Wonderful bounty!

And I make egg salad with about approx. 1 Tbs mayo, 1 tsp Dijon mustard, a shake of Trader Joe's 21 Seasoning, and a shake of salt per 1 boiled egg.

Congrats on the pix!!!

My egg salad is crunchy. I love the little cubes from the egg slicer. Always have. IMHO, it's more like ”something” and has a lovely feeling on the tongue, rather than mushed up eggs. With that are fine diced bell peppers, celerey, pickles, thin sliced scallions, etc. Not too wet on the mayo, but enough that it sticks nicely, rather than falling like an upturned bucket of lego. S&P. Maybe some orange zest or fenugreek or epazote. The seasoning changes with mood.

I've been on the brink of making brassicaceae soufflés, to use up eggs for awhile but keep getting distracted. One romanesco, and another kohlrabi.

Eggs go fast in crêpes. Custard/ice cream/bread pudding. Any pudding. Egg rising cakes, e.g., chiffon. Pavlova. Macaron. Eclairs or their cousins with eggs in the choux and eggs in the pastry cream. Dumplings. Egg drop soup.

Little miracles, they are.

Get rid of the yolks--cholesterol. Use two whites as 1 egg in your recipes.

Souffles use lots of eggs.

This double baked cheese soufflé recipe is a winner and they freeze well after the first bake.

https://www.bbc.co.uk/food/recipes/double_baked_cheese_94727

The cholesterol in eggs has little effect on blood cholesterol for most people. Current science has debunked that thinking. The yolks are highly nutritious. It would be a criminal waste to throw them away and many recipes would not work without them. In the above recipe suggestions it’s the saturated fat and sugar people should monitor, not the egg yolks. https://www.heartuk.org.uk/low-cholesterol-foods/can-i-eat-eggs

Yes - don't yolks contain lutein - an important nutrient for our eyes?

And as for egg recipes, now I'm craving Dutch pancakes and popovers...

What floral said. Dietary cholesterol has no effect on yours.

Am I the only one who makes their egg salad with mayo, yellow mustard, and sliced green olives? :) One of these days I may try the curried version with chopped apples… some say it’s excellent.

I could easily use a dozen in devilled eggs, if I invited my friend John. lol. Otherwise, I think of the usual uses: puddings, breads, cakes, choux pastry, etc.

Custard tarts, Portuguese egg tarts (a kind of custard tart), I used to make Eggs Benedict when i had lots of eggs as the Hollandaise uses a lot. Lemon butter, friands with the egg whites if you've been using yolks for something else (I sub GF flour for the small amount of flour in friands and voila! GF dessert :-) ). Scotch eggs, swiss rolls and sponge cake.

@annie1992, coconut cream pie recipe please!

Made egg, shrimps, mushroom fried rice for dinner yesterday.

For me, fried rice must have eggs.

A few days ago, made tamago for sushi dinner.

dcarch

I generally add olives to my egg salad, but then I also add minced celery and green onions or chives.

Frittatas use a lot of eggs, and I frequently make mine with potatoes, red bell pepper, chile de arbol, onion, and cheese. You can also make a quiche, and I generally put spinach, bacon, mushrooms, and cheese in mine.

When I want a quick pie crust for the quiche, I make one with 1/2 cup butter, 1/2 cottage cheese, and one cup flour. Beat the butter and cottage cheese together, and then blend in the flour. This is a very forgiving pie crust, but of course you still have to blind bake it before adding the quiche filling.

Annie, I like my egg salad pretty simple like yours Sometimes I'll add some dill. Your pix are great...that pie!

Thanks, everyone!

Colleen, I forgot about your lemon butter, I'm definitely making some of that!

My egg salad is chopped up pretty finely because Elery likes to dip it with crackers and big pieces fall off or break the cracker. It's all about the cracker, LOL.

I might like it better if I put some crunchy things in it, so I might try that.

Islay, a souffle that can be frozen. Now there's a holiday idea, thanks!

PM, I like devilled eggs, but Elery and I can't eat a dozen, LOL. Thanksgiving is coming, though...

Lars, thanks for that pie crust, I'll have to try that, it sounds fast and easy. And then I could make a lemon pie using Colleen's lemon butter, which I could just eat with a spoon.

Maggie, this is the recipe I used:

Coconut Cream Pie

1 cup sugar

• 1/3 cup cornstarch
• 3 cups milk
• 4 large egg yolks
• 1/3 cup butter
• 1 pinch kosher salt
• 2 teaspoons vanilla
• 2 cups sweetened flaked coconut divided
• 1 prepared pie crust
• whipped cream (see instructions below)

Whipped Cream

• 2 cups heavy whipping cream

• 6 tablespoons powdered sugar

• 1/2 teaspoon vanilla extract

• In a medium-size heavy saucepan, whisk together sugar and cornstarch. In a large bowl, whisk milk and egg yolks. Begin to slowly whisk milk and egg mixture into the saucepan with the dry ingredients. Bring mixture almost to a boil (medium heat) and whisk continuously until thickened, about 8 minutes. Remove from heat.

• Add butter, one tablespoon at a time, allowing each one to melt completely before adding the next, while continually stirring. Add the extract, salt, and 1 3/4 cups coconut, until combined. Save the rest of the coconut to sprinkle on top. Pour custard into baked pie shell. Cover with plastic wrap, making sure the wrap is touching the custard, and cool on a wire rack for about 30 minutes. Place in the refrigerator until set.

• Preheat oven to 350 degrees. On a sheet pan, place the remaining coconut and bake for 5 to 6 minutes or until the coconut is lightly toasted. Turn pan and stir once during the cooking cycle.

• Remove pie from refrigerator and spread whipped cream all over the pie. Sprinkle with toasted coconut.

In a stand mixer or electric mixer, whip cream at a high speed until it's foamy and has increased in volume. Add vanilla and then slowly add sugar until soft peaks form.

It's a Better Homes and Gardens recipe, and it was pretty good, I'd make it again.

Annie

Here are some ideas 😉

https://www.gardenweb.com/discussions/2430729/cookalong-11-eggs

and a lot of old friends

Way off topic....

My mom makes paint with eggs - or at least the yolks plus pure pigment. I am not sure what else. Pigments are often fairly nasty for your health but there is little in the world that is more beautiful than jars of pure saturated pigment.

You could take up a new interest. (And then make a ton of pavlova with the leftover whites...) Egg tempera looks different than say oil paint. The pigment does not look ’wet’.

These jars are not my mom’s - her collection is more varied and old - but give you an idea. These belong to a local pastel artist who makes her own pastels.

Additionally, egg tempera was used during the Renaissance to paint many of the frescoes in Italy and beyond. Andrew Wyeth also used egg tempera.

I like eggs and eat a lot of them - an inexpensive and easy-to-fix source of protein and very customizable for a single person. Dunno what I'd do with 4 dozen of them, tho :-)

Made a frittata day before yesterday. Potato, mushroom, spinach and cherry tomatoes with goat cheese. Delicious and came in handy yesterday morning when we lost power, as easy to reheat in the micro (generator does not power the range).

I also have a thing for egg foo young, which the single Chinese restaurant in my area does not offer so I make my own.

I also came across this great recipe for breakfast 'egg rolls' from Nadiya Hussain from her Netflix series "Time to Cook". https://foodhero.com/blogs/nadiya-hussain-egg-rolls You can make a bunch and then freeze for a fast eggy breakfast on the go.

I miss making coconut cream pie. It wouldn't get eaten quickly enough just for myself. I also made angel food cake with the whites.

@cindy-6b/7a VA Fresco is a bit different. I actually made a fresco panel as a kid. In the case of fresco pigment is painted on damp plaster which crystalizes around the pigment. No eggs. They survived amazingly well over eons in the more moderate climates of Europe.

But many renaissance paintings were made using egg tempera. Especially those rich intricate panels of religious scenes in churches.

Here is my 12 year old idea of a fancy lady - which is 40-45 years old. Not in perfect shape but considering it spent many years mounted outside in Maine not bad. I clearly had no natural instinct for anatomy.

my deviled eggs are a holiday 'food group' for my kids ... along with grandma rolls