4 Dozen Eggs Help! (Quiche recipe)

LTH,

For the first time in a month I made it to the Evanston Farmer's Market early enough to buy eggs, 7:15am. Yep, they run out that fast, all three vendors. Since they were available I bought 1-dz from Nichols, 1-dz from Henry's Farm and 2-dz from Green Acres. 4-dz total. Mr. Moderation strikes again.

I hard boiled 1-dz, which was pointed out to me tonight by Rob's bride, the Condiment Queen, was not the best thing to do with very fresh eggs. Of course the CQ is 100% correct, though it had completely slipped my mind. I made a frittata this morning using 6-eggs and an egg white last night mixed with wonton filling. That leaves ummmmmm, 29 Farm Fresh Eggs to use up in the next week or so. Help!

I'm looking for suggestions, especially quiche, though, believe it or not, I've never made a quiche in my life. In fact, I'm not so sure I've ever even eaten quiche.

I also have a vague recollection of an utterly delicious leek tart, made with egg custard, one of my brother's wife's sisters made. Though I can't remember if it was wife 2 or 3.

Any and all suggestions appreciated, aside from saving them until Halloween and egging my neighbors houses.

Enjoy,
Gary

Gary,

I think you'll like this from Joyce Chen's original 1962 cookbook. It is simple, delicious, and the leftovers are superb in fried rice. Also, in the same Asian-American egg vein, David Rosengarten has a Shrimp Egg Foo Yung recipe in his book, "It's All American Food", that may not be like anything prepared in China, but none the less is delicious. Do you have the book (my current favorite)?


* Exported from MasterCook *

Crabmeat with eggs

Recipe By :Joyce Cehn
Serving Size : 0 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/2 ounces crab meat -- picked clean
6 large eggs
1 teaspoon chinese cooking sherry
1 teaspoon salt
1/4 teaspoon MSG
1/8 teaspoon white pepper
1 tablespoon scallion -- minced
4 tablespoons oil

Put crab meat in bowl and break eggs on top

Mix in sherry, salt, MSG, white pepper, and scallion. Do not overbeat

Put oil in hot skillet over high heat.

Pour in egg mixture and turn eggs from edges to center

Turn constantly until egg firms up.

remove from heat and serve immediately

Description:
"Joyce Chen"
Cuisine:
"Asian"
Source:
"Joyce Chen Cookbook"
Copyright:
"1962"
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HI,

I know it may seem a bit early, but why not some egg nog?

I still remember those wonderful poached eggs we had at Avec for the Fergus Henderson lunch. You could also make some Hollandaise sauce to go on top. From the egg whites you will be accumulating, then make some macaroons or a Pavlova dessert with whipped cream and fruits.

Spaghetti Carbonara, make it a la Marcella Hazan with garlic, then add the twist I learned from one of your posts of poached eggs on top.

If you still have those boiled eggs around, why not some egg salad with homemade mayonnaise or aioli. The homemade mayo will last for while, but I think the heavy garlic presence in the aioli may cause it to turn rancid faster.

Quiche Lorraine is the classic, where a very reliable and authentic recipe can be obtained from Julia Child's Mastering the Art of French Cooking, which I believe you have. Though I did take a look over at Epicurious, which had several Quiche recipes, the one titled 'Queen Elizabeth's Favorite' just did not appeal to me. Though I did like the simplicity and deft execution in 'Madame Quiche's Quiche du Fromage.' I would do either Madame Quiche or whatever Julia promotes.

Make some custard or Creme Anglaise. If you make creme Anglaise, then make a banana cream pie. Make a graham cracker crust, make the Creme Anglaise, then chill. To assemble, take very ripe bananas and line the entire interior of the pie shell with banana slices (when very ripe they are very fragrant), add the creme anglaise and top with whip cream. The lofty scent will call your neighbor's over for a slice.

Yep, I could soak up those eggs in no time. I look forward to knowing what you did indeed do.

Make some ox eyes by poaching a few eggs in a homemade chile sauce. A decent recipe is in The Tex-Mex Cookbook by Robb Walsh.

Lately I've been frying up a couple of hard eggs, drizzling your chili oil on top, and making a fried egg sandwich for breakfast.

Just a reminder--you probably already know how to do it: Spanish Tortilla (egg/potato/salt/pepper/a touch of water). Bring me a slice on Friday.

Not an unexpected source, but I've always been very pleased with Julia Child's quiche recipe in Mastering the Art of French Cooking.

Gary,

When I met my northern Italian relatives a few years back the very sweet but salty tongued matriarch of that branch plied me with shots of a fortifying egg and marsala based liqueur called vov. She drank it regularly and lived to be 97. However, there was something stronger in there than just marsala:

http://www.mangiarebene.net/ACADEMY/dri ... r_egg.html

how about a sabayon to serve over some luscious fall fruit?

Thanks for all the great suggestions!

Tonight is Bill/SFNM's Crabmeat with eggs, with Aaron and Cathy's suggestion of Julia's Quiche from Mastering the Art French Cooking coming up in a day or two. .

Bruce, m'th'su and Terrence's suggestions are on tap as well, especially m'th'su's, since it involves booze.

I didn't take Steve's advice exactly, but I did make a nice frittata, maybe this weekend for Spanish Tortilla.

In the last few days I've made egg salad, stir-fried fresh rice noodle with eggs and hot pepper and served an appetizer of fresh mozzarella, burrata, heirloom tomato, red onion, basil and hard boiled egg. I bought the burrata and mozzarella from Great American Cheese Collection at the Evanston market, but GACC can be found at other farmer's markets as well.

Even with hard boiled egg sprinkled with fleur de sel for breakfast, I still have a lot of eggs.

Here's a few pictures of fresh rice noodles w/eggs.

Prep, rice noodle, eggs, Thai pepper, Chinese chive, ginger and garlic.


Pan fry rice noodle with the aromatics.


Break up the noodles, add the eggs mixed with a little water and fish sauce. Done.


Thai pepper look like they are floating, but are really on the plate.


Enjoy,
Gary