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  #1  
Old 24 December 2014, 03:31 AM
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Default I'm looking for egg recipes

So in the Christmas thread I said we are looking after chickens and have many eggs. So I am looking for egg recipes. we are doing pavolva (naturally) and I have a whole egg mayo recipe and a souffle recipe similar to one I do at home of the net. So what else?
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  #2  
Old 24 December 2014, 03:39 AM
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Must
not
quote
Monty Python...
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  #3  
Old 24 December 2014, 03:49 AM
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Deviled eggs.

Too bad eggs don't keep well once cooked, or I would be more than happy to take any extra deviled eggs off your hands. You know, as a friend. I am selfless that way.
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Old 24 December 2014, 05:47 AM
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Quote:
Originally Posted by crocoduck_hunter View Post
Must
not
quote
Monty Python...
Well eggs and spam might be ok, but I think we will stick to eggs and ham for breakfast tomorrow.


Mum is sick and since there is no local doctor open Dad has to take her to th nearest hospital. Thought I had better start the Christmas cooking. realised I may have to beat the eggwhites by hand. Better get started.
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Old 24 December 2014, 05:51 AM
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Frittatas
Tea Eggs

I came across this set of 30 egg recipes while looking for Scotch Eggs.

I love eggs but my daughter is allergic so I hardly ever make them anymore.
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  #6  
Old 24 December 2014, 08:27 AM
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Quote:
Originally Posted by geminilee View Post
Deviled eggs.

Too bad eggs don't keep well once cooked, or I would be more than happy to take any extra deviled eggs off your hands. You know, as a friend. I am selfless that way.
If only you (and most Snopsters) lived closer I would be happy to donate.

Well made the pavolva, it is in the oven so fingers crossed it will work.
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Old 24 December 2014, 08:32 AM
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Mum is sick and since there is no local doctor open Dad has to take her to th nearest hospital.
As for Mum, vertigo apparently, why, we don't know. Inner ear infection perhaps.
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  #8  
Old 24 December 2014, 10:51 AM
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Here I was expecting a thread on Edith Massey.
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  #9  
Old 24 December 2014, 01:25 PM
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Chicken

We have chickens and so end up with LOTS of eggs in the spring and summer, and have learned that eggs, when scrambled up, freeze quite well. I mix about 6 eggs and some milk together, put them into a baggie, and freeze them. I can then quickly defrost them and make scrambled eggs in the winter when there are fewer eggs being laid. You can also add cheese to that mix and use it to make quiche later.
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  #10  
Old 24 December 2014, 01:35 PM
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Pumpkin (or squash) pie. Any sort of custard pie, really.

Rice pudding.
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  #11  
Old 24 December 2014, 02:52 PM
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Quiche (which is basically savory custard pie).
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  #12  
Old 24 December 2014, 03:11 PM
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Here is a medieval quiche recipe that's really good. Ember Day Tart.
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  #13  
Old 24 December 2014, 03:29 PM
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Hard-bioled eggs seem to keep quite well, if the shells are unbroken. Even better, I see jars of pickled boiled eggs that seem to keep forever. It can't be hard to do - boil eggs, peel and brine them - er, right? Well, I am not sure, but there must be easy recipes online.

ETA1 - well, for me, I find peeling hard-boiled eggs and having them come out nice is not really all that easy.

ETA2 - I searched 'pickled eggs' and there is no shortage of recipes, although some are not preserving the eggs, but instead are a sort of salad. Cooks.com had lots, and there were plenty of other recipes. I found particularly intriguing the recipe for jalapeno pickeld eggs - http://www.cooks.com/rec/doc/prt/0,2...228202,00.html - those could pep up a picnic or a recipe.

Last edited by A Turtle Named Mack; 24 December 2014 at 03:35 PM.
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  #14  
Old 24 December 2014, 05:38 PM
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Quote:
Originally Posted by Lainie View Post
Quiche (which is basically savory custard pie).
Don't forget a sweet egg custard pie. This is about my favorite type of cream pie, but you don't see them much at markets or bakeries anymore, at least not where I live. I should gather my courage and try making my own. Here is one basic recipe: http://allrecipes.com/recipe/grandmas-egg-custard-pie/
Quote:
Originally Posted by Dasla View Post
If only you (and most Snopsters) lived closer I would be happy to donate.

Well made the pavolva, it is in the oven so fingers crossed it will work.
ETA - Dasla, I googled pavolva, but it keeps correcting to pavlova. Is this what you are making? http://norecipes.com/recipe/pavlova-recipe/

Last edited by Horse Chestnut; 24 December 2014 at 05:45 PM.
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  #15  
Old 24 December 2014, 11:19 PM
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The thread title got changed! And now my weakly-humorous earlier entry makes no sense whatsoever!

Future readers: know that this thread was originally titled "eggs. eggs. eggs." It makes my reference to Edith Massey, and crockoduck_hunter's reference to Monty Python, actually make sense.

OK, you can continue the recipe swap now.
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  #16  
Old 25 December 2014, 02:44 AM
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Baseball

I know a special omelette that a Norwegian friend of mine prepared. Very easy, very tasty and not what I expected an omelette to be.

Eggs, tomatoes, sweet pepper, garlic, basil and oregano. With the exception of the eggs, everything is portioned to taste.

If you are serving four, use five eggs. Serving six, use seven eggs etc.

Mix the eggs, basil and oregano in a bowl. Blend well.

Cut a few slices of pepper into "fingers". Cut a few slices of tomato, but remove all the wet stuff, so you just have the skin and that layer of fruit next to the skin.

Heat a frying pan, put a bit of oil in the bottom. When hot, add the garlic. When cooked (about 2 minutes) add the egg mixture. When the egg mixture is poured, gently place the tomato and pepper pieces on top in roughly the places "slices of omelette" would be.

Cover and cook until the egg is not runny.

Slice like a pizza and serve each slice on toast.


MMMMMMMM.

And for the record, that is tomorrow's breakfast.
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  #17  
Old 25 December 2014, 03:46 AM
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Quote:
Originally Posted by A Turtle Named Mack View Post
ETA1 - well, for me, I find peeling hard-boiled eggs and having them come out nice is not really all that easy.
wack them all over with a teaspoon till the shell is cracked and then roll them between the plams of your hands. The shells should come of resonably easy, if they are reasonably fresh.
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  #18  
Old 25 December 2014, 03:48 AM
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Quote:
Originally Posted by Horse Chestnut View Post
ETA - Dasla, I googled pavolva, but it keeps correcting to pavlova. Is this what you are making? http://norecipes.com/recipe/pavlova-recipe/
sorry yes my spelling as usual.
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  #19  
Old 25 December 2014, 03:55 AM
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Quote:
Originally Posted by dfresh View Post
We have chickens and so end up with LOTS of eggs in the spring and summer, and have learned that eggs, when scrambled up, freeze quite well. I mix about 6 eggs and some milk together, put them into a baggie, and freeze them. I can then quickly defrost them and make scrambled eggs in the winter when there are fewer eggs being laid. You can also add cheese to that mix and use it to make quiche later.
apparently eggs separated freeze quite well, but we wont be here that long. I new about freezing the wites and have done so. but read recently you can also freeze the yolks. Wish I knew that in the last few weeks when makeing recipes (at home) using the egg whites. threw out quite a few yolks before I could use them.
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  #20  
Old 25 December 2014, 04:50 AM
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ATNM: Peeling hard boiled eggs is easy if they are still hot/warm. If you let them cool the membrane shrinks. Just take them from the stove, dump them in a strainer, run hottish water on them and shake. Half of them will peel themselves, and the rest will come right off.
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