» Jump to recipes using Eggs as an ingredient
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.
“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
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”.
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
This is an Anderson family favorite, perfect for when the spaghetti squash season rolls around. Soy sauce or tamari can substitute fish sauce if you want to keep it vegetarian. Tamarind paste can be substituted for rice wine vinegar as well, but the real deal is best. Give yourself time to drain the tofu and make the squash, but the pad thai itself is quick to make.
This recipe is my favorite way to conquer a whole Hubbard squash. It makes 2 pies (calling for 2 prepared pie crusts) and if there’s extra squash, a side dish. It takes about 2 1/2 hours including squash roasting and pie baking time, but it can be made in stages, so don’t feel like you need to do this whole thing start-to-finish in one wallop. If you have any puree left over, enjoy it with maple syrup and Amish Roll Butter!
You can also use all brown sugar vs. white and brown, I’ll try that next time!
