Eggs, eggs, and more eggs! 10 pts.?

Question

I have about 5 dozen eggs total. I need to do something with them before they go bad. Does anyone have any good recipes with eggs?

Answer 1

Make french toast! This also freezes, so that you don't have to eat loads of it right now. lol

Answer 2

Never mind the date on the carton; eggs will last 3-4 months if the shell is intact.  Don't sweat it.  But since you asked, here are some good egg recipes.

Traditional Deviled Eggs

7 large eggs, hard boiled and peeled

¼ cup mayonnaise

1 Tbsp sweet pickle relish

1 Tbsp. dill pickle relish

1 tsp prepared mustard

Salt and pepper, to taste

Paprika, for garnishing

Halve 7eggs lengthwise. Remove yolks and place in a small bowl.  Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.  Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.

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Sausage Breakfast Casserole

1 lb. breakfast sausage, browned and crumbled (chopped ham is good, too)

12 eggs

2 cups milk

2 tsp. salt

1 cup grated Cheddar cheese

2 tsp. dry mustard

6 cups cubed, stale French or Sourdough Bread

Place cooked sausage on the bottom of a greased 9" x 13" baking dish.  Add bread evenly on top.  Beat eggs, milk, and seasonings. Pour over sausage and bread. Sprinkle cheese on top.  Cover with foil. Refrigerate overnight. Before baking, press bread down gently into casserole dish.  Bake 350º for 50 minutes or until light golden brown and set in center. Serves 8.

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Cream Cheese Pound Cake

• 1 cup butter

• 2-1/4 cups sugar

• 3 cups cake flour

• 1 tsp. baking powder

• 1 tsp. vanilla

• 8 oz. cream cheese

• 6 eggs

• ½ tsp. salt

Preheat oven to 325°F. Cream cream cheese, butter and sugar for 5 minutes. In the meantime grease bundt-pan really well and dust with flour.  

To butter/cream cheese mix add eggs, two at a time, but be sure to beat 5 minutes more. Add vanilla extract. Mix flour and baking powder, add to creamed mixture and beat until smooth. Pour batter into bundt or tube pan and bake 1-1/2 hours. Place pan on rack and let cake cool in pan for 20-30 minutes. Remove cake from pan, let cool on rack.

Answer 3

I agree, pickled eggs would use up a lot of them.  Here's my recipe for them.

Sweet Pickled Eggs

12 hard boiled eggs, shelled

Large onions, sliced in rings

BRINE

2 cups white vinegar

2 cups water

1/2 cup sugar

1 tsp. salt

Layer eggs and onion in a 2 quart jar to within 1 inch of top.  Combine vinegar, water, sugar and salt in saucepan; stir and bring to a boil.  Pour over eggs.  Seal.  Let stand 1-2 weeks in fridge.  Serve chilled. Double or triple recipe.  These will be good for months.  They are great for lunches, sliced as an appetizer or if you're on a diet.

Enjoy!

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Answer 4

Sell most of them cheap to the locals and make some money. Where the h**l did you get 5 dozen eggs anyway?

Answer 5

Devilled Eggs, Crepes, Quiches and lots of baking!  

Answer 6

Heres a few ideas..

Deviled eggs

Egg salad for sandwichs

Egg casserole

Potato salad

Answer 7

This Ham Egg Bake is perfect for brunch or dinner, uses 8 eggs.

1 cup shredded cheddar cheese

1 cup shredded gouda cheese

1 1/4 cup sliced mushrooms

8 - 10 green onions, sliced

2 tablespoons butter

2 cups cubed ham

1/4 cup all-purpose flour

8 eggs

1 3/4 cup milk

Salt & Pepper

13 x 9 glass baking dish

Preheat oven 350 degrees. Lightly grease

the baking dish, set aside.

In large saute pan, turn to medium heat,

add butter. When melted add mushrooms,

saute 5 minutes, add onions cook 5 minutes,

stirring often. Remove from pan.

Add diced ham to pan and cook 4 - 5 minutes

until water evaporates. Place on paper towels to

absorb excess liquid.

In a bowl add flour and milk, whisk to combine.

Add eggs, whisk until blended and fluffy.

Combine the cheese; sprinkle into the greased

pan. Sprinkle ham, mushroom and onions over

cheese. Season with salt & Pepper, slowly pour

egg mixture over ingredients.

Place in oven and bake for 35 - 45 minutes or

until a knife inserted near the center comes out

clean. Let stand 5 minutes before serving.

I have another recipe for a bacon & egg casserole as well as a quiche recipe at:

http://www.cooking-is-easy-and-fun.com/I...

Answer 8

*Pickled Eggs

      12 Eggs

     1 tablespoon Salt

     2 cups White vinegar

     1 cup Cold water

     1 tablespoon Mixed whole spices (in garni bag)

Put eggs and salt in cold water and bring to the boil. Turn off heat and let stand for five minutes. Drain. Place eggs in cold water and peel. Let eggs stand until cold. Mix together the remaining ingredients. Let boil and then cool. Make sure eggs and vinegar are cold before putting in jars. Leave 24 hours before eating .

*Western Ham and Egg Casserole--Make this casserole the night before, then refrigerate and pop it in the oven in the morning.

     8 slices white bread, crust removed, cut into cubes

     2 cups (8 ounces) shredded Cheddar cheese

     1 1/4 cups cubed, cooked ham (about 8 ounces)

     1/2 cup finely chopped onion

     1/4 cup finely chopped green bell pepper

     6 eggs, beaten

     3 cups milk

Place bread cubes in a lightly greased 12x8x2-inch baking dish. Sprinkle with cheese, ham, onion, and green pepper. Whisk together eggs and milk; pour over ham and cheese mixture. Cover and refrigerate 8 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 40 minutes or until set.Western ham and egg casserole serves 8.

*Egg Salad Sandwich Spread----This is a slightly unusual way of making egg salad. The yolks are mashed with mayonnaise and seasonings instead of being chopped, which ensures a smoother spread with well distributed seasonings.

     6 eggs

     3 tablespoons mayonnaise

     2 tablespoons Miracle Whip

     1 tablespoon Dijon mustard

     1/4 teaspoon salt

     1/8 teaspoon white pepper

     1/4 cup grated Parmesan cheese

In large saucepan, place eggs and add enough cold water to cover eggs by 1 inch. Cover and bring to a boil over high heat. When water boils, immediately remove from heat, leaving cover on saucepan. Let stand for 15 minutes. Drain eggs and rinse under cold running water for 5 minutes. To easily peel eggs, hold under cold water and gently crack against sides of pan. This helps water get in between the egg and shell, making it easier to remove the shell. Then peel eggs and cut in half.

Remove yolks and place in medium bowl. Mash until smooth with mayonnaise, salad dressing, salt, and pepper. Chop egg whites and add to egg yolk mixture with cheese. blend gently, cover and refrigerate tightly up to 2 days. 4-5 sandwiches

*Eggs Florentine

     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

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.

*Egg Shortcake with Biscuits----Egg shortcake, made with hard cooked eggs and cheese biscuits, a tasty way to start the day.

     ---Biscuits:---

     2 cups flour

     1/2 teaspoon salt

     4 teaspoons baking powder

     3 tablespoons shortening

     1 tablespoons butter

     1 cup shredded Cheddar cheese

     1 egg, beaten

     1/2 cup milk

     ---Sauce:---

     3 tablespoons butter

     4 tablespoons flour

     2 cups milk

     1/2 teaspoon salt

     dash ground red pepper

     1 tablespoon chopped fresh parsley

     6 hard-cooked eggs, chopped

Sift together the flour, salt, and baking powder. Cut in shortening and butter until mixture is like coarse meal. Stir in cheese, beaten egg, and milk, stirring just until all ingredients are moistened. Roll 1/2-inch thick on a lightly floured surface; cut into squares or rounds. Bake at 400° for 20 minutes. Split and serve with Egg Sauce.

While Biscuits are cooking, make egg sauce. In a saucepan, melt 3 tablespoons butter; stir in flour until smooth and bubbly. Gradually stir in milk. Continue to cook, stirring constantly, until thickened. Stir in salt, red pepper, parsley and eggs. Heat thoroughly.

Serves 6.

*For More Recipes Try these links

http://southernfood.about.com/od/eggreci...

http://www.cdkitchen.com/recipes/cat/40/

http://www.eggrecipes.co.uk/egg/asp/reci...

http://www.epicurious.com/tools/browsere...

http://www.hungrymonster.com/recipe/reci...

http://www.recipezaar.com/127310

http://recipes.kaboose.com/lunch-recipes...

http://www.epicurious.com/tools/searchre...

http://www.recipezaar.com/recipes.php?s_...

Answer 9

quiche lorraine

INGREDIENTS

1 recipe pastry for a 9 inch single crust pie (deep dish)

8 slices bacon

1 onion, chopped

4 eggs, beaten

1 1/2 cups half and half

1/4 teaspoon salt

1 1/2 cups shredded Swiss cheese

1 tablespoon all-purpose flour

DIRECTIONS

Preheat oven to 350 degrees F (230 degrees C).

Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.

In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.

Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.

* * *

White Chocolate Cheesecake

1 (16-oz.) package chocolate fudge sandwich cookies

1/3 cup butter or margarine, melted

1/4 cup sugar

3 (8-oz.) packages cream cheese, softened

1 1/4 cups sugar

6 eggs

4 oz. white chocolate, grated

1 tsp. vanilla

1 cup sour cream

1/4 cup sugar

2 ounces white chocolate, grated

1 tsp. almond extract

Place cookies in food processor and process to crumbs. Add sugar to crumbs and pulse. Pour butter through top of processor with machine running. Press crumb mixture into the bottom and sides of a 9' springform pan; set aside.

Beat cream cheese in a large bowl until soft and creamy. Gradually beat in 1 1/4 cups sugar, beating until fluffy. Add eggs, 2 at a time, beating well after each addition. Stir in white chocolate and vanilla. Pour filling mixture into crust; bake at 325 degrees F for 55 minutes or until cheesecake still shakes slightly in the middle. Remove from oven.

Combine sour cream, sugar, white chocolate and almond extract and mix completely. Spread mixture evenly over the top of cheesecake. Bake again at 400 degrees F for 10 minutes or until bubbly. Remove from oven. Cool; remove sides of pan from cake and shill at least 8 hours. Remove from base of pan before serving.

Yield: 12 servings.





* * *

egg foo young

INGREDIENTS (Nutrition)

1 teaspoon sesame oil

1 cup chopped onion

1/4 cup chopped green onion

1 cup bean sprouts

1/4 teaspoon cornstarch

1/2 pound shrimp, peeled, deveined and roughly chopped

2 tablespoons soy sauce

1 teaspoon salt

8 eggs, well beaten



DIRECTIONS

blend together eggs salt and soy sauce.

In a skillet over medium heat, heat sesame oil and lightly fry the onions and sprouts. Stir in cornstarch and add shrimp . Stir until well blended. Remove from heat and transfer to a bowl.

Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

for quick gravy to pour over, heat up jar of chicken gravy and add tablespoon of soy sauce to it.

Answer 10

make soup,fried rice or noddles  

Answer 11

make fried rice....with eggs...that works well.

Answer 12

If eggs are refrigerated properly, they can last up to four weeks, so you should be okay for a little while.

You could make bread pudding. Here's a recipe:

Mix together 3 eggs, a cup of sugar, half a cup of milk, a teaspoon of vanilla, a dash of salt, and a half a cup of raisins all together. Then, take the mixture and place it in a deep pan. Then, place the deep pan into a brownie pan filled with water (this is so the bottom doesn't burn when you bake it! very important!). Take 2 slices of bread, tear them apart and put them in the top of the mixture. Sprinkle the top with nutmeg, and place it in the oven for 35-45 minutes at 350. This recipe can be a little picky, so it is tricky to get it right the first time.

Another option is quiche.

There are tons of recipes for quiche, I'll let you google them and find one you like.

Answer 13

Here are a couple ideas.  

Pickled Beets with Eggs

This is really pretty and we always have them at Easter.

1 can beets

the juice from the can of beets

1/4 C water

1/4 C sugar

1/2 pint vinegar

a shake or two of salt

Bring all to a boil.  Simmer a couple minutes.  Peel the hard boiled eggs.  After about 4 - 5 days, take the eggs out.  (Otherwise the purple color will go into the yolk and that doesn't look good).  Enjoy!

Meringue Cookies

2 egg whites

1/4 tsp cream of tartar

1/8 tsp salt

2/3 C sugar

1 C mini chocolate chips

1/2 C chopped nuts (optional)

Beat egg white w/cram of tartar and salt until soft peak.  Gradually beat in sugar till stiff.  Fold in rest.  Drop by teaspoonfuls on greased cookie sheets.  Put in 370 degree oven.  Turn off and leave overnight.

Large Pan Omelette

12 eggs

1 C milk

ham

green pepper

onion

Kraft Singles

shredded cheddar

Rip up about 4 american singles and put in the bottom of a 9 X 13 pan.  Mix eggs and milk and add fillings (you can use other things than the ham, gr pepper, etc such as sausage, mushrooms...)  Pour  over the singles.  Bake 350 for 1 hour.

Then, there is the usual deviled eggs and egg salad.

Hope you can use up your eggs!

Answer 14

Pickled eggs last for ever and everybody likes pickled eggs.  Just hard boil them, peel them, then use the spices that you would for making sweet pickles.  heat that spice mixture up and pour it onto the eggs, let them sit for about 10 days and there you have it...you can also make devilled eggs, that can swallow up 18 eggs right there.  Egg salad sandwiches, potato salad, is another place where you can throw in some boiled eggs.  Breakfast...scrambled eggs yummm or an omelet will use quite a few eggs

Answer 15

Brownies and cookies(:

Answer 16

fritata calls for elot of eggs also angel cake or chefon cake chocolate mouss and omlets  

Answer 17

Quiches use a lot of eggs and freeze pretty well.

You could make scrambled egg burritos and Egg McMuffins and freeze them for breakfasts.... Here's another recipe you can use too

Serves 6

5 tablespoons unsalted butter, softened

12 slices extra-thin whole wheat bread

1/2 pound prosciutto or ham, thinly sliced

12 eggs

Coarse salt and freshly ground black pepper

1/4 cup heavy cream

Chopped fresh chives, for garnish

1/2 cup grated Parmesan or Manchego cheese, for garnish

Directions

Preheat oven to 375 degrees.

Butter a 12-cup muffin tin. Butter one side of each slice of bread. Press each slice of bread, buttered side up, gently into the bottom of a muffin cup. Transfer to oven and bake for 3 minutes.

Gently press ham into each bread cup. Carefully, crack one egg on top of ham. Repeat process until all bread cups are filled. Season each with salt and pepper; top with 1/2 teaspoon cream.

Carefully transfer muffin tin to oven and bake eggs until whites are just set, 10 to 15 minutes. Using an offset spatula, remove bread cups from muffin tin and transfer to a serving plate. Garnish with chives and cheese.

hope this helps :)

Answer 18

kids love cloloring easter eggs..........i do anytime.lots of egg salad sand..