Deleted
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Post by Deleted on Apr 13, 2015 4:14:23 GMT
Baked custard....James
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Post by Muller's Lane Farm on Apr 13, 2015 4:57:27 GMT
Recipe please, James
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Post by Deleted on Apr 13, 2015 5:20:28 GMT
Ingredients
Servings 6 3 eggs, beaten 1⁄2 cup sugar 3 cups milk 1 teaspoon vanilla 1⁄2 teaspoon ground nutmeg
Directions
Preheat oven to 300°F. Combine ingredients in a bowl, mix until smooth. Pour into six custard cups. Sprinkle with nutmeg. Put custard cups in a large baking dish filled half full of water. Bake for hour and 15 minutes or until knife comes out clean.
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Post by wally on Apr 13, 2015 10:09:30 GMT
This time of year it has to be scrambled eggs with chopped morel mushrooms..Cooked in butter
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Post by farmchix on Apr 13, 2015 12:50:29 GMT
Oh, James, I love me some custard!!!!!
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Post by mzgarden on Apr 13, 2015 13:32:40 GMT
Strata: Smoked Turkey, Broccoli, Swiss Cheese, green onions, cubes of day-old bread, egg/milk - baked till fluffy and brown on top. yum.
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Post by patty on Apr 13, 2015 14:37:57 GMT
I vote for egg salad. I like to add finely dice onion and a small jar of pimentos along with mayo.
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Post by Skandi on Apr 13, 2015 19:00:10 GMT
fluffy omelette OK I don't know what it's really called!
Seperate your egss, whip the whites till stiff. Mix some cooked chopped spinach with the youlks, add grated cheese, salt pepper, ham anything you feel like. And fold into the whites. I fry in a heavy fryingpan with a saucepan lid on it so the top cooks.
Roulade basically the same as above. but spread the mixture onto a rectangular baking tray lined with paper, cook in the oven, once cooked roll it up round any filling you fancy. Smoked fish in a white sauce, mushrooms with garlic, chicken.. etc etc
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Post by CherieOH on Apr 13, 2015 22:01:44 GMT
Devilled eggs for me. Love them! I just use some mayo, tiny bit of mustard & salt. I don't need all those other things people put in their eggs.
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ladybug
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PNW (the dry part)
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Post by ladybug on Apr 14, 2015 0:39:28 GMT
Cherie, I also LOVE deviled eggs. But I'm one of those people that puts lots of stuff in them! Mayo, mustard, worcestershire, and lots of horseradish. I know it sounds weird but its so yummy!
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Deleted
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Post by Deleted on Apr 14, 2015 1:03:22 GMT
Soft boiled ("dippy eggs"), with buttered toast and a fresh cup of coffee with 1/2 and 1/2. Good for breakfast, lunch or dinner. (:
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Post by Skandi on Apr 14, 2015 9:47:54 GMT
Skidne Æg (eggs in a mustard sauce) Oh here's one I forgot. I't a Easter dish here in Denmark, I've found a recipe in English here.. mydanishkitchen.com/2014/03/17/skidne-aeg-smiling-eggs-in-mustard-sauce/It's nearly how we have it, but up here they top it with crispy fried bacon, it's served on rye bread (Danish rye is much like pumpernickle the whole grain heavy stuff, NOT FLUFFY!) and that is easter lunch.
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Post by oldmania on Apr 14, 2015 9:53:03 GMT
Eggs Benedict.
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Post by Maura on Apr 15, 2015 15:58:11 GMT
Only one? Since I’ve learned to make pudding from scratch, I love that. But, also custard pies, like pumpkin.
I also love potato salad. I use the yolks and mayonnaise to make the sauce, then cut up the whites. Yukon gold or Michigan red potatoes, celery, green onions, green peppers, grated carrot, salt and pepper and just about a teaspoon or so of vinegar and oil.
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Post by tenbusybees on Apr 15, 2015 16:11:10 GMT
Right, Maura, only one?
Quiche Chile Rellenos casserole Breakfast burritos
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Post by claytonpiano on Apr 15, 2015 23:27:28 GMT
Yorkshire Pudding
From Mrs Volte's YouTube channel with my variation...
Put oil in deep casserole dish and place in oven at 400 degrees. (You pour the egg mixture into this after it heats up. It will partially cook when you pour it in.) Mix in mixer: 4 eggs, 1 cup milk, 1 cup flour, 1/2 tsp salt. Beat and let stand while preparing the rest. In pan on stove: 1 cup onion, 1 pint cubed beef or pork with broth, 1 pint kale or spinach (drained)
Mix 1 Tbs Cornstarch with 1/2 pint room temperature broth. Remove all lumps.
Add cornstarch mixture to the meat mixture on stove and heat until thickened.
Remove casserole dish from oven and pour in egg mixture. Add the meat mixture to the center of the egg mixture.
Cook 20 to 25 minutes at 400 degrees.
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Post by Skandi on Apr 16, 2015 10:33:23 GMT
Yorkshire pudding is great, but cooking it with meat slop inside?! Yuck! Cook the pudding and when it's crisp serve and then pour over pudding on the plate. It takes about 10 mins in the hottest oven you can get to. so it's great to cook after the meat has come out and is resting. If you're feeling traditional cook it under a suspended meat joint, and then eat it before the meat as a starter.
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Post by claytonpiano on Apr 16, 2015 18:46:40 GMT
Yorkshire pudding is great, but cooking it with meat slop inside?! Yuck! Cook the pudding and when it's crisp serve and then pour over pudding on the plate. It takes about 10 mins in the hottest oven you can get to. so it's great to cook after the meat has come out and is resting. If you're feeling traditional cook it under a suspended meat joint, and then eat it before the meat as a starter. We love this recipe. Even the grandkids gobble it up.....even the picky eaters.
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Deleted
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Post by Deleted on Apr 16, 2015 21:17:09 GMT
I like scrambled eggs, egg in the hole, deviled eggs, hard boiled eggs, smoked eggs, pickled eggs, omlets, and eggs used in baking many desserts. I like my eggs well done, no sloppy eggs for me. We add boiled eggs to salads and many other dishes, rice, hash, zuchinni, meat patties....so many things....James
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Post by Melissa on Apr 16, 2015 21:28:14 GMT
My favorite is probably an omelet, so versatile with limitless variations. I also love devilled eggs, eggs fried over medium, boiled eggs, and scrambled eggs. I love French toast, which is an egg dish in my eyes.
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Deleted
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Post by Deleted on Apr 17, 2015 3:46:50 GMT
Oh yes, French toast. Sweetie makes an english muffin bread with eggs, makes great French toast. Great with sliced strawberries, drizzled with honey and a little powdered sugar or whipped cream....James
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Post by Skandi on Apr 17, 2015 16:56:32 GMT
I like scrambled eggs, egg in the hole, deviled eggs, hard boiled eggs, smoked eggs, pickled eggs, omlets, and eggs used in baking many desserts. I like my eggs well done, no sloppy eggs for me. We add boiled eggs to salads and many other dishes, rice, hash, zuchinni, meat patties....so many things....James What's a smoked egg? I love anything smoked so that sounds interesting.
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Deleted
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Post by Deleted on Apr 18, 2015 1:26:40 GMT
Hard boiled, peeled and then smoked....James
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Post by Muller's Lane Farm on Apr 18, 2015 3:28:20 GMT
Oh that sounds devine, @jwal10. I think it is time to boil up more eggs and get the smoke house a smokin'
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Deleted
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Post by Deleted on Apr 18, 2015 4:01:24 GMT
Put a nice chunk of cheese in there with them....James
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Deleted
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Post by Deleted on Apr 18, 2015 4:37:56 GMT
Since we're talking eggs, can anyone help me. We love deviled eggs, but have had so much trouble peeling the eggs, we have just about given up on them. We can't raise our own in town, so we have to buy supermarket eggs, so we never really know how fresh or old they really are. We've tried adding salt, vinegar, baking soda to the water. Tried fast hard boiling, slow simmering, bring to a boil and let them sit, and nothing seems to help.
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Post by Muller's Lane Farm on Apr 18, 2015 4:53:59 GMT
Keep store bought eggs for two weeks with the pointy end side down with no cover on the carton. This allows the wide end side to develop an air pocket.
I hard boil by placing room temperature eggs in cold water (don't know if room temp eggs makes a difference though), bring to boil, turn off heat & let sit for 15 minutes. For easy peeling, I place the hot eggs in ice cold water to cool quickly. Crack the eggs on the wide end side first, then the pointy end side, then all around the sides. Slide spoon between membrane and egg.
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Post by Deleted on Apr 18, 2015 10:38:10 GMT
Lately, we've been steaming the eggs in a steam basket instead of boiling, then shocking them with cold ice water right after. It gets perfect hard boiled eggs. Slightly older ones work better than freshly laid.
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Post by aftermidnite on Apr 23, 2015 20:06:01 GMT
I am not really an egg gal..but it is a good sorce of protein for me and is "easy" for my tummy to digest .. I go in spits and spurts eating eggs.. I like them deviled ..soft fried .. and every once in a while I like a poached egg and toast .. Egg salad is seldom made here because it goes bad before we can eat it .. but now I share it with my neighbor girl for her lunches at work ... I also have to have an egg in my tuna salad if I make it here at home but have to admit I prefer to buy tuna salad from Gordon's Foods (restaurant supply ) it just has that certain zing I find irresistible ...and haven't been able to get it copied after all these years no matter how many times I try Potato salad just isn't potato salad unless t has some eggs in it tho ...
I have gotten some new ideas and will be trying new recipes soon ..
Thank You all for the ideas!
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Deleted
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Post by Deleted on Apr 25, 2015 7:27:42 GMT
Keep store bought eggs for two weeks with the pointy end side down with no cover on the carton. This allows the wide end side to develop an air pocket. I hard boil by placing room temperature eggs in cold water (don't know if room temp eggs makes a difference though), bring to boil, turn off heat & let sit for 15 minutes. For easy peeling, I place the hot eggs in ice cold water to cool quickly. Crack the eggs on the wide end side first, then the pointy end side, then all around the sides. Slide spoon between membrane and egg. Thanks for the advice. We have some eggs" aging" right now.
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