Posted on 03/02/2013 11:33:47 AM PST by 4everontheRight
Eggs are the perfect food, they are a staple of my diet, I mostly stick to egg whites though, I try not to eat more than a yolk a day.
I do, dammit. But if you tell anyone, I'll say you're lyin'.
I’ve dried eggs before.
You can scramble and then dry...They are only fit for breakfast after that.
Or you can take the more useful but harder route.
Separate the eggs into whites and yolks.. Beat them into a froth.. Dry them separately.
You have to blot the yokes.. Dry them on silicone sheets, or you can dry them on the non printed side of a zip lock bag. Whites will dry faster, you have to blot yokes.
Once dry, recombine them in a blender. I’ve stored mine refrigerated. Suitable for baking or breadmaking.
To reconstitute.. 2 tbs of eggs 1/4 cup of water..
One of the most egg consumptive recipes I know is Potatoes O’Brien, where you keep adding beaten eggs to the cooked O’Brien until they are about in equal proportions.
About ten hundred million billion calories, especially if you cooked the O’Brien in lots of bacon grease. So is best if you’ve a half dozen hungry teenagers. They even put ketchup on it.
Alternatively this works with dishes from corned beef hash to Schwäbische Maultaschen mit ei (Cooked ravioli filled with meat and spinach, in scrambled eggs.)
Coat entire shell with mineral oil. They’ll keep for months refrigerated.
Meant to say UNrefrigerated.
One of our cats looooooooooooves boiled eggs. Neither hubby nor I eat them, but my mother does so anytime she has some, he cadges as much as he can, little rascal. Easter is definitely his favorite time of the year!
Old Fashioned Southern Chess Pie
Original recipe makes 8 servings Change Servings
1/2 cup butter
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
1 tablespoon cornmeal
1/4 cup evaporated milk
1 tablespoon distilled white vinegar
1 (9 inch) unbaked pie shell
Directions
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.
Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool.
Have you tried Chinese tea eggs? They are very good. I like the ones made with Chinese five spice. They are hard cooked eggs that are usually gently cracked and simmered and/or soaked in black tea. Often spices are also added to the tea water. Because the eggs are cracked they become embedded with an interesting, artistic, brown motif.
12 eggs at room temperature
5 bags (about 5 Tbs, 75 ml) black tea such as Orange Pekoe or China Black
1 cup (250 ml) soy sauce
2 Tbs (30 ml) Chinese five-spice powder
Place the eggs in a pot with enough cold water to cover by about 2 inches (5 cm) and bring to a boil over high heat.
Reduce the heat and simmer for 10 minutes.
Remove the eggs one at a time with a slotted spoon, crack the shells all over by striking the eggs gently with the back of a spoon, and return the eggs to the pot.
Add the remaining ingredients and simmer covered for 2 hours, adding more water if necessary.
Drain and serve warm or cold.
http://web-holidays.com/chinese/2012/03/14/chinese-five-spice-eggs-wu-xiang-o-dan/
http://en.wikipedia.org/wiki/Tea_egg
Feed it to the pigs then eat the bacon.
This also protected the eggs from breakage.
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