Oh my god! What would you do if your friend sent you home with 6 fresh eggs from her backyard flock of chickens? I want to hard-boil and just eat at least 1 of them. I'm thinking something with runny/raw yolks, maybe a pasta dish with raw yolks or some kind of spicy rice thing, I don't know. They're pretty small, too. A friend of mine was recently describing a snack she made by cutting a hole out of a leftover dish of vegetable gratin and cracking an egg in the middle, should I do that?
Tuesday, February 24, 2009
omg, eggs!
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31 comments:
Make a vietnamese egg sandwich with cilantro and sriracha!
Go for it! You only live once.
;-) You'll never know unless you try!
Mmmm.. a freshly boiled egg with just a touch of salt and pepper... heavenly!
A- good call! There's a Vietnamese bakery not far from here where I think I can get those rice flour rolls for sandwiches and everything. I'll keep that in mind.
those look absolutely perfect. be sure and post what you do with them!
Aren't fresh eggs the best? I'm lucky enough to get fresh eggs from a friend at work every single week. I praise him all the time, lol.
http://www.seriouseats.com/recipes/2008/11/paprika-spiked-potatoes-home-fries-poached-egg-recipe.html
or
http://www.thepauperedchef.com/2007/03/eggs_in_purgato.html
Both are delicious!
Chinese fried eggs, without question: http://theyummymummy.blogspot.com/2008/02/mrs-jangs-home-style-fried-eggs-from.html
www.thetally.wordpress.com
Sometimes at our house we make a really nice fresh tomato sauce to serve over pasta or rice, and poach an egg for each of us in it during the last part of simmering. Yum.
back when i was vegetarian, i used to make torta pascualina, an argentinean swiss chard pie with three whole eggs cracked into holes in the top.
it was really easy to make, too, and serves a few people:
http://www.recipezaar.com/Torta-Pascualina-Argentine-Spinach-Pie-76024
Whatever your favorite way to eats eggs is what you should do. Of course a simple fried egg is pretty darn good when made with fresh eggs from pastured chickens.
oh amazing... lucky lucky lucky!
Frittatas are always yummy! I wonder how homemade quiches would freeze? Then you could make all kinds of fillings, and pop them in the oven for quick lunches.
If you do decide to boil them, be sure n wait another week or two. Super fresh eggs are a lot harder to peel.
LOVE your blog!
A word of wisdom - or maybe warning. Fresh eggs do not hard boil very well. They almost always end up cracking during the process. Older eggs are best used for that.
Fry some up with butter, salt and pepper, plain and simple. I love them that way. I break the whites, spread 'em around, flip, cook another 30 seconds to a minute to leave the yolks as runny as possible while making sure the white is cooked, and that's it :) Actually I use fat-free powdered chicken broth and white pepper as seasoning.
my co-worker has a farm and he brings me fresh eggs pretty frequently. This week he brought me goose eggs! They are the coolest, biggest things. Any suggestions for those?
Poach the eggs and serve them on top of sauteed greens and polenta.
My experience with hard-boiling fresh eggs is... well, not good. They often crack in the boiling, and the shells don't come off well-- you end up losing a good part of the egg along with the shell. Use old eggs for boiling. Enjoy!
A poached egg atop a simple salad of romaine, sprouts, grated Parmesan... For sure something that allows you to taste the richness of the yolk.
I made sweet potato fritters with a sunny side up eggs a few weeks ago & they were fantastic if you want to make a breakfast-y dish. Here's the recipe: http://www.clovesandcream.com/2009/02/i-ts-been-week-of-quick-bowls-of-cereal.html
Frittatas with some fresh veggies are always excellent too.
Here's another great egg idea I just came across on thekitchn.com:
http://www.thekitchn.com/thekitchn/ingredients-pantry/recipe-fried-eggs-and-collard-greens-over-polenta-077455
Spaghetti Carbonara - whisk one whole egg with some cracked black pepper and a small handful of grated Parmesan or Asiago, toss with hot, drained spaghetti, top as desired with more pepper, cheese, and crumbled bacon or pancetta. Makes a creamy, semi-cooked sauce which is why fresh eggs are good for it. I recommend a colorful, mixed salad and a glass of red wine to go with it.
P.S. that Carbonara makes enough to serve 2, on 1/3 lb of pasta.
Oh, lucky woman. I think you should make one deviled egg just because those are so yummy... And... Oh, I don't know! A frittata? Something eggy!
i think fresh eggs taste great fried. eggs just taste great, period. whatever the hell you do with your eggs... enjoy and savor! i do recommend avocados to accompany your eggs, though. a slice of toast with avocado, salt & pepper, fried egg, and your favorite cheese... mm... my favorite cafe in vancouver does amazing eggs benedict with avocados, cream cheese and tomatoes. i'm going to be dreaming about eggs now...
Lucky, lucky lady!
My vote is for a big fritatta or a quiche.
Loves me some carbonara. With some fried garlic for garnish, it's spectacular. I get mine in the Asian foods aisle at Food for Less.
I have been trying stuff with eggs lately. Look at the Spinach and Goat Cheese pie on my blog I think it uses several-
http://tothetest.blogspot.com
Eggs Sunny Side Up With Asparagus, Pancetta and Pecorino Romano (or Parmesan):
- couple lbs. asparagus
- tbsn. olive oil
- clove garlic, peeled & halved
- a couple slices pancetta or bacon
- 4 large eggs (or less)
- 3/4 c. freshly grated Romano
- salt & fresh black pepper
Cut your asparagus in 1 in. sections and boil them just till tender. Drain & dry 'em. Heat your oil and add the garlic and pancetta till golden & crispy. Throw out the garlic and drain the bacon. Throw out some of the drippings in the pan if there's too much, and throw in the asparagus, scraping around all the lovely burnt bits from the bottom. Turn down the heat a little, throw back in your bacon and crack the eggs over the asparagus (don't break them yolks!) sprinkle a heap o' cheese and some pepper on each egg, then cover the pan & steam about 3-4 min.
oh my god, I have that shirt! ha ha ha!
also, the comments on here are AMAZING, and have been bookmarked - anything I can do cooking an egg is a good good thing.
make your own mayo with fresh eggs because you know they're good eggs!
homemade mayonnaise is full of enzymes and is good for you. it might seem to be a bit of work but it tastes so good.
makes about 1 cup. bring all ingredients to room temp.
1 whole egg
1 egg yolk
3/4-1 cup of oil(i use a mixture of sunflower and olive oil because only olive oil is too strong)
1 tbs dijon mustard
pinch of salt
squeeze of lemon juice
1 tbs whey (optional)
in a food processor blend everything except oil. while its running add oil in a thin stream until all is emulsified. it will be slightly more liquid than regular mayo. if you added whey let it sit out for 7 hours then refrigerate. it will last 2 weeks without whey. about 1 month or so with it.
I just had to comment on your love of eggs. I am so fortunate to have a friend that has chickens and sells her excess eggs for $2.50 a dozen. I get several dozen at a time. I have a few children who LOVE eggs and I like to use the additional eggs in quiches etc. I made a crustless quiche Lorraine that is delicious. If you want the recipe..email me. Jana
Mysongs88@aol.com
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