What to do with too many eggs one asks? Well I’ve been asking myself the same question this week!
I have found myself with a heap after buying them from the shops and being given some farm fresh eggs from a guy at work who only comes in once a month. I always buy eggs the day before, forgetting he is coming in. Im not complaining though.
Fresh free range eggs are so versatile and cook really quickly. They are an easy option when it comes to effortless breakfasts, lunches, dinners or snacks. Plus they last for ages in the fridge.
About a month ago we had a BBQ to go to and I was racking my brain on what I should make. I had an abundance of eggs again. I opened the cupboard where I keep all the crockery and found the old 80’s egg plate that I bought from an op shop for nostalgic reasons for a $1 and thought “Devilled Eggs”
Devilled Eggs –
1/2 cup mayo
1 tsp curry powder
Salt & pepper
Parsley for garnish
Place the eggs in a saucepan and cover with cold water.
Boil the eggs for 8 minutes.
Drain the hot water and pour over cold.
Peel the eggs and cut in half.
Remove the yolks and place in a bowl. Mix with mayo, curry powder and salt and pepper to taste.
Place the yolk filling into a piping bag (or zip lock bag with one corner chopped off) and pipe back into the egg whites. Put some parsley on top of the yolks for garnish.
They where a hit at the BBQ I wish I made more!
What do you take to BBQ’s?
Here are some more egg recipes.
Quiche in a roll –
This recipe came about because I was having a friend over for lunch and realised, when it was too late to go to the shops that I had no pastry!
I had fresh rolls so I decided they would do. Such a good lunch idea.
4 crusty bread rolls
Olive oil spray
1/2 cup plain flour
1 cup milk / or cream if your feeling indulgent
100 grams corn
Handful spinach shredded
100 grams mashed pumpkin
1/2 cup grated cheese
Hollow out the rolls, spray with olive oil spray and bake in a moderate oven until crispy. About 15 mins.
Meanwhile beat the eggs with milk and flour. Add the cheese, corn, spinach and mashed pumpkin. Mix until combined.
Remove the rolls from the oven and place on a tray.
Divide the egg mix between the rolls and bake at 220 degrees for around 20 mins, or until they are set when u wobble the tray.
We had these with a simple salad. Delish.
My Eggy Fried Rice –
This is my go to dinner when I am starving and just want dinner quickly.
It’s really tasty and you can pretty much put any veggies u have in the fridge in it. The whole family loves this one.
Serves 4 large servings
1 tsp sesame oil
3 tablespoons coconut oil
4 cups of cooked jasmine rice cold
A bunch of 10 skinny spring onions chopped
1 clove of garlic
3 strips of chopped bacon (optional)
1 carrot grated
6 small mushrooms thinly sliced
10 green beans chopped
1 tablespoon oyster sauce
1-2 tablespoons soy sauce
To make the egg omelette garnish-
Lightly beat 2 of the eggs together in a bowl.
Add the sesame oil to a hot wok and swirl to coat.
Throw the beaten eggs into the hot oil and swirl to coat the wok. Keep swirling until all the egg is cooked then gently flip over with spatula. Flip out onto a chopping board and slice thinly.
Heat 1 tablespoon of the coconut oil in the hot wok.
Add the bacon and spring onions fry until crispy. Remove from wok and add the rest of the vegetables to fry off.
Remove from wok and add the rest of the coconut oil.
Add the cold rice and vigorously fry until slightly brown and coated in oil.
Crack the remaining eggs and scramble into rice.
Once the egg is cooked add bacon, onion and veggies back to the wok and stir to combine.
Now add oyster/soy sauce mix in and taste. Season accordingly.
Spoon onto serving platter and top with shredded omelette!
Your done….. Dinner in a flash!
Freezer friendly too.
Do you sometimes find yourself having too much of one ingredient and struggle using it all up without wastage?