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great recipes for surplus eggs  RSS feed

Posts: 2969
Location: Moved from south central WI to Portland, OR
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Over at Serious Eats, they have a recipe for gluten free angel food cake!

It uses tapioca flour (or arrowroot), white rice flour, cornstarch and coconut flour, along with egg whites, sugar, baking powder, vanilla, lemon and salt.

I just made bow tie pasta carbonara for dinner tonight, and I warmed up the frozen peas in the little cast iron skillet I had used for the bacon bits. It was perfect - we ate it all up!

Posts: 323
Location: S. Ontario Canada
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Paleo breakfast muffins:

Oven to 350
6 eggs
1/2 cup coconut oil
1/4 cup maple syrup (I use a bit less)
1 tsp vanilla extract (I use 2 tsp)
1/2 tsp salt

Mix well
1/2 cup coconut flour
1/4 tsp baking soda

Sift into the egg mixture
Fold in 1 -2 cups fruit
If using cut fruit like apples(my favourite) add a bit more flour, not needed with whole fruit like blueberries.
Original recipe calls for juice and zest of 1 lemon but I like it better without.

Divide into 12 muffin cups
Bake 40-45 min
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Posts: 6774
Location: Pacific Northwest
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I just had to come and say thank you for the Dutch Baby/Puff Pancake/Yorkish Pudding/David Eyre's pancake/etc recipe. I've been trying to find a way to get eggs down my pregnant, queasy gullet, and these sure did the trick! They were a big hit with my husband and son, too, who both scarfed them down with abandon. My husband decided they should be called "Eggy Bread." After seeing how many names this dish has, I don't see why he can't give it another!
Posts: 5250
Location: Missoula, MT
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I just had to come back with two additional surplus eggs recipes. Paul and I loooove these!

Blender Hollandaise Sauce

(not my picture - it's from the recipe link above - ours is usually a richer golden color from darker yolks)

And, then you have egg whites left over. Oh, gee, what to do?! Meringues of course!

I make these Meringue Cookies, though with maple syrup instead of honey, because I heard it might not be so good to cook honey.

(again not my pic - it's from the recipe page above)

Both are epic awesome and decadent. So we haven't been indulging in these as frequently of late.

You're welcome!
Posts: 248
Location: Ellisforde, WA
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I made the spaghetti according to the recipe last week and then started tweaking. Hubby decided it would taste better with sausage rather than bacon, noodles rather than spaghetti, and romano/pamesan/asiago blend cheese. The sausage overpowered the other flavors. I liked the noodles. I only used 2 oz. of cheese(about 1/2 cup), next time I'll use more. I'd like to try it with pancetta. I used a cast iron pan and had it warm, added the noodles and eggs to the sausage in the pan and used that heat to cook the eggs.
Posts: 1664
Location: La Palma (Canary island) Zone 11
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I eat several eggs per day, and never had any problem. According to my search, I would warn about 2 details I have found....

- Carbs are spiking insuline incredibly more ...when eaten with proteins in general and eggs in particular.

- Proteins are SENSITIVE elements, and cannot stand heat without being modified and less good for us.

I eat eggs with other proteins and/or veggies only!
I never modify the color of an egg, not the consistency of the white.

Have you noticed how the white harden? It becomes like rubber....

So here is my daily routine....
- Put my unwashed eggs (I am in Europe...) in water for a little moment and then wash them.
- break them all in a glass bowl with lid.
- Take the yolks and put them in another bowl.
Use them separately. Eventually add yolks after cooking the white.

Basic recipe with shell, to show the difference with slow cooking:
- Put the eggs in cold water and bring to a very hot but not boil point.
- Let them stand there 1 mn more.
Result: you have to test if you really want at the same time white white and liquid yolk...
- Let them stand 10 mns in the hot water with no boild.
Result: HARD EGG! But feel the difference of consistency of the white!
And never any more this greenish ring around the yolk.
Instead of some mealy yellow green suff in a white rubber, you have good food!

Change in taste and consistency mean change in chemistry!

So, I use my first yolk in black coffee, no sugar. Put it in the coffee when it is not too hot, to not cook the yolk, and enjoy the joke with people: I play the magician! I come with a black coffee, show it and say I can turn it into "café au lait", by just turning with the spoon, and of course some magic concentration.... hehe, I break the yolk that is already there.... and just do it yourself to see how it looks like, and taste amazing!

Then try to just put the bowl with the whites in your bone browth or veggies. Turn off heat and let the lid on. Remove when white. It will be creamy!
(Try to do the same and let some boiling... and you have the rubber again...)

Then I do mayonnaise with some yolks. Mayonnaise is emulsified fat, and this is what your bile do, so you save/ease digestion with mayo. If you start your mayo in a plate with half an avocado, it is easy to do by hand. First mix avocado with some oil until you see no more enters, then add the yolk and extend it on top with the fork until the color lightens, then mix in and finish the mayo. For a desert, add smashed bananas, cinnamon, cacao and ornage peels to taste! You can even finish this mousse style with beaten whites, or add the coagulated eggs previously done in the bowl in hot water or steam.
Posts: 10
Location: Lazio, Italy
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Tea Eggs can have infinite variations in the recipe, during the summer you can reboil the eggs in their liquor briefly each day till they're gone (not trying to wipe out the permaculture network here) - after a couple of days they resemble metal eggs, a popular Taiwanese snack (especially common with quail eggs).
I also use duck eggs, they come out a bit harder but I still find them delicious ...
..the measures are in mixed metric...

20 eggs (shells scrubbed clean)
2  litres water (spring water if possible)
an egg sized piece of fresh ginger
"     "        "    amount of garlic cloves
A couple of dried chili peppers,
2 to 4 slices of dried liquorice root
a (small) head of star anice
5 or 6 cloves
a level tablespoon of Chinese five spices powder
30 grams of black tea
20 grams of green tea
150 cc (a small cup) light soy sauce
150 cc.                        rice wine

Put water on to boil in a pot with a lid
Heat a large pan or a wok adding a few drops of vegetable oil, to a medium heat
Slice ginger (thick wafers), add to pan and stir frequently
Bruise the garlic cloves (leave the tunic on)
When the ginger starts to dry out add the garlic cloves and stir, then add the chilli and keep stirring.
When the water starts to boil add the black and green teas cover and take off the heat
When the chilli start to blister add the liquorice root and star anice and stir.
Take an egg at a time and give it a sharp tap on the blunter end or prick it with a needle, then place in pan/wok
Drain the tea off into the pan with the eggs and other ingredients, reserving the leaves
Add 5 spice powder and cloves and heat for 20 minutes on a low heat
Take off the heat and cool for 20 minutes then cook for another 20 minutes on a low heat and cool for another 20 minutes...
Now the fun bit.......
Take out an egg at a time with a tablespoon and give it a series of sharp taps/whacks all over with the back of a teaspoon (6 - 10) and replace in the liquid
Add the soy and wine, also the tea leaves if you want, and cook on a vigorous boil for another 20 minutes.
Let the whole shenanigans cool down then peel and reveal your very own agate effect tea egg

Buon appetito
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Posts: 15
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Thank you Leah for the puff pancake mix recipe, and Jocelyn's history of the origin via Germany/Russia. I'll try them tomorrow. Our fridge downstairs in the storage room/basement is getting kinda full so here's what I do (other than giving eggs away)...

Flan: Brazilian, Puerto Rican, and some whacky ones like Yam coconut flan with a shot of whiskey on top when warming..
Creme Brulee
Frittatas of every sort
Hard boiled then pickled; we've pickled them in jalapeno juice, pickle juice, pepperoncini juice - good for two weeks
Bread: I use an egg per two loaves (which doesn't get me very far on the egg reduction) and kick out 12 loaves, then freeze.

When we're really hard pressed I'll start in mid-June to build our 'egg' reserves for when the girls slow down egg production in the fall & winter by freezing the eggs.

Whip together and for every cup of eggs add 1/4 t - 1/2 t salt or honey, label and freeze - good for six+ months. Then when it's cold out and we have the wood cook stove going (October - April) I can go crazy with cookies, cakes, and what ever else I can think of.


Good night. Drive safely. Here's a tiny ad for the road:
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