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.