Milo's my little man
New member
Can anyone give me some quick and easy egg recipes to use up some of my eggs?
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I have 4 dozen eggs that I need to cook?
- Thread starter Milo's my little man
- Start date
Egg and potato salad.
Egg custard.
Scrambled eggs.
Devilled eggs.
Hard boiled eggs.
There is no rush to use them they will last months past their use by date in the fridge.
It is recommended you use withe 4 weeks, so a dozen eggs a week would be my suggestion.
A tray of 30 lasts us (2 people) about 10 days.
Remember that if you boil half a dozen and rapidly cool the eggs will cease to cook if you keep them in the egg section of the fridge. That way if you want a semi soft egg for brekkie, just take one out, put it in an egg cup to come to room temperature and enjoy.
Egg custard.
Scrambled eggs.
Devilled eggs.
Hard boiled eggs.
There is no rush to use them they will last months past their use by date in the fridge.
It is recommended you use withe 4 weeks, so a dozen eggs a week would be my suggestion.
A tray of 30 lasts us (2 people) about 10 days.
Remember that if you boil half a dozen and rapidly cool the eggs will cease to cook if you keep them in the egg section of the fridge. That way if you want a semi soft egg for brekkie, just take one out, put it in an egg cup to come to room temperature and enjoy.
B
bunnymum42
Guest
Yum - egg salad, quiche, breakfast casserole, deviled eggs. Look up the recipes - that's what I'd have to do.
Here are some eggy ideas... Enjoy! <3
Egg Casserole
Ingredients:
1 cup half & half
2 tsp Dijon mustard
1 Tbsp fresh chopped parsley
salt & pepper
1 1/2 cups grated cheddar cheese
1 doz eggs
Preparation:
Blend first three ingredients ahead and place in refrigerator. Spread grated cheese in bottom of oiled casserole. Spread mixture over cheese. Whisk eggs and pour into casserole. Bake at 325 for 45-60 minutes. For creative additions add artichoke hearts and basil.
Favorite Deviled Eggs
Ingredients:
12 hard boiled eggs
1/4 cup grated carrot - finely mince the grated carrot
2 tablespoons dried parsley
4 minced green onion stalks
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon pepper and a dash of salt
Paprika for garnish
Preparation:
Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and carrot, parsley, green onion, mayonnaise, dijon, cider vinegar, salt and pepper. Mix well.
Spoon or pipe the filling back into egg white and sprinkle tops with paprika.
Cover and refrigerate at least one hour before serving.
Pickled Eggs
Ingredients:
15 to 18 hard-boiled eggs
3 cups vinegar
1 cup water
1 teaspoon salt
pickling spices, if desired
Preparation:
Sterilize jars and have new lids and clean bands ready.
Shell them eggs, see Helpful Hints for PerfectAngel's Hard Boiled Egg Tips, I been screwing them up for years till I followed her tip. Place them in hot sterilized jars.
Boil together vinegar, water, salt and spices if desired. Pour over eggs while very hot. Seal immediately with hot sterilized lids. The eggs will keep indefinately.
Egg Casserole
Ingredients:
1 cup half & half
2 tsp Dijon mustard
1 Tbsp fresh chopped parsley
salt & pepper
1 1/2 cups grated cheddar cheese
1 doz eggs
Preparation:
Blend first three ingredients ahead and place in refrigerator. Spread grated cheese in bottom of oiled casserole. Spread mixture over cheese. Whisk eggs and pour into casserole. Bake at 325 for 45-60 minutes. For creative additions add artichoke hearts and basil.
Favorite Deviled Eggs
Ingredients:
12 hard boiled eggs
1/4 cup grated carrot - finely mince the grated carrot
2 tablespoons dried parsley
4 minced green onion stalks
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon pepper and a dash of salt
Paprika for garnish
Preparation:
Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and carrot, parsley, green onion, mayonnaise, dijon, cider vinegar, salt and pepper. Mix well.
Spoon or pipe the filling back into egg white and sprinkle tops with paprika.
Cover and refrigerate at least one hour before serving.
Pickled Eggs
Ingredients:
15 to 18 hard-boiled eggs
3 cups vinegar
1 cup water
1 teaspoon salt
pickling spices, if desired
Preparation:
Sterilize jars and have new lids and clean bands ready.
Shell them eggs, see Helpful Hints for PerfectAngel's Hard Boiled Egg Tips, I been screwing them up for years till I followed her tip. Place them in hot sterilized jars.
Boil together vinegar, water, salt and spices if desired. Pour over eggs while very hot. Seal immediately with hot sterilized lids. The eggs will keep indefinately.
Cook them up and have them cold in a salad (peel them first). cook them cut in half scoop the yolk and mix with curry powder and a little milk. cook them, mix a little mayonnaise and have in a sandwich and lettuce (I have iceburg lettuce chopped). Good old scrabbled eggs.An omelette.Make a cake, Make biscuits(cookies),scones. Fried egg on toast or poached eggs.