amanda_pennsylvania
Well-known member
I went to the store and bought a dozen eggs. Then my husband went to the store and bought a dozen eggs, not realizing that I'd already bought eggs. We now have a boat load of eggs.
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A surfeit of eggs
- Thread starter amanda_pennsylvania
- Start date
egg salad sandwiches, yum! this oreo cake takes 6 eggs.
http://eat.at/swap/forum6/79_Black-and-White_Oreo_Cookie_Ripple_Coffee_Cake
http://eat.at/swap/forum6/79_Black-and-White_Oreo_Cookie_Ripple_Coffee_Cake
If you have good berries (strawberry, raspberry, etc), then make a 12-cake
Uses
12 eggs, separated ***SEE NOTE BELOW
12 TBL sugar
12 TBL flour
vanilla or almond extract to flavor
1/2 tsp salt.
Preheat oven to 350F.
Grease/flour (even better, line with parchment) a 9x13" pan.
Beat 8 TBL sugar with egg yolks ***SEE NOTE BELOW until light & lemony.
Sift flour over egg mix and fold in.
Stir in salt.
Add extract of choice, a tsp of vanilla or 1/2 tsp almond extract.
Whip eggwhites until soft peak. Add 4 remaining TBL SLOWLY until stiff peaks.
Fold into cake batter.
Bake until edges start to pull away from the sides of the pan and toothpick comes out clean.
When cool, split cake and fill with sweetened, sliced strawberries. Put top layer on, more strawberries, then cover with whipped cream.
Mar's NOTE: I find using all 12 egg yolks gives the cake an "eggy" taste, for lack of a better word. I prefer using all 12 eggwhites, but only 9 or 10 of the yolks.
Uses
12 eggs, separated ***SEE NOTE BELOW
12 TBL sugar
12 TBL flour
vanilla or almond extract to flavor
1/2 tsp salt.
Preheat oven to 350F.
Grease/flour (even better, line with parchment) a 9x13" pan.
Beat 8 TBL sugar with egg yolks ***SEE NOTE BELOW until light & lemony.
Sift flour over egg mix and fold in.
Stir in salt.
Add extract of choice, a tsp of vanilla or 1/2 tsp almond extract.
Whip eggwhites until soft peak. Add 4 remaining TBL SLOWLY until stiff peaks.
Fold into cake batter.
Bake until edges start to pull away from the sides of the pan and toothpick comes out clean.
When cool, split cake and fill with sweetened, sliced strawberries. Put top layer on, more strawberries, then cover with whipped cream.
Mar's NOTE: I find using all 12 egg yolks gives the cake an "eggy" taste, for lack of a better word. I prefer using all 12 eggwhites, but only 9 or 10 of the yolks.
Rec: Broccoli & Cheese Quiche...
I also add some diced ham. Yum! Good for lunch, breakfast, snack, room temperature, warm...well, you get the picture.
Broccoli & Cheese Quiche
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
10 Ounces Broccoli Spears, Frozen -- Thawed And Chopped
1 9" Pie Crust -- Unbaked
1 Cup low fat Swiss Cheese -- Shredded
4 Eggs
3/4 Teaspoon kosher Salt
1/4 Teaspoon Fresh Ground Pepper
1 1/2 Cups Low fat half and half
Gently squeeze broccoli to extract excess liquid. Scatter broccoli in pie shell. Sprinkle with cheese. Beat eggs with salt and pepper. Beat cream and eggs until well blended. Pour into pie shell.
Preheat oven to 425 F. Bake 15 minutes. Reduce temperature to 325 F. and bake 35 minutes, or until tip of knife inserted in center comes out clean. Let stand 10 minutes before serving.
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I also add some diced ham. Yum! Good for lunch, breakfast, snack, room temperature, warm...well, you get the picture.
Broccoli & Cheese Quiche
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
10 Ounces Broccoli Spears, Frozen -- Thawed And Chopped
1 9" Pie Crust -- Unbaked
1 Cup low fat Swiss Cheese -- Shredded
4 Eggs
3/4 Teaspoon kosher Salt
1/4 Teaspoon Fresh Ground Pepper
1 1/2 Cups Low fat half and half
Gently squeeze broccoli to extract excess liquid. Scatter broccoli in pie shell. Sprinkle with cheese. Beat eggs with salt and pepper. Beat cream and eggs until well blended. Pour into pie shell.
Preheat oven to 425 F. Bake 15 minutes. Reduce temperature to 325 F. and bake 35 minutes, or until tip of knife inserted in center comes out clean. Let stand 10 minutes before serving.
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amanda_pennsylvania
Well-known member
I have to make a couple of desserts for Saturday...
so perhaps this was a good thing. Lots of good options here...Thanks!
so perhaps this was a good thing. Lots of good options here...Thanks!
susankentfieldca
Well-known member
I've been on a deviled egg kick lately
My husband went to Dinosaur BBQ in NY when he was there for a conference. He called that night and I asked if he got me any of the bottles of sauce and he said no. So I was an unhappy camper until he got home, he had gotten me their cookbook!!!
He said he had the deviled eggs there and loved them. So I looked for Zantaran's Creole Mustard everytime I went to a store. I was on a mission! Finally when I had lunch with Heather, her eagle eye spied it on the shelf!
Since it's just the 2 of us, I've been making them one or two at a time. Mash the yolk with some mayo and some of the mustard. YUM.
Don't feel bad, I buy the 18 count eggs and get the second one free!
My husband went to Dinosaur BBQ in NY when he was there for a conference. He called that night and I asked if he got me any of the bottles of sauce and he said no. So I was an unhappy camper until he got home, he had gotten me their cookbook!!!
He said he had the deviled eggs there and loved them. So I looked for Zantaran's Creole Mustard everytime I went to a store. I was on a mission! Finally when I had lunch with Heather, her eagle eye spied it on the shelf!
Since it's just the 2 of us, I've been making them one or two at a time. Mash the yolk with some mayo and some of the mustard. YUM.
Don't feel bad, I buy the 18 count eggs and get the second one free!
Hi Susan. We have the original Dinosaur BBQ here in Syracuse - I'd be happy
to pick up any of their products you'd like, although they do mail orders and I can't imagine there is anything they wouldn't ship. But let me know and I can go shopping for you anytime you want.
I didn't know they sold deviled eggs (really?!), but I haven't been there in a few years. BY there, but haven't stopped in there to eat. It's a real biker blues bar (at least the one here is). Reminds me of grad school - we went there regularly after study sessions.
to pick up any of their products you'd like, although they do mail orders and I can't imagine there is anything they wouldn't ship. But let me know and I can go shopping for you anytime you want.
I didn't know they sold deviled eggs (really?!), but I haven't been there in a few years. BY there, but haven't stopped in there to eat. It's a real biker blues bar (at least the one here is). Reminds me of grad school - we went there regularly after study sessions.
REC: Lemon Curd
Lemon Curd
Makes 1-3/4 to 2 cups
5 tbl. butter
2/3 cup lemon juice
2/3 cup sugar
2 large eggs
4 egg yolks
1-1/2 tbl. grated lemon peel, yellow part only
In a 10-12” skillet, melt butter over medium heat. Remove from heat and add lemon juice, sugar, whole eggs, egg yolks, and peel. Stir with a whisk to blend well, then return to low heat and stir until mixture thickly coats a metal spoon (8-10 minutes). Pour into small jars; let cool; then cover tightly and refrigerate. This can be kept in the fridge about 2 weeks.
Note: This is wonderful on biscuits, in tart shells, or with scones.
Lemon Curd
Makes 1-3/4 to 2 cups
5 tbl. butter
2/3 cup lemon juice
2/3 cup sugar
2 large eggs
4 egg yolks
1-1/2 tbl. grated lemon peel, yellow part only
In a 10-12” skillet, melt butter over medium heat. Remove from heat and add lemon juice, sugar, whole eggs, egg yolks, and peel. Stir with a whisk to blend well, then return to low heat and stir until mixture thickly coats a metal spoon (8-10 minutes). Pour into small jars; let cool; then cover tightly and refrigerate. This can be kept in the fridge about 2 weeks.
Note: This is wonderful on biscuits, in tart shells, or with scones.
REC: Tres Leches Cake -- my hubby's all-time favorite cake
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=71951
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=71951
REC: Flan -- hubby's second favorite dessert smileys/smile.gif (use 3 eggs + 3 yolks)
and if you can't find the Nestle's Media Crema, here is a recipe to make you own:
http://www.finerkitchens.com/swap/forum1/84913_by_the_way_Judy-TX_posted_a_recipe_to_make_your_own_Media_Crema_if_you_cant_f
By the way, you can find media crema at Target, 99 Cent Only Stores, and in the Mexican food aisle of big grocery stores.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=84910
and if you can't find the Nestle's Media Crema, here is a recipe to make you own:
http://www.finerkitchens.com/swap/forum1/84913_by_the_way_Judy-TX_posted_a_recipe_to_make_your_own_Media_Crema_if_you_cant_f
By the way, you can find media crema at Target, 99 Cent Only Stores, and in the Mexican food aisle of big grocery stores.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=84910
shaun-in-to
Well-known member
Pernod Flan (there goes half a dozen!)
I put off making this for the longest time, and have since fallen in love with it.
http://www.saveur.com/article/Recipes/Pernod-Flan
I put off making this for the longest time, and have since fallen in love with it.
http://www.saveur.com/article/Recipes/Pernod-Flan
shaun-in-to
Well-known member
It bakes for 35 minutes. That's plenty to cook the eggs safely.
shaun-in-to
Well-known member
Most curd recipes cook the eggs to custard stage--if they're coating a spoon, that's
160 to 170F, which is generally considered "cooked" and safe.
160 to 170F, which is generally considered "cooked" and safe.
susankentfieldca
Well-known member
Thanks for the kind offer Dawn!!!! That is the one he went to!
He kept talking about it and about a week after he got back it was on tv, I'm pretty sure it was Diners, Driveins and Dives.
The cookbook has all the recipes for the sauces and most of the products they sell, so I think I'm good. Thanks for offering though.
You'll have to go soon and get some of the deviled eggs. The recipe calls for a scant T of diced celery for a dozen, but since I'm making them one at a time, I skip it. They are really addictive!!!
He kept talking about it and about a week after he got back it was on tv, I'm pretty sure it was Diners, Driveins and Dives.
The cookbook has all the recipes for the sauces and most of the products they sell, so I think I'm good. Thanks for offering though.
You'll have to go soon and get some of the deviled eggs. The recipe calls for a scant T of diced celery for a dozen, but since I'm making them one at a time, I skip it. They are really addictive!!!
Shaun and cheezz, the recipe I was talking about doesn't mention a cake. I think we crossed
wires somewhere here... not the Tres Leches cake. I like to use it for puddings, unbaked pies, etc. But thanks Shaun, I didn't know coating the back of a spoon was really cooking them that much. Good to know!
http://eat.at/swap/forum1/132797_REC_Lemon_Curd
wires somewhere here... not the Tres Leches cake. I like to use it for puddings, unbaked pies, etc. But thanks Shaun, I didn't know coating the back of a spoon was really cooking them that much. Good to know!
http://eat.at/swap/forum1/132797_REC_Lemon_Curd