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Eggs, eggs and more eggs!

09robiha09robiha Posts: 683Registered Users
Curlies, does anyone have a recipie or suggestions for things that use up alot of eggs? My housemate decided to buy 60 eggs...that he now doesn't want, but I don't actually like eggs in an eggy form (scrambled, fried, omelette etc)
Mixture of 2c/3a curls, fine to med texture

:love5: PROTEIN LOVER!!! :love5:

Wishing my hair would be more like this
> :angel13:
and less like this
> :evil5:

Comments

  • SystemSystem Posts: 39,059 Administrator
    Bring them to me. We go through about that many in 2 weeks!! yum.
  • SariaSaria Posts: 15,963Registered Users
    Curd
    Creme brûlée for yolks
    Pot de creme and creme caramel for yolks and whole eggs
    Pound cake
    Sponge cake
    You don't like frittata?!
    Egg salad
    Soufflé
    Pastry cream
    Creme anglaise aka custard for the Brits
    Brioche
    Challah
    Meringues with whites
    Financiers with whites
    Cream puffs/eclairs/etc since pâte a choux will use a good amount, plus the pastry cream
    por-que-no-te-callas.jpg
  • SariaSaria Posts: 15,963Registered Users
    Mayonnaise/aioli
    Hollandaise
    French toast
    Bread pudding
    Fresh pasta
    Sabayon/Zabaglione
    Yellow cake with French or Swiss or Italian buttercream

    If you make sponge cake (Genoise, chiffon, or other) you can roll it up with pastry cream or curd as a filling as well.
    por-que-no-te-callas.jpg
  • moodydovemoodydove Posts: 1,721Registered Users
    Dammit Saria, you said all of mine!

    You could also make oatmeal with eggs for added protein and thickness and all that.
    Big chop: 5/30/10
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  • SariaSaria Posts: 15,963Registered Users
    Ha!
    Semifreddo is another good one
    Custard tarts
    Ice cream is a given, but I don't know if you have an ice cream maker. Semifreddo is ice cream-like without the machine

    If you like angel food cake, it uses up a bunch of egg whites (about one dozen to be exact) should you have leftover ones.
    por-que-no-te-callas.jpg
  • cyndicyndi Posts: 3,341Registered Users
    French toast
    I think that I deceive genius.:happy10:
  • SariaSaria Posts: 15,963Registered Users
    I got that one too. :p
    por-que-no-te-callas.jpg
  • murrrcatmurrrcat Posts: 9,596Registered Users
    send them to me.

    I love all eggula things
    tumblr_mji9u1Fwza1rh1wv4o1_500.jpg
  • SariaSaria Posts: 15,963Registered Users
    You can of course also make quiche and other savory custards like strata, though I'm not sure if you dislike those as well.

    You can freeze eggs, too.
    Egg whites in particular are easy to freeze and whip up better for things like meringue once they're older.

    Any sponge cake with filling will kill a dozen eggs easily. Dobos torte for example takes over a dozen to make.

    Oh, or a crepe cake. The crepes use up at least three eggs and then pastry cream for the filling for at least another three.
    por-que-no-te-callas.jpg
  • RedCatWavesRedCatWaves Posts: 31,258Registered Users
    Eggs are the worlds most-perfect food. I use that many eggs in 2 weeks, easy peasy. Make quiche for dinner one night. Egg salad for dinner a couple days later. Bake some cookies. Have eggs and bacon for breakfast. You'll be through them in no time.
  • irociroc Posts: 7,890Registered Users Curl Neophyte
    I'll scramble eggs and add them to random things. Rice dishes, white chili, stir fry.

    I eat hard boiled eggs every day.



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  • theliothelio Posts: 5,374Registered Users
    you can send me about 2 dozen. I need to make deviled eyes for my halloween party.
  • MoppyTMoppyT Posts: 998Registered Users
    Just as an alternative to find ways to use up 60 eggs... Lots of food banks are now equipped to accept items that need refrigeration, and their "most needed" item is very often high protein foods. Or check local shelters/group homes. Tomorrow is World Food Day, as it happens.
    The best revenge is living well. The second best revenge is fire ants.
  • LotsawavesLotsawaves Posts: 8,686Registered Users Curl Connoisseur
    You can use the whites for a facial mask.

    You can also blow them out and paint the shells.

    It's almost Halloween. You can egg people and/or their houses and cars.....j/k
    From Michael Berg:

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  • AmnerisAmneris Posts: 15,117Registered Users
    Did anyone say fried rice? Egg drop soup? Forget the name of it (Saria probably knows) but it's a Korean dish with hot white rice and then chopped up fresh cold veggies on top and strips of tofu and fried egg and a spicy sauce - soooooo good.
    Get used to me. Black, confident, cocky; my name, not yours; my religion, not yours; my goals, my own; get used to me. -Muhammad Ali


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  • CurlyCanadianCurlyCanadian Posts: 10,860Registered Users, Curl Ambassador Curl Connoisseur
    Amneris wrote: »
    Did anyone say fried rice? Egg drop soup? Forget the name of it (Saria probably knows) but it's a Korean dish with hot white rice and then chopped up fresh cold veggies on top and strips of tofu and fried egg and a spicy sauce - soooooo good.

    Bibimbap maybe? So yummy!
    I believe in manicures. I believe in overdressing. I believe in primping at leisure and wearing lipstick. I believe in pink. I believe that laughing is the best calorie burner. I believe in kissing, kissing a lot. I believe in being strong when everything seems to be going wrong. I believe that happy girls are the prettiest girls. I believe that tomorrow is another day and I believe in miracles.
    Audrey Hepburn
  • SariaSaria Posts: 15,963Registered Users
    Also, make carbonara. A batch for four people can use up some eight eggs or so. Carbonara is just such a great pasta dish. Eggs, pork product of choice (guanciale is traditional and best, but even just bacon is delicious), Pecorino (or parm), pasta, and lots of freshly ground black pepper. Garlic is debatable (I like a little in there, though). It's so simple that it shouldn't taste as incredible as it does.

    If it's the stone pot you mean, Amneris, then yes, bibimbap. :)
    por-que-no-te-callas.jpg
  • maria_imaria_i Posts: 1,761Registered Users Curl Connoisseur
    I have somewhere, one or two recipe books form my old grand-grand-mother.
    There were several recipes, for 6 or 8 portion cakes, calling for 40 or more egg yolks, almond flour, butter and sugar. Whites for the topping.
    I don t know if you can substitute sugar, but, if you can, that would be an Atkins paradise.



    Ps. I tried those cakes many times as a kid, they were more than delicious.


    Ps2. I have to find these books.:cya:
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  • 09robiha09robiha Posts: 683Registered Users
    Thank you for the replies everyone, wow there is alot to think about! Anything like frittata, egg salad, devilled eggs may be out...but everything else sounds delicious :) a quiche Lorraine and a great cake may be on the menu this week


    .....I also came home to my housemates throwing eggs at each other yesterday (sigh..boys!)...12 down...48 to go...
    Mixture of 2c/3a curls, fine to med texture

    :love5: PROTEIN LOVER!!! :love5:

    Wishing my hair would be more like this
    > :angel13:
    and less like this
    > :evil5:
  • MunchyMunchy Posts: 5,206Registered Users Curl Neophyte
    My best friend is Guyanese and makes curried eggs, so I started too. Basically it's a simple curry (onion, garlic, curry powder(s), turmeric), spinach, chickpeas, and cut up hard boiled eggs. She serves it with roti or bake, but I make mine plain or with a little bit of rice.

    If you google it, you'd find a lot of recipes.

    I also just went to a restaurant and ate poached eggs and wild mushrooms over polenta. It was amazing, but at home I usually fold fresh spinach into my polenta or grits.

    There is the old standby that I love - eggs over rice. My college boyfriend started me on that :)

    thumb.php?src=http%3A%2F%2Fwww.lafujimama.com%2Fwp-content%2Fuploads%2F2012%2F02%2FTamago-Kake-Gohan-2.jpg&w=280&h=280&zc=1&q=100

    Other egg dishes that come to mind are eggs in purgatory, huevos rancheros, huevos divorciados, and eggs over pasta.

    Oh, and noodle bowls!
    momofuku_ramen.jpg
  • JosephineJosephine Posts: 14,177Registered Users Curl Connoisseur
    Flan. yumm
  • SariaSaria Posts: 15,963Registered Users
    Josephine wrote: »
    Flan. yumm

    That's creme caramel. ;) I find people too many people who hear "flan" and have a poor idea of it (mostly due to either bad store-bought versions or overbaked home versions), but are open to "creme caramel" or even "caramel custard". "Creme reinversee" nobody but the French know. :p
    por-que-no-te-callas.jpg
  • JosephineJosephine Posts: 14,177Registered Users Curl Connoisseur
    Saria wrote: »
    Josephine wrote: »
    Flan. yumm

    That's creme caramel. ;) I find people too many people who hear "flan" and have a poor idea of it (mostly due to either bad store-bought versions or overbaked home versions), but are open to "creme caramel" or even "caramel custard". "Creme reinversee" nobody but the French know. :p

    What are overbaked home versions? I was implying any type of flan or 'pudding' - technically this is not flan but a variation of it that is a common bengali recipe - my mom's is simple and not as heavy (I like all types) -

    5 or 6 eggs
    sugar (I think it was about 6 large tablespoons, but probably more)
    1 can of evaporated milk

    bake, love it!! I can eat more of this since it's not really heavy like flan
  • SariaSaria Posts: 15,963Registered Users
    Most people (in the US since the word flan is used differently in countries like the UK) when you say flan think of the Spanish/Latin American dessert and many react with "I hate flan" since it's been marketed to the point where even Jello sells the stuff. But I don't find a negative reaction to "creme caramel" even though they're the same thing with a different name because it hasn't been marketed as creme caramel.
    What you describe above is a baked custard, which flan is, but specifically a caramel-topped custard.
    Flan really isn't particularly heavy, though. It's the lightest of the big three baked custards, in terms of richness. It's composed of mainly whole eggs and milk, versus the richer pots de creme and creme brûlée, which have more yolks and use cream. The use of whole eggs makes it firmer and more eggy-tasting than the others, but it still shouldn't be unpleasantly firm.
    Basically custards are a tree with various branches, creme anglaise being the root. Changes in number of eggs, use of whole versus yolks, and liquid used distinguishes them.

    As for overbaked, aside from curdling and splitting which happens, tiny bubbles along the sides of the custard are an indicator and I see tons of flan with those bubbles along the side. Overbaked flan is unpleasantly eggy since the eggs get that sulfurous flavor.

    Anyway, I wasn't intending to be argumentative or whatever, just teasing because I'm afraid of ever suggesting flan the reaction to it is so negative sometimes. I was trying to be sneaky! :p
    por-que-no-te-callas.jpg
  • JosephineJosephine Posts: 14,177Registered Users Curl Connoisseur
    Saria wrote: »
    Most people (in the US since the word flan is used differently in countries like the UK) when you say flan think of the Spanish/Latin American dessert and many react with "I hate flan" since it's been marketed to the point where even Jello sells the stuff. But I don't find a negative reaction to "creme caramel" even though they're the same thing with a different name because it hasn't been marketed as creme caramel.
    What you describe above is a baked custard, which flan is, but specifically a caramel-topped custard.
    Flan really isn't particularly heavy, though. It's the lightest of the big three baked custards, in terms of richness. It's composed of mainly whole eggs and milk, versus the richer pots de creme and creme brûlée, which have more yolks and use cream. The use of whole eggs makes it firmer and more eggy-tasting than the others, but it still shouldn't be unpleasantly firm.
    Basically custards are a tree with various branches, creme anglaise being the root. Changes in number of eggs, use of whole versus yolks, and liquid used distinguishes them.

    As for overbaked, aside from curdling and splitting which happens, tiny bubbles along the sides of the custard are an indicator and I see tons of flan with those bubbles along the side. Overbaked flan is unpleasantly eggy since the eggs get that sulfurous flavor.

    Anyway, I wasn't intending to be argumentative or whatever, just teasing because I'm afraid of ever suggesting flan the reaction to it is so negative sometimes. I was trying to be sneaky! :p

    LOL I know that's fine, I just love love flan. I think of flan as spanish/latin american dessert that I can get at cuban restaurants. I dont like the jello prepackaged crap. Markets in miami usually sell a whole tub for 5 bucks and nicer srestaurants here have good enough flan for me. I find it heavy since I don't particularly like really rich sweet foods. It depends on where I get it though. Funny you say the bubbling and cracking, that's how it looked when I used make my version..I still love it.

    O yea I've never heard the term creme caramel, good to know. I'm trying to post a pic from my phone but apparently some image server is down. urgh

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