Egg recipes that are not too, erm, eggy?!!

[Whoamireally]

my 2nd thread on Food today...

We have 3 hens who are now all laying every day, but none of us actually like eggs all that much and so we currently have 24 eggs sat on the egg rack! I can eat things which are egg-ish (omlette with lots of cheese in, eggy bread if it's covered in ketchup,) but the thought of eating scrambled or poached egg makes me heave

I do give quite a lot of the eggs away but really need to start using some up. According to my mum, the egg phobia is very suprising given that as a toddler, all I would eat for about 3 months was eggs - but that is probably where it stems from dontcha think?

Anyway to those of you who are probably thinking why the hell do you keep hens if you don't like eggs, well, all I can say is you are right and it seemed like a good idea at the time, but now we are very attatched to the girls

So, your recipe ideas which have (lots of) egg in but don't taste too eggy would be very much appreciated

Do you bake? Cakes etc take lots of eggs without tasting eggy.

Chocolate brownies, ice creams, yorkshire pudding pancakes

I do bake, but have just had a quick flick through Nigella and most of them only seem to need 2 eggs at most whereas if I'm going to do cakes, need ones that use like, 6 eggs at a time

Ice cream, that's a good idea, don't you only use the egg yolk though? Suppose could do meringues with the whites. I'm going to be the size of a bloody house...

there are lots of cake recipes that are 4, 4, 4 - 4 eggs, 4oz caster sugar, 4 oz flour, you whisk the eggs and sugar until they are light and fluffy, really light and really fluffy, then sift in the flour, fold it through gently, put in baking tray and bake Mary Berry (I think).

Carbonara type recipes, egg mixed with parmesan cheese makes a light sauce for pasta - lovely with pancetta.

Custard, pancakes, pastry (I always make pastry with two egg yolks, lovely) I make quiche with the pastry but you can use it for other dishes, also for apple pies etc.

Meringues...

I like a recipe that only makes 8 muffins(1 egg per 8 muffins) I can sometimes do this twice a week - it means I have only freshly made muffins rather than 24 sweating in a tub).

My hens are getting on a bit and now hardly lay at all, I miss all the eggs!

Cakes are much better if you use 3 eggs. Weigh 3 eggs, put same weight of flour, sugar and fat into food processor, mix up, add eggs, chuck in a cake tin and bake. Do a big batch, 2 or 3 big cakes (= 6 to 9 eggs) and a tray of . It is fab having plenty of cake - you don't have to ice them - use as 'thanks' currency instead of wine/cards etc - especially nice for adults with thick yogurt and defrosted frozen or tinned fruit sandwiching them together; do fairy cakes for birthday presents (nice with wobbly initials or 'Hapi Butdy' iced on to them). Also once you have the incredible experience of actually having STALE sponge cake in the cupboard you are into trifle which I love, or just soak in wine and have with tinned fruit again.

Other things - zabaglione? Very 60s but that must be in now.

Pancakes? Good for savoury meals as well - can't think how you do them but I know my mum used to do chicken and mushroom pancakes.

Drop scones?

Thanks for the ideas, think zabaglione is verging on too eggy for me tbh but I could do carbonara if it had lots of cheese in...

Definitely quiche, great idea, that'd get rid of loads wouldn't it - can manage that if there's lots of other stuff in there.

Don't come to tea at mine, it'll be quiche starter, carbonara main and cake and custard for pudding

fiveorangepips I'll parcel you some up and whizz 'em over they look so pretty on the egg rack as Speckle our Cotswold Legbar lays blue eggs! How can they look so lovely and taste boakable?

If you put in enough Marsala, you will barely notice the eggs in Zabaglione. I was almost tipsy after one I had in Germany last month!

OK, you can't live off Zabaglione, so you could also make handmade burgers, using the egg to bind them, coat fresh fish fillets before crumbing them. You could also do home-made chicken nuggets the same way, using some of the cause of your egg glut as well!

That sounds good whoami, I miss the eggs, hate buying eggs when we have hens too.

I love home-made quiche too, it is my favourite egg based meal, you could easily use loads of eggs, especially if you use egg yolks in the pastry... it is lovely the next day too.

Sounds like a perfect Easter meal you have planned there!

Nigella's Gateau Breton ( Brittany butter cake ) takes 6 large egg yolks.

Use the whites for pav/meringue.

Nigella also has an easy almond cake ( nom nom ) taht uses 6 large eggs.

Both Nigella ones are in Domestic Goddess.

There are some gorgeous recipes in Sarah Raven's Garden cookbook for leek and onion tart and spinach sorrel and gruyere tart, both of which use eggs. Have made them both to rapturous reception.

pancakes, toad in the hole.

lemon meringue pie - whites for the meringue and yolks for the lemon curd.

and meringues

and pavlova

choux pastry

how about things like fish pie and kedgeree and egg fried rice?