Egg recipes

[the red bandit]

I like making French toast with my eggs, only I don't use normal square wheat bread. I use Anderson's bread.

 

[MamaBuch]

Mmm sounds yummy!
I had an over abundance of eggs so I decided to make angel food cake because it takes sooo many whites to make it.. And I saved the yolk and made a custard

 

[kuntrygirl]

Mmm sounds yummy!
I had an over abundance of eggs so I decided to make angel food cake because it takes sooo many whites to make it.. And I saved the yolk and made a custard

You're so smart. Great idea!

 

[MamaBuch]

Thank Kuntry

 

[the red bandit]

You are all welcome. And thanks.

 

[the red bandit]

You can also make an egg sandwich. They're really good. But I don't like that much egg. But I do like it in sandwiches and French toast. Oh and my favorite thing to use with egg is my home made pumpkin bread recipe. The recipe is below.
-supplies need: bowl, bread pan, mix, 2eggs, 1/2 cup of water, 1/3 cup of vegetable oil, and poor it in and mix it all together then set the timer for 350 degrees and wait, then put your bread into the oven for 50-52 minutes, then enjoy your meal.

 

[Lopi1234]

I used this recipe. Used coconut rum, didn't add as many cloves and used fat free half and half. it was awesome!


Original recipe makes 12 servings
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
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Directions

Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

 

[the red bandit]

Wow. That sounds really good.

 

[cukooformarans]

What is light cream? I have heard of heavy cream and half and half, but not light cream...

 

[the red bandit]

Well I don't know for sure but I think light cream is a fluffed up cream, and heavy cream is a packed cream.