Eggs (Recipe: corn, green chile, egg and cheese casserole)
A fun thing to know about eggs:
Size matters! Extra-large eggs weigh in at 27 ounces per dozen; large eggs, 24 ounces; medium eggs, 21 ounces.
When you're baking, if the recipe calls for large eggs and you only have extra-large, be sure to adjust the number of eggs to end up with the correct volume of egg. In most other cooking, you can substitute one-for-one with any size eggs, without making a noticeable difference in the outcome.
In the refrigerator, for up to a month, or until a week past the sell-by date. Store eggs in their carton, with the rounded end up, and the top of the carton closed. Egg shells are porous and will absorb odors from the refrigerator, especially if the carton is open or the eggs are removed from the carton.
Corn, green chile, egg and cheese casserole
I needed a few corn cobs for a corn stock recipe, so the timing was perfect for a corn-based casserole. You can substitute one cup of best-quality organic frozen corn (defrosted), if you are making this out of season. Inspired by the many breakfast casserole recipes on Kalyn's Kitchen, this dish serves 6.
10 large eggs
1 4-oz can chopped fire-roasted green chile peppers
Kernels from 3 ears of corn
2 cups grated or shredded cheese (I use Sargento reduced-fat shredded four-cheese Mexican blend from the supermarket; you can use any blend of Monterey Jack, cheddar, mozzarella, etc.)
2 Tbsp skim milk
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 375°F. Prepare a casserole dish by spraying with cooking spray. I use Trader Joe's olive oil or canola spray, whichever one I have on hand.
In a large bowl, lightly beat the eggs, and stir in all of the remaining ingredients. Pour the mixture into the casserole dish.
Bake at 375F for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating. Or, cool completely, and refrigerate or freeze.
Other recipes that use eggs:
Chinese tea eggs, from Steamy Kitchen
Estonian deviled eggs, from Nami-Nami
Chorizo and eggs, from Simply Recipes
Rosemary baked eggs with parmesan and garlic oil, from eating/sf
Devil's food cake, from David Lebovitz