Author Topic: I need Egg Recipes for LOTS of eggs (Read 17436 times)

Greenerlife · « **Reply #15 on:** April 25, 2013, 10:28:04 pm »

This is the recipe I used for ice cream

http://www.seriouseats.com/recipes/2013/04/tonka-bean-ice-cream-with-scotch-caramel-swirl-recipe.html

It's quite swanky, but I made it plain, just with the tonka bean flavouring and then I made it replacing the tonka with a vanilla Pod. Delicious!

oor wullie · « **Reply #16 on:** April 26, 2013, 04:24:18 pm »

Custard.
6 (or better 10) yolks to a pint of cream (or milk if you really have to).

If you are anything like me you will overcook it necessitating another attempt, and another, and another. Soon you will have used 5 dozen eggs trying to perfect it and have a serious cholesterol problem (because you used cream and had to eat the practice attempts yourself to prevent anything going to waste)

smudger · « **Reply #17 on:** August 07, 2013, 08:03:03 am »

another one or tortilla. I make a large frying pan's worth on a Friday night and it's nibbled on through the weekend. Can use as much as a dozen eggs. I also top up the dogs food with a raw egg.

The problem with making custard is....... you have to eat it with a pudding. Yet more calories. Any low - cal recipes with eggs?

Fleecewife · « **Reply #18 on:** August 07, 2013, 12:47:41 pm »

I've posted a recipe for gooseberry curd

if you have the berries, and want a change from lemon curd. Uses 4 eggs - a drop in the ocean I know.

Lesley Silvester · « **Reply #19 on:** August 07, 2013, 10:47:01 pm »

You do NOT have to eat custard with a pudding. I can eat a bowl (or two) of custard on its own with no difficulty. And hot custard with ice cream is

I have a recipe for minted meringue ice which is a lovely, light frozen dessert using several egg whites and milk. I'll copy out the recipe if you are interested. Egg yolks are good added to mashed potato. I ofter use them up in scrambled eggs - one whole egg to two egg yolks.