Egg Recipes for Lunch & Dinner?
May 2, 2014 3:06 PM Subscribe
My neighbors have a lot of chickens, and they very kindly give me a lot of eggs. I like eggs in theory, but I don't tend to cook with them a lot and I almost never eat breakfast. Any suggestions for egg-heavy lunch and dinner recipes?
I don't really bake, so baking-heavy recipes are less helpful. I also hate egg salad. I'm pretty open to anything else, and the recipe certainly doesn't have to focus on eggs, just use a lot of them.
I don't really bake, so baking-heavy recipes are less helpful. I also hate egg salad. I'm pretty open to anything else, and the recipe certainly doesn't have to focus on eggs, just use a lot of them.
Fried rice calls for eggs.
posted by HuronBob at 3:14 PM on May 2, 2014 [1 favorite]
posted by HuronBob at 3:14 PM on May 2, 2014 [1 favorite]
Egg curry is delicious. Just use your favorite vegetarian Indian-style curry recipe and poach an egg into it at the end. Really tasty.
posted by latkes at 3:16 PM on May 2, 2014 [2 favorites]
posted by latkes at 3:16 PM on May 2, 2014 [2 favorites]
Quiche, absolutely. You can use up a pile of eggs in quiche. If you have bread, you can use eggs making french toast.
Baked eggs are incredibly easy -- just stick your egg plus flavourings (veggies, bacon, cheese, etc) in a ramekin, bake until done. Nice on toast. Frittatas are good, too.
posted by jeather at 3:17 PM on May 2, 2014 [2 favorites]
Baked eggs are incredibly easy -- just stick your egg plus flavourings (veggies, bacon, cheese, etc) in a ramekin, bake until done. Nice on toast. Frittatas are good, too.
posted by jeather at 3:17 PM on May 2, 2014 [2 favorites]
How about avgolemono soup?
posted by karbonokapi at 3:17 PM on May 2, 2014 [2 favorites]
posted by karbonokapi at 3:17 PM on May 2, 2014 [2 favorites]
Shakshuka is awesome, try googling it as there are lots of variations.
I just made this one on Monday and it was great!
Deviled eggs
Quiche
Here's a link with more ideas.
posted by Snazzy67 at 3:19 PM on May 2, 2014 [5 favorites]
I just made this one on Monday and it was great!
Deviled eggs
Quiche
Here's a link with more ideas.
posted by Snazzy67 at 3:19 PM on May 2, 2014 [5 favorites]
Bread and Butter Pudding uses 9 eggs. Spaghetti Carbonara uses 2. Sausage and Spinach Strata is a dinner dish and uses a full dozen.
posted by DarlingBri at 3:19 PM on May 2, 2014 [1 favorite]
posted by DarlingBri at 3:19 PM on May 2, 2014 [1 favorite]
I use most of my eggs making spaghetti.
But there's no reason you can't eat an omelet for lunch or dinner. None at all.
posted by aubilenon at 3:20 PM on May 2, 2014 [4 favorites]
But there's no reason you can't eat an omelet for lunch or dinner. None at all.
posted by aubilenon at 3:20 PM on May 2, 2014 [4 favorites]
Egg baked in an opened avocado. Fried egg on a bed of sauteed kale. Chiliquiles: torn up tortilla or chips, some frozen chopped vegetables, shredded cheese, and several beaten eggs, baked in a casserole dish.
On the sweeter side, cheesecake uses a lot of eggs. So does lemon meringue pie.
posted by suelac at 3:20 PM on May 2, 2014
On the sweeter side, cheesecake uses a lot of eggs. So does lemon meringue pie.
posted by suelac at 3:20 PM on May 2, 2014
One of my favorite dinners is to break four eggs into a deep bowl, sprinkle with pepper and whatever spices I feel like, microwave for just over a minute or until one egg "explodes" (hence the deep bowl). This makes cooked whites with runny yolks which can be sopped with bread. So fast, high protein, and filling.
posted by a humble nudibranch at 3:27 PM on May 2, 2014 [2 favorites]
posted by a humble nudibranch at 3:27 PM on May 2, 2014 [2 favorites]
Homemade spaetzle (German egg noodles) or egg dumplings. Both basically require eggs, flour, a little water, some salt. My mother was never picky about proportions. She told me once "If I put in less flour, I get skinny, long noodles. If I put in more, I get short, fat noodles. The egg makes sure it holds together." So, adjust to taste and all that.
I feel like there is some other word for an egg dish with veggies that's Asian but similar to a frittata. Anyone know what the heck I am thinking of? (I have tried googling. It has not helped.)
posted by Michele in California at 3:32 PM on May 2, 2014
I feel like there is some other word for an egg dish with veggies that's Asian but similar to a frittata. Anyone know what the heck I am thinking of? (I have tried googling. It has not helped.)
posted by Michele in California at 3:32 PM on May 2, 2014
I've got a winner for you! I sometimes eat Paleo and when I do I make these little egg muffins (like baby omelets/frittatas).
SO EASY. You can make a whole tray, put them in a tupperware in the fridge, and microwave to eat throughout the week as a snack or meal. Two of them plus a salad is a perfect lunch or dinner.
Put whatever you want in there: bacon, tomato, onion, squash, shredded chicken, ground beef, cheese of any kind, spinach, kale...go crazy.
Frittata IS quiche for the lazy.
posted by amaire at 3:33 PM on May 2, 2014 [5 favorites]
SO EASY. You can make a whole tray, put them in a tupperware in the fridge, and microwave to eat throughout the week as a snack or meal. Two of them plus a salad is a perfect lunch or dinner.
Put whatever you want in there: bacon, tomato, onion, squash, shredded chicken, ground beef, cheese of any kind, spinach, kale...go crazy.
Frittata IS quiche for the lazy.
posted by amaire at 3:33 PM on May 2, 2014 [5 favorites]
If you're a cocktail-drinker, any drink that calls itself a "flip" will contain either egg white or whole egg (approximately 1 med-large egg per drink, but some of them reduce the portion). Eggs yolks add richness, and whites add frothiness to a drink (following a shaking step, usually a "dry shake" which is to shake without ice to get the froth, then shake with ice to chill). If you've never had one, it sounds weird. They taste really nice because the booze leads the way. (And prevents germ growth.)
Caesar salad dressing is great when made with a whole egg or egg yolk.
Toad in the Hole for an easy meal. I, too, and not much of a breakfast eater, but I do love the occasional breakfast-for-dinner.
Are you equipped to make ice cream? Eggs make ice-cream wonderfully rich.
You said not-so-much on the baking. Does that mean you don't want to make challah/brioche breads (egged breads), or you don't want to bake pastries, like angel food cake (whites only) or devil's food cake (more yolks than whites)? This are my go-tos for using up eggs. That, and waffles, which benefit wonderfully from whipped eggs.
posted by Sunburnt at 3:36 PM on May 2, 2014 [1 favorite]
Caesar salad dressing is great when made with a whole egg or egg yolk.
Toad in the Hole for an easy meal. I, too, and not much of a breakfast eater, but I do love the occasional breakfast-for-dinner.
Are you equipped to make ice cream? Eggs make ice-cream wonderfully rich.
You said not-so-much on the baking. Does that mean you don't want to make challah/brioche breads (egged breads), or you don't want to bake pastries, like angel food cake (whites only) or devil's food cake (more yolks than whites)? This are my go-tos for using up eggs. That, and waffles, which benefit wonderfully from whipped eggs.
posted by Sunburnt at 3:36 PM on May 2, 2014 [1 favorite]
I don't know where custard falls in the baking to not baking end of things. I generally think of baking as breads and stuff, though, so maybe Julia Child's Cinnamon Toast Flan, which requires five whole eggs and an additional five yolks, is amazing. It does well for a (decadent) breakfast or dessert, and, if memory serves, the one time my household didn't consume all of it in a few days, I froze slices that were later reheated without any trouble. FWIW, I know that I should use a water bath, but let's be real--I'm clumsy and prone to spilling things at the best of times, so I never do, because I value not burning my feet.
posted by MeghanC at 3:36 PM on May 2, 2014 [1 favorite]
posted by MeghanC at 3:36 PM on May 2, 2014 [1 favorite]
Nothing wrong with breakfast for dinner. Scrambled, fried, soft-boiled, it's all good. Side of bacon, side of fruit. Yum.
posted by rabbitrabbit at 3:40 PM on May 2, 2014 [2 favorites]
posted by rabbitrabbit at 3:40 PM on May 2, 2014 [2 favorites]
Quiche is great because it freezes very well. You could make 2, 3 or 4 at a time, freeze them, and you have something easy to pull out when you need to take something to a potluck, or deliver a meal to a friend.
posted by vignettist at 3:45 PM on May 2, 2014 [2 favorites]
posted by vignettist at 3:45 PM on May 2, 2014 [2 favorites]
Any salad is better with a fried or poached egg on top.
posted by homodachi at 3:45 PM on May 2, 2014
posted by homodachi at 3:45 PM on May 2, 2014
We do rice bowls for dinner in my house a lot -- white rice, one or two kinds of veggies, some kind of seasoned meat, with a fried egg or two on top. One of my favorites is thin-sliced lamb seasoned with ginger, cumin and sesame oil, with steamed baby bok choy and sauteed mushrooms. Another is the pulled rotisserie chicken breast meat from costco with teriyaki sauce, steamed broccoli, and shredded carrots. You break the egg yolk and mix it up with everything and eat it -- delicious!
posted by KathrynT at 3:46 PM on May 2, 2014 [5 favorites]
posted by KathrynT at 3:46 PM on May 2, 2014 [5 favorites]
On pizzas! For example.
+1 on freezing quiche; it comes out great. So do crepes -- put a circle of waxed paper between each, freeze in a big stack in a bag.
posted by kmennie at 3:49 PM on May 2, 2014 [1 favorite]
+1 on freezing quiche; it comes out great. So do crepes -- put a circle of waxed paper between each, freeze in a big stack in a bag.
posted by kmennie at 3:49 PM on May 2, 2014 [1 favorite]
crustless quiche aka frittata, like everyone's saying. Cook vegetables (zucchini, spinach, mushrooms, onions, broccoli etc.) Make sure they are seasoned pretty strongly, plenty of salt and pepper. Dump beaten eggs over; gently bake; eat. Healthy, easy low carb meal.
posted by fingersandtoes at 3:49 PM on May 2, 2014
posted by fingersandtoes at 3:49 PM on May 2, 2014
Eggs in Purgatory (Google) is a simpler form of Shakshuka.
posted by SemiSalt at 4:07 PM on May 2, 2014 [1 favorite]
posted by SemiSalt at 4:07 PM on May 2, 2014 [1 favorite]
I like breakfast strata, too. I can't seem to find my favorite one online, but it's the America's Test Kitchen version with spinach and Gruyere. We have it for dinner every couple few weeks around here.
posted by gerstle at 4:08 PM on May 2, 2014
posted by gerstle at 4:08 PM on May 2, 2014
Michele in California, I think you're thinking of Egg Fu Yung (recipe).
posted by mudpuppie at 4:17 PM on May 2, 2014 [3 favorites]
posted by mudpuppie at 4:17 PM on May 2, 2014 [3 favorites]
We have one of these egg cookers and it makes great little egg patties that you can add to a sandwich. Plus, it's pretty! I've bought several of these as gifts.
Breakfast casseroles or stratas are good, too. They don't have to just be for breakfast. You may be able to modify the recipe and portion out individual servings in muffin tins for a grab and go lunch.
posted by Ostara at 4:33 PM on May 2, 2014 [1 favorite]
Breakfast casseroles or stratas are good, too. They don't have to just be for breakfast. You may be able to modify the recipe and portion out individual servings in muffin tins for a grab and go lunch.
posted by Ostara at 4:33 PM on May 2, 2014 [1 favorite]
I believe you would enjoy this herb-baked egg recipe, because herbs.
posted by mudpuppie at 4:36 PM on May 2, 2014
posted by mudpuppie at 4:36 PM on May 2, 2014
Okonomiyaki!
Bibimbap!
Not super egg heavy, but so delicious, and you can always up the egg count by having 2 eggs on top, which would go great with those recipes.
posted by Jon Mitchell at 4:48 PM on May 2, 2014 [2 favorites]
Bibimbap!
Not super egg heavy, but so delicious, and you can always up the egg count by having 2 eggs on top, which would go great with those recipes.
posted by Jon Mitchell at 4:48 PM on May 2, 2014 [2 favorites]
Smitten Kitchen's entire oeuvre of egg recipes, including eggs with asparagus, egg/bacon/leek risotto, and her shakshuka (eggs in tomato sauce).
Fried egg sandwiches, all ways: with bacon, egg & grilled cheese, open face with various meats or potatoes.... there's a ton of variety with meats, breads, and cheeses that you can have fun with.
Eggs are a common binding agent in a lot of gluten free and paleo recipes like cauliflower crust and egg muffins as noted above; try picking up a paleo/gluten free cookbook or website.
Hardboiled eggs are a good way to cook a lot of eggs at once and then use in: deviled eggs, eggs in salads and pasta (really good with spinach and they pair wonderfully with wilted greens); layered on sandwiches; and of course egg salad. If you don't like traditional egg salad, try the non-traditional varieties: avocado with a lot less mayonnaise; grilled vegetables with bacon eggsalad sandwich; and white truffle egg salad.
Eggs in avocados.
Eggs in a basket (i.e. eggs in a hole in bread) or bacon/egg/toast cups (eggs in a muffin pan)
Try perusing pinterest egg recipes for a particular cook, like Martha Stewart; I'm already drooling over smoked salmon frittatas, buckwheat crepes with guyere, ham, and eggs (which I've had and are delicious), and poached eggs with spinach & tomatoes.
posted by barchan at 4:50 PM on May 2, 2014 [1 favorite]
Fried egg sandwiches, all ways: with bacon, egg & grilled cheese, open face with various meats or potatoes.... there's a ton of variety with meats, breads, and cheeses that you can have fun with.
Eggs are a common binding agent in a lot of gluten free and paleo recipes like cauliflower crust and egg muffins as noted above; try picking up a paleo/gluten free cookbook or website.
Hardboiled eggs are a good way to cook a lot of eggs at once and then use in: deviled eggs, eggs in salads and pasta (really good with spinach and they pair wonderfully with wilted greens); layered on sandwiches; and of course egg salad. If you don't like traditional egg salad, try the non-traditional varieties: avocado with a lot less mayonnaise; grilled vegetables with bacon eggsalad sandwich; and white truffle egg salad.
Eggs in avocados.
Eggs in a basket (i.e. eggs in a hole in bread) or bacon/egg/toast cups (eggs in a muffin pan)
Try perusing pinterest egg recipes for a particular cook, like Martha Stewart; I'm already drooling over smoked salmon frittatas, buckwheat crepes with guyere, ham, and eggs (which I've had and are delicious), and poached eggs with spinach & tomatoes.
posted by barchan at 4:50 PM on May 2, 2014 [1 favorite]
Second Carbonara as the way I go through eggs the fastest. Another possibility is learning to make a good hollandaise sauce to go with asparagus, or a bearnaise to go with steak. And what about aioli?
posted by Muttoneer at 5:11 PM on May 2, 2014
posted by Muttoneer at 5:11 PM on May 2, 2014
I've made this tomato basil quiche on multiple occasions with good results. I follow the recipe as is except I don't bother with flouring and sautéing the tomatoes.
posted by litera scripta manet at 5:40 PM on May 2, 2014
posted by litera scripta manet at 5:40 PM on May 2, 2014
I have been making savory tarts lately, using store-bought puff pastry (frozen, Pepperidge Farm).
The basic method is, thaw the puff pastry, then put it on a cookie sheet with parchment paper underneath. Prick holes in it all over with a fork, up to 1" of the edge (that part will puff up, you are trying to get the middle part to not puff up).
The filling is like a pizza: mushrooms, roasted garlic, slivers of onion, etc. And the whip up 2-3 eggs, depending on how big they are, with a bit of cream, and pour on top of your filling-laden puff pastry.
Bake at 375 F for 15 minutes, or until the sides are golden and the middle is set. It sounds like a lot more work than it is, but it's so, so good.
Other things I like to do with eggs is separate them and use the yolks for Hollandaise sauce and the whites for pavlova or meringue cookies... but those do involve baking, somewhat.
My easy omelet is: throw some sliced mushrooms into a pan with medium high and oil, maybe some onion and tomato, then two whipped eggs on top and let those sit while making toast. Then sprinkle a bit of shredded cheese on top and shake the pan a little. Butter the toast and fold over the omelet, once if you want or twice if you are feeling fancy. You can also throw some greens, like arugula, over the cheese.
And of course you can eat omelets for dinner, with a nice side salad.
posted by Marie Mon Dieu at 5:42 PM on May 2, 2014 [1 favorite]
The basic method is, thaw the puff pastry, then put it on a cookie sheet with parchment paper underneath. Prick holes in it all over with a fork, up to 1" of the edge (that part will puff up, you are trying to get the middle part to not puff up).
The filling is like a pizza: mushrooms, roasted garlic, slivers of onion, etc. And the whip up 2-3 eggs, depending on how big they are, with a bit of cream, and pour on top of your filling-laden puff pastry.
Bake at 375 F for 15 minutes, or until the sides are golden and the middle is set. It sounds like a lot more work than it is, but it's so, so good.
Other things I like to do with eggs is separate them and use the yolks for Hollandaise sauce and the whites for pavlova or meringue cookies... but those do involve baking, somewhat.
My easy omelet is: throw some sliced mushrooms into a pan with medium high and oil, maybe some onion and tomato, then two whipped eggs on top and let those sit while making toast. Then sprinkle a bit of shredded cheese on top and shake the pan a little. Butter the toast and fold over the omelet, once if you want or twice if you are feeling fancy. You can also throw some greens, like arugula, over the cheese.
And of course you can eat omelets for dinner, with a nice side salad.
posted by Marie Mon Dieu at 5:42 PM on May 2, 2014 [1 favorite]
Response by poster: Oh my goodness, I am now very excited to eat eggs! It looks like I'm going to have to go buy some ramekins, which I was looking for an excuse to do anyway. I love you all!
posted by jaguar at 5:46 PM on May 2, 2014
posted by jaguar at 5:46 PM on May 2, 2014
Response by poster: I also appreciate that these recipes don't generally seem to require multiple same-sized eggs; I probably should also have mentioned that the chickens are of all different varieties, and the eggs vary greatly in size.
posted by jaguar at 5:47 PM on May 2, 2014
posted by jaguar at 5:47 PM on May 2, 2014
Smitten Kitchen's heuvos rancheros is one of my dinnertime staples.
posted by pemberkins at 5:50 PM on May 2, 2014 [2 favorites]
posted by pemberkins at 5:50 PM on May 2, 2014 [2 favorites]
You can make 1 or more eggs in the microwave. If you use the defrost setting, it's less likely an egg will explode. In my microwave, oiled plate, 1 or 2 eggs, a little oil on top makes microwave fried eggs. Or in a ramekin (or mug), you can make soft-boiled. You have to experiment to get the time right.
Egg salad sandwiches.
Deviled eggs are actually pretty easy, and wildly popular for potluck.
Onion tart - slice and saute several onions in butter or olive oil and use in quiche with shredded swiss cheese.
posted by theora55 at 6:26 PM on May 2, 2014
Egg salad sandwiches.
Deviled eggs are actually pretty easy, and wildly popular for potluck.
Onion tart - slice and saute several onions in butter or olive oil and use in quiche with shredded swiss cheese.
posted by theora55 at 6:26 PM on May 2, 2014
A great big Yes to egg salad. Every time I have it I remember how delicious it is, yet I never think to make it. There's a place in town that puts basil in their egg salad, adds some sundried tomatoes, and serves it on their delicious Calamata olive bread.
Or use some hardboiled eggs in your tuna salad if you prefer tuna salad...? Or hardboiled eggs on top of a regular salad?
posted by hydra77 at 6:34 PM on May 2, 2014 [1 favorite]
Or use some hardboiled eggs in your tuna salad if you prefer tuna salad...? Or hardboiled eggs on top of a regular salad?
posted by hydra77 at 6:34 PM on May 2, 2014 [1 favorite]
Lemon meringue pie. The yolks go in the lemon part in the bottom, and the whites get whipped into the meringue.
posted by Liesl at 6:47 PM on May 2, 2014
posted by Liesl at 6:47 PM on May 2, 2014
Here is an easy frittata (good for breakfast, lunch or dinner):
Broccoli frittata
(4 - 6 servings)
1 - 2 garlic cloves, crushed
2 tablespoons of a mild olive oil
4 cups broccoli florets
1/4 teaspoon crushed red pepper
salt and black pepper
8 large eggs
1/2 cup grated parmesan cheese
Preheat oven to 350 F. In a 10 inch oven proof nonstick skillet, cook the garlic in 1 tablespoon of the oil over moderately high heat for 30 seconds. Add the broccoli and red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.
In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle with the cheese. Transfer the skillet to the oven and bake until the center is just set, 12 - 17 minutes. Serve warm.
posted by gudrun at 6:50 PM on May 2, 2014 [1 favorite]
Broccoli frittata
(4 - 6 servings)
1 - 2 garlic cloves, crushed
2 tablespoons of a mild olive oil
4 cups broccoli florets
1/4 teaspoon crushed red pepper
salt and black pepper
8 large eggs
1/2 cup grated parmesan cheese
Preheat oven to 350 F. In a 10 inch oven proof nonstick skillet, cook the garlic in 1 tablespoon of the oil over moderately high heat for 30 seconds. Add the broccoli and red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool.
In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle with the cheese. Transfer the skillet to the oven and bake until the center is just set, 12 - 17 minutes. Serve warm.
posted by gudrun at 6:50 PM on May 2, 2014 [1 favorite]
Oh man, I've just remembered the dead simple meal my dad used to cook when we just couldn't be bothered to cook. Put a can of beans in a pot with a couple of cloves of minced garlic, simmer for about 10 or 15 minutes, and then serve in a bowl with two hardboiled eggs per person. It sounds really weird but it is remarkably satisfying, if simple in flavor.
posted by KathrynT at 7:28 PM on May 2, 2014 [1 favorite]
posted by KathrynT at 7:28 PM on May 2, 2014 [1 favorite]
Souffle. Cheese souffle.
Now, wait, no, don't walk away. Everyone gets all nervous and jumpy around souffles because they have this reputation that they're complicated and that if you look at it wrong it'll fall and be inedible. But that's only because they are first really puffy and impressive-looking for the first minute after they come out of the oven, but then they deflate a little no matter what you do and everyone is sad. But they still taste exactly the same even when they deflate, so it really doesn't matter; they taste like a funky omlette.
And they are easier than you think:
1. Can you separate eggs?
2. Can you whip the egg whites really good?
3. Can you heat up the egg yolks with milk and a little flour to form a battery-kind of thing?
4. Can you stir grated cheese into that?
5. Can you fold the whipped up egg whites into that?
6. Can you grease a pan and "flour" it, only using grated parmaesan cheese instead of flour?
7. Can you pour the egg stuff into that greased pan and bake it, without peeking?
Then you can make souffle. A cheese souffle and a salad makes a nice meal. And - a single souffle for one or two people uses about 6 eggs.
Seriously, try it.
posted by EmpressCallipygos at 7:32 PM on May 2, 2014 [1 favorite]
Now, wait, no, don't walk away. Everyone gets all nervous and jumpy around souffles because they have this reputation that they're complicated and that if you look at it wrong it'll fall and be inedible. But that's only because they are first really puffy and impressive-looking for the first minute after they come out of the oven, but then they deflate a little no matter what you do and everyone is sad. But they still taste exactly the same even when they deflate, so it really doesn't matter; they taste like a funky omlette.
And they are easier than you think:
1. Can you separate eggs?
2. Can you whip the egg whites really good?
3. Can you heat up the egg yolks with milk and a little flour to form a battery-kind of thing?
4. Can you stir grated cheese into that?
5. Can you fold the whipped up egg whites into that?
6. Can you grease a pan and "flour" it, only using grated parmaesan cheese instead of flour?
7. Can you pour the egg stuff into that greased pan and bake it, without peeking?
Then you can make souffle. A cheese souffle and a salad makes a nice meal. And - a single souffle for one or two people uses about 6 eggs.
Seriously, try it.
posted by EmpressCallipygos at 7:32 PM on May 2, 2014 [1 favorite]
Another Smitten Kitchen suggestion: Baked eggs with Spinach and Mushrooms. I've made something similar to this for years with over-easy eggs from a fry pan, and I'm going to make the baked dish next week for a brunch.
posted by CathyG at 7:43 PM on May 2, 2014 [1 favorite]
posted by CathyG at 7:43 PM on May 2, 2014 [1 favorite]
I feel like there is some other word for an egg dish with veggies that's Asian but similar to a frittata. Anyone know what the heck I am thinking of? (I have tried googling. It has not helped.)
Okonomiyaki?
posted by axiom at 8:25 PM on May 2, 2014
Okonomiyaki?
posted by axiom at 8:25 PM on May 2, 2014
Savory bread pudding is deliciousness in a casserole dish.
posted by PearlRose at 8:50 PM on May 2, 2014
posted by PearlRose at 8:50 PM on May 2, 2014
Gordon Ramsey's scrambled eggs changed my perspective forever on what eggs can be. They're almost a risotto texture.
posted by justalisteningman at 9:08 PM on May 2, 2014 [2 favorites]
posted by justalisteningman at 9:08 PM on May 2, 2014 [2 favorites]
When you get lots of little eggs, you could make Yotam Ottolenghi's VERY delicious potato salad. If I don't have time to make the dressing he suggests, I use some shop-bought pesto and mix it with a bit more oil. He says quail eggs which add a creamy-ness but little eggs cut in half would work. You can use lots of them because the rest of the potato salad is mayo free. This is the most popular thing in my dining repertoire. Everyone starts to make potato salad this way once they've tasted it. Lots of black pepper on top adds the next notch of tasty.
posted by honey-barbara at 12:16 AM on May 3, 2014 [1 favorite]
posted by honey-barbara at 12:16 AM on May 3, 2014 [1 favorite]
When I was in Maine I had fish/seafood with hardboiled egg sauce.
posted by brujita at 1:25 AM on May 3, 2014
posted by brujita at 1:25 AM on May 3, 2014
http://www.maangchi.com/recipe/ttukbaegi-gyeranjjim
It's a Korean steamed egg dish and it's yummy. When I lived in Korea it always came as a side dish at my favorite BBQ restaurant.
posted by kathrynm at 9:18 AM on May 3, 2014
It's a Korean steamed egg dish and it's yummy. When I lived in Korea it always came as a side dish at my favorite BBQ restaurant.
posted by kathrynm at 9:18 AM on May 3, 2014
Pappardelle with Bagna Cauda, Wilted Radicchio and Olive-Oil-Fried Eggs. Sharp, rich, garlicky, luxurious, more than the sum of its parts.
Side dish: Leeks vinaigrette with sieved hard-boiled eggs on top are delicious and very springy-looking. Cut some leeks in half lengthwise, brown them cut-side-down in a little olive oil, add some hot water to the pan and simmer until very tender, and serve topped with vinaigrette (approximately equal quantities of olive oil, red wine vinegar and whole-grain Dijon mustard, shaken in a jar and adjusted to taste) and sieved hard-boiled eggs. So, so good.
Breakfast for dinner: Tender scrambled eggs with tarragon and shreds of smoked salmon mixed in. Serve with a side of asparagus. You will feel very French.
posted by ostro at 9:58 AM on May 3, 2014
Side dish: Leeks vinaigrette with sieved hard-boiled eggs on top are delicious and very springy-looking. Cut some leeks in half lengthwise, brown them cut-side-down in a little olive oil, add some hot water to the pan and simmer until very tender, and serve topped with vinaigrette (approximately equal quantities of olive oil, red wine vinegar and whole-grain Dijon mustard, shaken in a jar and adjusted to taste) and sieved hard-boiled eggs. So, so good.
Breakfast for dinner: Tender scrambled eggs with tarragon and shreds of smoked salmon mixed in. Serve with a side of asparagus. You will feel very French.
posted by ostro at 9:58 AM on May 3, 2014
Here's another egg dinner:
1 bunch fresh asparagus
3-4 eggs (depending on size, we use 4)
3/4 cup grated cheddar cheese
12 small new potatoes (if you find the tiny mini potatoes, use 24)
1/2 cup chopped red onion
2 - 3 Tablespoons olive oil
salt and pepper to taste (we add some to the beaten egg)
Cut the asparagus into 2" pieces and steam until just tender, 4 - 5 minutes.
Scrub the potatoes (leave the skins on) and boil until just tender, approx. 10 minutes.
Saute onion in the oil in a non-stick frying pan.
Add the potatoes and saute till they get a bit golden in color.
Add the steamed asparagus and continue the saute on low heat.
Whisk the eggs together in a bowl and add to the vegetable mixture in the pan.
Stir the concoction till the eggs begin to congeal.
Sprinkle the saute with the grated cheese, and stir gently till cheese is melted to your liking.
Serves 2-3. A green salad goes nicely with this though we often just eat it as is for a complete meal.
posted by gudrun at 10:34 AM on May 3, 2014
1 bunch fresh asparagus
3-4 eggs (depending on size, we use 4)
3/4 cup grated cheddar cheese
12 small new potatoes (if you find the tiny mini potatoes, use 24)
1/2 cup chopped red onion
2 - 3 Tablespoons olive oil
salt and pepper to taste (we add some to the beaten egg)
Cut the asparagus into 2" pieces and steam until just tender, 4 - 5 minutes.
Scrub the potatoes (leave the skins on) and boil until just tender, approx. 10 minutes.
Saute onion in the oil in a non-stick frying pan.
Add the potatoes and saute till they get a bit golden in color.
Add the steamed asparagus and continue the saute on low heat.
Whisk the eggs together in a bowl and add to the vegetable mixture in the pan.
Stir the concoction till the eggs begin to congeal.
Sprinkle the saute with the grated cheese, and stir gently till cheese is melted to your liking.
Serves 2-3. A green salad goes nicely with this though we often just eat it as is for a complete meal.
posted by gudrun at 10:34 AM on May 3, 2014
You can freeze eggs really well - crack them and either beat them and freeze them or separate them and freeze the yolks and whites separately. Obviously when you come to use them don't be temped to defrost them in the microwave, but beyond that it's easy. I've been told the whites don't hold air as well (for meringues etc) after they've been frozen, but I haven't noticed a problem myself.
posted by tinkletown at 2:32 PM on May 3, 2014
posted by tinkletown at 2:32 PM on May 3, 2014
I didn't know until this past year that you can boil an egg out of its shell. Then it's called a poached egg. I had no idea; I thought a poached egg was something fancy. Just in case it wasn't clear.
I like poached eggs over hash browns (with cheese and garlic).
posted by aniola at 3:27 PM on May 6, 2014
I like poached eggs over hash browns (with cheese and garlic).
posted by aniola at 3:27 PM on May 6, 2014
« Older Looking for good wireless speakers that sync... | Help me stay sane and professional in dealing with... Newer »
This thread is closed to new comments.
posted by The otter lady at 3:12 PM on May 2, 2014 [6 favorites]