By the Dozen

YA and I both like eggs, although it still takes us a couple of weeks to go through a dozen (unless I’m baking).  After Easter we had a LOT of eggs – all the hardboiled eggs that I felt the need to dye and then bonus eggs from Farmer Ben.  In discussing this bounty, YA said “why don’t you make that frittata”.  I’ve made a veggie frittata a couple of times recently for book club, but didn’t realize she was paying attention.  I wanted to make a richer variety, so dug out a recipe I found in a magazine last year and “fixed it up” a little.  So here is my version of a Potato Cheese Frittata:

4-5 potatoes (I used Yukons)
1 large onion
2 Tbsp olive oil
2 Tbsp butter
12 Farmer Ben eggs
1 cup whipping cream
12 oz manchego cheese
(unless you’re really cheap like I am and can’t bring yourself to                spend $16  on a wedge of cheese… then you can use half                            manchego and half cheddar that you already have in the fridge)
1 jar of roasted red peppers (I used a 15 oz jar) – or you could roast            the peppers yourself if desired
Salt & pepper to taste

  1. Peel and thinly slice the potatoes then boil for 3-4 minutes until soft.
  2. Thinly slice onions and sauté in oil and butter until brown. Use an oven-capable pan (I used my cast-iron skillet)
  3. Add potatoes to onions and sauté another 2-3 minutes
  4. Whisk together eggs, half the cheese, cream, peppers, salt and pepper
  5. Slowly pour egg mixture into the potatoes and stir as the eggs begin to scramble
  6. Stop to swear like a sailor and run your thumb under cold water when you touch the burner. This step is optional.
  7. Bake 15-20 minutes in 350° F oven until not jiggly.
  8. Sprinkle the rest of the cheese and broil for 2-3 minutes until bubbly and golden.
  9. Cool a bit before you eat unless you want to burn your tongue (not saying why I thought I should mention this!)
  10. Explain to your kid why the dish is so yellow because she’s never had farm fresh eggs in her life.

What’s your go-to recipe for a plentitude of eggs?

41 thoughts on “By the Dozen”

  1. OT: looks like a quiet day. Maybe vs won’t mind my putting in the Writer’s Almanac poem of the day: a sonnet by Julie Kane.

    USED BOOK

    What luck—an open bookstore up ahead
    as rain lashed awnings over Royal Street,
    and then to find the books were secondhand,
    with one whole wall assigned to poetry;
    and then, as if that wasn’t luck enough,
    to find, between Jarrell and Weldon Kees,
    the blue-on-cream, familiar backbone of
    my chapbook, out of print since ’83—
    its cover very slightly coffee-stained,
    but aging (all in all) no worse than flesh
    through all those cycles of the seasons since
    its publication by a London press.
    Then, out of luck, I read the name inside:
    The man I thought would love me till I died.

    Liked by 4 people

      1. I looked online and I found a site with eggs mentioned by famous poets but most of them were really really long and the ones by Sylvia Plath and Anne Sexton were too depressing. So we’re gonna have to leave this up to Linda, who is the best at finding these things!

        Liked by 2 people

  2. Rise and Find Something to do With Those Eggs, Baboons,

    Egg Salad is my go to recipe for too many eggs:

    6 eggs, hard boiled and shelled with Tim’s excellent “shake them in a jar” method
    2 green onions finely chopped (or 2 T minced red onion)
    1 stalk of celery, chopped
    2-3 T coarsely chopped Greek Olives (any salty olive will do)
    3-5 T mayonnaise, depending on how much you like.

    Mix it up. Let it set several hours while chilling, and serve on bread or crackers.

    Ben’s eggs are so beautiful on the outside. The yolks are a deep yellow, too.

    Liked by 2 people

    1. Your egg salad recipe is a lot like my favorite potato salad recipe. The differences: add potatoes, chopped red bell pepper (mostly for looks) and give the mayo a bit of zing with Grey Poupon mustard. No olives. This is my favorite way to use eggs.

      Liked by 2 people

  3. Deviled Eggs

    12 eggs, hardboiled and shelled
    With a paring knife cut the eggs in half lengthwise. Remove the yolks and put them in a mixing bowl.

    Add 2-3 T of mayo
    Add 1 t mustard
    (You can add 1 herb here, but only one flavor mixes with eggs well on top of the mustard—dill, chili powder, cumin, garlic, minced olives, etc)
    Mash the egg yolks and mix in the mayo and mustard, stirring vigorously.

    Put the mashed egg yolks in a plastic icing (pastry) bag with a large tip.
    Pipe the egg yolk mixture into each half egg white. Sprinkle with paprika or other herb and serve.

    Keep these refrigerated. Makes 24 deviled eggs, if the gods of egg-shelling are with you and the whites do not disintegrate.

    Liked by 2 people

        1. I have a few every week. Keeps me from eating too many carbs for breakfast (oatmeal and cold cereal). My wife contends that carbs are worse for some people than cholesterol. All depends on the individual. My weakness is sweets, so fewer carbs at mealtime is probably better for me. But ya gotta go easy on the fat too.

          That’s when I fall back on “Moderation in everything.” It’s served me well enough for 64 years.

          Chris

          Liked by 1 person

    1. had a friend form years ago that stated condidently that quiche was finger food to be left on the counter and eaten like a plate of cookies, just grab a wedge as you walk by. i loved it when she came to visit.

      Liked by 3 people

  4. I really dislike spoon bread, so I hope Husband doesn’t get any ideas from this! I like quiche as the best way to use eggs, as well as egg bakes. My Dil makes really good deviled eggs.

    Our tortie can hear the cracking of eggshells from anywhere in the house, and leaps to the kitchen sink to fish out any shells she finds. Then she runs off with them and licks them out and bats them around the floor. She also loves to play with any uncracked eggs she finds on the counter. It is so fun to bat them with a paw because they roll off the counter and hit the floor. She is such a help in the kitchen!

    Liked by 1 person

  5. Hi- I appreciate the compliments on the eggs. I had one customer who complained that the eggs were duller yellow in the middle of winter. I mean what did he expect? The chickens sure do like being outside. I never know where I might find them.
    After I delivered the last load of straw on Saturday I swept the loose straw out of the back of the truck. Wasn’t long before there was two chickens up there digging through it. The next day, those same two chickens were in the machine shed digging through a little straw in there. The egg hunt may have to expand to other buildings!

    I made an omelet last night for supper. And I really like deviled eggs, but we don’t make very often. Daughter has fried eggs every morning for breakfast.
    A few years ago, one of Kelly’s co-workers made deviled eggs with home made fresh mayonnaise. Oh my goodness were those good! I’ve wanted to try making my own mayonnaise, but just haven’t.

    Liked by 2 people

  6. i’ve gotten 2 dozen of my 3 dozen farmer bens rainbow cuties used up
    i am a real egg eating fool we buy the 5 dozen box at walmart for what used to be the best deal in town at 49 cents a dozen then i cursed them and mentioned what a good deal eggs were and they went up to 149 a dozen then back to 100 and recently the price went back down to 69 or so. years ago someone told me eggs and butter don’t really need to go in the fridge and i have heeded that leaving them on the shelf in the garage 9 months out of the year
    june july august they move in
    i use eggs in my potato pancakes i used them last night in a falafel thing i whipped up
    i quit adding milk and cheese to my omelettes and it kinda changes them to a more hearty omelette but i enjoy the heck out of it. onion pepper mushroom potato and a tomato something with hot sauce black olives and garlic
    a little paprika cumin turmeric and pepper will find its way in there too
    wine oil butter too
    other items depend on the vegetable drawer broccoli cauliflower green onions salad fixing like spinach, romain and the lettuce that is getting too ugly for salads find their way in there
    i usually cook them up on the stove enough to get the veggies browned up potatoes and onions first mushrooms and olives next then the rest
    add eggs and bake 55-60 min at 375

    Liked by 2 people

    1. We leave our eggs out. As you say tim, unless it’s hot middle of summer and I have too many sitting around then I’ll put them in the fridge. And our butter is stored in the freezer when I buy 10 pounds, but sits on the counter when we’re using it. Again, except mid summer if it’s melting. 🙂

      Like

    1. thats left over from the wild west as a bar food. one of the few you could put up on the counter behind the bar and theyd keep

      if you were out drinking with the boys someone would say we need to get some solids and you didnt need to leave your chair
      \
      i pretty much like pickled anything. saw a show about a guy in nyc who opened a pickle shop with 200 different pickle barrels to choose stuff out of. variations on a gerkin certainly but also asperagus beets garlic carrots , you name it . i thought that would be a cool store, pickles olives and olive oil/ other oils would be a cool destination store

      variations on pickled eggs could be a lifetime study

      Liked by 2 people

  7. My usual egg bake has just 6 ingredients – but I usually saute some veggies, and experiment with different cheeses and spicing.

    Savory Eggs – Preheat oven to 350˚ F.
    Combine thoroughly:
    6 large eggs
    ½ C. cream or half-&-half
    1 tsp. mustard powder
    ½ tsp. salt
    ¼ tsp. pepper
    Scatter in bottom of a greased 9”x9” baking dish:
    1 C. grated cheddar, gruyere…. cheese (8 oz.)
    [any sauteed veggies]
    Pour egg mixture over cheese. Sprinkle with (smoked) paprika if desired

    Bake for 30-35 minutes
    Cool 10 minutes before cutting into.

    Liked by 1 person

  8. This is the one I usually bring to potlucks (and BBC). The original recipe called for twice as much cheese as I use here:

    Chili Cheese Cubes
    7-8 eggs
    ½ C. flour
    1 tsp. baking powder
    ½ – ¾ tsp. salt

    Combine in blender briefly; you may have to scrape sides.

    1 ½ – 2 C. shredded cheese (Monterey jack, cheddar, etc.)
    ½ – ¾ C. cottage cheese
    1 4-oz. can (chopped) mild green chilies
    Optional: any sautéed veggies like green and/or red peppers, onion…

    Fold cheeses and chilies into blended mixture. Turn into greased 8 x 12 baking pan. (Original said 9 X 13, but then they’re awfully thin.)
    Bake for 35-40 min. at 350°, till golden on top and firm in center. Let stand at least 10 min.
    Cut into small rectangles. They’re good hot or at room temp.

    Liked by 1 person

  9. One more…

    Carrot Apple Onion Pie Preheat oven to 400˚ F.

    [Optional: 1 10-inch pie crust]

    Sauté first 6 ingredients in oil or butter till liquid evaporates:
    6 T. olive oil or butter
    3 ½ C. shredded carrot/cabbage/zucchini…
    ½-1 C. minced onion (can be part celery)
    2 tart apples, chopped
    ½ C. water – I usually use less
    2 T. lemon juice

    Add to saute:
    1 T. curry powder
    remove from heat, scrape into 8×8 baking dish [or pie crust].

    Combine and pour over all:
    3-4 eggs
    1 ½ C. milk or non-dairy liquid
    ½ tsp. salt

    Bake for 25 minutes, or until solid in center.

    * I sometimes forget the water, or use just a couple of tablespoons, and it doesn’t seem to hurt anything.

    Liked by 1 person

  10. Huevos rancheros, our go to Sunday morning feast. Don’t know how authentic our take on the recipe is, but we love it. Essentially, it’s eggs poached in a chili flavored tomato sauce, served atop warm flour tortillas and garnished with shredded iceberg lettuce, chopped tomato, raw onion, shredded cheddar cheese, and a dollop of sour cream. Yum.

    Liked by 1 person

    1. sounds good

      had a b&b in sanfransisco that offered soft boiled eggs and toast as the breakfast and it was delicious
      i have a friend who was trying to tell me the best way to do this

      think i’ll call him

      Liked by 2 people

      1. I’m with you Jacque. But it’s funny how used we get to things being certain colors. Because there are lots of green things that we eat, but green eggs just seems so wrong.

        Liked by 2 people

  11. My favorite thing to do with eggs is just to hard cook, chill, peel, and sprinkle with salt.

    I looked for a youTube video of Faith Petric singing this, but came up empty. So you’ll just have to imagine the voice as you read the lyrics:

    There is an old saying. It is very wise.
    You can see the truth of it right before your eyes:

    If a rock falls on an egg,
    Too bad, too bad for the egg.
    If an egg falls on a rock,
    Too bad for the egg.

    People they are different. Various paths they walk.
    Some are fragile like an egg. Some are hard like rock.

    If a rock falls on an egg,
    Too bad, too bad for the egg.
    If an egg falls on a rock,
    Too bad for the egg.

    The rock it is not broken, and is most insolent.
    Must be nice to be a rock for it is evident

    That if a rock falls on an egg,
    Too bad, too bad for the egg.
    If an egg falls on a rock,
    Too bad for the egg.

    But the rock can never triumph. The egg it dare not mock.
    For if the egg is shattered, then splattered is the rock.

    Oh, if a rock falls on an egg,
    Too bad, too bad for the egg.
    If an egg falls on a rock,
    Too bad for the egg.

    Liked by 3 people

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