Sunday, November 22, 2009

Cheaper by the Dozen

What do you do when you have an opportunity to come home with farm fresh eggs?  I am not talking a sweet dozen or maybe two. I am talking about 16 dozen! When I do the math, that's 192 eggs! Of course silly, I said yes! Saying yes, does not equal to having a clue as to what to do with 192 eggs only that saying no was not an option. I had 192 eggs and I was feeling lucky!
There are times in your marriage when you are reminded why you married your spouse. For me, this was one of those moments. His look upon entering the house with my lucky loot was priceless. All he could do was muster  "Woman ( I swear it is a love name) "what are you going to do with all of those eggs?" He knew the answer, and he was correct "No clue" was my reply. He bent his head slightly and gently shook his head from side to side and helped me put the eggs away.
Now, those reading my blog post are thinking the same thing....What did she do with all of those eggs? I am proud to say that all of my eggs have been consumed. Yes, a few dozen were placed in the hands of friends to enjoy. We discovered a lot of new recipes. My son learned to make perfect fried eggs over medium, which he has discovered that he loves served up wih rice as an afternoon lunch, or a quick dinner before soccer practice and most importantly....  We finally get it! Eggs are not just for breakfast anymore!
One of the recipes that we enjoyed frequently with our abundance of eggs was this Barefoot Contessa herbed baked eggs recipe. This dish served up with toast and a simple salad is over the top! Simple enough to enjoy on a weeknight or elegant enough to serve your guests for brunch or dinner.


Herbed-Baked Eggs
(serves 2)
Recipe from Barefoot Contessa
Ingredients:
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
Toasted French bread or sourdough or brioche, for serving.

Directions:
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups ( you won't be baking them in these) without breaking the yolks. ( It's very important to have all the eggs ready to go before you start cooking).
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 a tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the white of the eggs are almost cooked. ( Rotate the baking sheet once if they aren't cooking evenly). The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Enjoy!

Remind me to tell you why I have 20lbs of sweet potatoes and 20lbs of fuji apples too.
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57 comments:

Chris said...

That baked egg recipe sounds like something I am going to have to try.

I guess you are a bit egged out by now, after all of those eggs. I bet you made some good omelets along the way too.

Joanne said...

Oh my god that is a lot of eggs! I am impressed that you ate them all. When you discovered dishes like this one though I understand why. It sounds great. Eggs are actually quite versatile...you could probably make a different omelet or frittata every day for a year and still not run out of new combinations.

Now that 20 lb of sweet potatoes, I wouldn't have a problem with...

Chef E said...

You should have just let me know what time breakfast was! I love this, never never! thought to bake eggs, so cool girl...

my boyfriend cooks for me said...

OH MY GOD, THIS LOOKS AMAZING!!!! (Yes, so amazing I had to use all caps). And even better when the eggs are farm-fresh. Once you taste how eggs should be, it's impossible to go back to the grocery store, so I totally support your acquisition of 192 eggs.

A Full-Timed Housefly said...

Delicious ! Thank you for sharing this wonderful recipe :)

~Lavender Dreamer~ said...

Yummy! That sounds so good on this cold rainy morning! I am going to have some eggs for lunch! Thanks for the recipe!

Susan said...

Oh my...and why am I not your neighbor? Too bad it wasn't Easter season :)

Anncoo said...

Yummy with herbs. What's a great idea!

Trubes said...

I too love fresh eggs Velma, I'm going to do your recipe for tomorrow's lunch.
Just a thought...Is it not possible to whisk portions of eggs and then freeze them?
Would be most useful for omelettes, scrambled and cake baking...Hmm just a thought!

Hope you had a good holiday,
Di.x

Cathy said...

I love that baked eggs recipe too :) And dude...holy crap that was a lot of eggs.

Fresh Local and Best said...

My goodness that is a whole lot of eggs!!! Crazy! This looks like a terrific recipe, I love all of the herbs!

I can't believe that you used up all of the eggs! There are so many fantastic ways to use up eggs, such as making ice cream, angel food cake, creme brulee, homemade pasta (Thomas Keller's recipe calls for 6 eggs).

Donna-FFW said...

Thanks for pointing this recipe out.. I am going to try these this week.. ps didja see I made use of that gorgeous photo a few days ago;)

Cucinista said...

I am a firm believer in having eggs all day long, not just for breakfast. How did you come by all those eggs? Farm fresh are the best: the beautiful colored yolks, the flavor, the texture...

TKW said...

Boy, that's a bucketload of white orbs!! I love baked eggs---=mmmmmm.

Jhonny walker said...

It is gorgeous. You know in the movie 'sunshine', sophia loren made an omlette out of 24 eggs! But of course this is so much better..and worth a try.

Thanks for posting!

Mimi said...

My neighbor has chickens and when the girls are laying I am usually lucky enough to get a dozen or so. They are on hiatus right now, so it's store eggs for me. Not nearly as satisfying or delicious. Your baked eggs look fantastic.
Mimi

Dajana said...

Delicious eggs,
of course you can't say no to fresh farm eggs, although it would take some weeks to use them all.

Bella Biscotti said...

Hope you made some biscotti with those eggs! I just made some sweet potato french fries the other night which I love, love, love. What will yours turn into?

Amateur Foodie said...

Now that's one way to jazz up my usual fried eggs over hard. Hey any upcoming posts from your trip to NYC?? :)

George Gaston said...

Velva....you are something else! I am reminded of a couple of jokes:

“This recipe is certainly silly. It says to separate the eggs, but it doesn't say how far to separate them.” ~ Gracie Allen (1895 - 1964

“I did toy with the idea of doing a cook-book. . . . I think a lot of people who hate literature but love fried eggs would buy it if the price was right.” ~ Groucho Marx (1890-1977)

Chow and Chatter said...

looks delicious Velva wow thats a lot of eggs!

Lea Ann said...

LOL - you bought a bunch of eggs! I'm jealous! I am thrilled to have this recipe. I'm always looking for a good egg recipe. Can't wait to make this while my mom is here for the holidays! Great post.

Mags said...

16 dozen... WOW! I'm a huge egg eater and I'm not sure I could use that many eggs, but I'm definitely envious of the farm-fresh factor.

The herb baked eggs look fantastic.

Erica said...

I love to make eggs this way!Thank you so much again :-)

maofootball said...

Velva,

Thanks for the nice comments on my blog, the other Tomatoes on the Vine. I love reading your posts and of course love your choice of blog name.

Morgen

Gulmohar said...

16 dozen is a lot :D..I could eat egg at any time of the day. With all those herbs, cheese and butter I am certain that it tastes divine :-)

Raoulysgirl said...

That is absolutely, hands-down one of my favorite egg recipes EVER! So yummy!

I am envious of your egg abundance!!!

Marguerite said...

What a windfall! Love the recipe, especially with the herbs. Sounds dee-lish!

Kim said...

Wow! I love eggs and I could eat them everyday. I've never had baked eggs before, but they look so decadent and delicious! You're the woman cookign up all those eggs :D

Claudia said...

Okay, you have to know my cholesteroldoctor is screaming - but really - whatv a delicious recipe. Who wouldn't rish arteries for that?

Anita said...

Ahahaha, great story :) I can totally relate. That is a whole lot of eggs though... I could only suggest making a croquembouche, but you've already used them all up. Love the recipe.

Sharon Mayhew said...

This is my first visit....I am definately going to check back with you for cooking and martini ideas. Nice site. :)

Devon said...

How much fun are 16 dozen farm fresh eggs? Your post reminded me that great funny things happen all the time.

5 Star Foodie said...

I would so love that for my breakfast right now! Delicious!

Elra said...

This is so unusual way to cook the eggs. I love the idea, it's so perfect for a large breakfast gathering.

Palidor said...

Heehee, I'd have no trouble getting rid of 16 dozen eggs! I could eat them for breakfast, lunch, and dinner. These baked eggs look delicious!

teresa said...

we LOOVE eggs at our house too, i would have taken them! i love the look of those eggs, delicious!

Lindsay Rudolph said...

That looks really good. I've never done baked eggs before, but I would love to give them a try now.

The Duo Dishes said...

16 dozen eggs?!?! Holy! You could do some good stuff with that. Now the 2 doz sweet potatoes will be fun to work with. That's a fave veggie!

3 hungry tummies said...

wow perfect for sunday breakfast!!!

girlichef said...

That is a sh*tload of eggs!! LMAO over here, I can just imagine the look on hubbys face...ha ha ha! I bet you had some fun...these eggs sound really good :)

sangeeta said...

hey that's a lot of eggs....but i know in such times of pure gluttony that you discover new ways to cook with a particular ingredient..
great bake it is with eggs n herbs..

buffalodick said...

We probably have more eggs for supper than breakfast! Tonight will be omlettes...

Sarah Caron said...

I love Ina Garten and have had my eye on this recipe for quite awhile. Looks delish! I think with 16 doz. eggs, I would have made dozens of quiches and fritattas to freeze, some white chocolate ice cream, a souffle or two ...mmmm.

The Blonde Duck said...

I love breakfast for dinner. And I love that like me, you have a problem saying no to gobs of delicious food!

theycallmejane said...

What a lovely, fun, breakfast for dinner recipe! I can't wait to try it!

A Year on the Grill said...

190 plus eggs... it boggles the mind

Dishesdone said...

That looks absolutely fantastic!

My Little Space said...

6 eggs just nice for 2-3 persons! Simply delicious!

Kitchen Butterfly said...

This is one post I'm mighty glad to see Velva....and I'm going to be talking about it in a few days too :-) similing me....

D. @ Outside Oslo said...

Eggs are one of those great, healthy, high-protein foods that are also economical. With some herbs from the garden, this would probably be an absolutely delicious meal on a budget.

I look forward to trying it!

Katy ~ said...

I think these may have to become part of a holiday tradition. They look FAB!!

my kitchen said...

Looks really good,want to try

Lynn said...

I am relieved to realize that you DID use up all your eggs before you left for your trip! I must have skimmed this post the first time and missed that part :o Great job on your accomplishment. You probably could have fed the whole neighborhood. I have been doing similar kinds of cooking this year as we have grown a lot of our own food; certain times of the year I had gobs of lemons, or tons of artichokes, or too many cucumbers/tomatoes/apples. It's been very fun but also a challenge. Which is why I'm so impressed at your "disappearing egg" achievement.

Lori said...

Thats a lot of eggs but I know I would have done the same thing. And how cool you were able to enjoythem and share them.

Simply Life said...

Oh this sounds sooo good and comforting!

Denise said...

I've encountered this recipe before but have yet to try it...yours looks delicious!! I have a regular source for farm fresh eggs....they are so good. I've never had 16 dozen at one time, but I buy about 10 dozen a month. I'll have to make this when I get my next batch. I'm down to 16 eggs so I'm rationing till later this week. ;)

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