My family used to make breakfast casseroles. A dozen eggs, crumbled cooked sausage, cheddar cheese, and bread cut into cubes. Beat eggs together with a little milk, salt and pepper. Pour over the bread cubes and sausage mixed together in a large glass dish. Sprinkle cheese on top, and bake at 325F until done. You can also add onion and peppers, or whatever sounds good. Sorry, don’t exactly have a recipe, would just throw together whatever we had around. It was a good way of using up lots of eggs, and it could be cut up and frozen for breakfasts for the week.
Yup, Michigan originally. Hash browns were certainly a good addition. My mom would make casseroles to use up extras in the fridge, and it seemed pretty common with my friends’ families as well. She would also do bread pudding, which is like a baked french toast. Lots of bread, eggs, cinnamon and nutmeg, and raisins. Would warm up a piece and eat with maple syrup for breakfast.
I’ve had luck with this strata recipe when I buy the priced to go eggs. I use six slices of torn up toast in place of the baguette, and it makes four big servings.
Multigrain would be fine - one of the big effects of the casserole is that the eggs end-up fluffing the bead nicely, making it at most as dense as it was originally. I’ll edit with a pic of the recipe.
Not really a recipe, but this is what I’d usually do:
I’ll just hard-boil a bunch at once and keep them in the fridge. They should keep for a while after that as long as they’re refrigerated. I’ll add one or two to every lunch, which is usually some sort of ramen or noodles, so it goes well and adds protein.
Separate the whites and yolks. Make a sponge cake or something out of the whites.
In a tupperware container, put down a thick layer of salt. Then place the yolks close but not touching on that layer of salt. Cover everything with salt. Leave it out at room temperature covered but with the ability to breathe. The yolks will harden and dehydrate. You can now use them as a Parmesan substitute in salads, pastas and other things.
If you want to step things up a little bit make sense and cray powder or chili powder (American Curry powder) with the salt to impart some flavor to the yolks.
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There’s nothing wrong with a hard egg sandwich. Little bit of mayo. A little bit of mustard. Maybe a tiny bit of horseradish and some dill. Put that on two slices of bread.
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You can make ice cream. Egg sugar, salt, cream.
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If you don’t anticipate running into another surplus then you can get some food grade lime and waterglass the eggs for long-term storage as long as they are not washed. If you bought them from a store In America then do not do this. Only do this with farm fresh unwashed eggs.
I run a hard surplus on eggs so I do not do this because I know there will always be more so I’m not looking for ways to save them but ways to you use them.
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Never underestimate the tastiness of shakshuka.
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Breakfast burritos.
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Do you have any urine and wood ash? Maybe it’s time to bury some eggs in the backyard.
Pickled eggs last a long time and they’re easy to prepare. Here’s a recipe.
Notes:
The recipe claims that they last for one month, but from experience it’s more like 2~3 months as long as the jar is closed. Just make sure to keep them in the fridge.
Don’t feel afraid to use more or less sugar or salt than in the recipe, depending on your tastes - they’re conserved by the vinegar. You do want some sugar though, to make them taste less sour than they actually are.
Seasoning is up to you. The recipe that I’ve linked has a few ideas; personally I like to use turmeric (for the colour), peppercorns, dill, and a few drops of my homemade habanero sauce.
Yeah, I had a bunch of eggs that got cracked from a dropped carton or something. Made a couple of quiches and froze one. Still great when reheated later on.
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