RichnLinda
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tgt wrote:I wouldn't. This recipe is not for dieters, people with high cholesterol or the lactose-intolerant. The original poster asked for our favorite egg recipe. This is a once-a-year recipe. Yikes, didn't mean to touch a nerve. It's just a question about a recipe, so maybe if you could use reg. milk you could have it more then once a year 
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Leo Benson
CT
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Joined: 04/30/2003
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RichnLinda wrote:tgt wrote:I wouldn't. This recipe is not for dieters, people with high cholesterol or the lactose-intolerant. The original poster asked for our favorite egg recipe. This is a once-a-year recipe. Yikes, didn't mean to touch a nerve. It's just a question about a recipe, so maybe if you could use reg. milk you could have it more then once a year
I appreciate those healthy modifications, too. I like to find a balance between good taste and low fat, low cholesterol.
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Leo Benson
CT
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RichnLinda wrote:tgt wrote:I wouldn't. This recipe is not for dieters, people with high cholesterol or the lactose-intolerant. The original poster asked for our favorite egg recipe. This is a once-a-year recipe. Yikes, didn't mean to touch a nerve. It's just a question about a recipe, so maybe if you could use reg. milk you could have it more then once a year
I took another look at the recipe.
for dishes like this, I tend to replace the half and half with evaporated milk, and change the cheese to a reduced fat version. I use more egg whites than yolks. Will it taste exactly like the original? Maybe not, but generally close enough that a person on a healthy eating plan would not object. And then you can have it more than once a year!
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Leo Benson
CT
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here's how I make pasta:
1 cup egg whites
1 tbsp olive oil
1 tbsp water
2 cups white whole wheat flour (King Arthur)
2 cups multigrain flour (KA)
beat egg whites, water, oil. Add flours a bit at a time. (If you're into more fiber, add a few Tbsp of High Maize.
When the dough is crumbly, change mixer paddle to dough hook. continue mixing.
Turn out onto counter. Will still be crumbly and dry. Wet hands and knead for 10 min or so, continuing to wet hands until dough just barely sticks together. It needs to be very dry.
Roll thru pasta atachment of KitchenAid pasta roller/cutter to desired thickness. Boil 2 minutes (no longer) in rapidly boiling water.
Can add other things like spinach, garlic, seasonings, etc.
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RichnLinda
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Thanks Leo, you always have good suggestions for lower cal. recipes. I like the full fat as well as anyone, but I also find the healthy ones just as good if not better....Linda
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Leo Benson
CT
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ahhh......
Somebody mentioned lemon merangue pie in another thread. that's another egg recipe! (And I like it!)
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Leo Benson
CT
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TexasTH wrote:Welcome to the life of figuring out how to use up the eggs. LOL
As said Angel Food cake uses up a dozen eggs with the whites, Pound cake, egg casseroles use a good amount. Fresh eggs are harder to boil and peel, but my wife has found a way to make it work. Not low fat, but we do puffed pancake. 4 eggs, cup of flower, cup of milk. Pretty much every other meal in the house has an egg in the recipe to help diminish the overstock. Not to mention neighbors are normally happy to take some, normally we try to trade 6 eggs for an empty egg carton. This helps them out and us out for storage at the same time. Also they last up to 3 months if not washed so it is always good to stock up for when they molt or get broody.
Our DD is selling eggs to the neighbors to raise money for her Girl Scout Gold award project. She gave them all a sample of 6 free eggs and a newsletter. Going forward, she will include recipes, pics of the chicks, and other tidbits. So maybe I won't have so many to use up. She's charging $2 per dozen. (Grocery store is $2.19 to $2.89) I made a lot of low fat ice cream with eggs over the summer, but I'm not as fond of ice cream in the colder weather. Eggs are kind of like zucchini. Piles up after a few days. Our neighbor who is critter-sitting for 4 days while we are away is required to keep all the eggs those days- 40 of them!!
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Leo Benson
CT
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oh here's a timely idea.
I have a recipe somewhere for eggnog- the cooked kind. Kinda like making an egg custard and blendng in cream, fat free cream, or whatever, with nutmeg and rum or brandy extracts. (or the real deal) It was really good. I'm going to have to find it again. (I'm not a raw egg fan, even of my own fresh eggs.)
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hokeypokey
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Egg salad on a fresh bun or bread - it's to die for. Egg Bake made on Saturday then baked on Sunday morning for breakfast. Fried egg sandwich for lunch. Potato salad.
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PattieAM
Maryland
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Joined: 08/03/2005
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I've been making the Louisburg Cafe Bread Pudding recipe on a regular basis - using 6 beaten eggs, 6 cups of milk, 3/4 cup of sugar, 1 cup raisins, 12 cups of broken bread, doughnuts, etc. Bake at 350 degrees - 45 minutes (works well in 13x9x2 pan). I add a bit of vanilla extract and cinnamon sometimes. We like it for breakfast as well as a dessert. Kinda like french toast in pudding form!
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