Archive for the ‘Recipes’ Category

Eggmans Thanksgiving and Christmas Turkey Thanksgiving and Christmas Turkey

(1) 750 MIL Bottle OF Cheap Chardonnay OR Riesling
(1) 14.5 OZ Chicken or Turkey Broth
(1) 14.5 OZ Water
Paper towels
Virgin olive oil

Lets cook this bird
Place table top roaster in safe place to operate ad water and broth in roaster and plug in and heat with lid on set to 325 degrees.
Take the goodies out of turkey cavity and wash turkey inside and out with water:
Let water drain from bird on kitchen towel and dry out side.
Place metal rack in bottom of roaster to keep bird off the bottom on roaster.Place bird breast up on rack in roaster and stuff cavity of turkey with paper towels(take towels off role as it comes don’t tear 1 sheet at a time) pack it tight in cavity until its sticking out of turkey:
Open the wine and pour about 2/3 bottle in the cavity of turkey making paper towels wet till its full:
Rub olive oil over all the turkey skin u can reach without lifting turkey:
Cover with lid and cook 50% of done: check directions on turkey packaging for weigh and time for the size of turkey your cooking: At that time take top off roaster and poor all but 2 shot glasses of the wine in the cavity of the bird: Recover and cook till the pop up timer pops out its ready.
Drink the 2 shots of wine for doing a great job on the turkey!
Enjoy and send me a few comments. I promise ya its great.I started this way of cooking 15 years. I started this on a fire pit outside and then started doing in roaster about five years ago so breast meat would not be dry:
Enjoy and happy holidays from your Eggman

Broccoli Cheese Casserole


2 pounds broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
Salt for blanching water
2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
1/3 cup all purpose flour
5 Freshcountryeggs, beaten
1/2 cup cream
1 cup whole milk
2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
1/2 teaspoon salt
2 teaspoons Dijon mustard
8 ounces cheddar cheese, grated


1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.

3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.

4 Place the preboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.

5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

Cheesy Eggs

Cheesy Eggs

6 Fresh Country Eggs
1/4 Cup Milk
1/4 Tsp Salt (Optional)
1 Tbsp Butter
1 Tbsp Green Onions
1/4 Cup Chopped Ham or Bacon
1/4 Cup Shredded Swiss or Cheddar Cheese

Whisk eggs,milk and salt.Saute green onions with a small amount of butter.Add sauteed onions and ham/bacon to egg mixture. Spray skillet with Pam or use butter or olive oil.Pour egg mixture into skillet. Cook over low heat covered until eggs begin to set.Top with shredded cheese. Cover and cook until cheese is melted.Remove from skillet and place on plate.

Freshcountryeggs Recipe #16 Spanish omelet

Spanish Omelet


1½ cups of sliced potatoes.
½ cup of chopped onion.
½ cup of chopped red bell pepper.
1 garlic clove, minced.
¼ cup of green olives, pitted and chopped.
1 tablespoon of minced fresh oregano.
½ cup of nonfat mozzarella cheese, shredded.
8 large Fresh country egg whites.
4 large Fresh country eggs.
¼ teaspoon of salt.
Pinch of pepper.(optional)
½ teaspoon of olive oil, divided.
Vegetable cooking spray.(Pam)

Preparation :
Place the sliced potato in a saucepan and cover with water.
Bring to a boil; reduce heat.
Simmer for 15 minutes or until tender; then drain. Cool, dice and set aside.
Heat a medium nonstick skillet over medium heat.
Add the chopped onion, bell pepper, and minced garlic; then sauté for 8 minutes.
Add the potato, olives, and oregano; then cook 1 minute or until thoroughly heated.
Remove from heat, stir in the cheese and set aside.
In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk.
In a small nonstick skillet coated with cooking spray, heat ¼ teaspoon of olive oil over medium-high heat. Add half of egg mixture to skillet.
Using a spatula, lift the edges of the omelet; allow uncooked portion to flow underneath cooked portion.
Cook for 3 minutes, then flip the omelet.
Spoon 1 cup of potato mixture onto half of omelet.
Loosen with a spatula and fold in half.
Cook an additional minute on each side.
Slide onto a plate.

Repeat this procedure with the other half of ingredients.

Freshcountryeggs Recipe # 15 old fashioned egg salad

Old Fashioned Egg Salad

1 Head Iceberg Lettuce
6 Hard-Cooked Fresh Country Eggs, sliced
1 large Sweet Onion, thinly sliced
1 1/2 teaspoon Salt
1/4 teaspoon Pepper
Dash Paprika
1/4 cup Salad Oil
2 tablespoons Vinegar
1 teaspoon Worcestershire Sauce
1 tablespoon minced Parsley
1/4 cup grated Sharp Cheddar Cheese

1. Tear iceberg lettuce into small pieces.
2. Place lettuce in salad bowl.
3. Alternate layers of sliced hard-cooked egg, sliced onion,
4. In medium bowl, combine salt, pepper, paprika, salad oil, vinegar, Worcestershire sauce, parsley, and sharp cheddar cheese.
5. Pour dressing over egg salad and toss lightly.

Freshcountryeggs Recipe # 14 Baked Custard

Baked Custard
Ingredients –
6 Freshcountryeggs, slightly beaten
1/2 cup Sugar
1/2 teaspoon Salt
1 quart Milk
1 teaspoon Vanilla


1. Preheat oven to 325 F.
2. Add eggs, sugar, and salt to small bowl and mix well.
3. Scald milk. Slowly add milk to egg mixture, stirring constantly.
4. Add vanilla to custard mixture.
5. Pour into 1-1/2 quart casserole dish.
6. Sprinkle with nutmeg.
7. Set casserole dish into pan of cold water.
8. Bake 1-1/4 hours. Knife inserted near edge comes out clean.

Freshcountryeggs recipe #11 Chicken Egg Pie

Chicken Egg Pie

1 (8 ounce) package refrigerated crescent rolls
2 cups shredded Cheddar cheese, divided
1/2 pound bacon, cooked and crumbled
1 cup cubed fully cooked ham
4 Fresh Country Eggs
1/3 cup milk
salt and pepper to taste


Unroll crescent dough; separate into triangles. Arrange in a greased 9-in. pie plate, forming a crust; seal seams and perforations. Sprinkle with 1 cup cheese, bacon and ham. In a bowl, beat fresh country eggs, milk, salt and pepper. Pour over the ham. Sprinkle with remaining cheese. Cover edges of crust loosely with foil. Bake at 350 degrees for 20-25 minutes. Remove foil. Bake 20 minutes longer or until knife inserted near the center comes out clean.

Freshcountryeggs recipe #9 Sausage and egg casserole

Sausage and egg casserole

1 pound bulk pork sausage
6 Fresh Country Eggs
2 cups milk
1 teaspoon salt
1 teaspoon mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese


In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11 x 7- x 2-inch deep baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 minutes or until a knife inserted near the center comes out clean. Holiday Cheddar Bacon Deviled eggs

Holiday  cheddar bacon  deviled eggs

12-  Fresh country eggs

1/2- Cup mayonnaise

5- Slices of bacon

2-Tbsp finely shredded cheddar cheese

1- Tbsp of mustard

Paprika for sprinkling on top of deviled eggs


1. Place fresh country eggs in saucepan. Fill with water just over the top of the eggs. Add half teaspoon of salt to make the fresh country eggs easy to peel. Boil for 8 to 10 minutes. Remove from burner  and run cool water over eggs. To cool faster, Put ice in sauce pan over the eggs and fill with water.

2. Cook bacon and crumble

3. Peel the hard boiled eggs, and cut them in half lengthwise. Place egg yolks in a bowl. Mash egg yolks and mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with mixture.

4. Sprinkle paprika on top off deviled eggs and refrigerate till meal time.

Happy Holidays

Freshcountryeggs Recipe #7 Easy Buenos Dias Squares

Easy buenos dias squares
1  Tsp of baking powder
6  fresh country eggs
1/2 cup shredded reduced fat cheddar cheese or regular cheddar cheese
1  (16 oz.) jar cilantro salsa picante
2 Tbs of  butter, melted
1. Preheat oven to 350 degrees. spray a 9×13-inch baking dish with non-stick spray and set aside.
2. Combined baking powder and eggs and beat with electric mixer on medium for 30 sec. Add the cheese, 1 cup of  cilantra salsa picante and melted butter to the egg mixture. Season to taste with salt and pepper.
3. Bake for 30 to 35 mins. or until knife inserted in the center of the omelet comes out clean.

Freshcountryeggs Recipe #6 Crustless Quiche

Crustless Quiche
1. pkg. ring sausage( your favorite brand and type.)
8. fresh country eggs, lightly beaten
2. cups heavy whipping cream
1 1/2 teaspoons dry mustard (or regular mustard)
1/4 teaspoon of salt (optional)
1 1/2 cups (6 oz.) shredded cheddar cheese, save 1/2 cup of this for topping after cooked
1. cup chopped bell pepper or (1 large bell pepper)
1.  Preheat oven to 350 degrees. Cut sausage into 1/2 inch pieces and set aside.Place eggs,whipping cream,mustard and salt into a large bowl, whisk until smooth.
2. Stir in sausage, 1 cup of shredded cheese and bell chopped bell pepper. Pour egg mixture into greased or (pam) 13 by 9- inch baking dish.
3. Bake 40 to 45 minutes or until eggs are set (test with tooth pick if not sure). Sprinkle with remaining 1/2 cup of shredded cheese. Let stand 5 minutes before serving.

Freshcountryeggs Recipe #5 Breakfest Casserole

1 Lb pork sausage
10 Fresh Country eggs lightly beaten
3 cups milk
2 tsp mustard
1 tsp salt (optional)
6 cups of cubed bread
8 oz or 2 cups shredded sharp cheddar cheese
1/2 tsp black pepper (optional)
1/2 cup thinly chopped onion
can refrigerate up to 12 hours before cooked
preheat oven to 325* f . Cook sausage in large skillet until thoroughly cooked. in large mixing bowl combine eggs,milk and salt, stir well. In buttered 9 by 13 baking dish distribute half of the cubed bread evenly.sprinkle with half the pepper ,half the cheese,half the sausage and onions.repeat the layering of these items.Pour egg mixture evenly over casserole. Bake uncovered for 60 mins,or until eggs are set.Cover with foil if top begins to brown to fast before eggs are set.
Makes 6 servings

Freshcountryeggs recipe #4 Early morning scramble

Prep time: 15 min     Cook time: 15 min
5  Freshcountryeggs beaten
2 tablespoons of milk
1 onion chopped (small)
2 slices cooked ham chopped
1 cup shredded cheddar cheese
1/8 teaspoon of garlic powder
2 1/2 tablespoons of butter
salt and pepper to taste
In a large bowl, beat eggs and milk together. Stir in onions, ham, cheese, garlic power , salt and pepper. Melt butter in 10 inch skillet over medium heat. Add eggs and cook, without stirring, until eggs begin to set. At that point start stirring eggs until they are done.

Freshcountryeggs recipe #3 Egg Doodle Sandwich

Prep time: 6 min      Cook time: 10 min
2 tablespoons butter
4 slices of Texas toast (thick-sliced bread)
4 fresh country eggs
8 slices American cheese
4 slices smoked ham  (or your favorite)
salt and pepper to taste
Melt butter in skillet over medium heat. Cut hole in center of  each Texas toast w/ cookie cutter or with rim of small glass place bread in hot skillet and break a fresh country egg into the center of each.break yolk and cook till the egg is opaque. Flip bread over. Top each piece bread with cheese, a slice of hand and then another piece of cheese.season with salt and pepper and cook till eggs are fully set . Remove from skillet. Cook all 4 Texas toast and put 2 together and makes 2 sandwiches,or leave side by side and top with salsa,picante or pico.

Freshcountryeggs Recipe #2 Two Egg Scramble

Prep Time: 10 min
Cooking time: 15 min
Ready In: 25 min
Servings 2

3 eggs
2 tablespoons milk
dash of pepper
1/4 teaspoon salt
3 tablespoons of finely chopped onion
1 tablespoon butter
1 small fresh tomato, seeded and diced
2 slices bread, toasted

In a bowl, whisk together the eggs, milk, salt, and pepper. Set aside. In a skillet, saute onion in butter until tender. Add egg mixture. Cook and stir over medium heat until eggs are completely set. Stir in tomato. Spoon over toast.

Freshcountryeggs recipe #1 Mexican Style Breakfast Casserole

Prep time: 15 min
Cook time: 35 min
Makes 6-8 servings

Ingredients Needed:
4 to 5 corn tortillas, torn into bite size pieces
1 box (5.25oz.) Au Gratin potatoes (brands do taste different in recipes)
1 cup chopped onions (1 medium onion)
1 pound chorizo, cooked with fat drained
6 large brown eggs, slightly beaten

Heat oven to 425 degrees. Spray 9 by 13 inch baking dish with non-stick cooking spray. Arrange tortilla pieces on pan base: set aside. Combine 2 1/4 cups boiling water, Au Gratin potato mix, onion, and cooked chorizo. Add eggs and stir thoroughly. Pour potato-egg mixture over tortilla layer in baking dish and spread evenly. Loosely cover with foil and bake for 30 minutes. Remove foil and bake an additional 5 minutes.Let sit for 10 minutes before serving.