Of course you have the old standbys for using eggs; omelets, quiche, baked eggs, but what if you aren’t in the mood for breakfast food, but still need to use up your eggs before they go bad? Here are some great recipes for all those extra eggs you have.
This recipe is great for all kinds of leftovers, just use the subs I’ve put in parentheses
- 1 cup cooked spinach ( or one package of cooked, frozen spinach), as dry as possible
- 1 medium onion, finely chopped
- 3 Tablespoons of olive oil
- salt and pepper to taste
- 8 cups of old bread. White works best, but whatever you have will do. Tear into cubes
- 2 cups of Swiss, mozzarella or Gruyere cheese, or a mix of these
- 1 cup of parmesan or Romano cheese, or a mix
- 2 ½ cups of milk (or cream or a mix)
- 10 eggs
Saute the onion in the olive oil for a few minutes, until translucent, then add the salt, pepper and spinach. Remove from heat.
Spread about 1/3 of the bread chunks in a deep casserole, spread about 1/3 of the spinach over the chunks and sprinkle with 1/3 of the cheese. Repeat two more times.
Mix the eggs and milk together with a whisk or a blender.
Pour gently over the bread in the dish.
Cover and leave in the refrigerator overnight. You want the dry bread to soak up the egg mix.
Put in a cold oven and turn on to 350 degrees. (let the dish warm with the oven)
Bake until golden colored and not jiggly in the middle, about 50 minutes.
Let stand a few minutes before serving.
Ten egg pound cake
- 2 cups of shortening, or 1 cup butter, 1 cup shortening
- 3 cups of sugar
- 10 eggs at room temperature
- dash of salt
- 1 teaspoon of vanilla
- 1 teaspoon of rum flavoring (could substitute lemon flavoring)
- ½ teaspoon of almond extract
- 3 cups of flour (I haven’t tried this with gluten free flour mixes, but it should work)
- ¼ cup of evaporated milk or cream
Cream together sugar and shortening
Add eggs, salt and flavorings, mix well
Alternate adding flour and milk until both are mixed in
Pour into one large, or two regular sized Bundt pans (they have a hole in the middle)
Bake at 300 degrees for about two hours. After about an hour and 45 minutes, start peeking in the door to see if the top is brown and the edges of the cake are pulling away from the sides of the pan. When it starts to look done, test it with a knife inserted into the center; when the knife come out clean the cake is done. Cool in the pan before removing to a cooling rack.
Pickled eggs – two recipes
Pickling eggs is a great way to preserve them for an extra month or two, if they last that long. Here are two completely different recipes; one spicy that goes great with cold beer, the other sweet (and pink!) to go with mild cheese and wine.
Spicy pickled eggs
You need a jar large enough to hold two dozen eggs, or two smaller jars
- 2 dozen eggs, boiled, peeled and cooled to room temperature
- 2 pounds of hot peppers, sliced into rings. Type doesn’t matter – use a mix or your favorite (you might want to wear gloves when handling the peppers)
- 2 jars of pickled jalapenos
- 3 cups of vinegar
- 1 head of garlic peeled. slice large cloves in half (use less if you want less garlic flavor)
Put all the vinegar and half the fresh peppers into a pot and heat to boiling. Continue boiling for 15 minutes. (This will make your eyes water, if you can, do it outside.)
Spoon out the peppers and eat them or throw them away, just don’t put them in your eggs
Let the vinegar cool a bit
Mix together the rest of the fresh, and half of the pickled peppers. You’re saving some in case you run out of the fresh.
In a large jar, put a layer of peppers on the bottom. Add a layer of whole eggs and tuck a few slices of garlic in the spaces.
Continue layering peppers eggs and garlic until you run out of eggs.
Pour the warm vinegar into the jar. If you have two jars, divide it evenly.
Fill any remaining space in the jar with cold water.
Close tightly and turn your jar over a few times to mix.
Store the jar in the refrigerator for about a month, turning every few days to continue mixing. The longer they sit, the spicier they get.
Sweet pickled eggs
You need a jar large enough to hold a dozen eggs
- 1 dozen eggs, boiled, peeled and cooled
- 1 jar of pickled beets
- 2 cup of cider vinegar
- ½ cup of sugar
- 1 teaspoon of pickling spices
- 1 small onion, peeled and chopped
- 4 gloves of garlic (or more, to taste)
- dash of salt
- 1 cardamom pod, if you like it
Bring the vinegar, sugar, onions and beet juice to a boil. Add the pickling spices. Cook until the onions are translucent, about five minutes, then let cool a bit.
Fill the jar with the boiled eggs, adding a clove of garlic here and there. Put the cardamom pod in the center if you’re using it. Feel free to fill the spaces between the eggs with bits of the bits, it will add more color.
Pour the warm vinegar over the eggs and fill the jar complete. You may need to add cold water to finish filling it, depending on how much beet juice you had, and if you filled the spaces with beets.
Close tightly and turn jar to mix. Store in the frig, turning the jar every few days.
If these are for a party, make another batch in two weeks, you’ll have two different types of pink eggs on the plate.