Comments on: Incredible Edible Eggs!

Question: Incredible Edible Eggs!

Snoogylips — Sat, 08 Mar 2008 09:59:47 -0800

I need creative ways to eat eggs!

I am pregnant and am trying to eat as healthy as possible. I receive eggs as part of the WIC program. The problem is I don't really like scrambled eggs or omelets. I do like quiche. What are other ways to eat eggs?

By: maudlin

maudlin — Sat, 08 Mar 2008 10:04:34 -0800

I got several great answers in this thread.

By: roomwithaview

roomwithaview — Sat, 08 Mar 2008 10:04:50 -0800

Tea eggs!

By: ORthey

ORthey — Sat, 08 Mar 2008 10:05:20 -0800

Have you tried poaching them? Not nearly as easy as scrambling, but delicious.

By: nola

nola — Sat, 08 Mar 2008 10:12:22 -0800

I like to make this recipe sometimes. Summer Vegetable Frittata

By: peep

peep — Sat, 08 Mar 2008 10:15:56 -0800

I've been loving this recipe. I halve it, but the full recipe uses 4 egg whites, and I absolutely would have eaten the full recipe when I was pregnant! It's not sweet, so I top it with slightly sweetened berries.

Oatmeal Cottage Cheese Pancakes

1/2 cup oatmeal
1/2 cup cottage cheese
1 teaspoon vanilla
4 egg whites

1. Blend (I use my tiny food processor)
2. Pour & cook little pancakes a few at a time on a hot skillet.

For the whole recipe: 344 cals, 31.4 g carb, 4.0 g fiber, 34.0 g protein!

By: melissam

melissam — Sat, 08 Mar 2008 10:23:12 -0800

Egg drop soup!

By: ThePinkSuperhero

ThePinkSuperhero — Sat, 08 Mar 2008 10:26:18 -0800

Praire Oysters!

By: francesca too

francesca too — Sat, 08 Mar 2008 10:28:56 -0800

Artichoke frittata

5 eggs, beaten with 3 tablespoons of water and salt and pepper to taste
2 jars of marinated artichokes
4 green onions
1/2 cup of cheese (swiss, cheddar, or any other cheese you like)

In a ovenproof skillet (I use a cast iron skillet) cook the washed and chopped onions in the liquid from the artichokes. When the liquid is almost all gone, remove from the heat and cool 5 minutes. Distribute the artichokes evenly in the skillet, add the beaten eggs, sprinkle with the grated or chopped cheese.
Bake at 350 for 30 minute or so, until top looks golden.

By: dreamphone

dreamphone — Sat, 08 Mar 2008 10:34:43 -0800

Just a note - pregnant women are advised to avoid "runny" eggs, so poached eggs and, I suppose, Prairie Oysters are out.

By: dreamphone

dreamphone — Sat, 08 Mar 2008 10:37:17 -0800

My 15-month-old toddler also dislikes omelets and scrambled eggs, so maybe the trick that works with her may also work with you? I use a fork to stir in one raw egg to the final stages of cooking pasta - say, when the pasta has about one or two minutes left to cook. Depending on the sauce you use to top the pasta, it just may mask the taste of the cooked egg bits enough to be palatable to you.

By: bitdamaged

bitdamaged — Sat, 08 Mar 2008 10:55:30 -0800

The Barefoot Contessa's Baked Eggs - Awesome more like a meal than a breakfast.

By: jefftang

jefftang — Sat, 08 Mar 2008 11:01:28 -0800

Deviled eggs, and if you like those. Egg salad.

By: lampoil

lampoil — Sat, 08 Mar 2008 11:05:00 -0800

This may seem super obvious, but I love a chopped hard-boiled egg on a salad. Sliced hard-boiled eggs can also be good on a sandwich. As an ingredient in potato salad, or, of course, egg salad.

If you do like or are open to hard boiled variations, check out this thread.

By: Adam_S

Adam_S — Sat, 08 Mar 2008 11:07:04 -0800

Before you give up on scrambled eggs, try this version.

By: craichead

craichead — Sat, 08 Mar 2008 11:52:36 -0800

Popovers

(I make mine in cupcake tins. You don't need a special popover pan.)

By: nebulawindphone

nebulawindphone — Sat, 08 Mar 2008 12:16:29 -0800

Spaghetti carbonara. You can dicker about "authenticity," but the Americanized version is still damn tasty: Fry some chopped-up bacon and a bit of garlic in one pan, boil your spaghetti in another, and beat together a few eggs, a dash of cream and a grating of cheese in a bowl. When the noodles are done, toss them still hot from the water with the eggs and bacon. The heat will cook the eggs and melt the cheese into a creamy saucy gooey mess. If it comes out too runny for you, you can toss it back into the hot pan for a moment to keep cooking.

Corn pudding is egg-based. Canned or frozen corn, eggs and butter are the universal ingredients; some recipes add cornmeal or different seasonings. I don't have loyalty to any one recipe, but they're all over google and generally pretty foolproof.

I happen to like pickled eggs. Hard boil them, shell them, and let them soak in XYZ tasty liquid in a glass or plastic container overnight. The juice from canned beets is good and traditional for this — I like adding black peppercorns and a little vinegar to the mix. The juice from canned jalapenos is untraditional but still good. Then again, some people can't stand pickled eggs no matter how you make 'em, so YMMV. If you're into the idea, this one's all over google too, with lots of different variations.

By: opsin

opsin — Sat, 08 Mar 2008 12:58:20 -0800

I don't think Prairie Oysters is a good idea while pregnant.

It is advised that raw eggs should be avoided unless you know the eggs are perfectly safe.

By: opsin

opsin — Sat, 08 Mar 2008 12:59:20 -0800

And I second what Adam_S says about trying Ramsay's version of scrambled eggs. For me the only change I made was to use soured cream, but it makes a huge difference.

By: wryly

wryly — Sat, 08 Mar 2008 13:09:34 -0800

Egg custard is an old-fashioned but delicious treat for breakfast, dessert, or a snack. Lovely with a drizzle of maple syrup. Here's a recipe for a firm custard; if you want a softer one, use fewer eggs.

BAKED EGG CUSTARD 4 eggs, 2 1/2 c. milk, 1-2 c. sugar, Vanilla, Nutmeg --Place all ingredients in a saucepan. Beat together gently until just thoroughly mixed. Heat the mixture until hot, but not boiling. Pour into a baking dish (or leave it in the saucepan), sprinkle more nutmeg over the top if desired and bake in a 325 degree oven for 40 minutes.

By: tiny crocodile

tiny crocodile — Sat, 08 Mar 2008 13:31:41 -0800

Eggs in Purgatory! Basically, eggs poached in italian tomato sauce, topped with Parmesan, and served with nice crusty bread. Yum. here's a video recipe for it. And here it is in print.

By: wuzandfuzz

wuzandfuzz — Sat, 08 Mar 2008 14:52:13 -0800

Depending on what you don't like about scrambled eggs, this could work for you or not, but when I got sick of scrambled eggs and wanted something tastier and even better for me, I sauteed some garlic and carrots and broccoli together until almost done and then added a few eggs and made a veggie scramble type of thing. The reason you might like this even if you're not into scrambled eggs is that you can make it much more veggie than egg, and the egg really serves more as a binding agent. I also usually add a little bit of fresh grated parmesan, salt, and pepper.

By: LiveLurker

LiveLurker — Sat, 08 Mar 2008 15:31:35 -0800

Egg Foo Yung is a nice alternative, especially with that sauce they usually serve with it. Mixes it up from the standard omelet.

By: msbrauer

msbrauer — Sat, 08 Mar 2008 17:08:19 -0800

Tortilla! (recipe here) I hate omelettes and scrambled eggs, too, (didn't even really eat eggs until I had tortilla) but this stuff always hits the spot. Sort of like homefries baked in a pie and it uses up eggs very quickly. Takes a little practice to get the cooking just right... When serving, be prepared for jokes like, "How the heck am I going to make a fajita with that?"

By: zackola

zackola — Sat, 08 Mar 2008 20:55:18 -0800

I just watched an old Iron Chef episode EGG BATTLE about an hour ago. One of the best uses I saw was making a crepe out of eggs, then using that to make shumai wrapping. The crepe was made by getting a large 10" frying pan nice and hot, dropping some egg in it and swirling the pan so the egg just coat the bottom of the pan in a thin layer. Any extraneous egg was drawn back into the container holding the beaten eggs. Crepe was cooked until firm ~ 30 seconds, then smacked out of the pan. Take egg crepe, make shumai wrappers, stuff with choice of um, stuff, and have an egg wrapped shumai!

By: Snoogylips

Snoogylips — Sat, 08 Mar 2008 21:37:14 -0800

Thank you everyone!

By: eritain

eritain — Sat, 08 Mar 2008 23:46:47 -0800

A batch of avgolemono soup (recipe worked up by my mother) takes several egg yolks, and provides many cups of creamy delicious wonderment. For the leftover whites, call the Meringue Corps and top it with some good fruit (I'm itching to try sneff's recipe here).

Plain, soft scrambled eggs often squick me out (I have to cook them hard), but creamy was all right when I adulterated them with crumbles of good aromatic sage, little dice of pickled jalapeños, and a tiny grating of Romano cheese (which additions occupy complementary parts of the palate), in addition to the usual splash of milk.

Homemade noodles (recipe from a friend who brought it to me when I was sick) are awesome, especially in chicken soup. (Tip: Aside from using all the normal vegetables, roast a red bell pepper over a flame until blackened, let it sweat and cool in a covered pot, rub off the blackened skin under running water, dice, and add to soup. Incredible.) Filled dumplings can use a related egg-flour dough.

"Joe's Special" comprises bulk sausage (or ground meat, a little salt, pepper, and nutmeg), diced onions, boiled spinach, and eggs, added to a skillet in that order and stirred to bind it into clumps. Serve with rice or toast, top with Parmesan cheese. (Recipe invented in a diner, food bought by my parents, recipe reconstructed by them, food served to me, recipe re-reconstructed by me. Still good.)

A tamale pie recipe was improved by (a) adding black beans, yum, and (b) adding egg and cheese to the topping to make it more cornbready.

Last but not least, I threw together an improbably fried-egg sandwich yesterday that tasted so amazing I had to have another today. From bottom to top: Toast, Marmite, deli-style roast beef, marmite, toast, fried egg (break yolk and crumble oregano over top while cooking first side), leetle splash of extra-virgin olive oil, Swiss cheese, more toast. You may have to taste it to believe it, but oregano and marmite coexist quite peacefully in this, as do roast beef and fruity green olive oil.

By: eritain

eritain — Sat, 08 Mar 2008 23:58:57 -0800

And dang, Adam_S's youtube link ... flagged as fantastic.

By: fearfulsymmetry

fearfulsymmetry — Sun, 09 Mar 2008 04:37:30 -0800

Sandwich filling - Boiled eggs mashed up in mayonnaise, add cress, cayenne pepper to taste

Salad greens, tomatoes, sliced cucumber etc... add bits of fried chicken (fired with oil, garlic, herbs, spices to tastes... add poached egg on top.

Oh and decent poached eggs on toast.

By: Caviar

Caviar — Mon, 10 Mar 2008 07:43:13 -0800

I use a fork to stir in one raw egg to the final stages of cooking pasta - say, when the pasta has about one or two minutes left to cook.

So you just crack an egg into the water with the pasta and break it up with a fork?

By: ducktape

ducktape — Mon, 10 Mar 2008 10:35:15 -0800

iowaegg.org/eggrecipes

mmm ..... eggs