Looking for different egg recipes.?!


Question: Looking for different egg recipes!.!?
I have a dozen eggs that will not keep for much longer!. I hate to waste food, so I would like to see some recipes for a few meals from them! The one I am most excited to try making gets the 10 points!. Thanks in advance!Www@FoodAQ@Com


Answers:
Devilled Eggs

INGREDIENTS
6 eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
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!.
Slice eggs in half lengthwise!. Remove yolks and place in a medium bowl!. Set aside egg whites!. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks!.
Fill the hollowed egg white halves with the yolk mixture!. Sprinkle with cayenne pepper, adjusting the amount to taste!. Cover and chill in the refrigerator until serving
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Asparagus & Eggs on Toast with Tomatoes & Ham
Perp 15 min / Cook 6 min (4 Servings)

24 thin stalks asparagus or 12 thick stalks, trimmed
4 slices seven-grain bread
4 tsp Dijon mustard
8 slices 97% fat-free ham
2 hard-cooked eggs, peeled and sliced
8 thin slices tomatoes
2 slices provolone cheese, cut into thin strips

1!. Preheat broiler!.
2!. In skillet of simmering water, cook asparagus until crisp-tender, 3 to 4 minutes!. Drain well!.
3!. Place bread slices on baking sheet!. Broil 3 to 4 inches from heat until bread is toasted, about 1 minute each side!.
4!. On each bread slice, spread 1 tsp mustard then arrange 2 slices of ham, 6 thin or 3 thick asparagus spears, half of 1 sliced hard-cooked egg, 2 tomato slices, and a quarter of the provolone strips!.
5!. Broil sandwiches until cheese is melted and golden brown and sandwich is heated through, 1 to 2 minutes!.

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Egg Burritos with Roasted Bell Peppers
Prep 5 min / Cook 5 min (4 servings)

4 flour tortillas (8 inches), warmed
1 tbsp vegetable oil
8 large eggs, lightly beaten
1/4 tsp salt
1/4 tsp black pepper
1 cup roasted red bell pepper pieces, seeded and cut into 1/2-inch slices
2 tbsp chopped cilantro
1/4 cup bottled salsa, at room temperature

1!. In medium nonstick skillet over medium heat, heat oil!. Add eggs, salt, and pepper!. Stir until eggs start to thicken slightly, 1 to 2 minutes!. Stir in peppers and cilantro!. Cook, stirring occasionally, until eggs are soft-scrambled, 2-3 minutes!.
2!. Spoon quarter of egg mixture in middle of each tortilla!. Top each with 1 tbsp salsa!. Fold edges of tortilla over, then roll to enclose filling!.

*** To warm tortillas, preheat oven to 350 deg F!. Steck up to six tortillas at a time and wrap loosely in aluminum foil!. Warm in oven for 8 to 10 minutes!. Leave wrapped until ready to serve!.
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FANTASTIC EGG DISH

6 eggs
6 tbsp!. sour cream
1/2 lb!. bulk pork sausage
1 med!. onion, chopped
1/4 lb!. sliced fresh mushrooms
1/4-1/2 c!. salsa
8 oz!. med!. or sharp Cheddar cheese, shredded
8 oz!. Monterey Jack cheese, shredded

Beat eggs and sour cream well!. Pour into a greased 1 1/2 quart pan and bake at 400 degrees just until set, about 7 to 10 minutes!. Don't overcook!. Allow to cool slightly!. Meanwhile, saute sausage, chopped onion and mushrooms!. Drain on paper towels!. Spread sausage over cooked eggs!. Spread salsa over all!. Layer Cheddar and Jack cheese!. This casserole may be refrigerated at this point!.
To serve, bake uncovered at 300 degrees for 30 minutes!. Remove from the oven and allow to sit for 10 minutes before cutting into squares to serve!.

Garnish: Arrange rings of chopped green onion, chopped tomato and black olives!. Top with sour cream!. Arrange taco chips around the outside edge of casserole if desired
--
Eggs Benedict

Toast an English muffin, top it with Canadian Bacon you've heated and a poached egg!. The top that with Hollandaise sauce!.

To make the sauce:
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume!. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl!. Continue to whisk rapidly!. Be careful not to let the eggs get too hot or they will scramble!. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume!. Remove from heat, whisk in cayenne and salt!. Cover and place in a warm spot until ready to use for the eggs benedict!. If the sauce gets too thick, whisk in a few drops of warm water before serving!.

Hollandaise sauce is great on asparagus or with artichokes, too!Www@FoodAQ@Com

Broccoli Quiche
? 1 pie crust- pre-baked
? 1/2 sliced red onion
? 1 clove garlic, minced
? 2/3 cup broccoli florets, blanched and drained
? 3/4 cup grated swiss cheese
? 3 large eggs, slightly beaten
? 1 1/2 cups half-and-half
? 1/2 teaspoon salt
? 1/4 teaspoon pepper
? 1 pinch ground nutmeg
Directions
Brush frozen crust with egg yolk and prick thoroughly with a fork!.
Prebake according to package instructions!.
Saute the onion and garlic in olive oil until soft!.
Mix the eggs, half and half, salt, pepper, and nutmeg!.
Spread the onion, broccoli, and cheese on the bottom of the pie crust!.
Pour in the egg mixture!.
Bake at 375 for 25-30 minutes, or until set and browned!.Www@FoodAQ@Com

There's alot to do with eggs!. I'm going to assume that you want something a little more exotic than omelets and deviled eggs!. I made pasta alla carbonara tonight and it had 6 eggs in it!.!.i was surprised!. But so tasty! It was very easy:
6 eggs
1/2 cup cream
salt and pepper
1 lb!. pancetta, diced and fried
1&1/4 cups parmesan: i used grana padano tho!.
chopped parsley
Mix cream, eggs, s&p & 1/4 cup cheese together and reserve!.
Fry the pancetta, boil your pasta and add it to the pancetta!. Add the cream mix, stir over low for just a bit to cook through!. Then add the rest of the cheese and parsley and serve!. -it's also really good with peas in it!.

Another killer yummy recipe that uses 6 eggs is flan!. I love flan!.!.or creme caramel, whatever you want to call it!. The recipe I use is actually here:
http://www!.recipezaar!.com/182906

Well, that's a dozen!. Happy cooking!.Www@FoodAQ@Com

Breakfast pizza! Yummy!. Place crescent rolls in the bottom of a cooking dish (usually about a 13x9) so they cover the bottom!. Mix up the dozen eggs with some milk like you were making scrambled eggs, add chopped onion, chopped green peppers, chopped ham, mushrooms(if you like them) and cheese and mix!. Pour on top of the crescent rolls and bake until eggs are firm!. Add some more shredded cheese to the top if you want!!! Delicious for breakfast, lunch or dinner!. Now I am hungry for some!LOLWww@FoodAQ@Com

http://www!.aeb!.org/
http://www!.egglandsbest!.com/

This is from Mr!. Breakfast http://www!.mrbreakfast!.com

Green Egg Casserole

(This recipe yields 4 servings) Printable Version


8 large eggs - beaten
1 cup chopped frozen spinach -- thawed
1/2 cup low-fat milk
2 cups bread cubes or small torn pieces of bread
1/2 cup grated Swiss or Monterey jack cheese cheese (optional)
salt and pepper to taste (optional)
Preheat oven to 350 degrees!.

Prepare one large casserole dish or two eight-inch dishes with a light coating of cooking spray!.

In a medium bowl combine all ingredients (except cheese) until bread pieces are well soaked!.

Pour mixture into casserole dish and cook for 15 minutes!. Sprinkle cheese over partially set eggs!.

Cook for an addition 20 minutes or until eggs are fully set!.Www@FoodAQ@Com

Breakfast casserolle scrabble eggs and add in ground sausage and cheese season to taste bake in the oven on 350!. You can add chopped onion if you like it!.

also try chicken or tuna salad boil and chop eggs add tuna or chicken with mayo, mustard and pickle relish!. for low calorie use light mayo!.Www@FoodAQ@Com

Summer Fritatta:
Cast iron frypan
1 zuccini, i med onion, 120z sliced shrooms
6 eggs beaten, 2tbs milk, cream or 1/2 and 1/2
1T Butter, 1T olive oil Salt and pepper

Saute all of the vegies in 1tbs butter and 1tbs olive oil!.
when done, add the beaten eggs cream and s&P
Turn fire to Med cover till Just done (@5min)Www@FoodAQ@Com

Pastrami devilled eggs!. Make devilled eggs in the usual fashion, but add one of those cheap little packages of pastrami found in the packaged lunch meat section of the supermarket!. Mince it extremely fine, I mean really fine!.Www@FoodAQ@Com

boil the eggs put with any salad!. Like salmon,tuna, egg salad or chicken!. Fast and easy to makeWww@FoodAQ@Com

Before you rush, eggs keep 3-4 months past the date stamped on the carton!. If the shell is tact and they are not cooked, you can even keep them safely at room temp!. Eggs are not refrigerated in Europe, and sold on the shelf alongside sugar and flour there!.

But, to answer your question!.!.!.!.!. :-)


Blueberry-Stuffed French Toast Casserole

Nonstick cooking spray
9 eggs, beaten
2 cups milk
? cup melted butter
? cup maple syrup
12 cups cubed stale French bread
1 (8 oz!.) package cream cheese, cut into small cubes
2 cups fresh or frozen blueberries
Blueberry Syrup or maple syrup (optional)

Preheat oven to 350oF!. Grease a 3-quart rectangular baking dish with cooking spray; set aside!.

In a smaller bowl combine eggs, milk, butter, and the ? cup maple syrup!. Whisk until combined!. Place bread cubes in large bowl; add cream cheese and the blueberries!. Slowly pour the egg mixture over blueberry-and-bread mixture; gently fold mixture to evenly moisten the bread!. Pour into greased casserole dish!.

Bake 40 to 45 minutes or until a knife inserted near the center comes out clean!. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning!. Let stand 10 minutes before serving!. Cut in squares!. Serve with Blueberry Syrup or additional maple syrup, if desired!. Makes 12 servings!.
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Breakfast Egg Cups

1 can of 5 Grands biscuits
5 eggs
1/4 cup milk
1/4 cup shredded cheddar cheese
1/2 (4oz) can chopped green chiles, optional
4 sausage patties, fried and crumbled
5 slices bacon, fried crisp and crumbled
3 slices chopped ham
Sprinkle each garlic powder, salt, & pepper
Garnishes: salsa, shredded cheese, sausage gravy

Split each biscuit in half horizontally and press flat into a circle!. Fit biscuits on bottom and up sides of 10 muffin cups!. Combine eggs, milk, seasonings, and shredded cheese in bowl!. Pour into buttered skillet and scramble until just beginning to set, still should be somewhat soupy!. Spoon into biscuit cups and bake at 350oF for about 12-15 minutes until biscuits are golden!. Let set 1-2 before removing from pan!. Serve w/ desired garnishes!. Delicious!!
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Brazilian French Toast

3/4 cup sweetened condensed milk
? cup water
1 Tbsp!. vanilla
2 tsp!. dark rum
pinch of salt
3 eggs, lightly beaten
8 baguette slices, cut diagonally into 1” thick slices
oil for frying
Powdered sugar and cinnamon for dusting

Mix the milk, water, vanilla, rum, salt & eggs together in a bowl!.
Pour into a shallow baking dish!. Place the baguette slices in the egg mixture, then turn them over!. They should be completely submerged in the mixture!. Cover with plastic wrap and place in frig for at least 4 hours or over night!.
In a skillet, heat the oil to 375oF!. Fry the bread and few at a time until golden brown and crispy, about 3-4 minutes!. Drain on paper towels, and place them on a platter and sprinkle with whatever sugars you like!.

Serves 4
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Traditional Deviled Eggs

7 large eggs, hard boiled and peeled
? cup mayonnaise
1 Tbsp sweet pickle relish
1 Tbsp!. dill pickle relish
1 tsp prepared mustard
Salt and pepper, to taste
Paprika, for garnishing

Halve 7eggs lengthwise!. Remove yolks and place in a small bowl!. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard!. Add salt and pepper, to taste!. Fill egg whites evenly with yolk mixture!. Garnish with paprika, pickles, and pimentos!. Store covered in refrigerator!.
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Egg Drop Soup

2 cups homemade chicken broth
1/8 tsp white pepper
1/2 tsp soy sauce
1/4 tsp sesame oil
1 tsp corn starch
1 egg
Veggies, optional

Heat broth, pepper, soy sauce and sesame oil until it just begins to boil!. Add veggies if desired!. (I usually add a Tablespoon or two of frozen corn or peas and a chopped green onion for extra color and texture!.) Add cornstarch by mixing with either water or some of the broth to make a thin paste and stirring it into the
soup to thicken!. Whisk the egg and using a fork, drizzle over the boiling soup!. Reduce heat to keep it warm until ready to serve!. This serves 2 people as a side or as an appetizer!. It's not quite enough for a full meal without fudging by adding a little extra broth or water!.

All ingredient amounts can be varied to taste!. The key ingredient is the sesame oil!. I sometimes like to add a little white pepper to the egg before dropping it in the soup!. The corn niblets are a tasty addition, but the peas get mushy if cooked too long!.Www@FoodAQ@Com

I love using eggs, they're so versatile!.!. When I've got a dozen eggs, I like to make mini quiches filled with bacon and cheese (mushrooms optional)!.!. All you need is ready-made store puff pastry, some chopped onions, bacon and cheese and top them with the egg mixture with some milk, pop them into the oven and you're done!

I was told quiches can be frozen but I've never tried that because my family knocks them down the moment they come out of the oven!.!.

You can try making Chinese egg drop soup, all you really need is some good chicken broth, add some vegetables if you like and once it has come to a boil, turn off the heat and stir the soup in one direction!. Beat the eggs and gently pour it into the soup, constantly stirring in the same direction to make strands!. Serve with love!

You can't go wrong with making creme brulee, or if you have the patience and the time, make a flan!.!.

Or fluffy French toast in the morning, served with butter and maple syrup sounds good too!.!.

*Well, ahem, you'll have to excuse me now, I'm off to make some for myself!.!. LOL!*Www@FoodAQ@Com





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