Ingredient: Eggs

» Jump to recipes using Eggs as an ingredient

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Eggs-

 

  • Description- The eggs I will speak about are the delicious and most commonly eaten, chicken eggs.  The outer part, or shell, of the egg protects the inside which contains the egg white and egg yolk.  These two parts can be separated and used separately or used together. 

 

  • Preparation- Eggs are a wonderful source of protein, you will see us here at CSA365 use eggs in many ways, especially meatless Monday! Eggs are necessary in most baking recipes and are a frequent in breakfast foods and casseroles.  Eggs can be scrambled, fried, hard-boiled, poached soft boiled, even pickled!  Eggs are one of our most versatile ingredients.

 

  • Storage- Store your eggs on a shelf in the refrigerator.  Most refrigerators have space to keep eggs in the door but that is actually not the best place for eggs.  Every time you open and close the door the eggs are sloshing around in their shells.  Eggs are better when they are left undisturbed on the refrigerator shelf until ready to use.

 

  • Nutrition- chicken eggs contain all of the essential amino acids that we need so they are considered a complete protein.  They also contain significant abouts of vitamin A, B12, D.  Don’t forget the tons of protein, some fat, and cholesterol as well. 

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“I have too many eggs!  What do I do???’

  • Boil up a dozen hard cooked eggs and keep them in the fridge.  Slice them on salads, chop into egg salad. 
  • Poach or fry an egg and top blanched or sautéed veggies such as arugula or asparagus.
  • Quiche uses up a lot of eggs in one wollop, AND freezes quite well. 
  • Sarah’s Eggs in Purgatory also uses quite a few.
  • Top a piece of toast or puff pastry with combo of saute of eggs and veggies for a lovely tart or tartine.
  • If going gluten-free, try a Frittata

 

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 I don’t know about you but the worst part of hard boiled eggs is taking the shell off.  Sometimes the egg breaks, cracks or splits, sometimes the shell takes off a bunch of the cooked egg whites.  Whatever the trouble is the Food Network Magazine has saved me.  In this months magazine they published a quick blurb about taking the shells off of a hard boiled egg.  It is titled “Kitchen Macgyver, Peel Eggs in Two Shakes”.  

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I can’t tell you how easy this was, and it really worked!  The article also mentions a YouTube video on this.  It’s simple, you place the egg in a glass with enough water to nearly cover the egg.  Cup your hand over the glass and shake the egg, letting the water trickle out as you shake.  The shell breaks, letting the water slide underneath.  Take the egg out of the cup and the shell simply slides right off.  This is so easy, quick and there was no fighting with the eggs at all, it was amazing.  Thanks Food Network!

Recipes Using Eggs

Peach Galette with Cornmeal Crust

by (updated 2671 days ago)
Ingredients: Butter / Corn Meal / Eggs / Flour / Milk / Peaches

This is officially a favorite in the Anderson household. If you have a food processor, it’ll make short work of the crust, but if you don’t, a fork and a knife will get the job done, too. This recipe was originally adapted from a Cooking Light berry galette recipe, so the crust is perfect for a flexible filling (though peach is our favorite so far). Try it warm or cold with a dollop of freshly whipped cream.

Baked Zucchini Fries

by (updated 2689 days ago)
Ingredients: Butter / Cheese / Eggs / Zucchini

You can be completely flexible here with this method of baking up zucchini fries! Simply chop your zucchini sticks, dip into your wet mixture of choice, roll in your dry mixture of choice, and bake to a golden brown! Vegan options, full-fat delicious options, and slimmed down options are mentioned here. Make it your own!

Zucchini Tian

by (updated 2698 days ago)
Ingredients: Cheese / Eggs / Flour / Onion / Zucchini

This one is brought to us and tested by fellow Springdellian Mandy C. She found it in a cookbook that she picked up in France and has been making it ever since. It calls for gruyere cheese but Parmesan works as well. A simple and delicious one. Thanks, Mandy!