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Eggs, eggs, eggs,eggs....

by (3207) Updated June 17, 2014 at 4:34 PM Created July 25, 2012 at 9:21 PM

I'm getting tired of the same'ol egg dishes. Does anybody have some awesome egg recipes for Breakfast or Brunch? Thank you, looking forward for your answers!

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1962 · July 25, 2012 at 11:12 PM

Lately, I've been reading medieval cookbooks, and was enthralled by apple tansy.

*To make an Apple-Tansey. Pare your Apples and cut them in thin round slices, then fry them in good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon, Ginger, Sugar, with a little Rose-water, beat all these together, and poure in upon your Apples and fry it. --The Compleat Cook: Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry (1658) *

I do one apple and two eggs, which seems to be a good ratio,. I would make them larger, but I've found that they taste best when the omelet portion is very thin and brown on the bottom. The moisture content also makes it take forever to cook, even in cast iron. SO use a big pan, and start smaller than you want.

With some sugar or honey in the eggs--and a wee bit of powdered sugar on the top--well, yes, it's sugar and of the devil and all that, but I think this tastes like an apple fritter, only from real food. So I live dangerously.

Don't leave out the rosewater. It really makes a difference. Well, I'm sure it would taste fine without, but wow, whole new level and all that. Middle eastern or indian grocery store, bottle is three bucks and makes a lovely after bath splash.

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2252 · July 25, 2012 at 9:46 PM

eggnog- egg yolks + coconut milk, sprinkle in some nutmeg, cinnamon, and cloves.

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14843 · July 25, 2012 at 9:43 PM

Not sure if these qualify, but I've been meaning to make deviled eggs with avocado (and perhaps cumin) instead of mayo. And avocado deviled eggs plus bacon? FTW!

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3854 · July 25, 2012 at 9:25 PM

Scottish eggs, quiches, grilled inside bell peppers halves, lox-eggs-&-onions. That's all I've got.

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62 · July 25, 2012 at 9:24 PM

I love stuffing an omelet (or just scrambling the eggs) with whatever is available- mushrooms, peppers, meat, tomatoes, broccoli, onion. My favorite thing to do is have some raw avocado on the side. Also, I'm a huge fan of Frank's Red Hot Cayenne Pepper Sauce; I love it on my eggs!

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1658 · July 26, 2012 at 6:17 AM

Allow me to introduce the frittata!

Pick one to three ingredients you'd like to have with your eggs and get them warming in an 8", nonstick, oven-safe skillet with some sort of fat (I generally use clarified butter). Typical ingredients can be ham, cheese and onions; spinach and leeks; or salsa and chorizo. While the bits come up to temperature, beat 6 eggs with a bit of kosher salt and some pepper and add to the skillet. Mix everything together well and stop stirring once the eggs start to solidify. Cook until the edges of the eggs pull away from the edge of the pan slightly; the center should still be slightly jiggly and possibly wet. Add cheese to the top (if you want) and place under a broiler for 2 to 8 minutes, until the cheese melts (if you used it) or the eggs cook through and the top starts to brown.

Slide it off onto a cutting board, cool for a few minutes, and cut it like a pizza.

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120 · July 25, 2012 at 9:57 PM

NOMNOMPALEO has some GREAT egg recipies...

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11555 · July 25, 2012 at 9:26 PM

Some yummy Korean egg dishes - http://www.maangchi.com/recipe/egg-side-dishes

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18437 · July 25, 2012 at 11:58 PM

Rocky it.........

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880 · July 25, 2012 at 11:41 PM

How about baking something with coconut flour? It requires a large amount of eggs. I baked a coconut bread that called for 8 eggs.

It can also be nice to thicken a soup with yolks at the end as a blended soup. Or chicken "noodle" where you stir the soup and drizzle in whisked egg. Makes strands of egg..like egg drop soup.

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150 · August 20, 2012 at 3:31 AM

I add eggs to whatever I have around. Most mornings its a meat of some kind, peppers, tomato, onion, mushrooms, or whatever. It's not the most exciting but switching up what's in it helps. Otherwise I have made the egg muffins before and those were pretty good. I just have a hard time with reheated eggs. So I need something quick and fresh.

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120 · August 20, 2012 at 1:36 AM

Lately, I have been heating a TB of coconut oil in a small sautee pan and then add salsa. Once salsa starts to warm up, I crack 2-3 eggs in the middle of the salsa and cover the pan. Cook covered until the eggs turn to the consistency you like.

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2252 · July 26, 2012 at 12:29 PM

I forgot to add making your own mayo, egg yolks + coconut oil blended together. Add the oil in slowly to give it time to emulsify. You can also add all kinds of great flavors, cilantro lime, garlic, honey-siracha, it is really limited to your imagination. This is a great topping for any sort of meat or can be used as a salad dressing as well. Add some garlic, andchovies, lemon, and sub olive oil for coconut and you have caesar dressing.

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63 · July 26, 2012 at 12:06 AM

http://freetheanimal.com/2012/07/fat-bread-third-times-the-charm-mission-accomplished.html

It's a two in one; not only do you get an egg recipe, but you also get a bread substitute!

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4232 · July 25, 2012 at 11:21 PM

For a summery switch-up on the egg front, you could try pickled eggs (there's a good basic recipe here: http://paleodietlifestyle.com/pickled-eggs/) or my new favorite, chilled pu-erh tea eggs, a Chinese invention with many good recipes online.

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724 · July 25, 2012 at 10:10 PM

Primal Toad has been eating eggs cooked sunny side up it looks like, over easy would work too, as long as yolks are runny, topped with raw honey and cinnamon. I tried it this morning and it is really yummy, great for breakfast (goes with the whole conventional sweet stuff for breakfast thing). He describes it as having french toast without the toast, which I agree with. I also tried making a fritatta for the first time and burned it but want to keep trying, it's easy to do (well, not for me obviously, but ya know) and doesn't take a lot of time.

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0 · June 17, 2014 at 3:23 PM

I've been loving my new method of scrambled eggs, although it takes a bit more times and it's a bit messier:

I separate the yolks from the whites, pour the whites in a hot nonstick pan coated with a fat of my choosing (duck, lamb, etc.) as to be preparing an omelette. I usually cover the whites for a portion so they cook evenly through (I tend to make at least 6 eggs at a time, so the white is usually a rather thick layer). Once the eggs are fully cooked I turn the burner off and throw the yolks in, scramble everything up, and bang, done.

I do this because I've learned that the yolks and whites are to be cooked at different temperatures and times for maximum awesomeness. Whites are hearty and stable while the yolks are delicate.

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7989 · June 12, 2014 at 1:17 AM

Banana pancakes: For each serving use 2 " of mashed banana, 1 small egg, and a 1/2 tsp of baking powder. Mix them all together. If it's too runny, I add either some nut meal OR some almond butter (you could use any nut butter or coconut butter/mana). Fry it up like pancakes. This is sweet enough that no syrup is necessary, although I like a sprinkle of cinnamon. Sometimes I drop blueberries in for blueberry pancakes.

I take this cold for lunch sometimes.

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0 · June 11, 2014 at 2:12 AM

I know this is an old feed but I love to saute veggies (mushrooms, peppers, spinach etc.) in coconut oil then use them as a bed for poached eggs. It adds a lot of flavor and color to the dish and tastes amazing!

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15 · October 21, 2013 at 2:45 PM

@Alvaro I like these mini egg white veggie frittatas: http://bit.ly/1743p5F

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3673 · July 26, 2012 at 2:06 AM

I just stopped eating eggs for breakfast. Usually, it's some kind of meat with a vegetable or two. This morning I made rare lamb steaks and browned thickly sliced zucchini in the pan afterward. Very tasty, filling, and a change from eggs, eggs, eggs.

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1962 · July 25, 2012 at 11:14 PM

Lately, I've been reading medieval cookbooks, and was enthralled by apple tansy.

*To make an Apple-Tansey. Pare your Apples and cut them in thin round slices, then fry them in good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinamon, Ginger, Sugar, with a little Rose-water, beat all these together, and poure in upon your Apples and fry it. --The Compleat Cook: Expertly Prescribing The Most Ready Wayes, Whether Italian, Spanish Or French, For Dressing Of Flesh And Fish, Ordering Of Sauces Or Making Of Pastry (1658) *

I do one apple and two eggs, which seems to be a good ratio,. I would make them larger, but I've found that they taste best when the omelet portion is very thin and brown on the bottom. The moisture content also makes it take forever to cook, even in cast iron. SO use a big pan, and start smaller than you want.

With some sugar or honey in the eggs--and a wee bit of powdered sugar on the top--well, yes, it's sugar and of the devil and all that, but I think this tastes like an apple fritter, only from real food. So I live dangerously.

Don't leave out the rosewater. It really makes a difference. Well, I'm sure it would taste fine without, but wow, whole new level and all that. Middle eastern or indian grocery store, bottle is three bucks and makes a lovely after bath splash.

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