Anything Egg

Darton2010

Hey everyone,

I'm looking for good, healthy and yummy ways to use eggs, I have lots of chickens and am floating in eggs, I sell what I can not eat and that pays for the chickens themselves and some. So being there basically free eggs, I made egg a large staple in my diet to cut down on food bills. So if you have a really good recipe let me know. Thanks

John

Akronite2025

Mexican Potato Omelet

INGREDIENTS

2 tablespoons olive oil
1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
3 garlic cloves, finely chopped
2 scallions, thinly sliced
Coarse salt and ground pepper
8 large eggs
1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
1/2 cup shredded pepper jack cheese (2 ounces)
2 tablespoons chopped cilantro
1/2 teaspoon fresh lime juice
DIRECTIONS

Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.
In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.
Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.
In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.

pittdan77

Egg Casserole

Ingredients

Dozen Eggs (8 whites & 4 whole eggs)
Veggies, cooked (optional, whatever you like. Just make sure there is no liquid with them at all.)
Meat, cooked (optional, same as veggies. No liquid.)
Shredded Cheese (Whatever you like.)
1/2 Cup Lo-Fat cottage cheese
Whatever herb, spices you prefer plus a little salt & pepper.

Pre-heat the oven to 350.
Beat eggs, herbs/spices, salt & pepper plus the cottage cheese until "fluffy".
Arrange the other ingredients in a 9x13 pan that you've lightly sprayed with non-stick spray.
Gently pour the egg mixture over top and put directly into the oven for 20 minutes.
When you do open the oven, be careful. You want to keep the mixture fluffy so open slowly.
Let the casserole cool and divide into six pieces.

This is one of those that you can make as healthy as you want. I routinely just open some canned mushrooms, some chopped turkey ham, and no more than a quarter cup of cheese that goes about 160 calories per serving. I think that's pretty good for an egg dish. I use salsa on top.

You have to make sure the meat and veggies have no extra liquid or the casserole won't set up. Also, this recipe stores well in the fridge for several days and can be re-heated in a microwave quickly.

If you have a lot of eggs, you can use this recipe for large groups too. I've made it for family without telling them it's low cal and they love it. I've also made it without just eggs and it's good that way too.

lilithsrose

Try making pickled eggs.

1. Hardboil the eggs & shell them. Put them into a jar.
2. Heat up white vinegar, water and spices. I use dill, garlic and onion as my spices and about 3 parts vinegar to 1 part water.
3. Pour the warm vinegar mix over your eggs and let them soak for 2-3 days before eating.

Pickled eggs can last up to a month in the fridge.

Steve_ApexNC

http://www.foodnetwork.com/recipes/shakshouka.html

or google shakshouka and find other variants to this dish.

dklibert

I know this will not use them up very fast but I love Egg Drop Soup or Greek Lemon Avgolemono Soup. In the first the egg makes nice ribbons. In the second it make the soup creamy. So good! Here are some recipes I have made.

soupspiceeverythingnice.blogspot.com/2012/10/egg-drop-soup.html
soupspiceeverythingnice.blogspot.com/2014/04/crab-and-corn-soup.html
soupspiceeverythingnice.blogspot.com/2015/06/lemon-chicken-orzo-soup.html
soupspiceeverythingnice.blogspot.com/2013/10/lemon-chicken-and-vegetable-soup.html

Darton2010

Thanks for all the replies, looks like I have some cooking todo lol

_Waffle_

Scrambled eggs
Fried eggs
Poached eggs
Hard boiled eggs
Soft boiled eggs
Sunny side up eggs
Deviled eggs
Omelet eggs
Baked eggs
Quiche eggs
Curried eggs
Egg salad eggs

mattyc772014

Chicken Fried Rice with any type of veggies. Maybe try broccoli or cauliflower.

mattyc772014

http://www.incredibleegg.org/

lesliealaina

Butternut Squash Frittata - who knew butternut goes so well with eggs!
fastlainfitness.com/2016/01/make-ahead-butternut-squash-frittata.html

Francl27

lesliealaina wrote: »

Butternut Squash Frittata - who knew butternut goes so well with eggs!
fastlainfitness.com/2016/01/make-ahead-butternut-squash-frittata.html

Oh this looks tasty.

damiarhan

Just made stuffed baked potatoes tonight. Hollowed out baked potato(save the potato to mash with dinner another night) stuffed with spinach (or kale) sautéed onion, garlic and turkey bacon, top with an egg and fat free cheddar cheese. Bam! Healthy and delicious!

Steve_ApexNC

the potato and the fritatta look just plain bangin' good!

KellieTru

Great thread...aren't you lucky to have so many eggs at your disposal!
I guess when I have a surplus I tend to make quiche. Delicious hot or cold and you can add almost anything to the custard (good way to use up leftovers)

snowflake930

Cut an avocado in half. Scoop a little bit out of the center. Crack an egg into the avocado, sprinkle a little srirachi on top and bake until egg is done.

A slice of multi grain/whole wheat toast. Spread avocado on toast, top with sliced hard boiled egg. Season to taste.

Eggs baked in muffin tin. Add any ingredients you like to egg mixture (veggies, meats, plain). Bake until done. These freeze really well for a quick breakfast.

ValerieMartini2Olives

Give them to me. Seriously.

I have been making egg "muffins."
Mix 4-6 eggs, splash of milk, splash of cream, frozen veggies (broccoli, spinach or mixed peppers all work great), and some shredded cheese.
Pour it in a lined and greased jumbo muffin pan. No matter how much I spray the pan, they always stick. Next time I am definitely using liners for sure.
Bake 20-25 minutes at 400. Or until the tops look set.

ValerieMartini2Olives

damiarhan wrote: »

Just made stuffed baked potatoes tonight. Hollowed out baked potato(save the potato to mash with dinner another night) stuffed with spinach (or kale) sautéed onion, garlic and turkey bacon, top with an egg and fat free cheddar cheese. Bam! Healthy and delicious!

OMG THOSE LOOK AMAZING
(also, great way to make 2 different recipes with one ingredient. I try to do that as much as I can.)

eldamiano

Pancakes, chocolate sauce, ice cream. Job done....

ValerieMartini2Olives

rhaiin wrote: »

Try making pickled eggs.

1. Hardboil the eggs & shell them. Put them into a jar.
2. Heat up white vinegar, water and spices. I use dill, garlic and onion as my spices and about 3 parts vinegar to 1 part water.
3. Pour the warm vinegar mix over your eggs and let them soak for 2-3 days before eating.

Pickled eggs can last up to a month in the fridge.

I never would have thought about pickled eggs, but that sounds really good. I think I'm going to try these soon.

jgnatca

Eggs I swear, are the most versatile natural protein on the planet. To save your surplus eggs I suggest making up batches of egg muffins, wrap them well, and put them in the freezer.

I suggest you find yourself an old farmer's wife cookbook. They will have found more ways to use eggs than you can shake a stick at.

Besides what's been mentioned above, there's angel food cake, Pavlova, meringues, flapper pie, soufflé, and hollandaise sauce. For any baking calling for one egg, put in two.