You never have to order takeout again.

Egg Drop Soup

2-1/2 quarts chicken broth
2 Tbsp. soy sauce
1/4 c. chopped green onion
4 eggs, slightly beaten

Combine the first 3 ingredients in a large saucepan; bring to a boil. Slowly pour eggs into the boiling broth stirring as you pour. Cook for 1 minute. Serve immediately. Makes 10 servings. (1 carb per serving)

Make this for Christmas brunch

Eggs Benedict casserole
6 English muffins
10-12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
easy hollandaise sauce- (I just use package)
How to make it
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Cut muffins into 1/2-inch cubes. Set aside.
Cut Canadian bacon into 1/2-inch squares. Set aside.
Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Makes 10 servings

You could do this with your own tried and true deviled egg recipe, but I hope you'll give this recipe a try. It has a few surprise ingredients like bacon and cheddar cheese. You can't go wrong with bacon and cheese.

Devilled Egg Dip

5 large eggs
1/2 cup mayonnaise
1 tablespoons mustard
1 tablespoon white vinegar
1 tablespoon hot sauce
4 slices bacon
1/2 cup shredded cheddar cheese
salt and pepper, to taste
crackers or chips, for dipping

1. Put eggs in a sauce pan and cover with water. Bring to a boil over medium heat. When the water starts to boil, turn off the heat and cover for 20 minutes. Allow eggs to cool enough to peel.

2. While the eggs are cooking, fry four slices of bacon until crisp. Drain and crumble bacon into small pieces.

3. In a large bowl, mix together mayo, mustard, hot sauce, vinegar, cheese, and crumbled bacon.

4. In a small bowl, use a fork to mash the eggs into small chunks. You could also use a food processor or a potato masher. Add the eggs to the mayo and mustard mixture and stir together. Chill, if desired.

5. Serve with crackers or potato chips for dipping.

Curry Egg Salad

1/3 cup mayonnaise
1 1/2 teaspoons curry powder
1 teaspoon whole grain or Dijon mustard
1/4 teaspoon salt
Pinch of cayenne
6 hard-boiled large eggs, chopped
1/4 cup finely chopped red onion
sometimes I all a touch of garlic or a touch of cilantro

Mix together the mayo, curry powder, mustard, salt and cayenne. In a separate bowl, add together the chopped eggs, and onion. Pour the curry dressing over top and gently stir everything together. Serve on toasted wheat bread triangles , or crackers or just eat it with a fork as it is.

The curry gives the egg salad a nice fresh taste. you can even add chopped apple to this egg salad as well.

Enjoy preparing and serving Scotch eggs. Bake mine!

Baked Scotch Eggs

1 pound bulk pork sausage **like Jimmy Dean premium sage
flour to roll eggs in
4 hard-cooked eggs - shelled
1/2 cup fine dry breadcrumbs
Divide sausage mixture into 4 portions; shape into patties.
Roll each egg in flour. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350 degree F. oven for 15-20 minutes until golden brown.

Eggs Florentine

3 tbs butter
3 tbs finely chopped shallot or onion
3 tbs AP flour
1 1/2 cups heavy cream, half-and-half, or milk
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 cups finely chopped cooked fresh or frozen spinach, squeezed dry
4-6 poached eggs
1/4 cup freshly grated Parmesan cheese
1/4 cup bread crumbs

Heat the butter in a small saucepan over moderate heat and sauté the shallot for 5 minutes. Stir in the flour and cook, stirring constantly, for 3 minutes. Stir in the cream and bring to a boil, stirring frequently. Season with nutmeg, salt, and pepper. Combine 1/3 of the sauce with the spinach and spread into the bottom of a small buttered baking dish. Arrange the poached eggs on the bed of spinach and spoon the remaining sauce over the eggs. Sprinkle with the grated Parmesan and bread crumbs and place under a preheated broiler. Cook until lightly browned on top and serve immediately.
Serves 4 to 6.

Mexican Breakfast Eggs
Kellie in AR

1 can Rotel (tomatoes with peppers)
1 lb sausage
2/3 cup diced green peppers
2/3 cup diced onion
3 cloves diced garlic
1/4 tsp cumin powder
4 eggs
grated cheddar cheese

Brown the sausage with the green peppers and onions and garlic. When cooked thru add the rotel and cumin and heat until bubbly. with a spoon make an egg shaped dent in the mixture and crack the egg and drop in. repeat with the remaining eggs and then cover the pan until eggs are cooked the way you like them. then cover with cheddar cheese and let it melt.

I usually fix this in my Dutch Oven but any semi deep pan with a lid will do.

This is a sweet way to have your eggs. Well, the whites, anyway.

Pavlova with Berries

4 egg whites
1 c. sugar
2 tsp. cornstarch
1 tsp. vanilla
1 tsp. white vinegsar
Whipped cream
Berries macerated in a little sugar

Preheat oven to 300F and line a cookie sheet with parchment paper. Take an 8 or 9" cake pan and draw a circle on the parchment using the cake pan as a guide. Turn the parchment over (you will still be able to see your circle).

In a large mixing bowl, whip egg whites until firm peaks form. Slowly add the sugar while continuing to beat until stiff peaks form. Mix in the cornstarch, vanilla and vinegar.

Pour mixture into the center of the circle and gently spread with a spatula until 2 or3" short of reaching the edge of the circle. It will spread out more whle baking. Bake for 1 hour; turn off the heat and leave in the oven until it has cooled. Top individual slices with whipped cream and top with strawberries and/or blueberries. Or whatever you think sounds good.

Egg Foo Yung

Adapted from Madame Wong's Long Life Chinese Cookbook

egg Foo Yung...one of my favorite things! Here is how I make it. You can sub chicken or pork or what have you for the shrimp, or leave it out completely. Like to serve with fried rice. doucanoe@gardenweb (Linda)

1/2 lb fresh shrimp, peeled, deveined and cut into small pieces
1 tsp salt, divided
1 tsp corn starch
2 tsp dry sherry, divided
5 eggs
1 tsp soy sauce
4 T oil
1/2 medium onion, chopped
1 scallion, chopped
4 water chestnuts, chopped
1/4 c fresh mushrooms, chopped
1 c fresh bean sprouts
2 c oil for deep frying

Dry shrimp, add 1/2 salt, cornstarch and 1 tsp sherry. Mix well.
Beat eggs in large bowl. Add soy sauce, remaining salt and sherry. Set aside.
Heat 2 T oil in wok to 350F. Stir fry onion, scallion and water chestnuts 1 minute. Add mushrooms and stir fry 1 minute more. Remove to plate or bowl.
Heat 2 T oil in wok to 400F. Stir fry shrimp mixture and bean sprouts 1 minute or until shrimp turn pink. Let cool.
Add all ingredients to egg mixture. Heat 2 c oil in wok to 400F. Gently ladle 1/4 of egg mixture into wok. Deep fry until golden brown, turn over and deep fry other side one minute. Remove patty to platter and keep warm while frying the other 3 patties. Serve with sauce.

Sauce:

1 c chicken stock
2 T soy sauce
1 T cornstarch dissolved in 1 T water
salt and pepper to taste

Bring stock to a boil, add soy sauce. Thicken with dissolved cornstarch, season with salt and pepper

Perfect Microwave Poached Eggs

Technically I don't make poached eggs, but my result is the same. I microwave them in ramekins for 10-13 seconds, check the whites, and microwave again for another 10-15 seconds. No added fats of any kind, no pots of boiling water. Just delicious eggs, perfectly done. They slip right out of the ramekin every time in 30 seconds or so.
Cover the ramekin with plastic wrap and poke a tiny steam hole in it.

For the purists who insist on egg-and-water contact my method will never do. But for easy, delicious eggs in a few seconds, with no fat or salt, you can't beat this way.

This is a recipe my sister gave me:

Sara's Sausage/Asparagus Strata

1 lb. sausage (I like Jimmy Dean)
8 eggs
10 slices bread, cubed
3 c. milk
2 c. shedded cheddar cheese (8 oz.)
2 c. sliced fresh mushrooms (about 8 oz.)
1 (10 oz.) package frozen cut asparagus, thawed and drained
2 Tbsp. butter, melted
2 Tbsp. flour
1 Tbsp. dry mustard
2 tsp. basil
1 tsp. salt

In a large skillet, brown sausag; drain. In a large bowl, beat eggs. Add remaining ingredients to the eggs and mix well. Spoon into a greased 13x9" casserole. Cover and refrigerate overnight. Prheatoven to 350. Bake 60 to 70 minutes or until knife inserted near the center comes out clean. Refrigerate leftovers, if there are any.

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Here is a link that might be useful: {{!gwi}}

this is good for topping your scrambled eggs and omelets or you can add boiled egg sliced or wedges to the mix.

Fiery chipotle corn salad

Preparation time: 5 minutes

1 can (15 ounces) low-sodium corn
1 can (15 ounces) black beans
1 small chipotle pepper in adobo sauce, chopped
(increase to 2 peppers for a hotter salad)
1 medium (3-inch diameter) red or green tomato,
chopped
1 cup chopped celery (stalks and leaves)
Dash of salt

Rinse and drain corn and beans. Place in a small bowl. Add remaining ingredients and stir well. This salad can also be used as a salsa to top hamburgers, omelets, and grilled meats or fish.

Yield: 4 cups
Serving size: 1/2 cup
Nutrition Facts

Per Serving:
Calories: 100
Carbohydrate: 20 g
Protein: 5 g
Fat: 0 g
Saturated fat: 0 g
Cholesterol: 0 mg
Sodium: 48 mg
Fiber: 5 g
Exchanges per serving: 1 starch, 1/2 lean meat
Carbohydrate choices: 1
I got it from my Diabetes self management

Dyeing Easter Eggs Naturally

When you cook the eggs, you dye the eggs at the same time. If you want to try this old-fashioned dying method, here is a list of vegetables and what color they produce;

Red cabbage leaves: Bright robin's egg blue
Yellow onion Skin: Rich brownish orange
Walnut shells: Golden brown, lightly mottled
Beet tops: Mottled beige
Beets: Pink to red
Orange peels: Pale yellow
Carrot tops: Mottled brown on yellow- green
Cranberries: Grey-lavender with green mottling
Spinach: Lightly mottled grey-green
Coffee: Light brown

Mottled means; Marked or patterned with irregular patches of color.

Cabbage leaves, onion skins, orange peels, etc., are placed in the water along with the eggs and a teaspoon of vinegar, simmer for 20 min. Remove from the heat, but leave them in the "dye" bath for a while.

I love soft-cooked eggs, but they sometimes had yolks that were too-well done. Cooks Illustrated had this a few months ago: put about a half inch of water in a kettle and on the burner; when it starts boiling, put your cold eggs in and cover. Time them to 6 1/2 minutes, take off the heat and into cold water to stop the cooking. They are not boiled, but steamed with this method, and very good!

Asparagus with Poached Egg
4 servings

1 lb asparagus, trimmed and peeled as needed
4 large eggs
oil for drizzling
1 oz Parmesan cheese, thinly shaved
fine sea salt and freshly ground pepper
sliced tomatoes, optional

Steam asparagus until tender, 2 - 6 minutes.
Fill a large pan with four inches of water and bring to a boil. Reduce heat to medium. When water is barely shimmering, break 1 egg into a small heatproof bowl and gently slide egg into the hot water. Repeat with remaining eggs. Cook until whites are set but yolks are soft, 2 - 3 minutes. (Or try Walnutcreek's method, above.)
Using a slotted spoon, transfer eggs to paper towels and drain briefly.
Divide asparagus among plates and top each with an egg, and sliced tomato if desired. Drizzle with oil, sprinkle with Parmesan and season with salt and pepper.
Source: Martha Stewart Living
Optional: could serve on toasted open-face English muffins.

I am loving all these recipes. I love eggs just about any way they can be cooked. Can hardly wait to try the steaming method posted by phyllis_mn.

I don't have a recipe, but I was watching a cooking show a while ago and instead of slicing the boiled egg, they grated it - just like you would cheese etc. I have been doing it this way ever since and it seems to make the eggs go a lot further.

Tara Leigh Hayes Southern Deviled Eggs

6 boiled eggs
1/4 cup Miracle Whip (My Great AuntâÂÂs secret ingredient)
1 1/2 tablespoons sweet relish
1 teaspoon mustard
1/4 teaspoon salt
Fresh ground pepper to taste
6 shots of Tabasco (or 1 shot per egg)
Paprika
6 pimento stuffed olives, halved

Boil eggs and peel. Slice eggs in half lengthwise and remove yolks. Mash yolks and Miracle Whip with a fork. Stir in relish and next four (4) ingredients. Spoon mixture in egg halves or, even better, put mixture in a Ziploc bag and snip corner and squeeze into egg halves ��" much cleaner, prettier and more sanitary. Sprinkle with paprika. Top with olive halves.

RED BEET PICKLED EGGS

1can (16 oz.) red beets
2 T. pickling spice
1 med. Onion, cut into rings
1 doz. hard cooked eggs
2 c. vinegar
4 c. water

Put hard cooked eggs in with rest of ingredients and refrigerate overnight so flavors can meld

State Fair Frittata

This is very good.

1 pound of bacon, diced and cooked until crisp
ý onion, diced
1T bacon fat
8 ounces tomato sauce
1 T cilantro, coarsely chopped
a pinch of oregano
a pinch of marjoram
Salt & Pepper to Taste
2 T bacon fat
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
2 cans of Del Monte sliced potatoes drained and dried of all water
a pinch of oregano
a pinch of marjoram
Salt & Pepper to Taste
9 eggs
ý cup cream
pinch of salt
Nonstick Cooking Spray
þ Cup Shredded Cheddar Cheese
þ Cup Shredded Monterey Jack Cheese
Optional - 3 sliced avocados
Green onions, sliced

Preheat Oven to 500 degrees.

Heat 12 inch nonstick skillet over med. high heat. Add bacon. Cook until crisp and drain. Set aside and reserve fat.

Meanwhile, in smaller skillet prepare sauce by sauteing onion in tablespoon of bacon fat. Once translucent add tomato sauce, cilantro, pinch of oregano, pinch of marjoram and salt and pepper to taste. Let simmer on low.

In 12 inch skillet add 2 tablespoons of bacon fat. Sauté red pepper and green pepper. After they have sautéed for a few minutes add dried potatoes. Continue to sauté adding pinch of oregano, pinch of marjoram and salt and pepper to taste.

Beat eggs and cream together, add pinch of salt and whisk again. Set aside and spray rimmed baking sheet with nonstick cooking spray. Sprinkle pan with sautéed pepper/potato mixture. Sprinkle cooked bacon over top. Pour egg mixture over top. Top with cheese and place in oven for about 15 minutes or until cheese is melted, bubbly and slightly brown. Cut into rectangles, top with tomato sauce, avocados, green onions and serve.

Microwave Coddled Egg

Put an egg in a cup with a tablespoon of water. Put it in the Micro Wave for about 18 seconds.
More if needed.

Deviled Eggs Trisha Yearwood

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

Prep Time:15 min
Inactive Prep Time:1 hr 0 min
Cook Time:10 min
Level:Easy
Serves:12 deviled eggs
6 large eggs

Filling:
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
Salt and pepper
Paprika, for garnish

Night before going to cook eggs, turn carton of eggs bottom side up so that yolks settle in middle of white.
Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water for 5 minutes. Peel the eggs, cover and chill for at least 1 hour.

Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the mayonnaise, sweet pickle relish and yellow mustard. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.

Cook's Note: With this method for hard boiling eggs, you won't have any green in your yolk!

Egg in the Nest

1 slice Of Your Favorite Kind Of Bread
1 Tablespoon Butter
1 whole Egg
Salt To Taste
Pepper To Taste

Preparation Instructions

With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.
Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.
Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. HereâÂÂs the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.

Best scrambled eggs ever....had them this morning.

Just add a tablespoon or two of mayonnaise..yes....manyonnaise...to your eggs before beating. Makes them very very light and fluffly

For a relatively easy meal, I line an 8"x8" glass baking dish with parchment paper. In a bowl, I mix together 6 eggs with whatever leftover vegetables and protein I have plus some salt and pepper and two tablespoons of milk or cream. You can throw a handful of shredded cheese in too, if you want. Pour the mixture into the lined dish and bake for about 25 minutes in a pre-heated 400-degree F. oven.

I like this frittata recipe because it cooks completely in the oven, is easy clean-up and uses up my leftovers. Of course, you could make it with non-leftover ingredients, too.