jbd@duke.UUCP (Joanne B. Dugan) (04/29/85)
Can anyone suggest recipes using eggs ? My hens are working
overtime ! This past weekend we had egg salad, quiche ("thanks"
to don preuss), custard, and plain-old breakfast eggs, but I'm
out of ideas (but not out of eggs).
Thanks,
Joanne Bechta Dugan
Duke Universityeac@drutx.UUCP (CveticEA) (05/03/85)
BAKED EGGS 1-2 eggs per person depending on appetite Grease a muffin tin--one egg goes in each slot. Put a half inch of water in the unused cups. Bake at 325 until the whites are set (in Denver, about 20 minutes). Its important to preheat the oven for this one. Variations--line the muffin tin with bacon--one slice per egg. A little salsa or chili sauce in the bottom is good too. Serve with toasted english muffins. Served with creamed spinach or a spinach salad and you have a good light dinner. Betsy Cvetic ihnp4!drutx!eac
smuga@mtuxo.UUCP (j.smuga) (05/06/85)
*** REPLACE THIS LINE WITH SOMETHING GOOD TO EAT *** Never forget that an angel food cake requires a dozen egg whites.
gkloker@utai.UUCP (Geoff Loker) (05/06/85)
> > BAKED EGGS > > 1-2 eggs per person depending on appetite > > Grease a muffin tin--one egg goes in each slot. Put a half inch of > water in the unused cups. Bake at 325 until the whites are set (in Denver, > about 20 minutes). Its important to preheat the oven for this one. > > Variations--line the muffin tin with bacon--one slice per egg. A little > salsa or chili sauce in the bottom is good too. > > Serve with toasted english muffins. Served with creamed spinach or a spinach > salad and you have a good light dinner. > > Betsy Cvetic > ihnp4!drutx!eac An interesting variation on this is to use cream of whatever soup. I'm not sure about amounts, but I think that half-filling the muffin tin slot with the soup and putting the egg on top seems about right. I also seem to recall that the egg and the soup should be mixed around a bit (not necessarily scrambled, though). This is quite good with Cream of Chicken soup -- Geoff Loker Department of Computer Science University of Toronto Toronto, ON M5S 1A4 USENET: {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker CSNET: gkloker@toronto ARPANET: gkloker.toronto@csnet-relay
jpt@edison.UUCP (Joan P. Taylor) (05/09/85)
> > BAKED EGGS > > 1-2 eggs per person depending on appetite > > Grease a muffin tin--one egg goes in each slot. Put a half inch of > water in the unused cups. Bake at 325 until the whites are set (in Denver, > about 20 minutes). Its important to preheat the oven for this one. > > Variations--line the muffin tin with bacon--one slice per egg. A little > salsa or chili sauce in the bottom is good too. > > Serve with toasted english muffins. Served with creamed spinach or a spinach > salad and you have a good light dinner. > > Betsy Cvetic > ihnp4!drutx!eac I have heard this called 'shirred eggs'. They are great, especially if you sprinkle some parmesan on top before baking. We eat them as Sunday breakfast, putting cooked, crumbled pork sausage, or mushrooms, in place of bacon. Joan Taylor @ GE-Charlottesville
wmartin@brl-tgr.ARPA (Will Martin ) (05/09/85)
> > Never forget that an angel food cake requires a dozen egg whites. > Aha! A perfect opening for a question I had meant to ask some time ago and which had slipped my mind. To any of you out there who make cakes from scratch, and have used the proverbial dozen egg whites to make an angel food cake: What do you do with the yolks? My wife had a recollection that in more than one cookbook, on the page with the angel food cake recipe(s), there would be a recipe for a "sunshine cake", which would use the twelve yolks and no whites. Well, a few weeks back, for the first time in many years, she made an angel food cake. But there was no sign of this fabled "sunshine cake" recipe in that cookbook, nor any mention of what to use the yolks for. So we started looking through dozens of cookbooks. We found quite a few recipes for "sunshine cake", by that name, in many cookbooks. However, each one, without exception, called for a number of egg yolks AND an equal or close number of egg whites! "Sunshine cake", it seemed, was NOT something to use up excess yolks. We rooted around and found some various non-cake recipes that called for extra yolks, and finally threw the rest into some pancake batter. This episode has caused my wife a bit of distress, as she was sure that she remembered it being common for angel food cake recipes to give pointers to, or be located near, recipes to use up the yolks. Yet none of our cookbooks did that. Does anyone else recall this from the dim and misty past? Anyway, please post your suggestions regarding recipes that use many egg yolks but no whites (it needn't call for twelve). Regards, Will Martin USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA
wmartin@brl-tgr.ARPA (Will Martin ) (05/09/85)
Regarding the surplus of eggs: Why are there egg-gluts now? Eggs cost 89 or 99 cents or more a dozen for months, and now, all of a sudden, they are free with $20 purchase, or 29 cents, or you can buy all you want at 49 cents a dozen! Is this time of the spring when all the chickens in the Northern Hemisphere go into overdrive and churn out eggs like spitballs or something? Or are there a mess of chickens producing eggs right now but will soon be slaughtered for "eating"-type chickens and the egg supply will drop precipitously? [I actually sort of thought that most chickens that get cut up or sold whole, either in groceries or through Kentucky Fried & etc. outlets, never got old enough to lay an egg, but then I'm a city boy and know naught whereof I speak...] Anybody have any idea as to the feasibility of changing the natural cycles or whatever so that such gluts don't happen, but that the supply year-round is increased, so that we could buy eggs all the time at the same reasonable price (like maybe 69 cents/dozen) instead of them being high some times and practically free other times? I suppose now is a great time for the makers of freeze-dried egg-powder gorp... Regards, Will Martin USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA
nemo@rochester.UUCP (Wolfe) (05/10/85)
> To any of you out there who make cakes from scratch, and have used > the proverbial dozen egg whites to make an angel food cake: > > What do you do with the yolks? > > Regards, > Will Martin Hollendaise (sp?) sauce is a delicious way to use up several (eggs Benedict!). You can also use a couple to enrich white sauces (but be sure not to get it too hot else it will curdle). Some soups also call for eggs, and will well tolerate omission of the whites. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627
zben@umd5.UUCP (05/10/85)
If this turns out to be east-coast related, we just several months ago went
through a really bad Avian Flu epidemic. They had to destroy some thousands
of birds and quarantined everything (I know because my parking lot is right
next to the chicken coops - great cow college of the east :-) - and they had
these big yellow quarantine stickers on all the doors.
So perhaps prices were artificially high and are just now getting back down to
'normal'. I think I read something in the paper about abnormally high egg
prices because of the epidemic..
--
Ben Cranston ...{seismo!umcp-cs,ihnp4!rlgvax}!cvl!umd5!zben zben@umd2.ARPAmegann@ihuxi.UUCP (Meg McRoberts) (05/11/85)
> *** REPLACE THIS LINE WITH SOMETHING GOOD TO EAT *** > > Never forget that an angel food cake requires a dozen egg whites. good idea -- you can use the dozen egg yolks for some fabulous homemade noodles -- growing up, the two always went pretty close together on the menu. . . meg mcroberts
eac@drutx.UUCP (CveticEA) (05/13/85)
>Is this time of the spring when all the chickens in the Northern Hemisphere >go into overdrive and churn out eggs like spitballs or something? >Or are there a mess of chickens producing eggs right now but will >soon be slaughtered for "eating"-type chickens and the egg supply >will drop precipitously? [I actually sort of thought that most chickens >that get cut up or sold whole, either in groceries or through Kentucky >Fried & etc. outlets, never got old enough to lay an egg, but then I'm >a city boy and know naught whereof I speak...] You're right, HOPEFULLY fryers never get old enough to lay an egg. Stewers do, but its not often you find them in the supermarket. Most commercial egg places are set up to fool the chickens into thinking its spring most of the year, so I can't explain the surplus. Unfortunately, it hasn't hit around here. It may have something to do with the fact that a large chicken egg farm in north Denver recently burned. By the way, egg whites freeze very well. So if you use an occasional yolk to thicken a sauce or add to a pudding, put the white in the freezer, when you have 12 of them, time to make an angel food cake! Betsy Cvetic ihnp4!drutx!eac
bingham@mruxe.UUCP (B Bingham) (05/14/85)
> My wife had a recollection that in more than one cookbook, on the page > with the angel food cake recipe(s), there would be a recipe for > a "sunshine cake", which would use the twelve yolks and no whites. In James Beard's American Cookery, there is a recipe for Sunshine or Golden Glow Cake. Beard says, "This was always the cake made after the angel food had used the egg whites." It is followed on the same page by his Angel Food Cake recipe. Maybe this was one of the cookbooks your wife remembers. Sunshine or Golden Glow Cake 11 egg yolks 2 c. powdered sugar 1 c. orange juice 1 t. vanilla 2 c. sifted cake flour 2 t. baking powder 1/2 t. salt Put the egg yolks in a mixing bowl (this is preferably mixed and beaten with an electric mixer). Beat until very light and lemon- colored. Sift the sugar several times and beat into the yolks, adding the sugar gradually. Stir in the orange juice and vanilla. Sift the flour, baking powder, and salt four or five times to incorporate as much air as possible. Fold into the egg mixture, or if using a mixer, turn to lowest speed, keep scraping down the sides with a rubber spatula, and mix just until the flour is well incorporated. Turn into an ungreased 9 or 10 inch tube pan. Bake in a preheated 325-degree oven about 1 hour, or until cake draws away from the pan and springs back when pressed lightly in the center with the finger. Invert the pan to cool. When cool, pull the cake away from the pan with a fork. This cake usually has an orange icing. I have never made this cake (among other reasons, I don't own a sifter), so I can't honestly recommend it. Joy of Cooking, by the way, has a recipe for Eight-Yolk Cake, which says, "Bake it as a second cake after making Angel Food Cake with the whites," but this would still leave you with four leftover egg yolks. For those, you could try my own personal method of dealing with leftover egg yolks, which is to recite the phrase "These are icky blobs of life-threatening cholesterol" while throwing them away. Even though I never think about cholesterol at any other time, I still find this technique useful for letting me dispose of leftover egg yolks with a clear conscience.