What recipes do you like that use a lot of eggs???

[chicken-herder]

EGG YOLK SPONGE CAKE
12 egg yolks
2 c. sugar
1 c. boiling water
1/2 tsp. salt
4 tsp. baking powder
2 tsp. lemon extract
3 c. sifted flour
Using an electric mixer or hand beater, beat the egg yolks until light and fluffy; add sugar gradually.
While still beating, pour in hot water in a thin stream. Add extract. Add flour that has already been sifted with baking powder and salt; beat thoroughly.

Turn batter into an angel food cake pan.

Bake in a preheated 300-350°F degrees for about 1 hour or until a toothpick inserted in center of cake comes out clean..

(http://www.cooks.com/recipe/uk7yg33a/egg-yolk-sponge-cake.html)

 

[PimentoPlymouth]

I just usually make about 3 huge omelets for the family on sunday morning and can get alot of our older eggs used up that way. I know its nothing fancy but it works for me.

 

[StupidBird]

Deviled eggs. Always the first plate emptied.
Egg salad.
Poached eggs with steamed spinach and a dash good vinegar.
Frittatas
Pickled fire eggs: equal parts vinegar and tomato juice, boiled with curry, hot spices....yum.
Beet pickled eggs, dill pickled eggs.
Double or triple the eggs in baking powder baked goods to make up for the crumbly dry results of using gluten free, soy free, milk free flours.
Egg, sausage, grits casserole.
Chocolate dessert waffles.

 

[huntonchicks]

Creme Brulee, if it hasn't already been said.

 

[clucknbell]

Sausage n Cheese Strata

Ingredients: 1 1/2 lb bulk sausage, 9 eggs, lightly beaten, 3c of milk, 9 slices of bread, cubed, 1 1/2c shredded cheddar, 1/2 lb bacon cooked and crumbled, 1 1/2 tsp ground mustard

Directions:
1) In a large skillet, cook sausage over med heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon, & mustard. Transfer to a greased, shallow, 3 qt baking dish. Cover and refrigerate overnight.
2) Remove from refrigerator 30 minutes b/f baking. Cover and bake at 350 for 60-65 minutes or until a knife inserted in the center comes out clean.


Also do a lot of old fashioned cast iron cookies from recipes handed down straight from Switzerland (i.e. Bretzlis take abt a dozen eggs easy for just one batch)

 

[AnthonyFlock]

Anyone use their eggs for cheesecake yet!!? This is the best cheesecake I've ever had and it's an OLD family recipe!
16 oz softened cream cheese (philly being the best!)
1 cup sugar
5 eggs
2 tsp vanilla
1 pint sour cream
2 graham crusts (I make my own but it's all eye-measured)

Mix cream cheese and sugar until smooth. Add sour cream and blend well. Add eggs one at a time and lastly, vanilla.
Set oven for 325, pop in when it dings and drop temp to 300 even. Leave in for one Hour. DO NOT OPEN THE OVEN AT ALL!! Very important... When the hour is up, turn off the oven and leave it sit in the oven for an additional 30 min. Again.. DO NOT OPEN THE OVEN. Remove it after 30 to cool on the counter. It doesn't have to be completely cool before you put it in the fridge and it should sit in the fridge for at least 6 hours. Cover at any point after it has cooled. Covered cheesecake will not develop the hard, tacky surface. If you find your cheesecake has a golden surface or is gritty, your oven is the culprit and is running hot. Lower the temp a little next time and you should get a creamy yellow surface without any grit.

 

[BBQJOE]

If you want to use up a mess of eggs, make some hollandaise, serve on english muffins with poached or over easies.

 

[AnthonyFlock]

You can also make what I call breakfast mush, it's delicious! It's potatoes, eggs, onion, cheese, a little olive oil, and anything else you want to add to it!
Slice potatoes (anywhere from 4-15 depending upon how many people you're serving) and cook them with an onion in a skillet with a little olive oil on med heat, covered. If you'd like to add any veggies, add them when the potatoes are still firm but can be easily pierced with a fork. When they're done, add as many eggs as you like to the skillet. Add any pre cooked meat product now, if you'd like. For our family of four, I add anywhere from 6 to a dozen eggs depending upon my mood. I let the eggs cook all the way through, stiring occasionally. Once cooked, top off with as much or as little cheese as you'd like and served when sufficiently melted. It looks and sounds like a mess but it's stinkin delicious!

 

[mc3742]

I have more eggs than I know what to do with. I'll be following this thread.

 

[CluckerCottage]

We raise chickens and pigs; we also have a huge garden and I like to make homemade breakfast burritos, frozen individually.
If I can devote a few hours per month to this process, there's always a grab, heat and go breakfast ready for us.
Our favorite recipe includes eggs, bell pepper, cheddar cheese, onion and sausage. I have used bacon and ham as well.
You can also use spinach, swiss chard, broccoli, chopped tomatoes etc.. endless possibilities.
Doing these in large batches will use up 4 dozen eggs. Who needs the drive-thru at McD's?