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Egg-static! Thrifty Egg Dishes, Recipes for Breakfast, Lunch, & Dinner
Compiled by Vicki McClure Davidson
Eggs are a thrifty source of protein, and can be served at breakfast, lunch, or dinner | Photo credit: Kelly Johnson (duna), Flickr.com, Creative Commons license, some rights reserved |
Eggs, even during this terrible economy, are a cheap source of protein that can stretch your family's limited food budget dollars. And they're considered by millions across the world to be one of the most versatile of foods. Eggs can be fried, steamed, shirred, poached, scrambled, baked, boiled, and mixed with many different vegetables, cheeses, and/or meats to create countless filling, inexpensive main dishes, hot or cold, to be served for breakfast, lunch, or dinner.
In fact, the 100 tiny pleats in a traditional French chef's white hat (in French, it's a toque blanche) are meant to represent the 100 different ways a professional chef can prepare an egg.
While it wasn't that long ago that eggs consistently sold for less than a dollar per dozen, even now, at or above two dollars a dozen, that's still a far cry cheaper than the escalating costs of other meats. One egg, from a dozen-count carton priced at $2.00, is still only about 17 cents.
If you're stocking up on eggs that are on sale, be sure to store them in the carton and not the egg tray on the fridge door. They will keep longer in the carton and won't accidentally be bumped out and sent crashing to the floor.
There is no nutritional value difference between brown and white eggs | Photo credit: Vicki McClure Davidson, some rights reserved |
You can freeze whole eggs, but to store them safely, beat the yolks and whites together first. If storing them in the freezer separately, either the whites or yolks can be put into ice cube trays or small muffin tins to make retrieving and using them for later use easier. Some people like using ziplock bags, but I find that, unless I'm using the entire contents of the bag, it's a pain to cut off or thaw off just a portion. You don't want to ever thaw and then refreeze eggs because this increases the chances of bacterial growth.
Rule of thumb with egg whites is 1 cube is about 1 egg white. When freezing separated egg yolks, stir in 1 teaspoon sugar or 1/2 teaspoon salt for every six egg yolks. Use frozen eggs within a year.
There is no nutritional difference between white and brown eggs. I truly love the look of brown eggs, but unless they're cheaper to buy than white eggs, save your money. Brown eggs are typically more expensive than white.
Health Issues with Eggs
Eggs have had a roller-coaster of a reputation over the years, up and down, good and bad. The New York Times reported in 2008 the Berkeley Wellness Letter from the University of California at Berkeley, which reported the following about eggs:
Eggs have an undeserved bad reputation because of their high cholesterol content. Although there are 210 miligrams in the yolk of a large egg, the newsletter notes that for most people eggs don’t raise blood cholesterol. “They may even be good for your heart in some ways,” the newsletter reports, noting that eggs have unsaturated fat, B vitamins and other nutrients. In addition, there is some evidence that people feel fuller after eating eggs and that regular egg consumption may boost eye health.
Here’s what the Berkeley Wellness Letter had to say about eggs and cholesterol:
You may be surprised to learn that dietary cholesterol, found in animal foods, raises blood cholesterol in only about one-third of people. And, as shown in some egg studies, dietary cholesterol causes the body to produce HDL (“good”) cholesterol along with LDL ("bad") cholesterol in these "hyper-responders," thus helping offset potential adverse effects. Moreover, the LDL particles that form are larger in size — and larger LDL particles are thought to be less dangerous than small ones. In studies at the University of Connecticut, for example, eating three eggs a day for 30 days increased cholesterol in susceptible people, but their LDL particles were larger, and there was no change in the ratio between LDL and HDL, which suggests no major change in coronary risk.
More significantly, eggs do not appear to contribute to heart disease in most people. A pivotal study from Harvard in 1999, of nearly 120,000 men and women, found no association between eggs — up to one a day — and heart disease, except in people with diabetes. Nor did it find a link between eggs and strokes. Studies since then have similarly vindicated eggs.
Egg Nutrition Chart
Nutrient Contents of One Large Egg
| Nutrient (unit) | Whole Egg | Egg White | Egg Yolk |
| Calories (kcal) | 70 | 16 | 54 |
| Protein (g) | 6.3 | 3.60 | 2.70 |
| Carbohydrate (g) | 0.36 | 0.24 | 0.61 |
| Total fat (g) | 4.8 | 0.06 | 4.5 |
| Polyunsaturated fat (g) | 1 | 0 | 0.71 |
| Monounsaturated fat (g) | 1.8 | 0 | 2 |
| Saturated fat (g) | 1.6 | 0 | 1.6 |
| Cholesterol (mg) | 185 | 0 | 185 |
| Choline (mg) | 126 | 0.04 | 116 |
| Vitamin A (IU) | 270 | 0 | 245 |
| Vitamin D (IU) | 41 | 0 | 37 |
| Vitamin E (mg) | 0.5 | 0 | 0.44 |
| Vitamin B6 (mg) | 0.09 | 0 | 0.06 |
| Vitamin B12 (mcg) | 0.45 | 0.03 | 0.33 |
| Folate (mcg) | 24 | 1 | 25 |
| Thiamin (mg) | 0.02 | 0 | 0.03 |
| Riboflavin (mg) | 0.2 | 0.14 | 0.09 |
| Calcium (mg) | 28 | 2 | 22 |
| Sodium (mg) | 71 | 55 | 8 |
| Potassium (mg) | 69 | 54 | 19 |
| Phosphorus (mg) | 96 | 5 | 66 |
| Magnesium (mg) | 6 | 4 | 1 |
| Iron (mg) | 0.88 | 0.03 | 0.46 |
| Zinc (mg) | 0.65 | 0.01 | 0.39 |
Source: USDA National Nutrient Database for Standard Reference, via Incredible Edible Egg.
Here are some basic egg prep and cooking tips, from About.com:
Eggs in Casserole
Originally published in 1993 Readers Digest Cook Now, Serve Later.
- 3 T. unsalted butter or margarine, melted
- 6 oz. mushrooms, thinly sliced
- 4 green onions, thinly sliced
- 6 slices French bread, about 1 inch thick, crusts removed and cubed (about 2 cups)
- 1 c. each shredded Cheddar cheese and Colby cheese, or 2 cups shredded Cheddar (about 8 oz. total)
- 4 eggs
- 2 c. milk
- 2 tsp. Dijon or spicy brown mustard
- 1/4 tsp. salt
- 1/4 tsp each of black pepper, cayenne (ground red) pepper, and paprika
Melt the butter in a heavy 10-inch skillet over moderate heat. Pour all but 1 tablespoon into a small bowl and reserve. Add the mushrooms to the skillet, sauté until the juices have been released and have evaporated—4 to f minutes. Add the green oinions and cook, stirring, for 1 minute.
Arrange the bread cubes in the bottom of a buttered 8" x 8" x 2" baking pan. Drizzle the reserved butter over the bread. Scatter the mushroom mixture over the bread and top with all but 1/2 cup of the cheeses.
Preheat the oven to 325 deg. F. In a large bowl, whisk the eggs, milk, mustard, salt, black pepper, cayenne, and paprika until well mixed. Pour the egg mixture into the pan and sprinkle with the remaining cheese.
At this point, the casserole can be stored. Cover the baking pan tightly and plastic wrap and refrigerate for up to 24 hours.
Bake uncovered until the eggs are puffed and golden brown — about 1 hour.
Serves 6.
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YouTube cook/videographer aeriskitchen produced this cooking how-to for a Korean recipe contest. So cute! Using a bit of the saved egg mixture to seal the two halves of the egg heart is brilliant.
These heart-shaped fried eggs are naturally a perfect dish to serve for a Valentine's Day brunch or dinner (I think they'd also be fabulous as appetizers or buffet finger food at a bridal shower or a Sweet 16, Valentine's Day, Mothers' Day, or anniversary party), but loved ones should adore them any time of the year.
Ingredients:
- 4 large eggs
- 1 T. green onion
- 1/2 T. carrot, finely chopped
- 1/4 tsp. salt
- Some oil
Korean Heart-Shaped Fried Egg
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Best Egg Salad Sandwich
Previously posted at Frugal Café Blog Zone.
Best Egg Salad Sandwich | Photo credit: Lynn Gardner, Flickr, Creative Commons, some rights reserved |
I love egg salad sandwiches, and this one by photographer/cook Lynn Gardner is much fancier than what I usually make, so I must try this recipe:
Egg salad recipe from Williams-Sonoma's 'Comfort Food' cookbook. Served on a whole grain white bagel w/ light mayo & butter lettuce. The recipe advised serving the egg salad on bread spread w/ mayo & I was worried that would be too much mayo, but the salad itself is only just moist enough to hold together.Here's the egg salad recipe from the Williams-Sonoma website:
Best Egg Salad Sandwich
- 8 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 1 Tbs. Dijon mustard
- 1 Tbs. chopped fresh tarragon (optional)
- 1 Tbs. chopped fresh chives (optional)
- 2 tsp. chopped fresh dill (optional)
- 1/4 cup thinly sliced celery
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 8 thin slices sourdough bread, toasted if desired
- 8 small butter lettuce leaves
The egg salad tastes better if it sits for a while before serving so, if possible, make it a few hours ahead of time and refrigerate it. Slice the eggs into a bowl. Then, using 2 table knives, scissor-cut them into smaller pieces. Add the mayonnaise, mustard, tarragon, chives, dill, celery, salt, and a few grinds of pepper and mix to combine evenly.
To make each sandwich, top a slice of bread with about one-fourth of the egg salad and then with 2 lettuce leaves. Top with a second slice of bread and press down gently. Cut in half to serve. Makes 4 sandwiches.
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Spinach Frittata
Originally published in Mary Ostyn's 2009 Family Feasts for $75 a Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food Bill.
Frittatas are similar to quiches and omelettes, and are a great way to get your kids to eat vegetables without them realizing it. The Italian word frittata comes from the word fritto, the past participle of "to fry" (friggere), and was originally a general term for cooking eggs in a skillet. Chop up the spinach fine, and your finicky eaters may likely never know they're eating veggies.
While this recipe is for a spinach frittata, other vegetables can also be used.
- 8 large eggs
- 1/2 tsp. black pepper
- 1 to 2 T. olive oil
- 1 small onion, chopped
- 1 to 2 cloves garlic, minced or pressed
- 4 c. fresh spinach, washed well, heavy stems removed, and torn into medium-size pieces
- 1/2 c. cottage cheese
Beat eggs and pepper in a large bowl.
Heat oil over medium heat in a large broiler-proof skillet. Add onion and garlic; cook until soft, 4 to 5 minutes, stirring occaisionally.
While onion and garlic sauté, preheat broiler.
Add spinach to skillet; cook, stirring occaisionally, until spinach is limp. Stir in cottage cheese. Pour egg mixture into skillet. As the eggs begin to set, run a metal spatual aroudn the edge of the skillet, lifting the mixture up so that uncooked egg mixture flows underneath. Continue cooking and lifting until most of the egg mixture is set.
Place pan under broiler 4 to 6 inches from heat. Broil for a few minutes. watching closely, until top of frittata sets. Cut into wedges and serve immediately.
Serves 4 to 6.
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Alpine Eggs
Recipe originally posted at Quality Health.
- 1/8 tsp cayenne
- 8 eggs
- 1/4 cup Swiss cheese, grated
- 2 tbsp unsalted butter
- 1 cup heavy cream
Melt butter in a heavy nonstick skillet over low heat. Pour cream into skillet. Break eggs into skillet one at a time.
Add cayenne with salt and pepper to taste. Cook eggs, basting with cream, until done, turning if desired.
Transfer eggs to individual serving plates. Sprinkle with Swiss cheese before serving.
Serves 4.
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Egg Pulusu (Egg Curry in Tamarind Sauce)
Vah-chef Sanjay Thumma demonstrates in this video how to make this East Indian dish of egg pulusu — egg curry in a tamarind sauce. The recipe is also posted on the VahRehVah.com food website.
Egg Pulusu (Egg Curry in Tamarind Sauce)
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Sausage-Mushroom Breakfast Casserole
Adapted from recipe posted at Cooks.com.
- 2 lb bulk sausage
- 1 4-oz can sliced mushrooms, or 4 oz. fresh mushrooms, sliced
- 12 slices bread (crusts removed)
- Butter or margarine, at room temperature
- 2-1/2 cups grated cheddar cheese, or a blend of grated cheddar and Swiss cheese
- 8 to 10 eggs, beaten
- 1 quart half and half
- 2 tsp. paprika
- 2 tsp. dried parsley
- 1 tsp. salt
- 1/2 tsp. black pepper
Crumble and brown sausage in skillet on stove. Add mushrooms during last minute or so of cooking. Drain sausage/mushroom mixture on paper towels. Set aside.
Grease a 9x13 baking pan. Spread butter or margarine onto 6 of the slices of bread, then layer them in the baking pan with the buttered side facing down.
Add a layer of sausage/mushrooms, spreading evenly, then add a layer of cheese.
Cover the sausage and cheese layer using the other 6 buttered slices of bread. Place with the buttered side facing up.
Mix together paprika, dried parsley, salt, and black pepper. Combine with milk and beaten eggs. Pour the egg-milk mixture over the top of bread and then cover. Put into the refrigerator for 24 hours.
The following day, bake the casserole at 350 deg. F for 1 hour.
Remove casserole from the oven and allow to sit for 20 to 30 minutes before cutting into serving-sized pieces.
Can be frozen. Leftovers can be reheated in the microwave.
Serves 4-6.
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Avgolemono - Greek Egg Lemon Soup
Recipe and commentary from Jeff Smith's acclaimed 1984 cookbook The Frugal Gourmet.
Avgolemono - Greek Egg Lemon Soup | Photo credit: cknlomein, Flickr, Creative Commons, some rights reserved |
On this simple, cheap-to-make egg-yolks-based Greek soup, Frugal Gourmet Jeff Smith wrote:
The combined flavor of egg yolk and lemon, avgolemono, is basic in Greek cuisine. Sauces, soups, and baked dishes often bear this mark. I consider this soup one of the classic soups of the world. The only Greek soup that I like beter is an egg lemon soup with lamb tripe.
- 2 c. milk
- 2 T. cornstarch
- 6 egg yolks, beaten
- 1/2 c. rice
- 2 qt. chicken stock
- 1/2 stick (1/8 pound) butter
- Chopped parsley
- 1 c. lemon juice
- Grated lemon peel (optional)
- Salt and pepper to taste
To the milk, add the cornstarch, and then mix in the egg yolks.
Add the rice to the soup stock, and cook until the rice is puffy and tender, about 25 minutes.
Remove the soup from the heat, and add the egg and milk mixture, sitrring carefully. Continue to cook for a moment until all thickens.
Remove from the heat again, and add the butter, the chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. Add salt and pepper, and serve.
Serves 10 to 12.
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Creole Stuffed Eggs
Originally published in 1993 Readers Digest Cook Now, Serve Later.
- 12 hard-cooked eggs, peeled
- 1/4 c. mayonnaise
- 1 T. sherry vinegar or white wine vinegar
- 2 tsp. lemon juice
- 2 tsp. paprika
- 1/2 tsp. cayenne (ground red) pepper
- 1/2 c. finely chopped celery
- 1/3 c. finely chopped sour pickles
- 1/4 c. finely chopped red onion
- 2 cloves garlic, minced
- Parsley sprigs for garnish (optional)
Halve the eggs lengthwise and transfer the yolks to a small bowl. Mash the yolks, then combine them with the mayonnaise, vinegar, lemon juice, paprika, and cayenne pepper. Stir in the celery, pickles, onion, and garlic.
Stuff the whites with the filling, then arrange the eggs on a platter. Garnish with the parsley, if you like. If desired, the eggs can be refrigerated in a tightly covered container for up to 3 days. For a picnic, wrap each egg individually, halves together, in aluminum foil, or pack close together in a plastic box and keep cool.
Serves 12.
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Grits and Poached Egg
Originally posted on Frugal Café Blog Zone.
Grits and Poached Egg for Dinner | Photo credit: Jen Waller, Flickr, Creative Commons, some rights reserved |
Quick instructions from photographer/cook Jen Waller for making this Southern classic, grits and egg for dinner:
Poached egg atop AMAZING heirloom, organic Antebellum Course Grits from Anson Mills.
After the grits were cooked (these grits take a LONG while to cook), I mixed them with some lightly steamed peas and topped the whole thing with some chile powder. Sautéd spinach and roasted garlic scapes on the side.
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Egg Nests (from Vintage 1977 Ad)
Originally posted on Frugal Café Blog Zone.
Vintage 1977 Ad & Recipe, Egg Nests, The 42 Cent Lunch | Photo credit: jbcurio, Flickr, Creative Commons, some rights reserved |
Cool vintage food ad and thrift-minded recipe for these Egg Nests — this advertisement appeared in Homemakers' March 1977 issue. The "42 Cent Lunch" headline in the ad is misleading — since the recipe serves 2 to 4 people, each lunch serving would be more between 10 and 21 cents — when adjusted for inflation, each serving is about 34 cents (as of 2009, is likely nearer to 50 or 60 cents per serving today, depending on where you live and the current price of a dozen eggs).
Regardless, it's an inexpensive lunch that is a bit fancier than a regular sandwich. These Egg Nests should be a fun lunch for the kids on a rainy Saturday and are so darned easy to make, the children could assist. While the recipe is shy on herbs and spices, you could easily add a bit of dill weed, paprika, chili powder, or anything else you fancy. A few tablespoons of diced green onions or shallots or a small amount of crumbled cooked bacon would also be tasty. A small cup of tomato or navy bean soup would be a perfect companion to these Egg Nests.
Recipe printed on the 1977 ad: Egg Nests, The 42 cent Lunch — Another tasty budget lunch with eggs:
- 4 slices buttered toast
- 4 eggs
- 1/2 tsp. salt
- 2 tsp. butter or margarine
Preheat over to 350 deg F. Place hot butter toast on baking sheet.
Separate egg yolks and white, keeping yolks in half of the shell for later use.
Beat egg whites and salt until stiff, but not dry, and pile on toast slices. Make a well in the centre of each pile of egg whie. Slip yolk into each well. Top with 1/2 tsp. butter or margarine.
Bake 15 minutes, or until whites are lightly browned and yolks are set. Serve at once with salad, milk, and fruit. Makes 2-4 servings.
For an awesome collection of unusual and fascinating photos of old cookbooks, vintage food ads, and countless recipes, explore photographer jbcurio's (real name: Jamie Bradburn) fun-filled blog, JB's Warehouse & Curio Emporium. There are more than 1,700 posts to date... with little effort, you can lose yourself in these cool recipes from the past.
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Eggs & Zucchini
Originally published in 1988 Cookin' Cheap Cookbook.
- 1 medium zucchini
- 1/4 c. oil
- 2 T. margarine
- 2 slices salami
- 4 eggs, beaten
- Salt and pepper
- 2 T. grated Parmesan cheese
Peel and thinly slice zucchini. Heat oil and margarine in pan.
Add zucchini slices and cook covered for 5 minutes.
Add salami, stir and cook 5 minutes. Add eggs and cook 2 minutes. Sprinkle Parmesan cheese on top and cook 1 minute.
Serves 2.
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Japanese Egg Drop Soup with Snow Peas
This easy Japanese egg drop soup recipe is from the fabulous soup website SoupSong.com. The recipe calls for dashi, a traditional seafood stock that forms the base for many Japanese soups, such as miso soup, clear broth, noodle broth, and other simmering liquids. For this recipe, you can substitute water or chicken or fish stock for the dashi, and it will be perfectly edible, but it will be lacking in authentic Japanese flavor, if that's important to you.
Key to dashi is bonito flakes and kombu seaweed. Dried sardines are also commonly used.
There are a number of dashi recipes available on the Internet, including these posted at Food Network, Just Hungry, and La Fuji Mama.
Japanese Egg Drop Soup with Snow Peas Recipe, from SoupSong.com:
(Tamago to kinusaya no suimono)Delicate but far from rarified, this "something to drink" pure soup is not so very different from egg drop soups from around the world. It's tasty and clean, nice for a fragrant first course... or for a fussy convalescent who could use a little reminding about the preciousness of life (egg forms floating in an oceanic amniotic sac with slivered pea pods?) Serve as a first course to 4 people, preferably in a pretty bowl (lacquer is nice) with a lid. It's so nice to take that lid off and have that visual/aromatic impact get you right between the eyes.
- 20 pea pods, slivered diagonally as finely as possible
- 4 cups Dashi
- 1 teaspoon light soy sauce
- Salt
- 2 eggs, beaten lightly
Parboil the slivered pea pods in lightly salted water for 1 minute, then refresh in cold water and drain. Bring the dashi to a boil, then reduce heat and add soy sauce and salt.
When dashi is at a simmer, toss in the slivered peas, then pour the beaten eggs—in a fine, thin stream—all over the broth, so it turns into fine shapes. Remove from the heat immediately and ladle into soup bowls, covering with their lids. Serve straightaway.
Serves 4.
Serves 4 - 6.
Browse through SoupSong.com for more tantalizing, thrift-minded soup recipes and historical food information.
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This simple Egg Masala recipe is from the food section of the Sulekha.com website, a cooking platform of recipes and video demos of all sorts of fabulous Indian foods.
Masala (or massala) is a term that's used in South Asian cuisines (e.g., Indian, Nepali, Bangladeshi) to describe a mixture of spices. A masala can either be a combination of dried (and usually dry roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients. Most frequently used are garlic, ginger, onions, cardamon, cumin, and chili paste. Masalas are inexpensive to make, can be blended with various meats and vegetables, and are used extensively in Indian cuisine to add spice and flavor to a dish.
Ingredients
- Boiled eggs - 4-5
- Tomatoes- 3-4 finely chopped
- Onions – 3-4 finely chopped
- Curry leaves (a few)
- Ginger garlic paste - 1 tsp
- Cinnamon - a small piece
- Cardamom - 2
- Cloves - 3
- Anisee - 1/2 tsp
- Salt to taste
- Chili powder - 1-2 tsp
- Turmeric powder - 1/2 tsp
- Coriander powder - 1 tsp
- Cumin powder - 1 tsp
- Coriander leaves for garnish
Directions
In a sauce pan, pour 2-3 tbsp oil and add the whole spices, chopped onions, and curry leaves and sauté for a few minutes. Then add the tomatoes and ginger garlic paste and mix well. Cook until tomatoes are mashed up.
Then add the chili powder, turmeric powder, coriander powder, cumin powder, and salt and mix well. Cook until oil separates.
Then add boiled egg and mix well.
Garnish with coriander leaves. Serve hot.
Serves 4 - 6.
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Spanish Omelette
Recipe originally posted at Quality Health.
- 1 tbsp olive oil or butter
- 2 tsp parsley, minced
- 1/4 cup pimentos, chopped
- 1 tomato, seeded and diced
- 1 clove garlic, crushed
- 2 small baked potatoes, diced
- 1 large onion, minced
- 8 eggs, whisked
Add olive oil or butter to a large medium-heated skillet. Add next 6 ingredients. Cook for about 5-7 minutes, or until tender, stirring as needed.
Stir in whisked eggs. As eggs begin to cook, gently lift sides of omelet and tilt pan to allow uncooked portions of the egg to flow underneath. Cook until eggs are set but still moist.
Transfer to a serving platter. Serve hot.
Serves 4.
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In the video demo below, chef Giada De Laurentiis at Food Network shows how to make the classic dish of eggs florentine.
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This recipe for Mushroom Eggs is from the food section of the Sulekha.com website, a cooking platform of recipes and video demos of all sorts of authentic Indian foods.
- 6 eggs
- 1/2 can of mushrooms
- 1 tablespoonful of grated onion
- 2 tablespoonfuls of chopped parsley
- 1/2 cupful of sweet cream
- 2 level tablespoonfuls of butter
- 2 level tablespoonfuls of flour
- 1/2 pint of chicken stock or coconut milk
- 1 tsp. salt
- 1 tsp. pepper
Hard-boil the eggs, and when done remove the shells and cut the eggs into halves lengthwise, keeping the whites whole.
Remove the yolks, press them through a sieve, add to them the cream, half the salt and a dash of cayenne. Mix thoroughly and fill into the whites and arrange them neatly on a granite or silver platter.
Put the butter into a saucepan, add the onion and flour, then the stock or coconut milk, and the mushrooms; stir, until it boils, add the remaining salt and pepper; take from the fire and add the parsley. Pour this over the eggs on the plate.
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Easy and Fast Quiche
Recipe originally posted on Frugal Café Blog Zone, via Suite 101.
Broccoli Quiche, Easy and Fast Quiche Recipe | Photo credit: Melissa Sanders, Flickr, Creative Commons, some rights reserved |
A very basic quiche recipe using different vegetable or meat fillings... a terrific way to clean out leftovers and past-their-prime veggies from the fridge crisper.
- 24 ounces cheese of your choice, diced
- 1 pint half and half
- 8 eggs, beaten
- 1/2 cup all purpose flour
- 1/2 cup fresh or frozen vegetables per quiche, your choice (see below)
- 1 tsp salt
- toppings, your choice (see below)
- 2 deep dish frozen pizza crusts
Roughly dice your cheeses into chunks. Cook or thaw your fresh or frozen vegetables. The microwave works fine.
In a large bowl, combine eggs and 1-1/2 cups half and half. Reserve left over 1/2 cup half and half. Beat well.
Add dry ingredients: flour, salt, and pepper and mix well. Arrange 1/2 cup vegetables evenly (brocolli, spinach, etc.) in each deep dish pie shell.
Add half of chopped cheese to each pie shell, either combining the cheeses or using one kind for each quiche.
Pour half the egg mixture into each shell to about ¼ inch from the top. If it is not up to level, add reserved half and half to each shell by pouring all around the quiche. Do not overfill as quiche will rise.
Place quiches on a baking sheet and place in a 375 degree oven and bake for 45 minutes to 1 hour, or top is browned and a toothpick inserted into center of quiche comes out clean.
Cheese: Two 16-ounce bricks cheeses of your choice, then dice 3/4 of each brick. Swiss, Monterrey jack, sharp or mild cheddar, pepper jack, etc.
Vegetable Fillings: Broccoli, cauliflower, spinach, squash, zucchini, eggplant, onions, etc.
Suggested Toppings: Avocado, broccoli, bacon, ham, shellfish, asparagus, mushrooms, sun-dried or fresh tomato slices, special cheeses such as Gruyère, Brie, green onion, goat cheese, etc. Any meats should be partially cooked before adding to quiche.
Serves 12 to 16.
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Poached Egg & Crispy Bacon Salad
A quick, easy poached egg & crispy bacon salad recipe is demonstrated in this Waitrose cooking video demo.
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Green Chile Eggs Casserole
Originally published in Southern Living 1988 Annual Recipes, contributed by Sue Syers, Louisville, KY.
- 8 slices white bread
- 1/4 c. butter or margarine, melted
- 1 c. shredded sharp cheddar cheese
- 1 8 -oz. can chopped green chiles, drained
- 8 eggs, separated
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 c. milk
Trim crust from bread; brush both sides of slices with butter and arrange in a greased 13x9-inch baking dish. Sprinkly evenly with cheese and green chiles.
Beat egg whites (at room temperature) until stiff. Beat egg yolks until lemon colored. Fold whites into yolks; add salt, pepper, and milk. Mix well.
Pour evenly over casserole. Cover and refrigerate at least 8 hours. Bake at 300 deg. F for 50 to 60 minutes, or until set. Serve immediately.
Serves 8.
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Eggs with Stir-Fried Vegetables
Recipe originally published in The Telegraph.
Summary of dish from Ken Hom at Telegraph:
This easy-to-make dish utilises a few prosaic ingredients, but transforms them into a wholesome and delicious meal. It illustrates the versatility and imagination of Chinese cooking. This recipe can easily be altered to accommodate any leftover vegetables and meat you may have in your fridge.
- 25g Chinese black mushrooms
- 2 tbsp groundnut (peanut) or vegetable oil
- 100g minced pork
- 100g bamboo shoots, shredded
- 100g green beans, sliced at a slight diagonal
- 4 spring onions, finely shredded
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 tsp sesame oil
- 1/2 tsp white pepper
- 6 eggs, beaten
Soak the mushrooms in warm water for 20 minutes, then drain and squeeze out the excess liquid. Discard the stems and slice the caps into thin strips. Heat a wok or a large frying-pan until it is very hot.
Add the oil, and when it is slightly smoking, add the pork and stir-fry for two minutes. Then add the mushrooms, bamboo shoots, green beans and spring onions and stir-fry for another three minutes. Add the soy sauce, rice wine, sesame oil, a teaspoon of salt and the white pepper and stir-fry for one minute. Add the beaten eggs and stir-fry gently until the eggs are cooked and slightly browned. Serve at once.
Serves 4.
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Fried Egg Rice (Nasi Goreng China)
Cooking instructor Lee Yin Suit with Hungry for Home demonstrates how to quickly prepare fried egg rice, Chinese style.
This classic Asian egg/rice dish is cheap and easy to make. Oh — it also tastes fabulous.
Hungry for Home: Fried Egg Rice (Nasi Goreng China)
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Egg Custard with Nutmeg Pie
Recipe originally posted at Southern Food section of About.com.
- 4 large eggs, lightly beaten
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2-1/2 cups milk
- 1 teaspoon vanilla
- Grated nutmeg
- Pastry for 1 crust
Add sugar and salt to lightly beaten eggs; add milk and vanilla; mix to combine thoroughly.
Brush the unfilled piecrust with some beaten egg white. Pour the custard mixture into unbaked pie shell; sprinkle generously with nutmeg. Crimp foil all around the pie crust edges to prevent burning.
Bake at 425° for 25 to 35 minutes, or until knife inserted in center of custard comes out clean. Oven temperatures vary, so it could take longer than 35 minutes to bake firm.
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Sources:
Johnson, Laban and Bly, Larry, The Cookin' Cheap Cookbook, Taylor Publishing Co., Dallas, Texas, 1988.
Ostyn, Mary, Family Feasts for $75 a Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food Bill, Oxmoor House, Birmingham, Alabama, 2009.
Reader's Digest Cook Now, Serve Later, The Reader's Digest Association, Inc., Pleasantville, NY, 1993.
Southern Living 1988 Annual Recipes, Oxmoor House Inc., Birmingham, Alabama, 1988.