Serve with brown gravy.
Cook up some Irish oatmeal with some dried thyme. When it’s done, top it with an over easy egg, salt and pepper. A strip of bacon broken up in the oatmeal is nice, too.
Pickled eggs
OMG ! What in the hell did I just watch? That was beyond strange.
I second egg salad and potato salad with lots of hard-boiled eggs. Scrumptious.
My favorite way of cooking fresh, new-laid eggs is poaching. Only a super fresh egg will hold together in a plump oval when poached, and a perfectly poached egg is wonderful in a couple of ways.
You just eat it plain for breakfast, with maybe a ham steak on the side.
Place one on top of a salad made with slightly bitter greens, like spinach or endive, and add some croutons and a mustardy vinaigrette.
Gravy? Gravy?
Mustard, man.
Pink Flamingos (1972), by John Waters. 
I like this one because it’s easy and the “crust” is actually onions.
Vegetable Quiche
Ingredients
• 1 tbsp butter
• 1 large onion, sliced into half-moons
• 1/2 tsp salt, plus more to taste
• 1/2 tsp pepper, plus more to taste
• 3 to 4 cups chopped vegetables*
• 8 eggs
• 1 cup milk
• 1 cup grated cheddar or other cheese
• 1/8 tsp cayenne pepper
Directions
-
Preheat the oven to 400 degrees Fahrenheit.
-
Melt the butter in a cast-iron or ovenproof skillet over medium heat. (If your skillet isn’t ovenproof, transfer everything to a pie plate in Step 3 to bake it.) Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden brown and starting to caramelize, about 10 minutes.
-
Remove the pan from the heat and spread the onions evenly across the bottom. Spread the vegetables evenly over the onions. The dish or pan should look fairly full.
- For hardier vegetables like broccoli, cauliflower, or winter squash, I suggest steaming or cooking them before adding them to the quiche to ensure they’ll be fully cooked. For tomatoes, zucchini, spinach, or any other quick-cooking vegetable, just use them fresh.
-
In a bowl, use a fork to beat the eggs lightly with the milk, cheese, 1/2 teaspoon of salt, cayenne pepper, and ½ teaspoon of black pepper, just enough to break up the yolks and whites. This is a savory custard mixture. Pour the custard over the vegetables and onions and enjoy watching it fill in all the open spaces.
-
Transfer the quiche to the oven and bake for 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked.
-
Let the quiche cool for about 20 minutes, then slice into wedges.
Here’s another of my favorites:
**Beet Pickled Eggs **
[ul]
[li]24-36 hard boiled eggs, peeled[/li][li]3 cups cider vinegar [/li][li]Beet juice from 3 canned beets – 1 can beets into pickle jar.[/li][li]20 whole peppercorns [/li][li]6 whole cloves[/li][li]4-6 cloves garlic[/li][li]2 bay leaf[/li][li]1 TBS sugar[/li][li]1 tsp. salt[/li][li]1 tsp. allspice berries[/li][li]2 sprigs fresh dill or 2 tsp. dill seed *optional[/li][/ul]
Boil beet juice, vinegar and spices. Cool, and then pour over peeled eggs in a large jar.
Don’t touch them until they’ve marinated for a week.
Good for 3-4 months in refrigerator.
Pound cake uses a lot of eggs. Or angel food cake uses a lot of egg whites.
I’ve been hearing a lot lately about individual breakfast quiches one makes in a muffin tin and then freezes. You pull one or two out and microwave them for subsequent breakfasts. I’m at work and don’t have any recipes at hand, but I’m sure they are out there. Sounds like something you could do to save a few of those eggs for later use.
I’ve make this ‘bake’ several times and it’s very good.
I can only ever think of this when I hear people talking about custard.
Coincidentally, this video was featured when I clicked on YouTube just now: 13 Delicious Ways To Eat Eggs.
Chiffon cake. Uses both the whites and the yolks. Some recipes call for at least six eggs.
Salt-cured egg yolk maybe?
Very easy to make, though it takes about a month. Also, you’ll need to find something else to do with the eggwhites.
You can make your own egg noodles:
You can also store them. This guy recomends freezing over drying for egg noodles.
You can freeze them too. I have and it works pretty well. You wouldn’t be able to use them for over-easy or anything like that but for baking or scrambled or something like that. Just crack them into a bowl and whisk them up, put them in ice cube trays that have been lightly sprayed with cooking spray. Pop them out when frozen and store in a freezer bag or container. In my ice cube trays two ‘cubes’ equals about 1 egg. I didn’t spray the trays the first time and had a hell of a time getting the eggs out. Ruined three ice cube trays.
At a beer-foodie pairing recently I had Uovo in Raviolo.
Basically ravioli with a warm, runny egg yolk inside. It was glorious.