How about posting your favorite egg recipes?
My mom made this at least once a week and we all loved it. I'm sure that if it were made in France it would be a considered a gourmet meal. It's just a simple recipe made from our happy, healthy hens from a mother who knew how to make a budget work and still have healthy and delicious food.
2-3 Tbls. flour
2-3 Tbls. butter
Bring to a simmer in a saucepan to cook off the raw flour taste.
Add enough milk to make a thick sauce or a thickness of sauce that you prefer. Basically a white sauce.
Chop hard boiled eggs (how ever many as you wish) and add to the thickened sauce. Salt and pepper to taste.
basically equal parts butter and flour to make a rue (sp?) and thicken it with milk, add hard boiled eggs, salt and pepper to taste. Serve over hot buttered toast..simple Iowa farm food. :)
close your eyes...imagine being at a Bistro in France but without the expense.
egg recipes?
Sounds like what my home-ec class called "Eggs Goldenrod". It is good.
Iowa, that is one of my favorite receipes, we just called it creamed hard boiled egg one toast. It is delishus. Forget the spelling; it is what it is...Hay
another favorite for me is soft poached egg on toast...YUMMY...I don't know any receipes...It's a guy thing...LOL
sounds yummy. Will have to try it. I like quick meal and no with big mess
Whenever my Mom would have eggs of some sort (sometimes just fried) for our evening meal she would call it "a farmers supper". She was raised on an Iowa farm during the depression so she had lots of meals that were penny savers and we never thought it strange to have eggs for supper.
Your comments so make me laugh Iowa. My dear wife and I often have breakfast for dinner. I love doing what we please, not minding tradition of today...I love the tradition of yesteryear...Hay...Love the commonality...
LOL! I agree Hay! Sometimes I feel like I don't fit in society anymore. Everyone is so perfect, or at least pretending to be. To me that would be a very sad life.
Dare to be different.
When I have an abundance of eggs I make what I was told was German Pancakes..
8 to 10 eggs slightly beaten
add 1/4 cup oil, continue mixing
add 1/2 cup milk, continue mixing
add 1 cup flour (or more) till it's a nice smooth pancake batter consistency.
Cook just like pancakes.. No syrup, no butter.. Just strawberry jam...
Makes me hungry to type it!
Takes a little getting used to.. One of my kids love it, one hates em.. either you do or you don't. Give em a chance.. they are very filling and keep in the fridge great.. pop em in the microwave and top with jam.. YUM
Oh my IowaAnn , we had gravy and egg on toast when I was growing up too! Yummy!
ZZ , sounds like a another have to try recipe to me! oooh, I bet a dab of sour cream with that Strawberry Jam would be heavenly!
My recipe is just an old favorite that really you cannot mess up!
EGG CUSTARD
6 large eggs
3/4 cup of sugar ( this can be adjusted to your tastebuds)
1 can of evaporated milk ( not condensed)
1 can of water
1 tsp. of vanilla
1/4 tsp. salt ( or leave off)
Beat eggs until light and airy, add milk and water, stir together well. add salt and vanilla. Pour into glass baking dish that has been greased with butter, set into a baking pan containing one inch of water. Place into a 350 degree oven, for 30 minutes or until a case knife placed into the center of the custard comes out clean. Cool and enjoy!
You can also leave off water and use 2 cans of evap. milk, to make it even creamier!
This message was edited Jun 22, 2011 9:05 AM
ZZ and Eufaula, both recipes sound like a delicious way to use up all those extra eggs...they're laying like crazy!
When I was cleaning out my dads house after he passed I found a lot of receipies that were my mons,and this one is yummy. Its Tammy Wynettes sour cream pounds cake Cream 1 cup butter or margarine and 3 cups sugar thoroughly.Add 6 eggs. Blend in following ingredients one at a time, beathing thoroughtly:1/2 pint of sour cream,3cups plain white flour,1/4 tsp. soda,1/4 tsp.salt and 2 tsp. coconut or vanilla flavoring. Bake in tube pan at 325 degrees for approximalely 1 hour. I have used different flavorings in this and it great!
Sour cream pound cake ...YUM!!
Oh my IowaAnn , we had gravy and egg on toast when I was growing up too! Yummy!
ZZ , sounds like a another have to try recipe to me! oooh, I bet a dab of sour cream with that Strawberry Jam would be heavenly!
My recipe is just an old favorite that really you cannot mess up!
EGG CUSTARD
6 large eggs
1 can of evaporated milk ( not condensed)
1 can of water
1 tsp. of vanilla
1/4 tsp. salt ( or leave off)
Beat eggs until light and airy, add milk and water, stir together well. add salt and vanilla. Pour into glass baking dish that has been greased with butter, set into a baking pan containing one inch of water. Place into a 350 degree oven, for 30 minutes or until a case knife placed into the center of the custard comes out clean. Cool and enjoy!
You can also leave off water and use 2 cans of evap. milk, to make it even creamier!
Is there no sugar in this recipe? It sounds delicious & I was just about to make it when I realized that the sugar was perhaps omitted.
Sorry about that! Senior moment!!!!!
I edited the recipe above. You add 3/4 cup of sugar to beaten eggs. adjust the amount to your sweetness likes!
ha I didn't want to feel stupid by asking about sugar lol. I thought maybe it was for dinner and not a desert ROFL that maybe you had meant a quiche instead of custard
Will try it for sure. Hubbie will probably love it. He is a sweet hound and a warm egg custard would probably satisfy his sweet tooth wonderfully
Lately I've just been making myself cakes by throwing things together, no recipe at all.
I put in ten or more eggs, a cup of wheat flour, baking powder, the leftovers from the juicer( carrots, beets, cucumbers, celery), throw in some raw sugar, vanilla, olive oil, powdered milk and water. Sometimes walnuts or pecans. One day I put in flax seeds.
It's always different, but so far not bad at all. Great for breakfast.
The other day instead of vanilla, I juiced a large piece of ginger and added that. It was awesome.
Ginger is supposed to be very medicinal. Put some in my juice too. A little ginger goes a long way in juice. :)
This is a nice thread, thanks for starting it. I look forward to trying some of your recipes.
Quiche was mentioned and I was wondering if anyone has a good one they would like to share! We are getting about 30 plus eggs a day and our steady customers are only buying about 10-12 dozen a week. Getting tired of egg salad! lol!!!
Sue
This is a favorite of my family. similar to a quiche but without the pie crust. Enjoy! Anne
Hash brown frittata
4-5 cups frozen shredded hash browns (thawed)
1/2 C. butter melted
2 C. shredded moz. cheese
2 C. shredded cheddar cheese
16 little smokies cut into bite sized pieces
8 slices bacon, cooked and cut up
8 eggs
1 C. milk
salt and pepper to taste
Place hash browns in a 9x13 lightly greased pan. press down to form a crust and drizzle with the melted butter. Bake at 425 degrees for 25 minutes.
combine cheeses and meats. sprinkle over the baked crust.
beat eggs and milk together and pour over cheese/meat mixture.
Bake 350 degrees for 30 minutes.
I have picky grandkids and they love this.
Thanks Anne!
saanansandy, I know what it's like to have an over abundance of eggs....I'm always on the lookout for egg recipes. Nothing more healthy than eggs as far as I'm concerned...especially when they are coming straight from the nest. :)
Ok everyone, I ve been looking for a really good Deviled egg recipe. the ones on line are so bland and Blah!! I grew up loving my grandmas, which were nice and yellow and had a great mustardy yet slightly sweet pickle taste. She always made them from scratch with no recipe, thus no family hand me down recipe! any body got a good one??
experiment with a few eggs Eufaula. Take 1 yolk and put a dab of mayo, mustard, finely chopped sweet pickles, little salt & pepper and a sprinkle of paprika and see how it taste, add more or less of the above to try and reach your grandma recipe
Thanks Donna, Ive been experimenting for years but just cant seem to get it right. I will keep trying though!
She might have added some juice from her own homemade pickles. I usually add dill pickle juice to mine because I like the garlicy dill flavor to spice it up.
It won't taste lie your grandmother's, but I sometimes add a little Worcestershire sauce. I also often substitute olive for pickle when I make deviled eggs or egg salad.
What egg topic would not be complete with out the Doc's recipes for heavenly Flan??
http://davesgarden.com/community/forums/fp.php?pid=7350172
Anyone have a recipe for pickled eggs? DH loves them plus it may generate a bit of extra income!
MissJestr, Thanks for doc's recipe! just printed it out-yummy!
Here is two recipes from my go to site for all types of recipes.
http://allrecipes.com/recipe/pickled-red-beet-eggs/detail.aspx
http://allrecipes.com/recipe/pennsylvania-dutch-pickled-beets-and-eggs/detail.aspx
I had someone give me a link to another yummy recipe for creme brulee french toast...
http://bonniethebaker.com/?p=356
I used 7 of my duck eggs which was plenty for this recipe. I should have cut it in half...it made a lot for a family of 3!
i love french toast. Gonna try that soon
Duck eggs? I've never eaten duck eggs. Do they taste like chicken eggs? I love Daves Garden...you always learn new things. :) Oh and thanks for the great web site...bonniethebaker is awesome!
IowaAnn - I used them because the are laying them...and don't need more ducks at this point. The ones I have are not the broody type anyway. They seem to taste the same to me. I think the only differences are that they have a little more protein and fat...and the size is probably considered a jumbo chicken size.
I find they are much richer tasting with a much larger darker yolk. I don't even eat the chicken eggs anymore unless we eat them scrambled. I find the scrambled duck eggs very heavy textured and not light and fluffy like chicken eggs but do taste just as good