While there are plenty of recipes for eggs (I have a free e-book for 111 egg recipes), it can be more difficult to hunt down recipes that call for eggs in the double digits. Each of these recipes calls for ten or more eggs, with some calling for as many as 30.
I haven't had a chance to try all of these yet, nor is this a completed list. If you have any recipes you would like to see added then send an email and I will incorporate it into the mix. Ultimately, this is an easy way to keep from ever having to say "My fridge is full of eggs."
Butter Cake (12 eggs)
Cajun Crawfish Eggs (10 eggs)
Cheddar Baked Eggs (12 eggs)
Cheddar Parmesan Eggs (12 eggs)
Chinese Tea Leaf Eggs (6-12 eggs)
Chocolate Angel Food Cake (16 egg whites)
Chocolate Mousse Cake (10 egg yolks, 12 egg whites)
Crema Rappresa (12 eggs)
Egg Casserole (12 eggs)
Eggnog (12 eggs)
Hard Smoked Eggs (12 eggs)
Leche Flan (30 egg yolks)
Nut Rolls (10 eggs)
Pecan Pound Cake (30 eggs)
Portuguese Sweet Bread (12 eggs)
Preheat the oven to 350 F
Cream the butter and sugar together, then add in a single egg at a time, making sure to mix well after each one. Gradually add the flour. Mix in the lemon extract last and then pour into a large Bundt pan, greased and floured.
Bake for an hour or until a toothpick inserted in the center comes out clean. Allow the cake to cool thoroughly before eating.
Melt 6 tbsp. of the butter in a medium saucepan over medium heat. Add half the onions, bell peppers, and garlic and cook, stirring often with a wooden spoon, until soft, 8-10 minutes. Add flour and cook, stirring constantly, for 2 minutes. Stir in 2 cups of the milk and simmer, stirring often, until thick, 6-8 minutes. Add 1 tsp. of the Season-All, salt to taste, and 3-4 dashes Tabasco. Keep sauce warm over low heat.
Melt the remaining 6 tbsp. butter in a large skillet over medium heat. Add the remaining half of the onions, bell peppers, and garlic and cook, stirring often, until soft, 8-10 minutes. Add crawfish and juices from package, then add eggs. Season with the remaining 1 1/2 tsp. Season-All and 4-6 dashes Tabasco and cook, stirring often until eggs are just set, 3-5 minutes. Add the remaining 1/4 cup milk and cook until thickened, about 1 minute. Spoon sauce over eggs.
Preheat oven to 350ºF.
In a large saute pan over low heat, melt butter. Add flour and cook for 2 to 3 minutes, taking care not to brown the flour. Slowly add hot milk, using a wire whisk to stir. Cook the roux into the milk over low simmer for 3 to 4 minutes, until mixture has thickened. Add the salt, pepper and cayenne. Stir in the cheese and the green onions. Remove from the heat when the cheese has fully melted.
Using a large baking dish or individual ramekins, pour the hot sauce into the dish(es).
Break the eggs, one at a time, into a small, shallow fruit dish and slide them, one at a time, into the sauce.
Place in the oven and bake for 7 to 8 minutes or until the whites and yolks have begun to set. Serve immediately.
In a 2 Qt. saucepan heat margarine over medium heat until bubbly and hot;add flour,salt, and pepper and cook, stirring constantly, for 1 minute. Gradually stir in hot water and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low;add cheddar cheese,milk, and broth mix and let simmer,stirring constantly, until cheese is melted. Remove from the heat and stir in Worcestershire sauce;set aside.
Preheat oven to 350*F. In shallow baking dish that is large enough to hold egg halves in a single layer, arrange eggs, cut side- down;pour sauce over eggs and sprinkle with Parmesan cheese. Bake until eggs are heated through and the sauce is bubbly.
Add 4 cups of water to a medium pot and gently drop in the eggs. Make sure the water covers the eggs. Bring the water to boil on high heat. Boil for about 10 minutes or so to make sure the eggs are cooked.
Transfer the hard-boiled eggs out of the hot boiling water and rinse them with cold water. Using the back of a teaspoon, gently tap the eggshell to crack the shell. Return the eggs to the water and add in the remaining ingredients. Bring the tea mixture to a boil and immediately turn the heat to low. Simmer for 2 hours (the longer the simmering, the better the taste). Add more water if needed. Serve immediately or leave the tea eggs in the mixture overnight to further develop the color and flavor.
Preheat oven to 350 degrees F and place rack in center of oven. Have ready a 10 inch (25 cm) two piece angel food cake (tube) pan.
Separate 16 eggs, whites in one bowl and yolks in another. Cover whites with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.
In a small measuring cup or bowl combine the cocoa powder and boiling water and stir until smooth. Stir or whisk in the vanilla extract. Set aside.
In another bowl whisk together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, and the salt. Set aside.
In a large mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1 cup (200 grams) granulated white sugar until stiff peaks form. /p>
Remove 1 cup of the beaten egg whites and whisk it into the cocoa powder mixture to lighten it.
To the remaining egg whites, gradually sift the flour mixture over the egg whites (about 1/4 cup at a time) and gently but quickly fold the flour into the egg whites. You can use a large wire whisk, large rubber spatula or a angel food cake folder for this task. Once you have incorporated the flour mixture into the egg whites fold in the cocoa powder mixture. (It is important not to overmix the batter or it will deflate.)
Pour the batter into the pan (will be almost full) and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the oven for about 40 - 45 minutes. It is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks.
Immediately upon removing from the oven invert the pan. Suspend the pan by placing the inner tube on the top of a soda or wine bottle. Allow the cake to cool for about 1 1/2 hours.
When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and center core of the pan and remove. Place onto a serving plate.
The cake will keep covered for a few days at room temperature or for about a week in the refrigerator.
Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot. Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate. Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the 8 oz of flour. Put into a butter and floured cake pan and bake for 45 minutes at low (250). Let cool. Beat the remaining 6 egg whites until very stiff, adding 5 oz of sugar while beating. Fold into them the rest of the chocolate which must be hardly warm. Cover the cake with the chocolate mousse. Then sprinkle over the top and the side grated chocolate.
Leave the cake in the refrigerator 2 hours before serving.
This recipe was taken from "The Cook's Decameron" by W. G. Waters, in 1905 and is an incredible dessert worth trying at least once. The extra egg whites can be frozen and kept for future recipes, such as Egg Drop Soup, or cooked and fed to your cats, dogs, or chickens.5 oz. freshly roasted Mocha coffee
Ingredients: Coffee, cream, eggs, suygar, butter. Bruise five ounces of freshly roasted Mocha coffee, and add it to three-quarters of a pint of boiling cream; cover the saucepan, let it simmer for twenty minutes, then pass through a bit of fine muslin.
In the meantime, mix the yolks of ten eggs and two whole eggs with eight ounces of castor sugar and a glass of cream; add the coffee cream to this and pass the whole through a fine sieve into a buttered mold.
Steam in a bain-marie (double boiler) for more than an hour, but do not let the water boil; then put the cream on ice for about an hour, and before serving turn it out on a dish and pour some cream flavored with stick vanilla round it.
This recipe came from an enclave of Order of the Arrow Scouts in Tennessee. Crumble and brown the sausage. Add cream style corn. Add the dozen eggs. Stir this into bottom of the dutch oven. On a 12 inch oven place about 8 briquets on the bottom and 14 on top. Cook about 30 minutes. This is great for camping trips. You can bake your biscuits while the eggs are cooking and have it all come out together.
Mix all ingredients together; beat well. Add few drops of egg yolk coloring, if eggs are pale. Cook over a double boiler until mixture coats the spoon. When done, pour into sterilized quart bottles, and store in refrigerator. Date the bottles. Makes 3 1/2 quarts. Do not double recipe!
Preheat an indirect barbecue with a drip pan and hardwood (preferably hickory or oak), a ceramic cooker with deflector plate and hardwood (preferably hickory or oak), or a charcoal or gas grill with a box or packet of hardwood (preferably hickory or oak) to 225°F.
Place the eggs in a saucepan that will hold them in an even layer and pour in just enough water to cover. Stir in the salt.
Place over a high heat and bring to boil. Cover and remove from the heat, then let it sit for 12 minutes before removing the lid and putting the eggs under cold running water for five minutes.
Remove the eggs from the water and roll each egg on the table to form spiderweb cracks in the shell (the shell should remain intact, just cracked). Set the eggs back in the carton and, with the top open, set in the cooker for an hour.
In a small bowl, toss the chives and scallions with the lemon juice, followed by the cellary salt. Remove the eggs from the cooker and peel them once they have cooled enough to handle.
Cut the eggs in half lengthwise and arrange on a plate. Drizzle with olive oil and sprinkle with the chive mixture.
Prepare caramel base by putting 1-2 tbsps sugar on each linera and running the pans on the stove, using tongs to move pans over very low heat. It will take just a couple of minutes to melt the sugar into a rich, brown liquid.
Separate yolks and store the whites for a different recipe (such as angel food cake or egg drop soup). Add in evaporated and condensed milk. Mix mixture with a spoon in one circular direction to avoid building of “foams” in the mixture.
Using a cheesecloth, strain the mixture into lineras until 3/4 full. Cover the lineras tightly with aluminum foil.
Arrange lineras in a deep aluminum pan (roasting or buffet trays will do nicely) filled with water halfway of the lineras. Add more water in the middle of the cooking time, if needed, to prevent burning of bottom. This cooking process or technique is called baine-maire.
Cook in oven at 375 F for around 30-40 minutes. To check for doneness, insert a toothpick in the center of custard. Toothpick should come out clean.
Cool in the refrigerator for a few hours to fully set.
Dough10 c Flour
Filling1 c Sugar
Crumble flour, sugar, salt and oleo like cornmeal. Add 1 cake household yeast. Crumble the cake into the dry mix. Mix all together and add 10 eggs, slightly beaten. Make a well in the center of the dry mixture and add the eggs. Mix as well as possible while adding 1 Cup warm milk. Knead well ( about 8 minutes until a nice smooth ball) Place in greased bowl in a warm place. Cover with Saran wrap or a towel. Try placing the bowel on a heating pad. Let rise until double ( 2 1/2 - 3 hours)
Put dough on lightly floured board; roll into long shape; cut into 8 oz pieces. let pieces sit for 15 minutes (cover with towel again) Roll out as thin as possible (same caution as with the others above - not too thin or the rolls will split when cooking. (Im sorry: this is one of those things that you have to figure out for your self. "Not too thin" varies with the consistency of the dough and the amount of filling added.) Again, roll out as thin as possible; fill; pinch open edges (the long side) pinch edges.
Bake on greased cookie sheet; make 5 slits through the first layer in the top of the roll; brush with a mixture on beaten egg and milk before baking. Bake 25 minures or until disired color; rub with Crisco (Important!!!!) after baking and while hot. Wrap in foil and store in refrigerator.
This recipe comes from women of Eastern European decent. They were received from their mothers and grandmothers so you will have to experiment with the exact proportions. These recipes come from a time when one added "as much water as an egg would hold" or "kneaded until ready."
Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or bundt pan.
In large mixer bowl, beat shortening and sugar until light and fluffy. Add vanilla, then eggs, one at a time, beating until very smooth. Meanwhile, sift together flour, baking powder, salt and nutmeg; add to sugar mixture alternately with sour cream and milk, beginning and ending with flour.
Beat just until blended; fold in pecans. Turn into prepared pan and bake for 1 hour and 15 minutes or until done. Cool in pan 15 minutes, then turn out on a wire rack and finish cooling.
You can add 4 cups raisins or dates. Make a good holiday cake.
Combine warm water (roughly 100 F), 1 TB sugar and all the yeast. Let stand for 15 minutes.
Combine sugar, eggs, and salt while stirring in heated Half & Half. Make sure all sugar is dissolved before adding the yeast mixture. Add flour, knead and fold the dough until it becomes drty and springy. Cover and let stand for 30 minutes.
Re-fold dough mixture and sprinkle a small amount of four on top. Cover well and let rise in a warm place until it doubles in bulk. Shape dough into buns or loves onto greased pans. Let it rise again until it doubles in size (using an electric blanket or setting it in a warm place helps it rise).
Bake at 300 F for 20-30 minutes for buns and 30-45 minutes for loaves or until golden brown.