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Got Any Egg Recipes?! Share it!
“Eggs are the fruit of the yard. You can barbecue it, boil it, broil it, bake it, sautee it. There’s, um, egg kebabs, egg creole, egg gumbo, pan fried, deep fried, stir fried. There’s pineapple egg and lemon egg, coconut egg, pepper egg, egg soup, egg stew, egg salad, egg and potatoes, egg burger, egg sandwich… That’s, that’s about it.” ~ Bubba Cluck
Okay, now that I’m done butchering the Bubba scene and his shrimp menu from Forrest Gump, I really could use egg recipes!
I’m looking at having approximately 48 eggs being laid per week once the chicks are old enough. (Chicks start laying eggs around 20 weeks but it takes longer for them to be large and regular.)
It might even be a year though I’ve heard 6 months frequently. We’ll know when we get there!
In the meantime, I’ve decided to start collecting Egg Recipes for the website. Yeah, I’m sure there’s plenty of recipes online and stuff but where is the fun in that?!!!
I want to do something cool and have all of us bloggers and readers send in their recipes if they don’t mind sharing them!
My goal is 1001 recipes! So please, tweet it, FB post it, blog it!
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Here is one that was my Mama's recipe and now is mine….
Homemade Egg Noodles
Ingredients:
6 Eggs
1/2c Milk
1 tsp Salt
1 tsp baking soda
Flour (your choice, rice, wheat, etc.)
2 -32 oz. Containers of Broth (chicken, beef, gluten free, your choice)
Beat together eggs and milk. Add milk, salt and baking soda and stir till well blended.
Add enough flour to make stiff dough.
Roll thin on flat, floured surface and cut with pizza cutter into thin or thick strips, whichever you prefer, both vertically and horizontally.
Heat broth till boiling, add noodles a few at a time, stir after each addition. Let cook till completely cooked. (around 30 minutes usually)
***If noodles turn to mush in broth, enough flour hasn't been added.***
YUMMY!!!! Beef broth, and then use the noodles in a stroganoff? would that work well?
yes it does… as beef and noodles or just by themselves… the are delicious… and my families favorite.
I copied your recipe over to the top link… and by the way, this sounds yummy.
Eggs/Bacon/Ham Quesadillas
Prep time- 5 minutes- Cook time- 10 minutes
Ham, Bacon and Egg Quesadillas –
1 to 2 cups shredded cheese mix. (4-cheese Mexican Mix)
2 Flour Tortillas
6 large organic eggs (salt/pepper to taste)
4 slices of cooked bacon (full or chopped) (2 per wrap)
4 thin-slices of cooked ham (thin slice or diced)
1/8 cup diced onions (green or white)
Makes 2 half-moon quesadillas
Spread shredded cheese evenly across one half of tortilla… (other half will be used for fold)
Cook Ham/Bacon standard method, once cooked, lay on top of cheese and set aside.
Start scrambling the eggs – add onions.
Do not stir the eggs, instead pull it across the pan with a spatula frequently so it layers in folds-
Once eggs are ready, spread even amount of eggs over the bacon/ham. Sprinkle top of eggs lightly with cheese, and fold the top over the tortillas.
Add a little butter in non-stick pan, and gently warm the Quesadillas in the pan to melt the cheese.
Cut into triangles, serve while warm.
Spaghetti Carbonara
1 package of bacon (or ½ to a cup diced pancetta, prosciutto, or ham)
1 Tablespoon chopped garlic
1 box spaghetti or angel hair
4 eggs, beaten
1 cup (or more) grated parmesan cheese
Salt and pepper to taste.
Cook the bacon, until crisp (or brown the pancetta). If using bacon, crumble it after cooking. If using other meat make sure it is a small dice.
Cook the pasta, drain it.
Return (well drained) pasta to cooking pot, place on low to medium heat. Add bacon, garlic, salt, pepper and eggs. Mix to combine but do not scramble the eggs.
Mix in cheese when eggs are set.
This sounds great! I never would have thought to do a spaghetti that had an egg topping. I've gotta try this one soon!
What are you going to do with 48 eggs?
Mine sounds a lot like your quesadillas which my boys would LOVE and I'll have to make soon!
Egg noodles? YUM!
Wake-Up Casserole – serves 8
8 frozen hash brown patties (I used southern style or cubed hash browns)
4 cups shredded Cheddar cheese
1 pound cubed fully cooked ham
7 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground mustard
Directions
1.Place hash brown patties in a single layer in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese and ham.
2.In a bowl, beat eggs, milk, salt and mustard. Pour over ham.
3.Cover and bake at 350 degrees for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.
What am I going to do with 48 eggs a week? Make a lot of egg casseroles! Some eggs are going to my mother-in-law and Ray's coworkers keep asking him if they can buy them.
Sunday morning or holiday brunch omelet
12 eggs
pkg of fried bacon or 2 cups of cubed ham
1/2 cup onion-i can campbells cream of cheese soup-1 can of milk
1 pkg of hash browns
whatever spices sound good to you
scramble eggs in a large bowl-mix the rest
bake in a greased large baking dish, 1 hour or until a knife comes out clean-350 degrees
really good!
Deviled Eggs (My grandmother's recipe, passed down from her to me):
12 HARD-BOILED EGGS, PEELED (DUH!)
1/2 C. MARZETTI SLAW DRESSING
3 TBSP. CLASSIC YELLOW MUSTARD
SALT-PEPPER TO TASTE
PAPRIKA, PARSLEY OR GROUND PEPPER
Add the 1st 4 ingredients to the yolks, mix well. Fill egg whites, sprinkle
with paprika, parsley or pepper.
not really a recipe but my kids love them I will leave a recipe soon
Egg in the Middles
cut out of the center of a piece of buttered bread (we use a small glass to make the center) put the bread in a hot skillet then crack the egg and put it in the center of the bread and cook be sure to flip so you toast both sides of the bread.
I know this one, we called them "Eggs in a Basket". It was one of our favorites growing up.
Deviled Eggs (this is my personal variation I take to parties for something different)
Instead of mayo, I use horseradish sauce; add a bit of mustard, and some garlic salt. They always go over very well.
Egg BLT Melt
Quick sandwich idea. Scramble & fry one egg. Melt your favorite cheese on top.
Serve on whole wheat toast with Bacon Strips, Lettuce & tomato.
YUM!
NAME IDEA
quiche
oooh, yummy!!!
Deviled Eggs
Boil 1 dozen large eggs for 10 minutes
Peel eggs and cut into halves
Take out yolks and put them in small mixing bowl
Mix Yellow Mustard and Miracle Whip to taste
Add a tsp pickle juice and salt and pepper to taste
Insert yolk mix into egg halves and sprinkle with paprika
YUMM!
Here is my Crazy Breakfast Recipe!!
http://cafescrapper-scrapsoflife.blogspot.com/201…
Feel free to link up any recipes on my blog in the recipe tab or theme link ups!
Ray's Fiesta Eggs
Six "Jumbo" eggs. (brown or white)
1/4 cup butter, softened
1 cup mild salsa
1/4 cup diced ham
1/4 cup diced mushrooms
1/2 cup Fresh and Easy Tri-Pepper Blend ( Yellow, Red and Green Bell pepper mix), diced.
1/4 cup 2% milk
1 cup "taco" blend shredded cheese.
fine sea salt
black pepper
four tablespoons bacon grease. (or cook bacon to go with this dish in the skillet beforehand)
Heat skillet to 275. Add bacon grease and a sliver of butter.
Put diced mushrooms in skillet and saute for 1-2 minutes.
While mushrooms saute:
Mix eggs, milk and remaining butter in a large bowl with a wire wisk
season with salt and pepper to taste.
For added flavor, add one tablespoon Tabasco sauce, or your favorite hot sauce.
Add diced ham to skillet and let cook for 2 minutes
Add tri pepper blend and let cook for 3-4 minutes. Stir often and stir well
Add egg mixture and cook to taste.
When eggs are done, sprinkle cheese on top, and garnish with salsa.
For an added treat, serve on top of hash browns.
Feeds me. Your mileage may vary.
This one was sent in by Pauline Milner
Egg Recipe for Chip Dip:
4 Hard Boiled Eggs
3/4 Cup Kraft Miracle Whip (or mayonaisse)
3/4 Cup Ketchup
1/3 Cup Diced Onions
Mash the eggs. Add the other ingredients. Serve chilled as chip dip.
We made this several times around the holidays, it was definitely a hit with everyone!
+ Double Layer Pumpkin Cheesecake +
Ingredients
* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 1/2 teaspoon vanilla extract
* 2 eggs
* 1 (9 inch) prepared graham cracker crust
* 1/2 cup pumpkin puree
* 1/2 teaspoon ground cinnamon
* 1 pinch ground cloves
* 1 pinch ground nutmeg
* 1/2 cup frozen whipped topping, thawed
Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Link/Credit: http://allrecipes.com//Recipe/double-layer-pumpkin-cheesecake-2/Detail.aspx