50 Egg Ideas

Egg lovers, rejoice! Here's a recipe for every Sunday until this time next year from Food Network Magazine.

Categories:
Eggs, Breakfast, For A Family

Eggs with Soldiers (No. 1)

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1. Eggs with Soldiers: Place 4 eggs in a saucepan of boiling water, then cook over low heat, 4 to 5 minutes; drain. Slice off the tops and season with salt and pepper. Serve with toast strips.

2. Medium-Boiled Eggs: Place 4 eggs in a saucepan of boiling water, then cook over low heat, 7 to 8 minutes. Drain, peel and halve; top with herbed butter.

3. Breaded Eggs: Make Medium-Boiled Eggs (No. 2); peel, then roll in flour, dip in beaten eggs and roll in panko. Shallow-fry in vegetable oil, turning, until crisp.

4. Scotch Eggs: Make Medium-Boiled Eggs (No. 2); peel. Pat bulk sausage around each egg to encase it. Roll in flour, dip in beaten eggs, then roll in panko. Shallow-fry in vegetable oil, turning, until crisp.

5. Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water.

6. Pickled Eggs: Make Hard-Cooked Eggs (No. 5); peel and place in a large jar, then fill the jar with pickled beet juice. Cover and refrigerate up to 1 week.

7. Classic Deviled Eggs: Make Hard-Cooked Eggs (No. 5). Halve lengthwise and scoop out the yolks. Mash with 1 tablespoon sweet pickle relish, 3 tablespoons mayonnaise, 1 teaspoon mustard, and a pinch each of cayenne, salt and pepper. Scoop into the whites.

8. Tarragon Egg Salad: Make Hard-Cooked Eggs (No. 5); chop. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers.

9. Tea Eggs: Make Hard-Cooked Eggs (No. 5); crack the shells but don't peel. Simmer in a saucepan with 1/2 cup soy sauce, 3 cups water, 4 star anise pods, 3 black tea bags and a strip of orange peel, 1 hour. Drain and peel.

10. Egg-Mushroom Salad: Make Hard-Cooked Eggs (No. 5); chop. Fry 2 cups sliced mushrooms and 1 cup chopped onion in 1/3 cup olive oil. Mix with the eggs, 3 tablespoons sour cream, chopped parsley, and salt and pepper. Serve on rye toast.