Ingredient Spotlight: Eggs

This post is part of a new series where you get to link up your recipes!  Each week I’ll focus on a different common pantry ingredient.  I’ll link to a few of my recipes that feature the ingredient and then give you a chance to link up to your blog.

Eggs are one of my favorite ingredients for whipping together a quick dinner. Of course, they are also essential in baked goods. I once tried to make a two layer banana cake without eggs. It looked like the Roman Coliseum, all sunken in the middle!

Here are a few of my recipes that feature eggs:

Now it’s your turn!  Link up any recipe on your blog that features eggs.  It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post.  You can link directly to this post or use the button in the sidebar.

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Comments

  1. Tee hee. Only five recipes in and we already have two eggs in toast recipes! Figured I’d still add mine in case our recipes differ a bit…

  2. I am hoping some people add quiche recipes. My husband has been asking me to make them. Thanks!

  3. I use the quiche “method” from the Enchanted Broccoli Forest cookbook–she gives you proportions for the egg mixture, the veg, and cheese and then you can customize with whatever you want to use up. Quiche is a great way to clean out odd bits of veg and meat or seafood.

  4. I also love the quiche formula in The Enchanted Broccoli forest. I haven’t made quiche in a while since my youngest 3 are all allergic to eggs, but that was my absolute favorite recipe. You just put a crust in a pan, put 1/4 to 1/3 pound grated or diced cheese on top, distribute the filling over the cheese, and then top with 3 eggs beat together with 1 cup milk.

    It’s funny that you mentioned a banana cake with eggs. That actually had potential without eggs. 1/4 cup mashed banana makes a great substitute for one egg in baking. You can’t use it in some recipes because the flavor doesn’t work, but it’s phenomenal in banana bread/muffins/cakes/etc. I don’t really miss eggs in baking because I can always find a substitute. I do miss quiche. My egg-allergic baby is nursing and gets sick when I eat eggs, so I haven’t had any in months.

  5. I don’t have an egg recipe from my blog to link up… I’ll have to get on top of making one of the fabulous recipes posted. I love your Ingredient Spotlight… I’ll be back next week!

  6. both the skillet and french toast are making me wish I had breakfast for dinner tonight! YUM!

  7. I use about 2-3 dozen eggs per wk, between baking and breakfast. Maybe we need some chickens :-)
    Thanks so much for hosting Tiffany!
    ~Liz

  8. Check out my super-tasty recipe for a vegetable lasagna, known at our house as Sonia’s Lasagna that has an egg in it! The egg acts as a “binder” of all the ingredients. Hope you all enjoy! This one is easy and very nutritious – and freezable!

Trackbacks

  1. [...] to add: Looking for more egg-cellent recipes (sorry, couldn’t resist!). Check out Eat At Home, showcasing everyday food for busy people with a special focus on [...]

  2. [...] at Eat at Home is hosting her Ingredient Spotlight once again. She’s so smart! What a great [...]

  3. [...] September 29, 2010 by pictureperfectcooking It is Wednesday, so it must be another ingredient spotlight day at Eat At Home Cooks.  Today’s spotlight is shining on the incredible, edible egg!  Check it out here!! [...]

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