Your Favorite Egg Recipes PLEASE!

[Chickie Mama]

I sell my eggs, but sometimes I have a few extra dozen that I have not been able to sell and need to use. I would LOVE some new egg recipes to try!

 

[ChickenCanoe]

Quiche is always a great way to use up eggs as are deviled eggs.
Here is my first contribution - Pesto, goat cheese and sun-dried tomato quiche,
not my own but fantastic courtesy of http://allrecipes.com...

Ingredients
4 tablespoons pesto
1 (9 inch) unbaked pie crust
4 tablespoons crumbled goat cheese
3 eggs
1/2 cup half-and-half cream
1 tablespoon all-purpose flour
8 oil-packed sun-dried tomatoes, drained and cut into strips
salt and freshly ground black pepper to taste

Directions
1.Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
2.In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
3.Bake in preheated oven for 30 minutes, or until done.

 

[Judy]

You can add eggs, or more eggs, to a lot of things. Meatloaf is a good one for me, as I love it. I make bread pudding and use a recipe that calls for lots of eggs -- makes it custard-y. I also like to make lemon meringue pie filling -- I don't necessarily bother with the crust. Scrambled eggs with stuff in them makes a good dinner - just add veggies of choice, and maybe some cheese or bits of meat such as ham or bacon. Hard boiled eggs in potato salad. Home made pasta (rolled) or Chinese dumpling skins, or pierogis, if you are ambitious.

 

[ChickenCanoe]

Now for the deviled eggs. Add mayo, dijon mustard, horseradish and pickle juice to the yolks and you won't be able to stop eating them.

 

[Chickie Mama]

I will try the Quiche!!! Thank You!

I love deviled eggs too... but my chicken's egg yoke's always come out rubbery. My husband explained that fresh/natural/free-range eggs are different from the eggs we get in the store and don't need to boil as long. Is this true?

I grew up in the Suburbs where eggs came from the grocery store. My husband, a farmer, born and raised in the country, is probably right about this one but don't tell him I said so!

 

[Chickie Mama]

Now for the deviled eggs. Add mayo, dijon mustard, horseradish and pickle juice to the yolks and you won't be able to stop eating them.

Pickle juice! I'm a foodie... why haven't I heard of that before? I will do that!!! Thanks!!!

 

[ChickenCanoe]

Regardless of the source of the eggs, if your eggs come out rubbery you are cooking too long.

Use your oldest eggs to help them peel better. Are you using an electric stove? If so, put the eggs on in cold water completely covered, turn it to high and bring to a boil as soon as it is boiling turn the heat off and let them sit.
If you're using gas, turn the burner to simmer after it reaches a boil and cook for 1 more minute.. Then just let the eggs cool slowly.

Most people overcook - almost everything.

 

[Chickie Mama]

You can add eggs, or more eggs, to a lot of things. Meatloaf is a good one for me, as I love it. I make bread pudding and use a recipe that calls for lots of eggs -- makes it custard-y. I also like to make lemon meringue pie filling -- I don't necessarily bother with the crust. Scrambled eggs with stuff in them makes a good dinner - just add veggies of choice, and maybe some cheese or bits of meat such as ham or bacon. Hard boiled eggs in potato salad. Home made pasta (rolled) or Chinese dumpling skins, or pierogis, if you are ambitious.

So many great ideas! Haven't made bread pudding in a long time, put that on the to-do list and the lemon meringue. I don't make enough desserts!

 

[dragonfly130]

I don't have the recipe because I just eat them but I vote for the deviled egg's.

That's how we use up our extras. They never last long.

 

[kimslack]

I love this butterscotch pudding recipe and usually add an extra egg to it.

http://www.davidlebovitz.com/2008/02/a-butterscotch/