Yay! I’ll give these a try.
Nope, jsgoddess, soy is out. Too bad, since DangerDad, a carnivore to the core, actually quite likes it. I use canola oil instead of vegetable oil.
I like to make “scrambles.” To serve 4:
1 small potato, diced
1/3 lb breakfast or mild italian sausage
1/4 onion, diced
1/4 green pepper, diced
6 button mushrooms, sliced
8 eggs, whisked with a splash of milk
salt and pepper
Grated cheese (cheddar or swiss work well)
Heat up a non-stick pan on med high. Add a tbs of olive oil, and start browning the potatoes. When they start looking browned, about 3-4 minutes, add the sausage, onion and green pepper and sort of stir-fy it. When everything is looking done, test a potato cube to see how done it is. (I just taste it.) When slightly underdone, add the mushrooms. When all looks ready to eat, add the eggs, and stir gently until eggs are cooked. At the last second, add the grated cheese.
This keeps well to nuke the next day, too. You can serve it on a warm tortilla, also.
And then we have my all-time fave:
Breakfast Burritos
4 eggs, beaten with a very small amount of water or 1/2 & 1/2 or skim and a little salt
butter
2-4 TBSP cream cheese
6-8 slices of bacon
Chili powder (or a mixture of ancho, cumin, chipotle and Spanish paprika)
Olive oil
chopped cilantro
4 flour tortillas (6-8")
small amount of olive oil (optional, depending on how you’re cooking the torts)
Slice the bacon in 1/4" strips across the grain and toss with the spices. Add the bacon to a couple tablespoons of hot olive oil in a small skillet and saute until crisp. Drain and place on paper towel.
Heat two pans. In one, put a small amount of olive oil (enough to coat the bottom of the pan) and heat to medium-high. In the other pan, melt some butter over medium heat and add the cream cheese, allowing it to soften (or add the cc to the egg mixture). Pour in the eggs and scramble normally.
Heat the tortillas in the first pan, turning until hot and puffy (or grill them on a Jennair or other). Remove to a plate. Don’t forget to watch your eggs carefully. Divide the eggs into four portions and spoon into the torts. Top with bacon and cilantro.
You can also use chopped tomatoes with these and sour cream, but it’s an individual taste.
Here is a tasty, low-fat, high-protein, Asian style recipe that uses only egg whites (save the yolks for another dish). “Eggophobes” (like my Mom) usually prefer it to whole egg omelettes or scrambled.
Stir-fried Milk (Dai Leung)
4 egg whites (from large eggs)
1/2 cup milk
2 tbs. cornstarch
1/4 tsp salt, 1/2 tsp sugar, (white) pepper to taste
2 tbs. sliced scallions (optional)
Other optional additions: ham pieces and/or cooked crabmeat or shrimp (traditional), OR cooked leftover chicken breast or lobster (but who has leftover lobster? - that’s just crazy talk!), OR anything you might add to whole egg scrambled eggs or omelettes.
Beat egg whites until just foamy. Dissolve cornstarch into milk and add to eggs with salt, sugar, and pepper.
Prepare as for scrambled eggs (non-stick pan, medium heat, stir as it sets), using either canola oil, or part canola oil and part butter. Sprinkle in scallions or other additions just after adding egg mix to pan. Don’t overcook - it will continue to set off heat, so keep it loose and fast.
A sprinkling of soy sauce and toasted sesame oil might be out for your daughter, but are the typical garnishes. Maybe a catsup or chutney for her? (My kids prefer that with most scrambled egg dishes anyway).
Serve with rice and a green vegetable dish for dinner, or as an egg-based breakfast or lunch dish.
General tips: Buy the best, freshest eggs you can get. Organic or free range does make a difference in the taste, IMO. You can add yolks to bread recipes, cakes, and custards, or make homemade mayonnaise or salad dressings with them. I also add them to soups to enrich the broth (ratio: 1 yolk per 1 cup of broth). You can even add extra yolks to whole egg scrambled or omelette recipes, if you’ve got them left from your egg white only scrambles (and cholesterol worries aren’t a problem). They last about 2 or 3 days in the fridge, whole, sprinkled with water and covered).
If you need more egg yolk-only recipes or ideas (or even more whole egg recipes), give a shout. I cook semi-veg, and use a lot of eggs. I can sympathize with you - no legumes and no nuts are a real challenge!
Here are two more slightly off the track recipes for extra yolks, just because I’ve got them handy and they’ve got eggs in them (and they’re really good!):
Cheater Italian style Potato and Egg Dumplings (Fake Gnocchi)
1 cup instant potato flakes
1/2 cup water and 1/2 cup milk, scalded
1 whole egg and 3 egg yolks, beaten
3/4 tsp salt, or to taste - grated nutmeg to taste, pepper to taste
1/2 tsp baking powder or soda
1/4 cup grated hard aged cheese (like parmesan or romano or grana)
1 and 1/4 up to 1 and 1/2 cups flour (approx. measure)
Add scalded water-milk to potato flakes and combine with a fork to fluff up. Let this sit and dry out for 1 hour (but can sit for up to 4 hours).
Add beaten egg mix, salt, baking powder/soda, and cheese. Then add just enough flour to make a mixture you can hold together on a spoon and form (the idea is the less flour the better).
Make teaspoon-sized dumplings with this mixture, and add to a big pot or skillet of hot simmering (but not full boil) water. Dumplings will firm up and rise in a few minutes. Skim them out and place in a large dish or bowl as they are done.
Serve with a tomato-based sauce, or a water/butter/olive oil sauce (equal parts) with sage (or herb/seasoning of your choice).
Best Fresh Egg Pasta Dough
I don’t make fresh dough for every day, but when I do, this is what I use. This is so flavorful, and so tender you can’t overknead it! Use it for any lasagne recipe (no need to pre-cook the pasta, just roll out sheets, layer lasagne, and add a little extra water or sauce to the pan before baking). Also works for any other pasta or egg noodle recipe (even machine made), or egg roll and dumpling wrapper recipes.
1 whole egg plus 6 egg yolks
2 tsp. olive oil
1 tbs. milk or cream
(About) 1 and 3/4 cups all purpose flour
By hand: Use well method, add beaten eggs mixed with the rest.
Knead at least 15 minutes. Rest at least 30 minutes before rolling and cutting.
Use for any recipe that calls for fresh pasta or cold egg dough (i.e., dumplings, ravioli, manti, etc.), or egg-based fried dough wrappers (i.e., egg rolls, etc.).
My mom used to feed us vegetable fried rice regularly – it’s great food for kids, and you can put in egg and pretty much any vegetable. I used peas, but since those are out, add broccoli or other vegetables. If you want the easiest way, they make fried rice seasoning in packets; it’ll be in the Asian section. I believe you just add oil, eggs, rice, and frozen veggies. Very easy and kids beg for it.
My mom also used to make a souffle-like casserole with bread, eggs, milk, and cheese. Lots of protein and also kid-friendly. Here is a similar recipe, though we never trimmed the bread crusts. It also works for any meal – we used it for dinner but it would just as easily work at breakfast time.
Also, consider WhyNot’s frittata suggestion. They are much easier to make than omelets.
Does the kid like Mexican food? If so, maybe huevos rancheros, too.
The seasoning might include a soy sauce which might be out. I don’t know how much soy is in soy sauce, or how much soy sauce might be in that sort of seasoning.
IIRC, the most important thing when cooking eggs is to avoid too-high heat.
Look into fritattas. You can throw anything in those suckers.
Baked custard is delicious and can be modified using splenda for those cutting calories:
3 eggs slightly beaten
1/3 cup sugar (or less to taste)
dash of salt
1 tsp. vanilla
ground nutmeg
2 1/2 cups scalded milk
heat oven to 350 (damn…I can’t find a degree button on this keyboard!)
mix eggs, sugar, salt and vanilla. Stir in milk gradually. Pour into 6 custard cups (I’ve also used an 8x8" glass corningware container), sprinkle with nutmeg. Place cups into an oblong 13x9 pan placed on an oven rack. Pour very hot water into pan within 1/2" of tops of cups.
Bake until knife inserted comes out clean, about 45 minutes. (if using one 8x8 pan, I bake it for an hour)
Serve warm or chilled.
I’d also suggest puddings or rice pudding. Rice pudding was one of my son’s favorites for breakfast. If you’re worried about too much sugar you can sweeten with rice syrup, splenda or sweetener of choice.
I forgot to mention one site with good recipies is
Well. Now that’s a tease, isn’t it?
jsgoddess/dangermom for making fried rice without soy sauce, use plenty of ginger and garlic and green onions (and salt) and it will still taste “asian-y.” Powdered ginger is fine though fresh is nicer.
This is right. But you don’t want too low heat, either. I stick to about a medium or a hair below medium on my gas range. Plus, I’ve never understood the point of scrambling eggs in a separate container. I just break the eggs into the pan and scramble them there. I usally do it in a hot pan, and let the eggs set just a touch before scrambling. I don’t like the homogonous mass of yellow that normal scrambled eggs produce. Mine are slightly more textured, moist, and have flecks of white in them.
My favorite egg recipe.
Duffy Pancakes
1/2 cup flour
1/2 cup milk
2 eggs, lightly beaten
pinch of nutmeg
approx. 1/2 T. butter or margarine
powdered sugar
lemon juice
Preheat oven to 425 degrees. In a mixing bowl, combine flour, milk, eggs and nutmeg. Beat lightly.
Melt butter or margarine in 12 inch skillet with heat proof handle in oven. When butter is melted, pour in batter. Bake in oven approximately 10 minutes, or until golden brown.
Sprinkle with sugar and return briefly to oven. Sprinkle with lemon juice. Serve with jam, jelly or marmalade.
You’re supposed to remove the shell fragments. 
They might also have good recipes, but recipies sounds yummy. When come back, bring pie.
I like to make pseudo-eggs benedict.
I will put a poached egg on various things (alone or in combinations); a bed of cooked spinach, tomato slice, biscuit, english muffin half, toast, grilled onion slice, sliced turkey or ham, etc. Then I top the poached egg with just some melted cheese or make a bechamel cheese sauce (which is slightly easier than Hollandaise).
Poached eggs aren’t too hard. Just make sure the water is simmering, not boiling and add a little vinegar to the water. (check for online recipes for more details).
I also like to bake eggs in a cup on a bed of spinach and cheese.
Fake huevos rancheros: Heat some salsa in a pan just until it simmers, push it back to make wells for the eggs, optionally add a spoon or two of water or tomato juice, and cover until the whites are set. Serve over toast or with tortillas on the side.
And one from the ads at the bottom: Pickled Eggs!
This is a very good thread! I am going to try the muffin pan “mini-quiche” thing now. I’m always looking for good recipes that are easy to make single-serving portions.
If you think that you will be using a lot of hard-boiled eggs in things like salads, you can get a relatively inexpensive applicance that will just cook eggs for you. I have one that was given to me that is shaped like a chicken and chirps when it is done. Depending on the amount of water you put in it, it cooks anywhere from very soft-boiled to hard-boiled eggs, and I am told it can make poached eggs. Mainly it’s nifty because it can cook a hard-boiled egg in about five minutes or so. Personally I like soft-boiled eggs to the point where they are barely cooked, I eat them with slices of toast from an egg cup but that’s probably not your thing. 
I am suprised by the number of people that put water/milk/half-and-half in scrambled eggs. I always just crack them, whip them with a fork, then dump it in my frying pan and cook to desired level of moistness. But then, I am not picky. Eggses is eggses.
Super easy snack/breakfast –
Fry an egg. Break the yolk.
Melt some cheese on a tortilla (I do this in the microwave)
Place a slice of ham on the tortilla. I just use your basic deli-ham. I think the black forest is best.
Add the fried egg on top of the tortilla, cheese and ham. Roll it up and eat.