I have a ton of eggs (my in-laws have been helping out a family who sells eggs), what can i do with them?

Question

I need to use the eggs, but there is only two of us. I have over three dozen eggs. I don't want to see them go to waste, any good recipes or ideas for these eggs?

Answer 1

TUCSON BREAKFAST BURRITO
1 1/2 tbsp vegetable oil
1/2 medium onion, chopped
1 red or green bell pepper, seeded, cored and chopped
1 1/2 lb thickly sliced lean deli roast beef, cut into matchsticks (or a 15-oz can black or pinto beans, drained, for machaca for a nonmeat protein)
3/4 cup lowfat, low-sodium chicken, beef or vegetable broth
2 cups bottled tomato salsa
1 cinnamon stick
1 large egg plus 1 large egg white, whisked lightly
6 thin flour tortillas, warmed

To make machaca, heat oil in a skillet on medium heat. Add onion and pepper and sauté about 3 minutes. Stir in meat and continue sautéing until meat is brown and crispy but not burned. (Scrape meat from the bottom occasionally.) Stir in broth and 1/2 cup salsa and add cinnamon stick. Bring mixture to a boil. Reduce to medium and cook until most of the liquid evaporates but the meat remains moist. Salt to taste. Remove cinnamon stick. Mix eggs into machaca and continue cooking 1 or 2 minutes until eggs are just firm. Spoon 1/6 mixture onto each tortilla and roll up. Place on a plate and spoon remaining salsa over each burro.

Nutritional analysis per serving: 264.5 calories, 8.5 g fat (2.5 g saturated fat), 24.5 g carbohydrates, 24.5 g protein, 6.5 g fiber
Makes 6 servings.



EGGS CARBONARA WITH BASIL AND PARMESAN
6 bacon slices
12 large eggs
1 oz finely grated parmesan (1/2 cup)
1/4 cup heavy cream
1 tablespoon chopped fresh basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons minced garlic
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons chopped scallions

Cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp, then transfer with tongs to paper towels to drain. Reserve 2 tablespoons bacon fat in a small bowl and discard remainder. Wipe skillet clean with paper towels and reserve. When cool, finely crumble bacon.

While bacon cools, vigorously whisk together eggs, parmesan, cream, basil, salt, and pepper in a bowl until foamy.

Cook garlic and parsley in reserved bacon fat in skillet over moderate heat, stirring, 1 minute (do not brown garlic). Add scallions and cook, stirring occasionally, until softened, about 3 minutes. Add egg mixture and cook, stirring occasionally to scramble eggs and form large curds, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until eggs are just set. Stir in crumbled bacon, top with chopped scallions and basil, and serve immediately.

Makes 6 servings.



EGGS STUFFED WITH SMOKED SALMON AND CAVIAR

Talk about deviled eggs: The decadent filling includes smoked salmon and salmon caviar. What to drink: A chilled dry rosé is refreshing; it also stands up to the sweet-sour components of this menu.

3 tablespoons chopped fresh chives
2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
12 ounces thinly sliced cold-smoked salmon, finely chopped
1/4 cup salmon caviar
12 hard-boiled eggs, shelled, halved, whites and yolks separated

Additional chopped chives
Lemon wedges
Assorted fresh herb sprigs

Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.

Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.

Makes 8 servings.





EGGS BENEDICT WITH MOCK HOLLANDAISE
8 ounces 1/4-inch-thick slices Black Forest ham

2/3 cup mayonnaise
1 1/2 teaspoons Dijon mustard
3 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon fresh lemon juice
1 tablespoon white wine vinegar
1 1/2 teaspoons salt
4 tablespoons (1/2 stick) butter
Additional Dijon mustard
4 English muffins, split, toasted

8 large eggs

2 tablespoons chopped fresh basil or chopped fresh Italian parsley

Using 3 1/4-inch biscuit cutter or clean 6-ounce tuna can as template, cut ham slices into rounds.

Whisk mayonnaise, 1 1/2 teaspoons Dijon mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend. (Ham and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 300°F. Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Spread 3 tablespoons butter and some additional Dijon mustard over split sides of English muffins. Melt remaining 1 tablespoon butter in heavy large skillet over medium-high heat. Add ham rounds and cook just until beginning to brown, about 1 minute per side. Place ham atop prepared English muffins. Arrange English muffins on baking sheet. Keep warm in oven while preparing eggs.

Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks. Using slotted spoon, transfer eggs to plate.

Stir sauce in top of double boiler over simmering water until just heated through, about 2 minutes. Season sauce to taste with salt and pepper.

Place 1 egg atop ham on each prepared muffin half. Spoon warm sauce over eggs, sprinkle with basil or parsley, and serve immediately.

Makes 4 servings.





EGGS BENEDICT BREAD PUDDING
6 English muffins
3 cups 1-inch broccoli flowerets (from about 1 bunch)
6 ounces Canadian bacon
1 teaspoon vegetable oil
4 hard-boiled large eggs
1 cup coarsely grated Jarlsberg cheese (about 4 ounces)
2/3 cup chicken broth
3 uncooked large eggs
1/4 cup fresh lemon juice
1 cup heavy cream
1 cup milk
1 tablespoon unsalted butter, softened

Split muffins. In a large baking pan dry muffin halves, uncovered, at room temperature 12 hours. (Alternatively, dry muffin halves in a 250°F oven 1 hour.)

Butter a 13- by 9- by 2-inch baking dish (about 3 quarts).

In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Refresh broccoli under cold running water and drain well.

Coarsely chop bacon. In a heavy skillet cook bacon in oil over moderate heat, stirring, 3 minutes. Drain bacon well on paper towels.

Chop hard-boiled eggs. Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to taste.

In a small heavy saucepan bring broth to a boil. In a bowl whisk together 2 uncooked eggs and lemon juice. Whisk half of broth in a stream into egg mixture and whisk mixture into broth remaining in pan. Cook mixture over moderately low heat, stirring, until thickened (do not let boil). In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper to taste and whisk in lemon mixture in a stream until combined well. Pour custard slowly and evenly over muffins in baking dish.

Butter muffin tops and quarter them. Arrange muffin pieces on top of custard, buttered sides up. Chill pudding, covered, at least 1 hour and up to 12. (If chilling pudding 12 hours, bottom muffin layer will develop a custardlike consistency.)

Preheat oven to 350°F.

Bake pudding in middle of oven until custard is set, about 30 minutes.

Serves 6 as a brunch main course.

Answer 2

Baked Frittata made at The Kid’s House
(Based on Norah’s basic frittata recipe)


Serves 16-20 appetizers or 12 as a main dish

Preheat oven 350’
Prepare sheet pan (minimum of 1 ½ inch sides) covered in parchment paper and Pam or olive oil

18 large eggs, cracked into a large bowl
¾ c seasoned or plain breadcrumbs or cracker crumbs
1 large diced and sautéed onion
4 small red potatoes boiled and sliced
1 cup grated cheese; cheddar, jack, etc
½ c grated parmesan cheese
1 t each Italian seasoning, salt, pepper, granulated garlic
1 8 oz. pkg frozen corn
¼ to ½ cup steamed, squeezed and chopped spinach


Into bowl of eggs start adding all the ingredients except the onions, potatoes and corn. Mix well. Add the corn. Then add onions and potatoes. Stir quickly if the onions and potatoes are still warm. Carefully pour into pan and put in oven. Bake for 20 -40 mins. Check after 20 mins. Likely it will be more done on the edges and softer in the middle. Turn pan and bake, checking every mins until center is just set and there is a nice, slight browning. Cool for at least 10 mins. Serve warm, room temperature or cold. . Cut into squares. It is great for breakfast or with a salad for lunch or dinner.


Variations: Mix up the veggies; choose your favorites. Example: Sauté veggies first such as zucchini, mushrooms. Add chopped marinated artichoke hearts. Add more spinach or other steamed or sautéed greens. Remember to drain of extra juices. You still want the mixture to be thick before baking. . This is a forgiving recipe that leaves lots of room for personalizing. Proportions are just guidelines.

Answer 3

I have laying hens and sometimes get an abundance of eggs. I usually make a pound cake that takes 12 eggs. I can't seem to find my recipe, but if I do, I'll post it as an answer to you. Here, though, is a great carrot cake recipe.

Pineapple Carrot Cake

2 c. flour
2 tsp. baking soda
11/4 tsp. salt
2 tsp. cinnamon
4 eggs
2 c. sugar
1 c. canola oil
2 c. grated carrots
2 c. crushed pineapple(drain)
1 c. chopped walnuts

Oven 350F---grease and flour 9 x 13 pan

Sift together dry ingredients;set aside
Mix eggs, sugar and oil, stirring well. Add carrots, pineapple and nuts, beating well after each addition. Add sifted ingredients; stir well. Pour into your greased and floured pan.
Bake for 40 minutes or until a toothpick poked into the center comes out clean. Frost with a cream cheese frosting.

Cream cheese frosting

3 ounces of cream cheese, softened
2 tbsp. butter
1/2 tsp. vanilla
13/4 c. icing sugar(confectioners' sugar)

Beat cream cheese, butter and vanilla until smooth. Gradually add icing sugar, then beat until fluffy. Yields 1 cup.

Answer 4

Eggs Florentine Recipe (An easy and attractive breakfast or brunch dish.)

INGREDIENTS:
1 package (10 ounces) chopped frozen spinach
1/4 cup butter
2 tablespoons all-purpose flour
2 cups half-and-half
8 eggs, poached
salt and pepper to taste
grated Parmesan cheese or shredded mild Cheddar cheese

PREPARATION:
Cook spinach according to package instructions.
Prepare white sauce. In a small saucepan, melt butter. Add flour; blend well. Gradually add half-and-half, stirring constantly, until thickened and bubbly.
Place spinach in a lightly buttered shallow baking dish. Arrange cooked, drained eggs over the top of the spinach then pour white sauce over eggs. Sprinkle with salt, pepper and cheese. Bake eggs at 400° for 2 to 3 minutes, until cheese is melted and lightly browned.
Recipe for eggs serves 4.

Good Luck and Bon Appetit!!

Answer 5

Make a couple cakes, pies, and cookies for dessert. For breakfast make omelets or a scrambled eggs casserole. You could make some deviled eggs, egg salad, or tuna fish for lunch. Salads are good when you add chopped hard boiled eggs to them. You can make fried chicken and dip the chicken in the egg before frying it. Add an egg to your mac & cheese. You have plenty of options.

Answer 6

search souffle recipes on any recipe site (i like allrecipes.com, but foodtv.com has some pretty good stuff too). they take tons. so do mousse recipes (chocolate mousse is divine!).

you can make omelettes, frittatas, deviled eggs for a party, boil the eggs - hard boiled will last up to a week in the fridge. make a "breakfast casserole" and freeze it - you can pop it back in the oven at 350 f whenever you need it.

Answer 7

You can make omelettes, frittatas, deviled eggs, egg salad, hard boiled eggs, etc. You could also make egg drop soup or use them to bake with. You can freeze the soup as well as the baked goods for another day if you like.

Answer 8

a nice egg salad would use a bunch of them. Boil, then mix with mayo, onions, and celery. A nice dinner omelet would use some up. Deviled eggs? Quich? Strata? I would kill for an egg, but have developed severe allergies to them

Answer 9

1. Make mayonnaise with the yolks. It keeps. Freeze the eggwhites. They keep, too. You can thaw them out when you feel like making sponge cakes and souffles.
2.Of course, if you like cooking, bake cakes, souffles and quiches, make omelettes, etc. If you can't finish them, give them to your neighbours and friends.
3. Have a potluck party. Invite your friends over and you can serve egg salad, devilled eggs, etc.
4. Send the eggs to me ^_^

Answer 10

u can call a day egg day and distribute to neighbours with banners - buy 1 get 1 free
or u can celebrate egg day by throwing eggs at each other :)
or try to make the biggest omlette and call the believe it or not guys to watch over.

Answer 11

Make quiche! It's easy. Beat up eggs and pour into a pie shell. Put in cooked bacon, sausage and cheese. Bake until it's no longer runny.