Egg recipe ideas?

[Southernmiss]

Hi !

I was given 2 dozen eggs right before Christmas from someone who has her own chickens.

I already had 18 in the fridge and used only about 6 for Christmas preparations.

I really don't care for eggs--omletes, scrambled, fried, boiled etc. Once in a while I'll eat them. I have a bad getting sick while pregnant memory involving eggs. Sorry about that...

Anyway, I have all these eggs and need ideas what to do with them. I usually use eggs to cook in recipes where you don't taste eggs and would prefer ideas like that.

Or is there a way to freeze them?

Thanks!

 

[HunnyPots]

Here's some info on freezing eggs: http://www.georgiaeggs.org/pages/freezingeggs.html

 

[Sandy321]

egg custard
deviled eggs
sponge cake
pound cake

Egg-Yolk Sponge Cake
Ingredients

1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup egg yolks
1 egg
1 1/2 cups white sugar
1 tablespoon orange zest
1 tablespoon orange juice, strained
1/2 teaspoon lemon extract
3/4 cup boiling water
Directions

Preheat oven to 325 degrees F (165 degrees C).
Sift together twice: flour, baking powder, and salt. Pour back into sifter.
In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Dust top lightly with confectioner's sugar or frost with Orange Butter Frosting.

Pound Cake

Ingredients

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
Directions

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

 

[3boymthr]

homemade pudding
Lemon meringue pie
Meringue Cookies

 

[momplus3]

I make a breakfast casserole with 10 eggs, sausage and bread cubes. It is on the Jimmy Dean sausage website. It is very yummy!

 

[bookgirl]

So I take about 12 eggs (I actually don't use all the yokes), beat them a little and then add s&p and whatever veggies I have (tomatoes, spinache, green beans, etc you could use onions and peppers but I don't like o&p so I don't). You can also add cheese but not a ton. Pour this into a 9X13 cake pan lightly oiled and cook on 350 till the eggs are set but not overcooked underdone is actually a good thing.

Let it cool then cut into even pieces I think I do 9 or 12 depending on thickness. If I do a 8X8 pan I just have 6 squares but pretty thick. You'll have to decide on you preference.


Then freeze them individually.

On quick mornings I take one out, nuke it till it's warm (which is why you don't want to overcook it in the first place) then slap it inbetween two pieces of toast or wrap it up in a tortilla. If you did not cook it with cheese add a slice of your favorite after you nuke it.

You can add meat before cooking but I usually don't as some days I just want eggs and veggies so it gives me the option.

Yummy and keeps amazingly well.

 

[Southernmiss]

So I take about 12 eggs (I actually don't use all the yokes), beat them a little and then add s&p and whatever veggies I have (tomatoes, spinache, green beans, etc you could use onions and peppers but I don't like o&p so I don't). You can also add cheese but not a ton. Pour this into a 9X13 cake pan lightly oiled and cook on 350 till the eggs are set but not overcooked underdone is actually a good thing.

Let it cool then cut into even pieces I think I do 9 or 12 depending on thickness. If I do a 8X8 pan I just have 6 squares but pretty thick. You'll have to decide on you preference.


Then freeze them individually.

On quick mornings I take one out, nuke it till it's warm (which is why you don't want to overcook it in the first place) then slap it inbetween two pieces of toast or wrap it up in a tortilla. If you did not cook it with cheese add a slice of your favorite after you nuke it.

You can add meat before cooking but I usually don't as some days I just want eggs and veggies so it gives me the option.

Yummy and keeps amazingly well.

Thanks for this idea! I think DH and oldest DS would like this! I will try it.

 

[Southernmiss]

I make a breakfast casserole with 10 eggs, sausage and bread cubes. It is on the Jimmy Dean sausage website. It is very yummy!

I have made this one too. Thanks for the reminder. And it reminded me of bread pudding. I have a great bread pudding idea.

 

[Southernmiss]

Looks good! Thanks!

 

[Southernmiss]

Just the site I needed. Thanks!

 

[Gigi22]

Do you have a good mixer? I just made DH's birthday cake with my Kitchen Aid mixer--angel food cake (requires from 10-11 egg whites), then I used the ice cream maker attachment to make vanilla ice cream (8 egg yolks), then I made tortiere and used the equivalent of 1 egg to glaze the pastry.

 

[CAFarmerGirl]

I always seem to have a lot of eggs, too...

I make ice cream (actually, quite easy to make and I used to use whatever milk I had, even skim; the eggs will make it rich): http://www.thekitchn.com/thekitchn/dessert/ice-cream-basics-recipe-for-a-custard-base-059205

You can make angel food cake with the leftover whites.

quiche (maybe too eggy?)

apple pancakes (a favorite of the family..maybe too eggy?): http://allrecipes.com/recipe/german-apple-pancake/detail.aspx

egg noodles, egg bread

 

[CAFarmerGirl]

Oh, and I have made so much french toast, the kids are sick of it!

 

[Gigi22]

On the French toast theme, and since this is a Disney-related suggestion, Tonga Toast? Thick pieces of bread--cut a pocket in the bread, fill the pocket with sliced banana--and proceed as for regular French toast. I think the Poly deep fries theirs, but I am not a fan of deep fat frying at home.

 

[Sandy321]

On the French toast theme, and since this is a Disney-related suggestion, Tonga Toast? Thick pieces of bread--cut a pocket in the bread, fill the pocket with sliced banana--and proceed as for regular French toast. I think the Poly deep fries theirs, but I am not a fan of deep fat frying at home.

That's right - they just posted the Tonga Toast Recipe too!!
http://disney.go.com/disneyinsider/...=dcom_AFC_tod2_fob_11082011_tonga_toast__Extl

Kona Cafe, Disney's Polynesian Resort

Serves 4

INGREDIENTS
Sugar-Cinnamon Ingredients:
3/4 cup granulated sugar
2 teaspoons cinnamon

Batter Ingredients:
4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar

Tonga Toast Ingredients:
1 quart canola oil, for frying
1 loaf sourdough bread (uncut, 12 inches long)
2 large bananas, peeled

INSTRUCTIONS
For cinnamon-sugar:
1. Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For batter:
1. Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For Tonga toast:
1. Preheat oil to 350 degrees F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
2. Slice the bread into four three-inch-thick slices.
3. Cut each banana in half crosswise, then each piece lengthwise.
4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.

and now I'm hungry for the French Toast Loaf they no longer sell at the Bakery!

 

[SandrA9810]

I made Angel Food cake last summer with a dozen whites, then made fresh noodles with the yolks.

The cake was easy to make, and tastes soooo good. I used a recipe on allrecipe, http://allrecipes.com/recipe/angel-food-cake-iii/detail.aspx

I forget where I pulled the egg noodle recipe from. It's pretty much egg and flour, and a couple other things. Rolling it thin is the hard part.

I tried making a sponge cake, but it didn't work so well. At least I didn't enjoy it much.