Favorite egg dish

[calliemoonbeam]

I love eggs pretty much any way I can get them.  Good thing since I'm going to be buried under them soon, lol!  I just got my hens about six months ago, and they are producing WAY better than any predictions I saw.  I had previously saved tons of ideas for using eggs, but I've gone through every one and am giving them away to neighbors and am still inundated, lol.  I live too far off the beaten path to try to sell them.  I'm down to freezing them now, hope they turn out well.

But if I had to pick my very favorite egg dishes they'd probably be (not in any particular order):
1.  Egg salad (I use Miracle Whip, mustard, salt, pepper, garlic powder, onion powder, and finely diced celery and green onions, on whole wheat bread, with or without lettuce and sliced tomatoes) - uses 8-12 eggs.
2.  Homemade vanilla ice cream (some might call it frozen custard since it uses eggs, but we always knew it as ice cream) - uses 6 eggs.
3.  Potato salad (I make several kinds, but all have lots of hard boiled eggs except German style) - uses 6-12 eggs.
4.  Deep dish chocolate cream pie (no calf slobber/meringue for me, lol) - uses 6 egg yolks.
5.  Tuna salad (Miracle Whip, boiled eggs, green and red onion, celery, and sweet pickle relish served on wheat bread with sliced tomato and lettuce or as a salad with chopped lettuce and cherry or grape tomatoes stirred in just before serving with club crackers) - uses 6 eggs.
6.  My grandma's "sister" cakes, an angel food cake (uses 12 egg whites) and a lemon sponge cake (uses 12 egg yolks).  I think these started in the 30s, they always made both at the same time so as to not waste any part of the egg.  They were made for big gatherings, or they ate one and froze one for later, but the angel food freezes better than the sponge.
7.  Homemade egg noodles - uses 6-12 eggs depending on the size of the batch (I make extra and dry for the pantry).
8.  Omelet or quiche, many styles - uses 3-4 eggs.

Sorry, I just couldn't narrow it down any more than that, lol!  

[Skandi]

Ohh I forgot I make spatzel (noodles) that takes only eggs and flour. and a sponge cake that takes 6 eggs, flour sugar and nothing more.

[Deleted]

"Ugly" Eggs, scrambled eggs with sweet onions, ham and asparagus. Doesn't look pretty but tastes devine !!!!!

[themotherhen]

Eggs in a Basket
Slices of homemade Whole Wheat Bread (2 for each hungry child or adult)
1 egg for each bread slice
Butter

Butter one side of each slice of bread. Use a glass to cut a circle in each bread slice. Place buttered slice down in medium skillet, cast iron is best, or an electric griddle if cooking for a crowd like me. Break egg into hole in each slice. Place circles in pan to toast. Cook 2 minutes or so. Flip each "basket" and cook for 2-4 minutes more.
My children love this! It has a special place in my heart because it is the first "meal" (along with juice, milk, fruit and coffee) that I ever cooked. I was 6 years old and everyone (15 people) were at my Grandma's house Easter morning before church. She and I woke up early and I made coffee, juice, and prepped fruit. Then she let me cook the baskets for everyone. So many good memories with her! I always smile when I make this, which is often.

[motdaugrnds]

Love all these recipies...

One of my favorite is to soft-cook a couple of eggs and lay them on top of pancakes.

[Deleted]

May 5, 2015 2:58:24 GMT themotherhen said:

Eggs in a Basket
Slices of homemade Whole Wheat Bread (2 for each hungry child or adult)
1 egg for each bread slice
Butter

Butter one side of each slice of bread. Use a glass to cut a circle in each bread slice. Place buttered slice down in medium skillet, cast iron is best, or an electric griddle if cooking for a crowd like me. Break egg into hole in each slice. Place circles in pan to toast. Cook 2 minutes or so. Flip each "basket" and cook for 2-4 minutes more.
My children love this! It has a special place in my heart because it is the first "meal" (along with juice, milk, fruit and coffee) that I ever cooked. I was 6 years old and everyone (15 people) were at my Grandma's house Easter morning before church. She and I woke up early and I made coffee, juice, and prepped fruit. Then she let me cook the baskets for everyone. So many good memories with her! I always smile when I make this, which is often.

We call this egg in the hole. I sprinkle a little Mrs. Dash on top, cut the yolk several times with the spatula. I want the yolk cooked well done, toast good and brown....James

[Deleted]

Apr 18, 2015 4:53:59 GMT Muller's Lane Farm said:

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.

We did this and it worked GREAT!!!

Thanks for the advice.

I think the new Styrofoam egg cartons are the problem. The old cardboard type allowed the eggs to breath. We cut the lid off the carton and let them age for 2 weeks. Beautiful. Thanks again.

[Deleted]

OK Callie, about that deep dish chocolate cream pie? Would love to know your recipe. I'm working through flour or cornstarch, or just eggs, just yolks or the whole mole? Hard chocolate or cocoa powder?

What a sweet story about your Mom's Sister Cakes!  I make a sponge batter for pineapple upside down cake that I've frozen - the cake does get a bit tough, but you don't care.