KUTradition wrote: ↑Thu Feb 16, 2023 11:41 am
TDub wrote: ↑Thu Feb 16, 2023 11:40 am
KUTradition wrote: ↑Thu Feb 16, 2023 10:25 am
we bake a quiche per week just so eggs don’t go to waste
squared, separated and frozen for a quick breakfast or lunch
thats a good idea, maybe ill start doing that.
I've given away tons of eggs just to make sure they're used. I also supplement the dog food with eggs..its great for their coats.
If you dont wash them and remove the bloom until you're ready to use them eggs actually stay good and fresh a long damn time.
a dozen eggs
a package of bacon
onions
bell peppers
diced tomato
i usually don’t even add salt or pepper
I don't eat a ton of them, but I like eggs. (Preferably not hard boiled, mainly because of the smell.)
Trad, my first question is, where's the cheese?
Like Tdub, I'd likely drop the tomatoes. Not because I don't like tomatoes, I do, but they make everything so wet. Same when it comes to scrambled eggs, omelettes, etc., I prefer mine dryish. I might add diced red bell pepper or something, instead.
Speaking of eggs, I'll probably fix bacon & egg fried rice in my wok tonight.
This makes ~ 4 servings:
4-5 eggs
12 oz bacon chopped
1 medium onion chopped
4 cloves garlic, minced
4 cups (prepared) brown rice
2 cups broccoli florets blanched
½ diced bell pepper (or peas or carrots)
2 Tbs soy sauce
2 Tbs oyster sauce