Favorite egg dishes? Our chickens are in hyperdrive!

cruelshoes · Joined: 23 Sep 2005 Posts: 2408 Location: Washington State

Every day at our house these

make this.

6 eggs a day is a lot to keep up with. Im running out of ideas on how to use them. Hard boiled? Done it. Baking bread, cakes and cookies? Oh, yes, lots of times. As a hair conditioner? Done that too.

Do you have any TNT dishes you could share that use eggs? Maybe even lots of eggs? I am giving some away, using some and selling some, but I'd love new recipe ideas.

TIA!
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-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

aklap · Joined: 02 Oct 2004 Posts: 8310 Location: WI, USA

Mmmmm Egg salad and Fritos Scoops...
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

kb9oyo · Posted: Sat Mar 08, 2008 2:42 pm Post subject: Favorite Egg Dishes?

Did I hear anybody say Angel Food Cake with homemade 7 minute frosting?? You could make egg nog with the yolks! At Easter time when we have more hard cooked eggs than we can use, we have also made Curried eggs (White sauce with curry powder, hard cooked eggs, onions, etc. over rice). Deviled eggs are always popular at our house, too. Remember that eggs can go in things like meat loaf, as the wet part of the breading (GF, of course!) for things like chicken and pork chops, etc. Try thinking a bit outside the box and Good Luck! (With the price of eggs at the store lately, I wish that we had your problem.

Sue B.
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Sue Beyer

ostrich · Joined: 30 Mar 2006 Posts: 4040 Location: Nebraska

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 627 Location: Maine

OK...you are all going to think this is wierd, but don't knock it till you've tried it.

One of our family's favorite dishes when I was a kid, and then with my kids is macaroni and eggs. Now my grand-kids love it too.

This is more method than recipe. It is also an extremely frugal meal. It's the meal I always made when we had more eggs than $$$$.

Hard-boil 6-7 eggs and peel them. Cook 2 cups of elbow macaroni (GF) till done the way you like it, drain and put back in pot with some butter or margarine to moisten. Slice the eggs into the macaroni, and season with salt and pepper. Heat a little to warm the eggs if they've cooled too much.

I want to get chickens again. Yours are beautiful, Colleen.

Steph

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2380

Breakfast Casserole

8 eggs
1 pound ham, cubed
4 cups southern style has browns which are simply cubed
2 1/4 cups cheese (cheddar, mont jack, whatever you like/have), shredded
1/2 cup milk
1 1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup GF corn flakes, crushed or bread crumbs (optional)

Beat eggs. Add all ingredients but corn flakes. Pout into greased 10-inch quiche pan. Sprinkle with corn flakes. Refrigerate overnight. Uncover and bake for 50 minutes at 325 degrees F or until mostly set in the middle. To cook straight from the refrigerator and place in a cold oven cook for 1 hour and 10-20 minutes.

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2380

Butternut Squash Flan with Parmesan Sage Sauce
Gourmet | October 2004

Makes 8 to 10 first-course servings.

1 (2 1/2-lb) butternut squash, halved lengthwise and seeded
4 large eggs plus 2 yolks
2 cups half-and-half
1 1/8 oz finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons)
4 large fresh sage leaves plus 2 teaspoons finely chopped sage

TEC Notes: 3/3/8 made and served with barbecued chicken. Did NOT make the sauce. Flan was a good but a bit too salty...reduce next time...maybe it was the parm I used. Serve with saucey entree. I think any squash would work...maybe even sweet potatoes.

Put oven rack in middle position and preheat oven to 400°F.

Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.

Butter an 8- by 2-inch round cake pan. Line bottom with a round of
parchment or wax paper and butter paper.

Scoop flesh from squash, discarding skin, and purée in a food process or until smooth, about 45 seconds. Put 2 cups purée in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined.

Pour squash mixture into cake pan and bake in a water bathuntil just
set and a wooden pick or skewer comes out almost clean, 45minutes to 1
hour. Remove from water bath and cool flan in pan on arack 15 minutes.
Invert a flat plate over flan, then invert flan ontoplate and carefully remove parchment.

Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a simmer in a 1- to 2-quart heavy saucepan, then remove from heat and let steep, covered, 10 minutes.

Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.

Whisk yolks into half-and-half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 4 minutes (do not let boil).

Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.

Cut flan into wedges with a thin knife, wiping knife clean after each slice.
Serve flan with sauce.

Cooks' note:
Flan can be made 2 days ahead and chilled, loosely covered with
plastic wrap. Bring to room temperature, then warm on an oven proof
serving platter in a preheated 325°F oven, about 10 minutes. Serve with
sauce.

Serve flan with sauce.

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1450 Location: GF Kitchen

Wow, you have 'gold'!!! I have found some people that sell farm fresh eggs and I go through a flat (2 1/2 doz) a week sometimes more........I do baking for people in our celiac support group.

Egg Drop Soup?

Add to your tuna fish and have tuna salad.

Flan (if you don't have a recipe, I have one. It takes 6 eggs to make a 9" dish of flan..........similar to custard.)

French toast (add eggs to the milk, vanilla and 2 T of sugar)
(the bread would use some eggs also)

Omelets

Easter is coming up, so you have a ready supply to hardboil for the kiddos if you do that sort of thing.

(The man that I get eggs from has some type of hen that lays BLUE eggs. They are so good! I love them. The shells on those are harder, so I am not so worried about breaking them when I wash them off.)
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cruelshoes · Joined: 23 Sep 2005 Posts: 2408 Location: Washington State

Thanks for all the ideas! I am cracking eggs as we speak. It's getting all over the keyboard! Laughing

ostrich · Joined: 30 Mar 2006 Posts: 4040 Location: Nebraska

cruelshoes · Joined: 23 Sep 2005 Posts: 2408 Location: Washington State

HadassahSukkot · Posted: Mon Mar 10, 2008 5:53 am Post subject:

you've gotten some great input on what to do with the eggs! Man I'd be in egg heaven with that many per day!

They sell eggs here by sets of 10 instead of by the dozen... and they run about 2€ for the ones that are organic free-land vs in cage raised.

I'd be making and baking all kinds of goodies from icecreams to flan, custard, pies... breads.. heck, I'd open my own cafe! Laughing

I'd definitely invest in a chest-freezer for all my goodies.

I hear you can freeze eggs (if done just right), so that when they stop laying in winter (or slow considerably) that you still have eggs available to you out of season.

When we had chickens, they really slowed their laying in winter... something to do with the daylight and the cold (they were free range) and once in a while we'd have one go "nesty" on us and start stealing the other's eggs and try to be an ostrich mama... Rolling Eyes

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Fidissimus · Joined: 17 Mar 2006 Posts: 1463 Location: Portland, OR.

ANGEL FOOD CAKE

Ingredients:

1/2 cup rice flour
1/4 cup corn starch
1/4 cup potato starch
1 cup powdered sugar
1/2 teaspoon salt

14 egg whites save the yokes for the recipe below...
1 1/2 teaspoons cream of tartar
2/3 cup sugar
1 teaspoon GF vanilla (or any other flavoring -I like almond)

Directions:

Heat oven to 350 degrees.

Sift together the rice flour, corn starch, potato starch, powdered sugar and salt. Set aside.

In a large mixing bowl whip the egg whites until they are foamy. Add the cream of tartar and beat until soft peaks form. Add the sugar, a tablespoon at a time. Continue beating until the whites will stand in stiff peaks. Add the flavorings.

Gently fold in the dry ingredients, by hand, a few tablespoons at a time. Pour into an ungreased 8" tube pan. Bake for 40-45 minutes.

Invert the cake when taken from the oven. Let cool completely before removing from the pan.

From "Gluten Free Gems" by Noreen Moses

LEMON CURD

Ingredients:

2 cups granulated sugar
12 large egg yolks, lightly beaten and strained
1 cup lemon juice
1 cup butter, at room temperature
2 tablespoons grated lemon peel

Directions:

Combine sugar and eggs in a medium saucepan, or in a double boiler. Gradually stir in the lemon juice. Cook, stirring, over low heat until the mix coats the back of a spoon (about 175 degrees F.) Do not allow to
boil!

Remove from heat and whisk until slightly cooled. Stir in butter, 1 tablespoon at a time. Add lemon peel.

Store in a sterilized jar in the refrigerator.

* * * * *

A lovely, tart spread to have on hand to fill a jelly roll, swirl on top of a muffin, or fill "Thimble Cookies". I also use it, mixed with whipped cream, as a frosting for Angel Food Cake.

From "Gluten Free Gems" by Noreen Moses
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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

ostrich · Joined: 30 Mar 2006 Posts: 4040 Location: Nebraska

Hey Colleen! If you ever get tired of all the eggs you can enroll your chickens in some extreme sports.

<- likes the chicken's floppy hair-do
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Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of