Category:Egg recipes

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Free range eggs

In this category you will find recipes that contain eggs as the main ingredient. Try to use fresh eggs for all your recipes, free range if possible. Just the comparison between the flaccid whites and pale yolks of a stale egg to the bright orange yolks the firm whites of a fresh egg should tell you why. Even in a big city you can probably find a local supplier if you scout around. The other alternative is to keep your own chickens, it's simpler than you would think. We are in a town with a small garden and have kept 4 - 8 chickens for the last 20 years. A web search for point of lay hens will locate a supplier who will be more than happy to give you advice. Alternatively, give the Battery Hen Welfare Trust a call.

One exception to the fresh egg rule is if you are boiling them. If a boiled egg is really fresh old you won't be able to peel it (the white sticks to the shell) and the white has a strange slippery texture. For boiling, try to use eggs that are at least 4 days old. We have a simple guide showing how to cook the perfect boiled egg. It could not be easier to get an egg exactly the way you like it.

Some ways to cook eggs

The bad egg float test

Good egg - Usable egg - Bad egg

In a bowl of cold fresh water:

  • A bad egg will float : Throw it out
  • A fresh egg will sink : Good to eat
  • An egg that is a week or more old will sit upright on the bottom : Good to eat

How much does one cup of eggs weigh?

Estimated US cup to weight equivalents:

Ingredient US Cups Grams Ounces
Eggs hard boiled - chopped
225 grams 8 ounces

Conversion notes:

Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.

We also have a generic conversion table and a portions per person lookup.

See also


Pages in category ‘Egg recipes’

The following 200 pages are in this category, out of 249 total.

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