So what am I supposed to do with all these crazy eggs?

Many people like to add them to a basic salad. I also like to add them to a potato salad.

Tis the reason I dont cook eggs..

wha'ddya do with them afterwords?!?

I get egg'ed out quickly.
After 2 days of having a meal or snack that has eggs, I dont want them for months.

Sorry, I dont know of a recipe that uses boiled eggs.
Though.. I do know someone who uses it in jello...


dont ask

I wont tell..

Depending on how many hard-boiled eggs I had, I'd grate some and freeze them to use in recipes later on. Yanno, those vietnamese recipes that seem to have grated hard-boiled egg on every second dish.

Since people who still do real eggs around here don't do more than 2 or 3 per kid, it doesn't come up as something needing recipes often.

I could use a couple to make plain sandwiches with.

hmmmmmmm, a Cobb Salad would be nice around now

http://salad.allrecipes.com/AZ/CobbSalad.asp

The real problem is those little bits of blue and pink and orange egg whites. It's cool, but a little disgusting.

We didn't do any real eggs but Mo went to an egg hunt and we came home with about 8 of them.

I've been out looking around for recipes and salads seem to be the only real option.

I came across this rather unusual salad that sounds pretty good:

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Home Cooking
Prince of Wales Spinach Salad Flambe Recipe
Ingredients
6 bunches spinach (12 ounces each), washed and dried
6 hard-boiled eggs, sliced
1/4 tsp salt
1/2 tsp ground pepper
12 strips bacon, crisply fried and chopped
3/4 cup bacon drippings
1/2 cup malt vinegar
1/4 cup lemon juice
4 tsp sugar
1 tsp Worcestershire sauce
1-1/2 ounces brandy (100 proof)


Instructions
Tear spinach into bite-sized pieces and place in large salad bowl. Add egg slices, salt and pepper.

Mix remaining ingredients except brandy in small saucepan and heat until very hot. Heat brandy briefly, add to saucepan and ignite. Pour flaming dressing over spinach and toss gently but thoroughly. Serve on warm salad plates.

Yield: 6 servings

he!

that's a lot like the wilted spinach salad Setanta made the other week. Yummo, as Rachael Ray says.

I have a little leftover smoked chicken too.

Would that be Yummo on the salad or should I think of something else to do with it?

boomer, thats the recipe (without the brandy) that we pretty much use for putting over dandelion. We serve it hot on cold dandelion greens (only).

We get about 8 eggs a day from our contented hens. I wish they would go through henopause soon so I dont have to box up eggs and give em away to neighbors who, are, I know seeking to sell their homes and move away because of the abundance of eggs we provide.

here in OZ we call hens chooks............ chooooook chook chook chook. We only have two choks and they are getting on a little so dont produce every day. but when we do have an abundance of eggs mumpad cooks a merrangue (how do you spell that) or pavalova.
Cant do that with hard boiled eggs though.

Devilled eggs come to mind. http://www.cooks.com/rec/search/0,1-0,devilled_eggs,FF.html

Mr B. How do you like your eggs in the morning boomer?

Mrs B. Unfertilised thanks dearest.

Put half of your meatloaf mix in the loaf pan. Lay a row of peeled hardboiled eggs (Yeah, I know, Boomer is smarter than that. But I have had people ask!) down the middle, end to end. Put the rest of the meatloaf mix in and press it down over the eggs as you form the loaf. Bake as usual.

When you slice the meatloaf, each slice will have a HB egg slice in the middle.

One caveat -- if you use a lot of tomato product in the meatloaf mix it will stain the outer edge of the egg white. Just as tasty, not quite so pretty.

Mepps!

This arrived as my recipe of the day ...

Cobb Salad Wrap shared by Janette Chantler of Guelph, Ontario

Metric Ingredient Imperial

4 tortilla or sandwich wraps (12 in / 30.5 cm) 4

4 large romaine lettuce leaves, flattened 4

2 tomatoes, thinly sliced 2

1 avocado, thinly sliced 1

375 ml roasted or smoked chicken, shredded 1 1/2 cup

4 scallions, thinly sliced 4

8 strips cooked bacon 8

50 ml bottled vinaigrette dressing 1/4 cup

125 ml crumbled blue cheese 1/2 cup

2 hard cooked eggs, peeled & thinly sliced 2


In centre of each tortilla, place one lettuce leaf.
Top equally amongst the tortillas; tomato, avocado, chicken across middle, bacon over chicken.
Drizzle equally with dressing.
Sprinkle with blue cheese around chicken.
Add egg slices on bacon.
Roll up tortillas.
Cut in half diagonally.

Serves 4

Oh wow!

Perfect! I still have all this stuff as I got hit with some stomach virus on the day that I posted and I have been consuming only grilled cheese sandwiches for the last few days.

I have everything that recipe calls for but avacados!

That's what I'm making for dinner tomorrow night!

Thanks, eBeth!

Oh that meatloaf thing!

I remember my mom making that to trick us into eating meatloaf!!

Heehee. I'm going to wait for her to come visit before unveiling that particular dish.

Thanks Wy!

As soon as I saw that smoked chicken, I just had to say, the FSM is shinin' on Boomer now.

Ramen.

Glad you're feeling better, Boomer.

Warmer weather had me making double batches of tuna salad this week.

Tuna, onion, mayo,... hard boiled eggs. Delicious on toast with a little provolone and a leaf of lettuce.

Why, if you really wanted them to keep, why don't you pickle them? Pickled eggs are very... well, sour, but they can be nice.

I used to save the liquid from pickled beets for pickling eggs. Looks pretty (or wierd, depending ...) but tastes great.