25 Ways to Use Eggs
- Good Food Farm
- Apr 16
- 7 min read
First up was my 4 year old's creation. Sautéed onions and mushrooms, add chopped spinach, once wilted add beated eggs. Cook, stirring a few times. Add crumbled feta cheese at the end, cover to melt slightly, or serve.
It got a thumbs up and repeat approval all around in our house!
Egg Recipe #2:
Next up is egg salad sandwiches with homemade mayo!
We make our mayo with raw egg yolks, olive oil, melted ghee or coconut oil, mustard, salt and lemon juice. Pretty quick and easy and considered a health food in our house.
I add the mayo to our chunked up eggs (a pastry cutter works well to chop up the eggs), a bit of salt, and lemon pepper seasoning (or lemon zest and pepper).
Egg Recipe #3:
This mornings breakfast, classic scrambled eggs on toast with breakfast sausage (made by Harmony's Way Family Farm out of our pork!)
I like to scramble my eggs with a bit of milk and seasoned with homemade herb salt or bought Herbamare. Recipe for herb salt here.
Egg Recipe #4:
Dutch Baby Pancakes! I've shared these before, but they really are becoming a staple around here. Breakfast, lunch, supper, or dessert! They are quick & easy. Truly a local food for us. And lovely topping with homemade yogurt, fresh local fruit or maple syrup! Recipe Here
Egg Recipe #5:
The timeless simple boiled egg! What is your preferred way to eat a boiled egg. Runny, medium or hard? Warm or cold? With a spoon, or fully peeled? What tricks do you use to ensure it is cooked just the way you like it?
My favorite is a slightly runny/soft yolked egg, spooned out of the shell, still warm.
Some ways our followers enjoy their boiled eggs are: Smashed with butter, salt & pepper. On toast with salt, pepper and smoked paprika.
Egg Recipe #6:
This one doesn't have a name, yet... but basically a Spanish Omelet.
We sautéed onions, added cut up cold boiled potaoes, salt and then scrambled eggs (with a splash of milk). Let cook covered, flipping half way through. Cheese on top at the end!
Egg Receipe #7:
Potato salad! Such a lovely summertime meal or side. We added hard boiled eggs, mayo, sour cream, whole grain mustard, pickles, salt and pepper to our potatoes.
When I want an easy to peel, hard boiled egg for salads or to eat cold I use my Instant pot. 3 min on high pressure, depressurize and cool under water.
Some suggestions for add-ins that our readers had were: Apples, Celery, Zucchini Relish, Cheese.
Also another idea is to use an egg poaching pan to skip the egg peeling.
Egg Recipe #8:
Road trip food. A fried egg with a slice of cheese and ham on a bagel (english muffins work too), a little mayo, ketchup and salt & pepper! Yum!
Egg Recipe #9:
Last night's dessert: Baked egg custard. Quite simple and uses lots of eggs! I forgot to take a picture before we ate most of it so this is all you get to see. Recipe Here
Egg Recipe # 10:
Eggnog in July! Maybe out of season but when you have the eggs...
Usually I make the raw version of this recipe because I'm lazy and I like the health benefits of raw egg yolks but this time I tried the cooked version which made for a thicker eggnog and kept the spices suspended rather then having them all sink to the bottom. Keeping it from curdling is tricky though! Will need to practice it a few more times.
Egg Recipe #11:
Pudding. My comfort food.
I've been tweaking this recipe for a while and this is what it looks like currently:
Mix together the flollowing in a sauce pan:
4 2/3c milk
1/4c sugar (more if you prefer sweeter)
1/2c arrowroot powder (cornstarch works too, might need less)
5 egg yolks
Pinch or two of salt
Optional: 6 Tbsp cocoa powder for chocolate flavor
Whisk together. Heat over med-low heat, stirring gently with a whisk, until bubbling throughour.
Cook for an additional minute or two. Don't whisk too vigorously. Remove from heat and add:
2 Tbsp butter
1 Tbsp vanilla.
Stir to combine. Enjoy warm or cold.
Egg Recipe #12:
Spanish Garlic Soup
A lovely broth based soup with poached eggs. Great for nourshing sick bodies. Spiced with garlic, paprika and rosemary.
This cookbook has many great soup recipes, including this one, that I use on a regular basis.
Egg Recipe #13:
Eggs Poached in Fiery Tomato Sauce.
A flavorful sauce with, tomatoes, broth, balsamic vinegar, and red chili flakes from this lovely farm to table cookbook. We enjoyed it with homemade sourdough bread (from family, sourdough bread is not a mastered skill yet!).
Egg Recipe #14:
Also from this cookbook this lovely Potherb and Goat Cheese Pie with a Potato crust.
I used a homemade quark/chream cheese instead of goat cheese. And next time I would saute the swiss chard and other greens with some onion first before filling the potato crust. But a great recipe for this time of year when fresh garden greens and eggs abound.
Egg Recipe #15:
It's been a bit, but today we have another egg recipe in our series. Fritatta!
This one is made with fresh herbs and a bit of cream. Started on the stove in a cast iron pan and then moved into the oven to finish. So good. And super easy!
Egg recipe #16:
Quiche! In this case crustless quiche, because I don't have time for a crust!
Recipe we used here. This particular one we put in sautéed onions, mushrooms & kohlrabi leaves (did you know you can use the leaves from kohlrabi just like swish chard , kale or collards?) And steamed broccoli. It was quite tasty! This is a great recipe to use up leftover cooked veggies or meats.
Egg Recipe #17:
Homemade Ice Cream is definitely a favorite around here. The recipe we use is as follows:
Mix together: 3.5 cups of cream, 1/4 cup (or more to taste) maple syrup (other sweeteners work too), 3 egg yolks, and flavoring of choice (some options below). Pour into an ice cream maker and churn according to directions. We use a vintage style hand crank one that sometimes can be found at thrift stores.
This time, we flavored with a few handfuls of fresh locally picked raspberries, but some other flavors we like are:
• 1 Tbsp Instant Coffee
• 1 Tbsp Maple Extract
• 1 tsp Peppermint extract plus a 1/2+ cup of chocolate chips
• 1 tsp Orange and/or Almond extract
• Chopped, frozen mangos
• A few handfuls of any berry fresh or frozen
Egg Recipe 18 & 19:
Today is a two for one! Poached eggs and hollandaise sauce. I love a good steamed green veggie with some hollandaise sauce on top.
Egg Recipe #20:
Ham and egg cups! Basically, you just grease a muffin pan, line with a slice of ham, put a bit of grated cheese in the bottom, and crack an egg on top. A pinch of salt and pepper (and we added some chopped basil from the garden). Bake and done. So easy a 4 year old could do it (mine made the whole thing by herself, minus grating the cheese)!
Egg Recipe #21:
Omelets. There are so many ways to make an omelet. Often used in our house to use up bits of vegetables. This particular one contained onions, mushrooms, peppers, tomatoes, and greens all sautéed together and then, of course, beaten eggs & salt.
Other recommended ingredients: Cheese, Chorizo, Ham, Bacon, Spinach, Sundried Tomatoes, Bell Peppers, Green Onions, Mushrooms...
Egg Recipe #22:
Savory Quiche Muffins.
Eggs with sundried tomatoes, spinach, and cheese (& salt and pepper). Quick and easy and can be made ahead for on the go.
Egg Recipe #23:
Egg-in-a-hole
I learned this one from my uncle. Basically you just butter a piece of toast, punch out the centre with a small glass, place in a hot frying pan and crack an egg into the hole. Salt. Flip after a few minutes and sprinkle cheese on top. Pretty much a grilled cheese sandwich and fried egg in one. The "holes" taste good fried too.
Egg Recipe #24:
Soufflé - yogurt and cheddar cheese
A few weeks back, I made Soufflé for the first time. It was delicious! Flavorful and very light. Definitely joining the list of regular dishes. I'm also inspired to try a sweet soufflé soon.
This one is also from the Nourished Kitchen book but the internet has lots of recipes.
Egg Recipe #25:
Reisauflauf. (Rice Casserole) This is a recipe from my Austrian heritage. A semi-sweet comfort food. Could be served for any meal of the day, or a dessert.
Enjoy!
Reisauflauf
1 litre Milk
240g Medium Calrose Rice
Pinch or 2 salt
80g Butter
60-120g Sugar
4-6 eggs, separated
~1 tsp Lemon Peel (optional)
1 tsp Vanilla
Optional apple topping:
4-6 apples chopped
Coat with brown sugar (or coconut sugar) and a handful or two of raisins.
Heat milk, add rice & salt. Cook, stirring often until thick. Cool.
Beat butter, sugar & egg yolks. Stir in vanilla and optional lemon peel.
Beat egg whites until stiff.
Combine cooled rice with butter mixture. Fold in egg whites. Pour into greased 9x13" pan. Top with apple mixture or serve with canned fruit or preserves.
Bake for ~40min at 350°F.
Comments