Egg recipes

[Katie1]

To make a long story short, I have an elderly neighbor who can't resist a bargain. Her grocery store has been running a sale on eggs, and she keeps buying them and giving them to me. I now have 3 dozen eggs in my refrigerator, and I'm sure next week I'll get a dozen more.

Does anyone have any recipes that call for a lot of eggs? Dinners, desserts, anything at all. Thanks!

[1MegMeg]

lol! That is too funny! I can picture your fridge just stacked full of dozen egg crates. :) Here are some general types of recipes that us lots of eggs. If you want specific recipes I highly recommend Epicurious (http://www.epicurious.com/), All Recipes (http://allrecipes.com/), and Recipe Zaar (http://www.recipezaar.com/).

Anyhoo...on to the foods:

Creme Brulee
Flan
Angel Food Cake (egg whites)
Omlette
Frittata
Strata
Quiche

Hope this helps some. :)

[mom_to_zoe]

I would hard-boil them and keep them in the fridge for high-protein snacks, to add to salads and to make egg salad and deviled eggs. You could also make a cheese souffle or a tortilla espagnole, which is like a omelet or frittata.

[BeachBum]

Here is a recipe for a freezer quiche. Hopefully by freezing some it will help you use up some of them without having to eat them all now.



Quiche in a Bag serves 6
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1 Cup Meat, cooked (for quiche) any meat diced or browned and crumbled
3/4 Cup Vegetable (for quiche) raw, blanched; thawed frozen; or canned, drained
1 Cup Cheddar Cheese, shredded
1/4 Cup Onion, diced
2 Cup Milk
4 Each Egg(s)
1/8 Teaspoon Tabasco Sauce
1/2 Cup Flour
2 Teaspoon Baking Powder

Instructions
------------------------------------------------------------
Assembly Directions:
Combine meat, vegetable, cheese and onion. Place this mixture in a labeled one-gallon freezer bag. With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder. Pour into the bag with the meat/vegetable mixture.

Freezing Directions:
Seal, label and freeze.

Serving Directions:
Thaw completely. Shake bag well and pour into spray-treated or greased deep-dish pie plate or quiche pan. Sprinkle with paprika if desired. Bake at 350 degrees for 30 to 45 minutes, until lightly browned on top and well set in the center. Cool about 5 minutes before serving.

Comments:
This is one of those dishes that you can get on the table when you haven’t even looked in the freezer until 5:30 (like Nanci usually doesn’t!). Just thaw the bag in the microwave, pour in a dish, and pop it in the oven. *For a vegetarian meal, just leave out the meat and increase the veggies by 1 C. for each recipe.
*See our Blanching Chart on page 133 if you are using fresh vegetables.

Nutritional Info: Quiche in a Bag
Calculated using sausage for the meat.
Per Serving: 369 Calories; 27g Fat (66.1% calories from fat); 17g Protein; 14g Carbohydrate; trace Dietary Fiber; 178mg Cholesterol; 626mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 1-1/2 Fat.

Nutritional Info: Quiche in a Bag - Lite
Replace sausage with extra lean ham, cheddar cheese with low fat cheddar cheese and 2% milk with skim milk.
Per Serving: 174 Calories; 6g Fat (29.4% calories from fat); 16g Protein; 14g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 590mg Sodium.
Exchanges: 1/2 Grain (Starch); 1-1/2 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat.

[Katie1]

Thanks everyone- all good ideas. I will be trying some of them in the next couple of weeks (I am sure she will bring even more eggs if I run out.)

I found a great recipe for a chicken souffle and I made it for dinner Friday night. I'll try to post it later- it was delicious.

[Kimberland30]

We have 2 doz eggs (thanks to me forgetting we had some and buying more). I'll be making egg salad to bring to work, leaving some hard boiled in the fridge, and making scrambled eggs on weekends. We don't eat many eggs, so this will be interesting. :)