General rule of thumb, if one egg hatches, your house will be swarming with chickens in a few moments.
1 large skillet
2TBL Olive Oil
Diced onion
Diced peppers
Diced potatoes.
Hot Italian Sausage
Preheat over to 425 degrees.
put sausages in a roasting pan and put in oven to cook out excess fat.
Nuke potatoes until slightly firm
on stove top, heat olive oil and satuee' onion and pepper until slightly soft. When sausages are done, slice to approx 1/4 inch thick. Add to pan with onions and peppers and then add potatoes. Stir. cook covered on medium heat until potatoes are just tender.
Scramble eggs, adding 2TBL milk.
Pour eggs over skillet ingredients. Do NOT stir, but level ingredients out so they are... well level. Cook on MED-HIGH heat for 1-2 minutes to 'set' eggs on bottom and sides.
Place skillet in oven and cook for approx 5-7 minutes until eggs are cooked thru. Remove from oven and let sit for approx 5 minutes before transferring to an extra large platter and cutting in pie slices. Salt and Pepper to taste.
2TBL Olive Oil
Diced onion
Diced peppers
Diced potatoes.
Hot Italian Sausage
Preheat over to 425 degrees.
put sausages in a roasting pan and put in oven to cook out excess fat.
Nuke potatoes until slightly firm
on stove top, heat olive oil and satuee' onion and pepper until slightly soft. When sausages are done, slice to approx 1/4 inch thick. Add to pan with onions and peppers and then add potatoes. Stir. cook covered on medium heat until potatoes are just tender.
Scramble eggs, adding 2TBL milk.
Pour eggs over skillet ingredients. Do NOT stir, but level ingredients out so they are... well level. Cook on MED-HIGH heat for 1-2 minutes to 'set' eggs on bottom and sides.
Place skillet in oven and cook for approx 5-7 minutes until eggs are cooked thru. Remove from oven and let sit for approx 5 minutes before transferring to an extra large platter and cutting in pie slices. Salt and Pepper to taste.
it won't go bad as soon as the date is up. eggs last a long time. keep them in the fridge and they should be good for another week or two.
Wow, I've never thought about eggs expiring. I'd had eggs that I know have been in the fridge for 3 months, yet eaten them, and been fine. :shocked:
Originally posted by: AbAbber2k
Originally posted by: Bullhonkie
Sounds yummy. I think I'm gonna try that this weekend. Thanks!
:shocked:
I might have to go with this suggestion.
thank you!
It is cheap, filling and most of the food groups are represented.
the b/f LOVES this. He eats it with a little tobasco sprinkled over and is a happy boy.
Dude, eggs take FOREVER to expire. You can use eggs a month after "sell by" and they'll be fine.
The egg will continue to be fresh for at least another 2-3 weeks if it has been refrigerated from the time packed until used at 45 degrees F. or lower. As the egg ages, it does lose some of its qualities, so if you were baking a cake or whipping meringue, your cake might not rise as high as expected, and you might not get the volume of meringue you would expect, so for baking purposes it is better to use a fresher egg.
Older eggs are great to use when hard-cooking (boiled) as they will peel easier. They will keep for about a week in the shell, 2-3 weeks if peeled and placed in a freezer bag.
When frying an older egg, it will spread out further in the pan, as the white (albumen) gets thinner. When fresh, the yolk will stand high and the white will stay close to the yolk in your pan. Nothing wrong with cooking the older egg, it just doesn't look as nice.
The term "rotten egg" seldom occurs today, thanks to refrigeration. The interior of the egg will probably evaporate before it becomes "rotten". We have seen eggs several months old still very usable, but could not recommend you that you do this!
Your fridge should be colder than 45F anyway.
The egg will continue to be fresh for at least another 2-3 weeks if it has been refrigerated from the time packed until used at 45 degrees F. or lower. As the egg ages, it does lose some of its qualities, so if you were baking a cake or whipping meringue, your cake might not rise as high as expected, and you might not get the volume of meringue you would expect, so for baking purposes it is better to use a fresher egg.
Older eggs are great to use when hard-cooking (boiled) as they will peel easier. They will keep for about a week in the shell, 2-3 weeks if peeled and placed in a freezer bag.
When frying an older egg, it will spread out further in the pan, as the white (albumen) gets thinner. When fresh, the yolk will stand high and the white will stay close to the yolk in your pan. Nothing wrong with cooking the older egg, it just doesn't look as nice.
The term "rotten egg" seldom occurs today, thanks to refrigeration. The interior of the egg will probably evaporate before it becomes "rotten". We have seen eggs several months old still very usable, but could not recommend you that you do this!
Your fridge should be colder than 45F anyway.
- Oct 9, 1999
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Or just hard boil them, then pickle them.
I buy those HUGE jars of dill pickles that are enormous but cost less than $4 in season. I take the whole pickles therein and slice them and transfer them to more normal sized jars for the refrigerator, saving perhaps BILLIONS . . . of piasters.
Since I LOVE pickled eggs, a fast disappearing bar staple, I boil a bunch, shock and peel them, and use the left-over pickle juice to pickle them in.
YUM! :laugh:
wheresmybacon
Diamond Member
- Sep 10, 2004
- 3,899
- 1
- 76
what a great idea. do you just leave the eggs in the pickle juice indefinitely then until you wanna eat em? i love hardboiled eggs but ive never had a pickled one.
Dude, you just gave me a seriously great idea! How long do they need to be pickled in the juice, before you notice the effect?
Wow! I just figured out what I'm having for dinner.
I've got some, yes, you guessed it, eggs.
I've also got this awsome, meaty bacon, that looks to be about a quarter inch thick. Gonna make me some pancakes, bacon, and eggs.
I've got some, yes, you guessed it, eggs.
I've also got this awsome, meaty bacon, that looks to be about a quarter inch thick. Gonna make me some pancakes, bacon, and eggs.
Make some cupcakes for people that you care about.
Or just eat all of the cupcakes and get really fat.
Or just eat all of the cupcakes and get really fat.
- Oct 9, 1999
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The best answer is: The longer the better. But, you can start eating them anytime, really, it's just that the longer they pickle, the stronger and better the 'pickle' taste.Originally posted by: compuwiz1
Dude, you just gave me a seriously great idea! How long do they need to be pickled in the juice, before you notice the effect?
And, yes, hungfarover, you leave them in the pickle juice "forever" -- the longer the better for that pickled taste. Keep the jar in the fridge and they'll probably almost never go bad.
Christ, in the dingy bars I used to frequent, who knew how long that jar of pickled eggs had been there? :shocked:
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