There's 200+ recipes here on egg's:
https://backyardchickenproject.com/200-recipes-that-use-a-lot-of-eggs/
https://backyardchickenproject.com/200-recipes-that-use-a-lot-of-eggs/
Anybody know of a recipe that needs a lot of eggs?
- Thread starter DogAndCat36
- Start date
Lemon meringue pie takes 6-8.
Puddings take 2-4
Lemon curd uses half a dozen.
Hard-boil and pickle them for snacks and to slice. I love chopped hard boiled eggs in my salad. And egg salad sandwiches are an under-used classic for most of us. Lunch for the family once a week will use 1-2 eggs per person (more if you have teenagers!)
And frankly, there's never too much quiche. You could serve it for breakfast, lunch and dinner for a week and never have the same meal twice. The trick is to not fall in a rut with it - use it to use up leftovers. Or, if I fry pepperoni slices till they crumble, stir in that, Italian seasoning and good mozzarella cheese (never bother with the preshredded or low fat stuff) it is gone the instant it's cool enough to cut, with the whole family looking innocently around and asking when I'm going to make enough for dinner.
Puddings take 2-4
Lemon curd uses half a dozen.
Hard-boil and pickle them for snacks and to slice. I love chopped hard boiled eggs in my salad. And egg salad sandwiches are an under-used classic for most of us. Lunch for the family once a week will use 1-2 eggs per person (more if you have teenagers!)
And frankly, there's never too much quiche. You could serve it for breakfast, lunch and dinner for a week and never have the same meal twice. The trick is to not fall in a rut with it - use it to use up leftovers. Or, if I fry pepperoni slices till they crumble, stir in that, Italian seasoning and good mozzarella cheese (never bother with the preshredded or low fat stuff) it is gone the instant it's cool enough to cut, with the whole family looking innocently around and asking when I'm going to make enough for dinner.
Angel food cake! My recipe uses about a dozen large egg white. The yolks go to the dogs. Or cook the yolks and feed them back to the chickens.
- Thread starter
- #15
DogAndCat36
Crowing
Thanks!
Yorkshire pudding--my recipe has 1 cup flour, 1 cup milk, 1 cup eggs (just break them in until you've got the right amount), 1/2 teaspoon salt. Preheat the oven to 400 degrees Fahrenheit with a 9x13 pan inside, several tablespoons of fat in the pan (meat drippings or butter.) When it's hot and the fat is popping (it's scary!), pour in the batter and put the pan back in the oven. I think it takes about 1/2 hour to bake--it rises up in funny ridges and turns brown, and that's when it's done.
(Note, it is not like what Americans call "pudding"--it suprised me the first time I had it. It's more like some kind of bread or biscuit or cracker, but not quite any of those.)
Pound cake--equal weights of flour, sugar, butter, eggs, plus leavening and flavoring. I like to do a "1/4 pound cake" with 1/2 cup sugar, 1/2 cup butter, 2 eggs, 1 cup flour, 1/4 teaspoon vanilla extract, 1/4 teaspoon vanilla extract, 1/8 teaspoon cream of tartar. Bake at 350 degrees Fahrenheit, how long depends on the pan size. 6" round pan might take an hour, 8" square pan half that long--depends on whether you like it deep or shallow. It's done when a knife inserted in the center comes out clean (just like almost any other cake.)
Waffles, pancakes, cakes: most recipes seem to work well with more eggs than called for--sometimes up to double as many. (I would not double the eggs for Angel Food Cake, because it's already mostly egg.)
Tapioca pudding, rice pudding, custard all use eggs.
Egg drop soup.
Potato salad sometimes uses hard boiled eggs.
Cookies usually contain eggs, as does meatloaf.
French Toast--some recipes use a lot of milk, but I don't. Dip bread in beaten egg (a little milk is optional), put in a hot frying pan, sprinkle the top with cinnamon. Turn it over once. When it's done on both sides, top with honey or syrup. Oh, it does help to butter the pan first.
For scrambled egg/omelet: I like it with basil in the egg, folded around a piece of cream cheese (which gets warm and soft.) It's even better if you have crab to include too, but I usually don't. (I know, OP said omelet recipes are not needed--but just in case this one's different...)
Scrambled egg can go inside burritos.
Dip things in beaten egg, then in flour, then fry in butter or oil. (Works on meat, seafood, vegetables--mushrooms are a favorite at my house.)
Eggs also keep well, often for months in the fridge. If you write dates on them, or on the cartons, you can just keep using the oldest eggs while gradually building up a stash to see you through the fall molt.
(Note, it is not like what Americans call "pudding"--it suprised me the first time I had it. It's more like some kind of bread or biscuit or cracker, but not quite any of those.)
Pound cake--equal weights of flour, sugar, butter, eggs, plus leavening and flavoring. I like to do a "1/4 pound cake" with 1/2 cup sugar, 1/2 cup butter, 2 eggs, 1 cup flour, 1/4 teaspoon vanilla extract, 1/4 teaspoon vanilla extract, 1/8 teaspoon cream of tartar. Bake at 350 degrees Fahrenheit, how long depends on the pan size. 6" round pan might take an hour, 8" square pan half that long--depends on whether you like it deep or shallow. It's done when a knife inserted in the center comes out clean (just like almost any other cake.)
Waffles, pancakes, cakes: most recipes seem to work well with more eggs than called for--sometimes up to double as many. (I would not double the eggs for Angel Food Cake, because it's already mostly egg.)
Tapioca pudding, rice pudding, custard all use eggs.
Egg drop soup.
Potato salad sometimes uses hard boiled eggs.
Cookies usually contain eggs, as does meatloaf.
French Toast--some recipes use a lot of milk, but I don't. Dip bread in beaten egg (a little milk is optional), put in a hot frying pan, sprinkle the top with cinnamon. Turn it over once. When it's done on both sides, top with honey or syrup. Oh, it does help to butter the pan first.
For scrambled egg/omelet: I like it with basil in the egg, folded around a piece of cream cheese (which gets warm and soft.) It's even better if you have crab to include too, but I usually don't. (I know, OP said omelet recipes are not needed--but just in case this one's different...)
Scrambled egg can go inside burritos.
Dip things in beaten egg, then in flour, then fry in butter or oil. (Works on meat, seafood, vegetables--mushrooms are a favorite at my house.)
Eggs also keep well, often for months in the fridge. If you write dates on them, or on the cartons, you can just keep using the oldest eggs while gradually building up a stash to see you through the fall molt.
Pumpkin bread! My recipe calls for six eggs and it makes three loves!Does anybody know of a recipe that needs a lot of eggs? Our chickens are laying half a dozen eggs per day basically. Can you please help me out, eggs on toast in the morning just ain't cutting it. I have a bunch of supplies and spices at hand, so don't think, "I got something but it requires a bunch of another thing" and also no quiches or omelets, please, I know how to make those. Please help, please and thank you. Also, it would be fun to try new things!
Does anybody know of a recipe that needs a lot of eggs? Our chickens are laying half a dozen eggs per day basically. Can you please help me out, eggs on toast in the morning just ain't cutting it. I have a bunch of supplies and spices at hand, so don't think, "I got something but it requires a bunch of another thing" and also no quiches or omelets, please, I know how to make those. Please help, please and thank you. Also, it would be fun to try new things!
I was looking up egg recipes last night because we have started getting 5 eggs a day. Eggs in Hell, also known as Shakshuka, looks really good!
arcalinea
In the Brooder
- May 13, 2020
- 10
- 19
- 26
Steamed egg custard! This is a Chinese dish that can be served savory or sweet. It's so easy, just steam eggs, milk, and whatever flavorings you want.
Savory: https://www.theworktop.com/breakfast-brunch-recipes/chinese-steamed-egg/
Sweet: https://en.christinesrecipes.com/2008/06/steamed-eggs-with-milk-dessert.html
Another tasty Chinese dish is stir-fried tomatoes and eggs. It's so easy, and one of my favorite things to eat with rice. https://cooking.nytimes.com/recipes/1018570-chinese-stir-fried-tomatoes-and-eggs
An alternative to plain hard-boiled eggs: Chinese tea eggs. They're savory, aromatic, and flavorful, unlike plain hard-boiled eggs. You can make a bunch in advance and keep them in the fridge to snack on. https://thewoksoflife.com/chinese-tea-eggs/
Egg curry! https://myheartbeets.com/punjabi-egg-curry/
Onsen tamago - Japanese hot spring eggs. It's all about timing how long you leave these eggs in the hot water, but they get deliciously squishy and are perfect served on top of rice. https://www.justonecookbook.com/onsen-tamago/
Korean egg bread uses 1 egg per muffin cup: https://dailycookingquest.com/gyeran-bbang-korean-egg-bread.html
A bunch of healthy pancake recipes use only eggs, no flour. This one is just three ingredients: egg, banana, oats. https://meaningfuleats.com/banana-egg-almond-butter-pancakes-grain-free-dairy-free/
Chiffon cake (6 eggs) and angel food cake (12 eggs). If you don't need the yolks for the cake, you can turn use them in puddings and pies. Lemon pie and key lime pie requires yolks.
Chocolate mousse requires whipped egg whites. I used the yolks for key lime pie and the whites for chocolate mousse the other day: https://www.onceuponachef.com/recipes/chocolate-mousse.html
Savory: https://www.theworktop.com/breakfast-brunch-recipes/chinese-steamed-egg/
Sweet: https://en.christinesrecipes.com/2008/06/steamed-eggs-with-milk-dessert.html
Another tasty Chinese dish is stir-fried tomatoes and eggs. It's so easy, and one of my favorite things to eat with rice. https://cooking.nytimes.com/recipes/1018570-chinese-stir-fried-tomatoes-and-eggs
An alternative to plain hard-boiled eggs: Chinese tea eggs. They're savory, aromatic, and flavorful, unlike plain hard-boiled eggs. You can make a bunch in advance and keep them in the fridge to snack on. https://thewoksoflife.com/chinese-tea-eggs/
Egg curry! https://myheartbeets.com/punjabi-egg-curry/
Onsen tamago - Japanese hot spring eggs. It's all about timing how long you leave these eggs in the hot water, but they get deliciously squishy and are perfect served on top of rice. https://www.justonecookbook.com/onsen-tamago/
Korean egg bread uses 1 egg per muffin cup: https://dailycookingquest.com/gyeran-bbang-korean-egg-bread.html
A bunch of healthy pancake recipes use only eggs, no flour. This one is just three ingredients: egg, banana, oats. https://meaningfuleats.com/banana-egg-almond-butter-pancakes-grain-free-dairy-free/
Chiffon cake (6 eggs) and angel food cake (12 eggs). If you don't need the yolks for the cake, you can turn use them in puddings and pies. Lemon pie and key lime pie requires yolks.
Chocolate mousse requires whipped egg whites. I used the yolks for key lime pie and the whites for chocolate mousse the other day: https://www.onceuponachef.com/recipes/chocolate-mousse.html
Crème brule
And chocolate mousse with all eggs - yolks and whites! Worth a try!
And chocolate mousse with all eggs - yolks and whites! Worth a try!
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