Spaghetti pancake. Though you can use any cooked pasta. Beat how many eggs you think you need to saturate the pasta. Add cooked veggies, protein of your choice and a good amount of parm cheese, Add your favorite spices (don't need much salt since cheese is salty). Oil the pan, fry one side, flip and cook through. so good and kids love it.
Late to the party on this but the variation in my scrambled or over easy eggs comes from what I pair them with - during the summer season I throw whatever veg is in season into the pan first to soften or fry then add eggs. Summer squash, potatoes, sweet corn, beets, eggplant, kale...and then top with whatever herb I have available. In the winter I'll top lentils or beans (these are usually something I've seasoned and cooked with a root veg to use in multiple meals) with a poached or fried egg. Fried egg, cheese and Canadian bacon sandwich is a special treat.
Another change of pace is a sweet omelet - wisk a bit of honey into the eggs and top with cottage cheese and blueberries. I was skeptical but somehow it works ;)
Some ideas: -Jacque Pepin's souffle -Korean steamed eggs (I have an easy recipe on F52) -chuwanmushi (Japanese egg custard) -Chinese eggs & tomatoes -New Zealand bacon & egg pie -South Indian egg curry
This is our favorite fridge clean out recipe with eggs as the star. Call it egg tacos or burritos. You choose depending on what you like or what you have. We just pull it all out & put it on the counter & let everyone build their own.
The most expedient way to get ideas on how to cook eggs is to peruse through French cookbooks. More often than not there is an entire chapter devoted to eggs. Some on my bookshelf include:
Mastering the Art of French Cooking (Child, 1961) Simple French Food (Olney, 1974) La Cuisiniere Provencale (Reboul, 1897) Le Repertoire de la Cuisine (Gringoire & Saulnier, 1914)
They all have dedicated egg chapters.
The latter ("Le Rep") isn't a traditional cookbook, it's really an aide-memoire for the professional cook, so it expects a cook to know how to prepare a plain omelette. Many of the "recipes" are classic garnishes like Crecy (carrots), Forestiere (mushrooms), Clamart (peas), or Nantua (crayfish).
While I don't have any of his books, I'd expect all of Jacques Pepin's non-dessert cookbooks to have an egg chapter. He has done entire episodes on his TV series devoted to eggs and he can bang out maybe 6 egg dishes in about 26 minutes of programming. If you are a subscriber to your local public TV affiliate, you might be able to stream some of his shows from PBS.org.
Oh, "Le Rep" has 7000 dishes. The egg chapter is 19 pages and probably has 500+ "recipes" so if you cook a different one every day, it might take you 1.5 years to get through all of them.
So there are only 97 more ways to prepare them (per maybe apocryphal stories of French chefs). No, but seriously: Poached (alone or in dishes like eggs Benedict) Pickled Potted Tortilla Espanola In sauces and salad dressings (pasta carbonara, caesar salad) Souffle Pancakes Quiche Hard boiled (alone or packed in other dishes liked baked or rolled pasta) Avgolemono soup Bearnaise sauce Lemon curd Chocolate mousse Salade Nicoise Deviled Potato salad Egg salad Italian spinach pie Baked Various Greek or Russian dishes for Easter - baked in layered pastries Fried egg as garnish or finishing touch to a main dish like steak or refried beans Huevos rancheros. I'm sure there are more, but that's all I've got for now. Hope some of these ideas spark your interest.
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In the winter I'll top lentils or beans (these are usually something I've seasoned and cooked with a root veg to use in multiple meals) with a poached or fried egg.
Fried egg, cheese and Canadian bacon sandwich is a special treat.
-Jacque Pepin's souffle
-Korean steamed eggs (I have an easy recipe on F52)
-chuwanmushi (Japanese egg custard)
-Chinese eggs & tomatoes
-New Zealand bacon & egg pie
-South Indian egg curry
* egg in a basket (great during childhood, nostalgic as an adult)
* shakshuka
Eggs - scrambled, hard cooked, poached, fried
Tortillas - any grain, any size
Veggies - beans, tomatoes, lettuce, avacado, guacamole
Cheese & dairy - your choice of shredded or crumbled cheeses & sour cream or Greek yogurt
Salsa, chilie for smothering
I have prob left out other things that people may like locally but its a great thing on sunday morning when no one wants to go to the grocery store!
Mastering the Art of French Cooking (Child, 1961)
Simple French Food (Olney, 1974)
La Cuisiniere Provencale (Reboul, 1897)
Le Repertoire de la Cuisine (Gringoire & Saulnier, 1914)
They all have dedicated egg chapters.
The latter ("Le Rep") isn't a traditional cookbook, it's really an aide-memoire for the professional cook, so it expects a cook to know how to prepare a plain omelette. Many of the "recipes" are classic garnishes like Crecy (carrots), Forestiere (mushrooms), Clamart (peas), or Nantua (crayfish).
While I don't have any of his books, I'd expect all of Jacques Pepin's non-dessert cookbooks to have an egg chapter. He has done entire episodes on his TV series devoted to eggs and he can bang out maybe 6 egg dishes in about 26 minutes of programming. If you are a subscriber to your local public TV affiliate, you might be able to stream some of his shows from PBS.org.
Eggs en cocotte
Eggs a la coque (boiled eggs)
Eggs sur le plat (shirred eggs)
Fried eggs
Hard-boiled eggs
Omelettes
Poached eggs
Scrambled eggs
Soft-boiled eggs
and each category has a few examples.
Omelettes are distinct enough to merit a separate listing in Larousse Gastronomique and there are different categories beyond the plain omelette:
Filled
Flat
Garnished
Omelettes Cooked with their flavouring
Sweet Omelettes
and with a few examples of each.
Some French cookbooks also put souffles in the egg section. Naturally souffle is another separate listing in Larousse.
No, but seriously:
Poached (alone or in dishes like eggs Benedict)
Pickled
Potted
Tortilla Espanola
In sauces and salad dressings (pasta carbonara, caesar salad)
Souffle
Pancakes
Quiche
Hard boiled (alone or packed in other dishes liked baked or rolled pasta)
Avgolemono soup
Bearnaise sauce
Lemon curd
Chocolate mousse
Salade Nicoise
Deviled
Potato salad
Egg salad
Italian spinach pie
Baked
Various Greek or Russian dishes for Easter - baked in layered pastries
Fried egg as garnish or finishing touch to a main dish like steak or refried beans
Huevos rancheros.
I'm sure there are more, but that's all I've got for now.
Hope some of these ideas spark your interest.