodAQ@Com
INGREDIENTS
12 extra large eggs
1 1/2 cups distilled white vinegar
1 1/2 cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1 bay leaf
DIRECTIONS
Place eggs in a medium saucepan and cover with cold water!. Bring water to a boil and immediately remove from heat!. Cover and let eggs stand in hot water for 10 to 12 minutes!. Remove from hot water, cool and peel!.
In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice!. Bring to a boil and mix in the garlic and bay leaf!. Remove from heat!.
Transfer the eggs to sterile containers!. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving!.
*************************Egg Dishes************************
Scotch Eggs:
INGREDIENTS
1 quart oil for frying
4 eggs
2 pounds pork sausage
4 cups dried bread crumbs, seasoned
1 cup all-purpose flour
4 eggs, beaten
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Heat oil in deep-fryer to 375 degrees F (190 degrees C)!.
Place eggs in saucepan and cover with water!. Bring to boil!. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes!. Remove from hot water, cool and peel!.
Flatten the sausage and make a patty to surround each egg!. Very lightly flour the sausage and coat with beaten egg!. Roll in bread crumbs to cover evenly!.
Deep fry until golden brown, or pan fry while making sure each side is well cooked!. Bake in the preheated oven for 10 minutes!.
Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish!. If mustard is desired it looks beautiful over this!.
**************************************!.!.!.
Green Chili Eggs:
INGREDIENTS
6 eggs
2 tablespoons milk
1 tablespoon all-purpose flour
2 cups shredded Cheddar cheese
2 (4 ounce) cans chopped green chilies
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!. Grease a 9 inch pie plate!.
Whisk the eggs in a large bowl!. Stir in the milk and flour, then mix in the green chilies and cheese!. Pour into the prepared pie plate!.
Bake in the preheated oven until the center is set, about 35 minutes!.
**************************************!.!.!.
Egg and Sausage Casserole:
INGREDIENTS
1 pound pork sausage
1 (8 ounce) package refrigerated crescent roll dough
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 teaspoon dried oregano
DIRECTIONS
Place sausage in a large, deep skillet!. Cook over medium-high heat until evenly brown!. Drain, crumble, and set aside!.
Preheat oven to 325 degrees F (165 degrees C)!. Lightly grease a 9x13 inch baking dish!.
Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage!. In a large bowl, mix beaten eggs, mozzarella, and Cheddar!. Season the mixture with oregano, and pour over the sausage and crescent rolls!.
Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean!.
**************************************!.!.!.
Baked Omelet:
INGREDIENTS
8 eggs
1 cup milk
1/2 teaspoon seasoning salt
3 ounces cooked ham, diced
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon dried minced onion
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Grease one 8x8 inch casserole dish and set aside!.
Beat together the eggs and milk!. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion!. Pour into prepared casserole dish!.
Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes
**************************************!.!.!.
Whole Egg Mayonaise:
INGREDIENTS
1/2 teaspoon dry mustard powder
1/4 teaspoon salt
2 eggs
2 tablespoons white vinegar
2 cups vegetable oil
DIRECTIONS
In the container of a food processor or blender, combine the mustard powder, salt, eggs and vinegar!. Set the food processor on medium speed and gradually drizzle in the oil while it runs!. Transfer to a container with a lid and store in the refrigerator for up to two weeks!.
**************************************!.!.!.Www@FoodAQ@Com
Classic Deviled Eggs
Items Needed: (for 12 Deviled Eggs)
6 hard boiled Eggs (large)
3 tablespoons mayonnaise or salad dressing
1 tablespoon sugar
1 teaspoon mustard (honey mustard is great!)
1 teaspoon vinegar
salt & pepper to taste
paprika (optional)
To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat!.
Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes!.
Promptly chill eggs in ICE WATER until chilled so yolks stay bright yellow!.!.!.keep adding ice as necessary!.!.!.!.rapid chilling helps prevent the "greenish" ring to appear around the yolk!.
Remove shells from eggs, and halve lengthwise with a knife!.
Carefully remove the yolks, and place in a medium bowl!.
Mash yolks with a fork, and add remaining ingredients!.
Very carefully spoon mixture back into the egg white halves!. Garnish with a light sprinkling of paprika (optional)!.
Breakfast Pies
INGREDIENTS
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper!. Cook until sausage is evenly brown!. Drain, crumble, and set aside!.
Separate the dough into 10 individual biscuits!. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups!. Evenly distribute sausage mixture between the cups!. Mix together the eggs and milk, and divide between the cups!. Sprinkle tops with shredded cheese!.
Bake in preheated oven for 18 to 20 minutes, or until filling is set!.
Potato and Vegetable Frittata (uses 4 eggs)
INGREDIENTS
1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup diced green bell pepper
1 zucchini, halved lengthwise and cut in 1/4 inch slices
2 cups cooked and diced potatoes
1 cup chopped fresh tomato
2 tablespoons black olives
4 eggs
salt and pepper to taste
1/4 teaspoon dried oregano
1 pinch cayenne pepper
1/2 small tomato, sliced
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat the broiler on your oven!.
In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat!. Saute until vegetables are just tender but not browned!. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender!. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan!.
Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice!.
Beat the eggs with the salt, pepper, oregano, and cayenne!. When all the vegetables are cooked, pour the eggs over them
Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices!. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle)!.
Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown!. Cut into wedges and serve!.
Baked Omelet Roll
INGREDIENTS
6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C)!. Lightly grease a 9x13 inch baking pan!.
In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth!. Pour into prepared baking pan!.
Bake in preheated oven until set, about 20 minutes!. Sprinkle with cheese!.
Carefully loosen edges of omelet from pan!. Starting from the short edge of the pan, carefully roll up omelet!. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces!.
Baby Spinach Omelet
INGREDIENTS
2 eggs
1 cup torn baby spinach leaves
1 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon onion powder
1/8 teaspoon ground nutmeg
salt and pepper to taste
DIRECTIONS
In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese!. Season with onion powder, nutmeg, salt, and pepper!.
In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set!. Flip with a spatula, and continue cooking 2 to 3 minutes!. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness!.
Baked Brunch Omelet
INGREDIENTS
1/2 (1 pound) loaf white bread, cut into cubes
1 1/2 pounds Cheddar cheese, shredded
1 cup cubed cooked ham
8 eggs
2 cups milk
1 pinch salt
1 dash hot pepper sauce, or to taste
1/4 cup chopped green onion
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a 9x13 inch baking pan!.
Place half of the bread cubes on bottom of baking pan!. Sprinkle with half of the ham and then half of the cheese; repeat!.
In a large bowl, beat together eggs, milk, salt, hot sauce and green onions!. Pour egg mixture into pan!.
Place pan on top of a baking sheet with a rim and place in oven!. Pour water into baking sheet and bake for 60 minutes, or until eggs have set!.
keep in mind to you dont have to just make eggs with your eggs you can also make things that require eggs in the ingredients like cakes or brownies french toast pancakes breads mufffins you will be surprised how many recipes require eggsWww@FoodAQ@Com
Items Needed: (for 12 Deviled Eggs)
6 hard boiled Eggs (large)
3 tablespoons mayonnaise or salad dressing
1 tablespoon sugar
1 teaspoon mustard (honey mustard is great!)
1 teaspoon vinegar
salt & pepper to taste
paprika (optional)
To boil eggs, place eggs in enough cold water to cover completely, bring to a rolling boil over high heat!.
Reduce heat to a lower MEDIUM BOIL and cook an additional 12 minutes!.
Promptly chill eggs in ICE WATER until chilled so yolks stay bright yellow!.!.!.keep adding ice as necessary!.!.!.!.rapid chilling helps prevent the "greenish" ring to appear around the yolk!.
Remove shells from eggs, and halve lengthwise with a knife!.
Carefully remove the yolks, and place in a medium bowl!.
Mash yolks with a fork, and add remaining ingredients!.
Very carefully spoon mixture back into the egg white halves!. Garnish with a light sprinkling of paprika (optional)!.
Breakfast Pies
INGREDIENTS
3/4 pound breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12 ounce) can refrigerated biscuit dough
3 eggs, beaten
3 tablespoons milk
1/2 cup shredded Colby-Monterey Jack cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper!. Cook until sausage is evenly brown!. Drain, crumble, and set aside!.
Separate the dough into 10 individual biscuits!. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups!. Evenly distribute sausage mixture between the cups!. Mix together the eggs and milk, and divide between the cups!. Sprinkle tops with shredded cheese!.
Bake in preheated oven for 18 to 20 minutes, or until filling is set!.
Potato and Vegetable Frittata (uses 4 eggs)
INGREDIENTS
1 teaspoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup diced green bell pepper
1 zucchini, halved lengthwise and cut in 1/4 inch slices
2 cups cooked and diced potatoes
1 cup chopped fresh tomato
2 tablespoons black olives
4 eggs
salt and pepper to taste
1/4 teaspoon dried oregano
1 pinch cayenne pepper
1/2 small tomato, sliced
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat the broiler on your oven!.
In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat!. Saute until vegetables are just tender but not browned!. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender!. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan!.
Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice!.
Beat the eggs with the salt, pepper, oregano, and cayenne!. When all the vegetables are cooked, pour the eggs over them
Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices!. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle)!.
Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown!. Cut into wedges and serve!.
Baked Omelet Roll
INGREDIENTS
6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C)!. Lightly grease a 9x13 inch baking pan!.
In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth!. Pour into prepared baking pan!.
Bake in preheated oven until set, about 20 minutes!. Sprinkle with cheese!.
Carefully loosen edges of omelet from pan!. Starting from the short edge of the pan, carefully roll up omelet!. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces!.
Baby Spinach Omelet
INGREDIENTS
2 eggs
1 cup torn baby spinach leaves
1 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon onion powder
1/8 teaspoon ground nutmeg
salt and pepper to taste
DIRECTIONS
In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese!. Season with onion powder, nutmeg, salt, and pepper!.
In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set!. Flip with a spatula, and continue cooking 2 to 3 minutes!. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness!.
Baked Brunch Omelet
INGREDIENTS
1/2 (1 pound) loaf white bread, cut into cubes
1 1/2 pounds Cheddar cheese, shredded
1 cup cubed cooked ham
8 eggs
2 cups milk
1 pinch salt
1 dash hot pepper sauce, or to taste
1/4 cup chopped green onion
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a 9x13 inch baking pan!.
Place half of the bread cubes on bottom of baking pan!. Sprinkle with half of the ham and then half of the cheese; repeat!.
In a large bowl, beat together eggs, milk, salt, hot sauce and green onions!. Pour egg mixture into pan!.
Place pan on top of a baking sheet with a rim and place in oven!. Pour water into baking sheet and bake for 60 minutes, or until eggs have set!.
keep in mind to you dont have to just make eggs with your eggs you can also make things that require eggs in the ingredients like cakes or brownies french toast pancakes breads mufffins you will be surprised how many recipes require eggsWww@FoodAQ@Com