With so many uses eggs must be one of our all-time favourite ingredients. Being the base of both sweet and savoury classic dishes there is so much the humble egg can offer- separated and whipped the egg whites add loads of light and airy bubbles to dishes while the yolks can be whisked to become thick and creamy giving whatever you?re making a rich and smooth flavour.
From Scotch eggs to quiche, there are many ways to make the most out of your eggs and we’re here to show you how.
With so many uses, eggs must be one of our all-time favourite ingredients. Being the base of both sweet and savoury classic dishes, there’s so much the humble egg can offer. Separated and whipped, the egg whites add loads of light and airy bubbles to dishes, while the yolks can be whisked to become thick and creamy giving whatever you’re making a rich and smooth flavour.
Of course eggs are delicious served as they come, boiled, fried, poached or scrambled but we think they can be made even more wonderful with these clever ways to make them into desserts, sauces, spreads and dinners. Low in calories and full of protein, eggs are healthy too!
Click through to see our favourite 10 ways to use them…
Custard is the perfect way to use up egg yolks. With their rich flavour and thick texture, they make a sauce that the shop-bought stuff just can’t compete with. Custard is made easily at home by whisking egg yolks with sugar and then adding hot cream or milk, before stirring back on the heat until thick and silky. Once you’ve mastered the basic custard recipe you can use homemade custard to make delicious desserts like tarts, crème brûlée and ice cream.
Try eggs in these custard recipes:
Egg yolks are the base for two Italian classics – pasta and carbonara sauce and the two work so well together we had to pop them in the same section. For pasta, egg yolks are used to bind flour into a dough and hold everything together while you knead and work the gluten in the flour, giving a silky smooth dough. For the sauce, egg yolks are quickly tossed through hot pasta with Parmesan cheese and crispy bacon to make a simple but delicious meal in minutes.
Try eggs in these pasta recipes:
From thin omelettes to thick and chunky frittatas, eggs make a delicious base for all sorts of tasty ingredients. Thanks to their binding ability, they hold everything together in the pan as they cook. As they only take minutes in the pan, frittatas make a great fast-food option when you fancy a healthy but tasty meal quickly. Simply whisking the eggs with a little seasoning is all the prep you need to do before pouring over your chosen ingredients, classics include red onion, boiled potato slices and crunchy pepper.
Try eggs in these frittata recipes:
Rich egg yolks, butter and a zesty kick make a delicious lemon curd spread which is ideal spread onto bread and toast or as a divine filling for cakes and bakes. Just pop all of the ingredients into a bowl, including those golden egg yolks, over simmering water and let the heat do the hard work for you. Lemon curd is much faster to make than boiling jam or marmalade and it also makes a great gift. If you fancy taking your lemon curd skills to the next level you could make our favourite lemon curd cake – it’s the ultimate way to use up those eggs.
Try eggs in these curd recipes:
Eggs are typically combined with cream to make a tasty filling for quiches. With their mild flavour, eggs work well with all sorts of delicious ingredients, from strong meats, like smoky bacon to tasty fish, like salmon. Once the egg and cream are combined, they cook to a firm consistency, holding all the other ingredients together.
Try eggs in these quiche recipes:
You might not think of eggs when you think of sauce but they are the base to lots of classics, from mayonnaise to béarnaise. Because of their binding quality they become stable with whisking and make a smooth base for all sorts of flavours. For a simple mayonnaise, eggs are constantly whisked while oil is slowly added to become thick and rich. A similar process is used for hollandaise except that the eggs are whisked in a bowl, over simmering water, before butter is added.
Try eggs in these savoury sauce recipes:
Soufflé is a nifty way to use both egg whites and egg yolks in one delicious dish. Because of its reputation as a tricky dish, people often leave it to the professionals but there’s no need with our easy recipes. The egg yolks are mixed with whatever flavouring is being used and provides a saucy base and egg whites are whisked until light and fluffy to make the airy top. The trapped air bubbles in the whisked egg whites ensures the mixture lifts while it cooks, producing that impressive rise.
Try eggs in these souffle recipes:
Once you’ve made lemon curd, you’ll no doubt have some spare egg whites on your hands – not to worry, they make fantastic dishes in themselves, the most popular being meringues. Whisked into stiff peaks and combined with sugar, egg whites quickly transform into soft clouds of sweet goodness. Adding a little corn flour mixed with vinegar will give you a chewy, caramel like centre if you prefer a richer finish or you can use the traditional mixture to top pies and puddings like a classic baked Alaska.
Try eggs in these meringue recipes:
An entire dish named after eggs can only be a good thing! In a classic Scotch egg recipe, soft boiled eggs are surrounded by sausage meat, then breadcrumbed and fried – resulting in perfectly cooked eggs with a meaty outside and a satisfyingly crunchy coating. The less you can cook your eggs, while still being able to peel them, the better as you’ll get a gorgeous runny yolk when you cut into your Scotch eggs.
Try eggs in these Scotch egg recipes:
You can transform leftover rice into a flavoursome family meal in no time at all with a little help from a couple of good eggs. There are a couple of different ways to make egg fried rice, you can either scramble them or make an omelette from them. Scrambling them in the same pan as the rice will combine them with all the other ingredients, almost coating the rice. Making a thin omelette, rolling it and slicing into thin strips gives a bigger hit of flavour and is a good way to add protein to your dinner without needing meat.
Try eggs in these fried rice recipes:
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