WAY to many eggs I need recipies for eggs

[lorain's fids]

Just one more...and you can push it to even once you get the technique down. Here's Alton Brown's, actually where i learned to make souffles...on Good Eats.

http://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe/index.html

sounds good and not to hard to make....

 

[instar8]

I found a youtube video of Alton's "Quantum Foam" episode

 

[instar8]

another good Alton egg episode....

 

[sophiesmith]

cant wait to cook something tommorow lol

 

[attackrabbit]

I use eggs all the time. Homemade mayo, dressings, lemon curd, lime curd, orange curd, grapefruit curd, all kinds of custards, creme anglaise, ice cream base, poached or fried over everything from creamed spinach to asparagus to risotto, soft boiled with toast soldiers, hard boiled as a snack, pickled (hot and spicy, sweet and spicy, and traditional beet). Pound cakes, frittatas, omelettes, egg salad for sandwiches, hard cooked on salads, made into breakfast sandwiches, egg pie, buttermilk pie, all kinds of custard and lemon pies, challah, french toast, cinnamon roll dough, binder for meatballs and meatloaf, yolks encased in homemade pasta for egg yolk and herb ravioli, whites whipped into meringues and used to lighten waffle batter, yolks added to breads to make them more tender, the list in endless.

I have chicks right now, so my own fresh eggs are a bit down the road, but I currently use roughly 4 dozen eggs per week easily to feed a household of five. When two of my older kids return for the summer months, and we become a household of seven again, it will be five dozen per week.

 

[allisonchainss]

You could make a flan!

-6 eggs
-1 can of sweetened condensed milk
-1 can of evaporated milk
-3/4 cup of sugar
-1 tsp. vanilla

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3. In a large bowl, beat eggs and add vanilla
4. Over medium heat, combine the evaporated milk & sweetened condensed milk until it is steamy
5. Pour milk mixture over the eggs and stir (so that the eggs do not get cooked)
6. Pour the contents into the baking dish with the sugar.
7. Put the dish into a large pan filled with hot water
8. Bake for 35-45 minutes
9. To serve, carefully invert on serving plate with edges when completely cool.

 

[gibel-girls]

I use eggs all the time. Homemade mayo, dressings, lemon curd, lime curd, orange curd, grapefruit curd, all kinds of custards, creme anglaise, ice cream base, poached or fried over everything from creamed spinach to asparagus to risotto, soft boiled with toast soldiers, hard boiled as a snack, pickled (hot and spicy, sweet and spicy, and traditional beet). Pound cakes, frittatas, omelettes, egg salad for sandwiches, hard cooked on salads, made into breakfast sandwiches, egg pie, buttermilk pie, all kinds of custard and lemon pies, challah, french toast, cinnamon roll dough, binder for meatballs and meatloaf, yolks encased in homemade pasta for egg yolk and herb ravioli, whites whipped into meringues and used to lighten waffle batter, yolks added to breads to make them more tender, the list in endless.

I have chicks right now, so my own fresh eggs are a bit down the road, but I currently use roughly 4 dozen eggs per week easily to feed a household of five. When two of my older kids return for the summer months, and we become a household of seven again, it will be five dozen per week.

What kind of herbs do you put in your yolk ravioli? I've seen them made and would love to try to make some.