Since going paleo, I've been going through eggs like a fiend (2 or 3 a day) b/c they're:
1) Delicious. Nom nom nom...
2) Nutritious. They're not called the "perfect food" for nothing!
3) Versatile. You can scramble, poach, fry, boil...
4) Cheap. WAY cheaper than eating meat for breakfast, lunch and dinner every day.
BUT I'm starting to getting sick of how I make frittatas, scrambles and omelets and want to try something new. I usually stick different combinations of bacon, chicken, mushrooms, onion, spinach, kale, cauliflower and feta in my crEGGtions (bad pun, I know) and sprinkle the final product with spices (ie. curry powder, herbes de provence, Italian). Depending on what I have in the kitchen, I'll either cook my eggs in tallow, lard, butter or coconut oil.
Here are my questions:
Does anyone have a recipe idea for a really knock your socks off scramble?
Are there any other good dishes with eggs other than a frittata-type thing? I saw a cool recipe where you wrap hard boiled eggs with ground beef that I want to take a stab at. Any other recipes of that nature?
How many eggs do you normally go through a week? How are they usually prepared?
Does that egg-y taste ever get old for you? Sometimes it gets to be too much (not sure if it's the type of egg or how old I've had them). Is there a way to mask the eggyness?
I know this has been asked before, but where can I get (preferably cheap) pasteurized eggs in San Diego?
Thanks for your input, guys!
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If you make homemade mayo, egg salad is easy and yummy. I also make a sweet potato, bacon and egg salad with mayo mixed with lemon juice and dill that's super good. Deviled eggs are great. I also make snacks by taking hard boiled eggs and halving them, then wrap them in canadian bacon. Another twist is making french toast eggs, which was just eggs, a touch of heavy cream, vanilla and cinnamon. I have a square shaped pan, so it felt even more like french toast!
If you eat cheese then quiche is good too. I know it's similar to frittatas, but not exactly.
I think this recipe for Pumpkin Souffle sounds awesome and I bet you could make it without sugar. http://www.incredibleegg.org/recipes-and-more/recipes/pumpkin-souffles
I go through a dozen eggs per week and I don't really get tired of the taste.
Edited to add: Crustless Quiche Recipe from Diane @ Balanced Bites, it's fantastic!
One more, from my old gym's recipe book
Like Melissa, I also love egg salad! I wish I could find a paleo version of sweet pickle relish so I could enjoy it a lot more. I do have some dijon mustards that give it some zing. I'm growing some cukes this year, so hopefully I'll come up with a paleo-safe version of sweet pickle relish by the end of season! I have yet to find a pickle relish that isn't full of HFCS. Since it's small in quantity respective to the eggs and other ingredients, I think I'd be ok with some kind of sweetener , but definitely not that junk. I might experiment with some naturally sweet vinegars and see how honey or agave work out. Can't think of any fruit that might work... ideas, anyone?
Since it appears you do cheese, consider trying a smoked cheese in a frittata, particularly if you do potatoes. Both mask the egginess (especially the smoky taste), and I usually add onions, and/or artichokes, broccoli, roasted red pepper (also a good mask flavor), mushrooms, etc. based on what I have. I do mine in a very small (5-6") cast iron pan, and start on the stove, but transfer to my toaster oven so the top firms up and the cheese melts well. I really like smoked gouda or the smoked swiss I used to be able to get at Aldi for this. Until recently, I had believed that frittatas were always made with potatoes and eggs!
I'm thinking the "french toast eggs" Melissa mentioned might be good with the mix cooked thin to let it get crispy on the edges - thanks, Melissa, because I may try that the next time I have an urge for something like that.
I wasn't into it all that much, but I used to have a boss who like to cook up a big giant omelette for us with avocados, onions, tomatoes, cheese and salsa, and peppers if they were around. I'm not an avocado fan (unless it's mushed into guac) but I know a lot of people here are.
Of course, poached with home made Hollandaise is a whole mess of awesome, too! Awesome on a bed of steamed broccoli, asparagus, spinach, kale, etc. Egg with egg sauce - how can you beat that??? ;)
All of that said, I sometimes have trouble digesting eggs, but I never know when it will happen (after literally decades of trying to figure it out) so while I eat them with joy, also, sadly, some caution!
Edit: just stumbled on this recipe at $5 Dinners via Facebook: http://www.5dollardinners.com/2011/06/baked-eggs-with-spinach.html
Another edit: I found this recipe, and it would be easy to hack and doesn't have very exciting ingredients, but could be a good starting place towards something with a different texture if you do potatoes: http://thevillagecook.com/idaho-sunrise-part-two/
Also, if you do tomatoes and have urges for spaghetti sauce, but few ideas about what to put it on with pastas being out for paleo, a couple of years ago, an Italian friend turned me onto putting hard cooked eggs into spag sauce while it's cooking, then eating it with the sauce. As much as I love HB eggs, I was really skeptical until I tried it! Now it's my alternative for eating spag sauce. I even like the yolks way more than I ever do in anything else mixed with the tomatoes and spices. The texture changes in the eggs (definitely more tough) but it's very interesting, something I can't compare to anything. So if tomatoes are part of your repertoire, it's definitely something interesting to try!
Eggs factor heavily into traditional French cuisine and you can find a lot of interesting preparations in such cookbooks. Generally the French have eggs for lunch and dinner, not breakfast. Some of my favorite quick and easy recipes come from Jacques Pepin.
I've made his Eggs and Anchovies which is really good, and you can sub hollandaise sauce for the mayo-and-ketchup quick sauce he calls for here.
Or try "eggs in purgatory" (love the name), put seasoned crushed tomatoes in a shallow pan (pie dish), make "holes" in the tomatoes and crack eggs into them, top with salt, pepper, cheese and/or bacon, bake at 375F for about 15-20 minutes until the eggs are set, then top with parsley. This is a quick weeknight meal for us with a can of tomatoes and a half dozen eggs when we have nothing else in the house.
Deviled eggs, hard boil the eggs, cut them in half, remove the yolks, smoosh them up with olive oil, vinegar, mustard, paprika, relish, and other spices, and put the yolk filling back into the eggs.
A souffle sounds like some incredibly complicated risky dish, but it is really super easy. Call it a "poofy baked omelette" and it seems more do-able. A typical cheese souffle calls for flour, you need some kind of starch, you could sub a gluten-free flour (it's only 2-3 Tbsp in a typical recipe). Cocoa powder has enough starch in it though, so a gluten-free chocolate souffle is very easy, and is more eggy than desserty.
Aside from all that, you can crack an egg into almost anything. I was in Austria once and they served buffalo steak with fried eggs on top. Just now I reheated some chicken vegetable soup, and when it was hot, cracked a couple of eggs into it and stirred it around until the eggs got opaque (i.e. egg drop soup). There are a lot of tricks for making egg drop soup look perfect, but even if it's ugly it tastes good. A cracked raw egg is a great addition to steak tartare too.
I was recently at a Persian restaurant and the rice served with the kebabs came out with a raw egg yolk on top. The rice was non-Paleo, but yum!
I've never been a real egg fan - eating a plate of scrambled eggs makes me almost gag, something about the texture maybe.
Anyway, Rose mentioned she scrambles up egg yolks so I gave it a try - I used three yolks mixed with a splash of heavy cream, cooked in butter. So amazing! All these years it was the whites that were screwing up my scrambled eggs.
I keep hard cooked eggs around for snacks. I steam them instead of boiling, and I like to keep the yolks loose.
The eggs wrapped in meat are Scotch Eggs, and are traditionally wrapped in sausage, rolled in bread crumbs, and deep fried. I've made them once and they're pretty cool, plus they're an easily transportable meal. I made them in my pre-paleo days, so I used bread crumbs, but I baked them. The next time I want to try coconut flakes instead of bread crumbs. Look up Scotch Eggs on YouTube and you'll get a good starting point.
Two of my favorite recipes from a paleo cookbook are egg cupcakes (basically, mix egg with a bunch of stuff like veggies and meats, then pour into cupcake tins and bake at 350 for up to 25 min) and eggs baked inside tomatoes. For that one you scoop out the innards of a mater (sorry, I'm from Georgia and couldn't help myself) and crack an egg into it. Bake it at 425 for 25 min and crumble bacon on top when they come out. I'm sure you could put more in them, maybe some green salsa or spices in with the egg.
I recently started poaching eggs in quality tomato sauce (ie. Rao's) and it's incredibly delicious. Tastes almost like ravioli
You can make this No Crust Quiche that I made the other day it was very good and filling.
1 bag of spinach leaves 2 leeks 1 Red Pepper 1 tbsp butter coconut oil salt & pepper 1 block of feta cheese (optional) 5 eggs 1/4 cup of cream salt & pepper to taste
In a skillet, cook the leeks in a tbsp of butter with a tablespoon of coconut oil, about 3 minutes on medium heat until starting to cook.
Now add the fresh spinach leaves. It may look like a lot, but it will reduce more than 75% from the original volume!
Move the spinach around with the leeks another 2 minutes, until the spinach is wilted and season generously with salt and pepper.
In a large mixing bowl, whisk the eggs with the milk and once the leek mixture has cooled, add it to the custard. Fold in the feta cheese.
Butter a 9" pie plate and pour mixture into dish and bake 25-30 minutes at 350F until golden on top.
Let cool 15 minutes before serving.
Blow is a photo of mine:
Three or four eggs in a glass, and just down them Rocky-style. Simple, very tasty, and in just few short weeks, you'll be able to go the distance against Apollo Creed.
I eat about 3 eggs a day, I have to have eggs upon waking up or I feel like ick the rest of the day. not sure if thats because of the eggs or just protein in general.
oyakodon is my favorite way of making eggs (omit the rice), though its not entirely paleo because it uses brown sugar and soy sauce, it is still very satisfying. I have yet to find good alternatives to soy sauce so its one of those things I use sparingly.
"son in law" eggs is a thai dish that is very delicious (and very spicy!)
I like asian influenced foods... :p
When I have an abundance of eggs, I usually eat at least 3 a day. I try to keep hard boiled eggs on hand for snacks and such. You can get really creative with deviled eggs- adding curry or taco seasoning. Sometimes I'll blend some eggs up with a little salt, and sometimes arrowroot, and bake in a shallow pan to make a wrap- great for nut butter and banana, avo, cheese and salsa or smoked salmon and cream cheese. I don't care much for scrambled- I like my yolks runny and remove some of the white- so what I do is saute veggies like onion, mushrooms, spinach and sun dried tomatoes, top with chev and fried eggs. You can make banana pancakes- blend 3 eggs, a pinch of sea salt, a dash of vanilla and a banana. Fry silver dollar size or bake dutch baby style. We like adding blueberries. Custard is another favorite around here.
I can't wait to try out the french toast!
One great way to eat eggs if you like Korean food is a kimchi omelet.
2 eggs 1 teaspoon cooking oil 1/4 zucchini, sliced very thinly in half-moons 1/2 stalk green onion, green part only, cut into 1 1/2" lengths 2 tablespoons chopped kimchi, plus more for serving salt and pepper to taste
Saute the zucchini, green onion and kimchi in whatever oil you use (I use coconut). Mix up 2 eggs, (the classic uses a splash of mirin, but that's a sweet rice wine, so I leave it out). Pour over eggs, season with the salt and pepper. Cover, cook till the bottom is set and slightly brown. Fold in half and cook until it's what you consider done. You can serve extra kimchi on the side.
Kimchi is so good for you. Lots of lactobacilli, lots of vitamins! And so tasty.
I like to braise greens (kale, collards, chard etc...) with bacon and then poach eggs in the greens. DELICIOUS!! (you've gotta make sure the greens are well cooked though.)
also, this recipe for shakshuka is time consuming but so amazing especially if you use smoked paprika instead of regular.
I eat a ton of eggs...poached and over-easy, scrambled with raw cheese. Whenever I can dip meat in the yolk I'm game. I also like crustless quiches.
I also get sick of them though... During those times I've made yummy egg drop soup--especially good if you make your own chicken broth--for some reason it does not remind me of egg since the broth is so flavorful. I also will make a veggie soup and whisk some eggs in slowly for extra protein.
Interesting problem Melissa. Just about every wildly creative variation I've come up with is basically just 'Scrambled Eggs With Stuff In It'.
I used to make 'Scrambled Eggs IN the Shell', like this: take a finishing nail (the kind with almost no flat 'head'), bend it about 30-45 degrees. Insert it into an electric drill. Poke a small hole in an egg end, insert the nail and pulverize the contents of the egg until you feel thoroughly purged of any latent animosity... Withdraw nail and place egg into a pot of hot water and hard-boil them. Voila! They had an interesting marbled texture if the whites and yolk didn't blend completely...
Lately I've been sauteing some chopped liver and spinach before I toss the eggs in - but that's still scrambled. I dose it with piles of tumeric and sumac (ask me about sumac!) and sometimes kelp and even chocolate - but it's still scrambled eggs.
I remember my step-mother used to make 'Pig in a Poke' - which really was sausage floating in an eggy dish and baked (she was English). It's made with flour but I bet there's a decent substitute out there (Guar? or simply omit): http://www.tastebook.com/recipes/831222-Pigs-in-a-Poke
I'm inspired! I'll see if I can't come up with something Completely New, and will share the good news...
I just got some goat's milk yogurt from Trader Joe's, and the past couple mornings I've been putting a couple of spoonfuls in my egg before I scramble it. Along with some sauteed onions, mushrooms, and a bit of tarragon, it's HEAVENLY.
Tumeric, black pepper, and eggs. Scramble and enjoy.
Also, a quality chicken or turkey sausage diced and heated before you add eggs to make a scramble is pretty solid.
You might find some ideas here: http://www.janssushibar.com/?tag=eggs
Be warned, though - I was a food blogger before I began eating paleo, so if you go back far enough in the category, you'll find some "conventional" recipes (which is not to say they couldn't be adapted fairly easily). I'm in the process of moving all of the old stuff to it's own section, but it's going to be a couple of weeks before that's complete.
I eat 4-5 dozen/week. Basically 7-10 each day.
5 raw in a smoothie with avocado, blueberries, raspberries, and raw butter (breakfast)
sometimes as a snack I'll make a custard with papaya, 3 raw eggs, raw butter
then I usually (lightly) fry or scramble 2-3 eggs at night in coconut oil or ghee along with veggies and either shrimp, scallops, ground beef or ground bison
p.s. my triglycerides are in the mid 40s and my HDL is in the mid 90s
I feel a bit panicky when my egg supply is running low. I am going through a phase of "fried eggs" with everything. Last night I restocked and bought 24, they should last me a week and a half.