Recipes that'll use up your eggs
These recipes are not mine. As far as I know they are public domain...If you see yours here and would like credit for it, or would like it removed, give me a yell...THANK YOU for the use of them.
All the recipes use chicken eggs unless other wise indicated. To substitute duck eggs: 1 duck egg = about 2 chcken eggs. If your ducks are bantams: 1 duck egg = 1 chicken egg. One must experiment to get the conversion just right.
Happy cookin !
- 2 tbsp olive oil
- 1 small red onion, thinly sliced
- 1 small zucchini, thinly sliced
- 1/2 cup finely chopped red pepper
- 1 clove garlic, minced
- 2 tbsp minced fresh rosemary leaves (or 1/2 tsp crumbled dried rosemary
- 6 eggs
- 1/4 tsp each salt and pepper
In 10-inch non-stick skillet, heat oil over medium heat. Add onion, zucchini, red pepper, garlic and rosemary. Cook, stirring, for 5 to 7 minutes, until vegetables are soft. In medium bowl, beat together eggs, salt and pepper; add egg mixture to skillet. Cook, without stirring, for 3 to 5 minutes, until bottom of tortilla is browned. With a spatula, loosen sides of tortilla. Cover and cook for 3 to 5 minutes, until top is set. Serve hot or warm, cut into wedges. If desired, serve wedges on pieces of warmed flatbread.
- 4-5 eggs
- 2- 7 oz. cans whole green chiles
- 3/4 lb. Jalapeno Jack cheese, grated
- 2-3 Tablespoons flour
- l cup chopped onion
- 8 corn tortillas
- 1-2 Tablespoons vegetable oil
Cut corn tortillas into one inch strips, then turn and cut crosswise again until you have small one inch squares. Saute these along with the onion in skillet with oil until onion is translucent and tortilla squares begin to brown. Layer half of the tortilla squares, then half of the chiles layed on top, then half of the grated cheese. Repeat and make a second layer. Whip eggs and flour until VERY foamy and pour over top. Bake at 375 degrees or slightly longer until eggs are set. Yummy... Enjoy!!!!!!
- 10 egg yolks
- 14 egg whites
- 2 tsp orange juice
- 1/2 tsp orange rind
- 1 1/2 cup sugar
- 1 1/2 cup cake flour
- 1 tsp vanilla
- 2 tsp cream of tartar
Beat 14 egg whites with pinch of salt until foamy. Add cream of tartar beat only until stiff and able to turn bowl over. Fold in sugar 1 TBSP at a time. Beat yolks and then add oj juice, rind and vanilla. Fold yolk mixture into whites very
gently. Place in an Angel Food pan. Bake in a cold oven 300 degrees for 1 1/2 to 1 hour 40min.
- 6 eggs
- 3 oz cream cheese
- 1 cup milk
- 3/4 stick of butter
- 1 tsp salt
- 8 oz cottage cheese
- 2 tsp sugar
- 1/2 cup flour
- 8 oz cheddar cheese
- 1 tsp baking powder
Mix all the ingrediants listed above together. In addition, you can add ham, bacon, onion, green pepper, mushrooms as desired add or delete depending on your taste. Bake 350* for 40 minutes. Let sit 10 minutes befor serving. Can be cut into squares.
- 8 slices bread cubed
- 2 cups shredded american cheese, grated
- 1 1/2 lbs. link sausage cut in thirds or ground sausage okay too
- 4 eggs
- 2 1/4 cups milk
- 3/4 tsp dry mustard (okay without)
- 1 can cream of mushroom soup
- salt and pepper
Place cubed bread in greased 8 X 12 baking dish. Cover with cheese. Brown sausage, drain and cool. Place on top of cheese. Beat eggs, milk and mustard. Pour over sausage layer. Refrigerate overnight. Next morning, dilute soup with 2 tbsp. milk, just enough to fill can. Spread over and bake at 300* for 1 1/2 hours. Let set for 5 minutes.
Next to Chicken and Dumplings (serves 6)
- 1 3 lb frying chicken
- 2 10 oz packages frozen broccoli or 2 bunches of fresh
- 1 cup mayonnaise
- 2 10 3/4 ounce cans condensed cream of chicken soup
- 1/4 tsp curry powder(very rich in taste I use less)
- 1 Tbls. lemon juice
- 1/2 cup grated cheddar cheese
- 1/2 cup bread crumbs
- 1 Tbls. melted butter
Stew chicken, cool and bone. Steam broccoli until tender; drain. grease 11 x 7 inch baking dish. Places chicken on the bottom, broccoli on top. Combine mayo, soup, curry, and lemon juice. Pour over broccoli. Sprinkle with a mixture of cheese and bread crumbs combined with butter. Bake 350* oven for 30 minutes.
This was is very rich in taste you may want to cut curry powder a liitle. low fat mayo works too
- 1/4 cup butter
- 1/4 cup flour
- 2 1/2 cups milk
- 1/4 tsp. thyme
- 1/4 tsp. marjoram
- 1 lb. grated cheddar cheese
- 2 dozen hard boiled eggs
- 1 lb. bacon, fried and crubled
- 1/2 cup snipped parsley
Melt butter; stir in flour. Gradually add in milk, stirring constantly. Add thyme, marjoram,and cheese, stirring constantly until cheese melts. In large greased casserole pan, make layers of eggs, bacon, cheese sauce and parsley. Bake in a preheated 350* oven 30 minutes.
(Sounds like a heart attack waiting to happen but sooooo good)
(makes 4 servings)
- 2 tbsp vegetable oil
- 3 cups frozen hash brown potatoes
- 1/2 cup chopped green or red pepper
- 1/3 onion relish
- 6 eggs
- 1/4 cup milk
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 tbsp parsley
In large skillet, heat oil. Add hash browns and cook until heated through, stirring occasionally. Add green pepper and onion relish. Cover and cook on medium heat 10 minutes or until heated through and underside begins to brown. Beat together eggs, milk, salt and pepper. Stir in cheese and parsley. Pour evenly over hash browns; help mixture to seep through to skillet, using spatula. Cover and cook on low heat 8 to 10 minutes or until eggs are set and cheese is melted. Loosen edges and cut into wedges.
(makes 12 pickled eggs)
- 12 hard-cooked eggs, peeled
- 1/2 medium onion, thinly sliced
- 2 sprigs of fresh thyme or 1/2 tsp dried thyme
- 2 sprigs of fresh marjoram or 1/2 tsp dried marjoram
- 2 sprigs of parsley
- 2 garlic cloves
- 1 tsp peppercorns
- 3 cups white wine vinegar
- 1 tbsp honey
Place eggs, onion, thyme, marjoram, parsley, garlic and peppercorns in 1 large or 2 medium jars with tight fitting lids. Stir together vinegar and honey; pour over eggs. Cover and refrigerate at least 4 days before serving. Refrigerate up to 2 months.
Heres a terrific and EASY angel food cake recipe...no fat and superb as a strawberry shortcake
- 3/4 cup flour
- 3/4 cup sugar
- 1 1/2 cups (around a dozen) egg whites
- 1 1/2 tspns cream of tartar
- 1/4 tspn salt
- 1 1/2 tspns vanilla
- 1/2 tspn almond extract
- 3/4 cup sugar
Preheat to 375 In a small bowl combine flour and 3/4 cup of sugar. In large bowl beat egg whites, cream of tartar, salt, vanilla, and almond extract until mixture forms soft peaks (when you lift the beaters the tips of the peaks will fold over) Gradually add the other 3/4 cup of sugar. Beat on highest speed until stiff peaks form (dont use a plastic bowl for this...metal or glass is preferable...stiff peaks will stand straight when the beaters are pulled out) Spoon the flour-sugar mixture 1/4 cup at a time over the egg whites...fold in gently just til blended. (take care not to stir or you'll lose the air and volume you've accumulated) Pour batter into an ungreased angel food cake pan. Cut through the batter gently before putting into oven to remove large air bubbles.
Bake at 375 on the lowest oven rack for 30 to 40 minutes or until the crust is golden brown and the cracks in the top are very dry. Immediately invert cake to keep from collapsing as soon as you take it out...let it hang until completely cool. You can also make this in loaf pans...you'll need 2 ungreased 9x5 loaf pans for 25 to 30 minutes.
- 1 doz. eggs
- 1 qt raw milk
- sugar to taste
- dash of salt
Stir all together, cook in double boiler slowly. When it starts to curdle put in cheese cloth. Squeeze tight forming a ball and hang the cloth bag over night. (It'll drip so put a bowl under it) You'll have a nice round cheese and it's good ! Guess you can try it with store bought milk. Replace about a 1/4 cup of milk for heavy cream.
- 2C Unbleached flour
- 1TBSP baking powder
- 3 TBSP sugar, divided
- 1/4 tsp salt
- 1/3 c cold butter
- 2 large duck eggs, beaten
- 1/3 to 1/2 c whipping cream
- 1/2 c double choc chips
- 1/2 c hazelnuts, chopped hazelnuts
- 1/4 c (or more)raspberry preserves
In a med bowl mix flour, baking powder, 2 TBSP sugar and salt. cut the butter into chunks and add to flour mixture. With fingers rub butter into flour until crumbley. In a small bowl, beat eggs with cream to blend. Set aside one TBSP. Add remaining liqued to flour mixture and toss with fork just unti moistened evenly and sticks together. Lightly toss in choc. chips & nuts. Scrape dough onto lightly floured board and turn over to coat with flour. Knead, VERY LIGHTLY and gently about six times. On a buttered, floured cookie sheet pat dough into a 1 " thick round. With a sharp, floured knife, cut round into 6 or 8 wedges. With floured thumb press hole into wide end of each wedge. Brush reserved egg mixture over top to glaze. Divide jam equally between holes in wedges. sprinkle over with reserved sugar. Bake at 375 degrees, 25 min. Serve warm with butter and good coffee.
***For breakfast, I like to delete the choc chips and add 2 tsp orange zest and 1/2 c dried, sweetened cranberries and use orange marmalade.
Hope you like it.