Egg Drop Soup
from: http://baskersfunfoods.blogspot.com/2008/05/egg-drop-soup.html

4 cups chicken broth
1 tbsp. corn starch
3-4 drops yellow food coloring (optional)
2 eggs, beaten

I would also throw in a handful of corn niblets, even better if you have some left over from last night!

Set aside 1/2 cup broth, bring the rest of it to a boil. Whisk together reserved broth and corn starch, then whisk that into the boiling broth. Add food coloring. Drizzle the beaten eggs over the soup, stir gently to break it up, and serve. Garnish with green onion or chives, if desired. Easy and delicious!

from my Better Homes & Gardens cookbook
Makes 6 side-dish servings

2 eggs, beaten
1 tsp. soy sauce
1 t. sesame oil
1 clove garlic, minced
1 Tbsp cooking oil
1/2 c. thinly bias-sliced celery (1 stalk)
1 c. sliced fresh mushrooms
2 cups cooked white rice
1 med. carrot, shredded
1/2 c. frozen peas, thawed
2 Tbsp soy sauce
1/4 c. sliced green onions (2)

In a small bowl combine eggs and the 1 tsp. soy sauce
Pour the sesame oil into a large skillet. Preheat over med. heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from skillet and cut up any large pieces. Remove skillet from heat.
Pour the cooking oil into the skillet. Return to med high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.

Add cooked rice, carrot, and peas. Sprinkle with the 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.

Shrimp Fried Rice – prepare as before except add 12 oz. peels and deveined fully cooked shrimp when adding the rice. Makes 4 main-dish servings.

2-3 cups shredded chicken (2 cans of canned chicken or shredded rotisserie chicken or whatever leftover chicken you have)
4 stalks celery (chopped)
1/2 c. mayo
1 T.  lemon juice
2 boiled eggs (chopped)
salt & pepper to taste

Serve on bread or on a lettuce leaf – enjoy!

from Living Waters Ranch

12 slices white bread (I used wheat)
1 (10-oz.) pkg. frozen, chopped broccoli, thawed and drained
2 c. diced cooked ham
6 lg. eggs, lightly beaten
3-1/4 c. milk
1 T. dried minced onions
1/4 tsp. dry mustard
3 c. shredded sharp cheddar cheese
salt and pepper to taste

Cut bread into small cubes.  Layer bread cubes, broccoli, and ham in a buttered 9×13 baking dish.  Combine eggs and remaining ingredients; stir well.  Pour into dish; cover and chill at least 8 hours or overnight.  Remove from refrigerator and let stand 30 minutes.  Bake uncovered at 325 degrees for 55-60 minutes.  Makes 8 servings.

I found a recipe for making the perfect Hard Boiled Eggs:

Put 6 eggs in a pan of water with about 1″ water above the eggs.   As soon as they come to a boil, cover and remove from heat for 17 minutes.  Move eggs to ice water bath for 2 minutes.  Return water to boil.  Boil eggs for 10 seconds then return one last time to ice water bath and let sit for 25 minutes if possible.  The eggs should be cooked through with no green ring on the yolks.  Letting them sit the 25 minutes at the end should help the shells to come off a little easier.  If you have any better ways of doing it, please share!

Since our chickens are laying eggs in overtime I’ll probably be posting a few new egg recipes. Here is one that my mom made for us all the time when I was growing up.

Eggs & White Sauce

6 hard boiled eggs
1 cube butter
4 T flour
2 c. milk

Melt butter then add flour. Stir to make paste, making sure there are no lumps then slowly add milk. Bring to a boil, stirring constantly.

Crumble yolks and set aside. Chop whites and add to thickened white sauce. Serve white sauce over toast and sprinkle crumbled yolk, salt, and pepper on top.