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10 Dishes You Didn't Know Have Eggs

10 Dishes You Didn't Know Have Eggs

You may be shocked to discover which dishes feature eggs

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An egg could be hiding in your favorite meal!

It is no secret that eggs are the main star of breakfast. With dozens of ways to enjoy them, it isn’t hard to see why so many people opt for them as a way to start the day. But the truth is that eggs are essential to every day meals. They are what binds our dough and what makes our pie crusts a flaky, golden brown.

Click here for 10 Dishes You Didn't Know Have Eggs (Slideshow)

The U.S. produces 75 billion eggs each year, which is about 10 percent of the world’s egg supply, and many of the recipes you use call for at least one of them. Eggs are so essential to our diet that they make subtle appearances in snacks and desserts we don’t even realize. Eat an omelette for breakfast and you know you’re having eggs. But just because the eggs aren’t poached, fried, or scrambled doesn’t mean they’re not there. Don’t believe it? You could have egg on your face when you check the recipe’s ingredients.

As you twirl your spaghetti around your fork, you are secretly eating eggs. Taking a bit of ice cream? Yep, you are getting a healthy serving of eggs. If you’re spreading mayonnaise on your sandwich, you’re enjoying an egg. With so many nutritious and useful properties, it isn’t hard to understand why an egg appears in nearly every dish you consume.

So to have your mind blown from other egg-cellent dishes, click through our slide show. You may be surprised to not only find out which dishes have eggs, but also which ones feature eggs as the star ingredient!


Many fresh pastas, including spaghetti pomodoro and fettucine, are made with eggs and flour, unlike dried pastas which are typically egg-free and made from flour and water.

Arroz con Leche

Like rice pudding, arroz con leche is a sweet and creamy rice dessert. In addition to rice, the recipe includes condensed milk, cinnamon, vanilla, whole milk, and egg.

Learn what other dishes have eggs here.

7 Dishes You Didn’t Know You Should Be Cooking in Your Cast Iron Skillet

Typically, my cast iron skillet is reserved for searing meat: steak, bone-in-skin-on chicken thighs, burgers, etc. Sometimes I’ll use it to cook up some bacon and eggs. But that’s about it. For everything else, I’ll reach for lighter pans or cooking vessels. Recently though, a friend suggested I keep my cast iron skillet out on my stovetop instead of a hard-to-reach cabinet, and my perspective on cast iron totally changed. Instead of something that I hauled out when it was "worth it," my cast iron skillet started transform so many dishes I cooked every day into spectacular versions of themselves. Below, some learnings that I’d like to share about surprising recipes you can (and should) be making in your cast iron skillet.

Matzo brei is a Jewish staple that mixes scrambled eggs and French toast.

Matzo brei is essentially scrambled eggs with pieces of matzo thrown in. The key to a good brei is rinsing the matzo under some cool water so it's soft by the time you add it to your pan.

Once added in, the butter and eggs coat the matzo in a similar style to French toast. It's great with salt and pepper but sprinkling sugar on top is also a tasty way to enjoy the dish.

This simple recipe from The New York Times' Melissa Clark will have you cooking up matzo brei in no time.

9 Surprising Dishes You Didn't Know You Could Make In Your Slow Cooker

Your slow cooker is great for cooking hearty, meat-focused mains and warming soups. (Try one of these easy slow-cooker recipes.) But that's not all the time-saving machine can do! Your slow cooker can also make desserts, snacks, bread, and yogurt. Here are 9 surprising recipes for your slow cooker that go beyond casseroles, or even dinner.

TOTAL TIME: 3 hours 30 minutes / SERVES: 6

1 can (13.5 oz) light coconut milk
1 c pearled farro (use this quick guide for cooking grains)
½ c reduced-sodium vegetable broth
½ c dry white wine
½ sm yellow onion, diced
1 sm fennel bulb, diced
3 Tbsp olive oil
2 Tbsp chopped fresh thyme
1 tsp kosher salt
3 c trimmed and chopped dandelion greens
1 c frozen peas, thawed
¼ c finely chopped toasted walnuts

1. COMBINE milk, farro, broth, wine, onion, fennel, oil, thyme, and salt in a 6-quart slow cooker.
2. COVER and cook on high until farro and vegetables are tender, 3 to 4 hours. Stir in greens and peas, cover, and continue cooking until greens are wilted, about 20 minutes. Serve topped with walnuts.

NUTRITION (per serving) 307 cal, 8 g pro, 38 g carb, 8 g fiber, 4 g sugars, 14 g fat, 4 g sat fat, 465 mg sodium

TOTAL TIME: 3 hours 20 minutes / SERVES: 6

15 oz part-skim ricotta
1 lg egg
1 tsp kosher salt
½ tsp pepper
½ tsp nutmeg
4 c chopped Swiss chard (about 1 sm bunch)
1 can (28 oz) diced tomatoes, drained
9 lasagna noodles
1 sm butternut squash, peeled, sliced into 1/8" half-moons (Check out the easiest way to cut and prepare a butternut squash.)
1½ c grated Fontina
¼ c grated Parmesan

1. COMBINE ricotta, egg, salt, pepper, and nutmeg in a bowl. Transfer ½ cup of the ricotta mix to large bowl and gently fold in chard. Set aside.
2. COAT 6-quart slow cooker with cooking spray. Spread ¾ cup of the tomatoes on bottom. Top with 3 noodles, breaking as needed to fit. Spread ½ cup of the ricotta mix over noodles, then layer in half of the chard mix. Layer half of the squash over chard mix, overlapping to fit. Spread 1 cup of the tomatoes over squash top with ¾ cup of the Fontina. Repeat, beginning and ending with noodles, reserving some Fontina and ricotta mix for top.
3. TOP with remaining ¾ cup tomatoes. Dollop remaining ricotta and Fontina over lasagna. Cover and cook on low 2½ to 3 hours.
4. REMOVE lid and sprinkle with Parmesan. Replace lid, turn off slow cooker, and let sit 15 minutes before serving.

NUTRITION (per serving) 388 cal, 23 g pro, 37 g carb, 3 g fiber, 7 g sugars, 16 g fat, 10 g sat fat, 1,035 mg sodium

TOTAL TIME: 1 hour 35 minutes / SERVES: 20

6 oz raw cashews
6 oz raw almonds
6 oz raw pecan halves
3 Tbsp coconut oil, melted (we like this one)
4 tsp curry powder
2 tsp honey
½ tsp garlic powder
½ tsp kosher salt
¼ tsp cayenne

COMBINE all ingredients in 6-quart slow cooker and stir to combine. Cover and cook on high, stirring occasionally, until golden and crisp, 1½ to 2 hours. Transfer to parchment-lined baking sheet and spread in even layer to cool and dry. Transfer to airtight container.

NUTRITION (per 1 oz serving) 180 cal, 4 g pro, 6 g carb, 2 g fiber, 2 g sugars, 16 g fat, 3.5 g sat fat, 50 mg sodium

TOTAL TIME: 3 hours + sitting/chilling time / SERVES: 8 for regular, 4 for Greek

½ gallon whole milk (not ultrapasteurized)
½ c plain low-fat yogurt

FOR REGULAR YOGURT: Add milk to 6-quart slow cooker. Cook on low 2½ hours. Turn cooker off. Cool, covered, until instant-read thermometer registers 110°F, about 3 hours. Whisk in yogurt, cover, and wrap cooker in towel. Set in warm place until yogurt thickens, 8 to 12 hours. Chill and serve. Refrigerate up to 30 days.

FOR GREEK YOGURT: Line fine-mesh sieve with 3 layers cheesecloth set in large bowl. Transfer cooked yogurt to sieve. Let liquid whey drain until yogurt reaches desired thickness, at least 4 hours. (Save whey to use in smoothies.) Chill and serve. (If you're not into making your own, remember these 4 tips when buying Greek yogurt.)

NUTRITION (per 8 oz) REGULAR: 158 cal, 8 g pro, 13 g carb, 0 g fiber, 13 g sugars, 8 g fat, 4.5 g sat fat, 116 mg sodium GREEK: 220 cal, 20 g pro, 9 g carb, 0 g fiber, 9 g sugars, 11 g fat, 8 g sat fat, 65 mg sodium

TOTAL TIME: 2 hours 20 minutes / SERVES: 10

2 tsp honey
1½ tsp active dry yeast
1½ c all-purpose flour
¾ c whole wheat flour
¾ c rye flour
⅓ c steel-cut oats (What's healthier: steel-cut oats or rolled oats?)
1 tsp kosher salt

1. LINE 6-quart slow cooker with parchment and coat with cooking spray.
2. STIR honey and yeast with 1⅔ cups lukewarm water in small dish until yeast dissolves. Let stand 10 minutes yeast should be bubbly and foamy.
3. COMBINE flours, oats, and salt in large bowl. Stir yeast mixture into dry ingredients until dough forms. Transfer to lightly floured surface and knead 3 or 4 times, until dough is cohesive and smooth. Form into ball.
4. PLACE dough in slow cooker, cover, and cook on high until instant-read thermometer inserted into center registers 200°F, 2 to 3 hours.
5. POSITION rack 6 inches from broiler and prepare broiler for high heat. Place bread under broiler until golden brown and crisp, about 2 minutes per side. Cool completely, slice, and serve.

NUTRITION (per serving) 150 cal, 5 g pro, 32 g carb, 3 g fiber, 1 g sugars, 1 g fat, 0 g sat fat, 193 mg sodium

TOTAL TIME: 5 hours 10 minutes / SERVES: 48

4 lb apples, peeled and diced
3 c (12 oz) fresh or frozen cranberries
1 c apple cider
½ c honey
2 tsp cinnamon
½ tsp cloves
½ tsp nutmeg

1. COMBINE all ingredients in 6-quart slow cooker. Cover and cook on high until apples are tender, about 4 hours.
2. TRANSFER to blender, or use immersion blender, and puree until smooth.
3. TRANSFER mixture back to slow cooker and continue cooking on high until thick and jamlike, 1 to 2 hours.
4. STORE in airtight container up to 30 days in refrigerator.

NUTRITION (per 2 Tbsp) 36 cal, 0 g pro, 10 g carb, 1 g fiber, 8 g sugars, 0 g fat, 0 g sat fat, 1 mg sodium

TOTAL TIME: 4 hours 10 minutes / SERVES: 8

1 sm loaf (8 oz) soft Italian whole wheat bread, cut into 1" cubes, left out overnight
4 cloves garlic, sliced
1 sm bunch broccoli rabe (about 8 oz), cut into 1" pieces
1 lb mild Italian turkey sausage (casing removed), crumbled
1 c coarsely grated Parmesan + extra for garnish
10 lg eggs (When buying eggs, make sure the carton says these 3 things.)
2 c 1% milk
¾ tsp kosher salt
½ tsp pepper

1. LINE 6-quart slow cooker with foil, leaving generous overhang on all sides, and coat with cooking spray. Spread half of the bread in bottom and sprinkle with half of the garlic. Layer in half of the broccoli rabe and half of the sausage, followed by half of the Parmesan. Repeat layers once more.
2. WHISK eggs, milk, salt, and pepper in a large bowl and pour evenly over ingredients in slow cooker. Using back of spoon, firmly press down on layers, submerging in egg mixture. Cover and cook on low until puffed and slightly firm to the touch, 3½ hours. Turn off slow cooker, remove lid, and let sit 30 minutes.
3. USE foil overhang to carefully remove strata from slow cooker and transfer to cutting board or platter. Slice into wedges and serve, garnishing with Parmesan if desired.

NUTRITION (per serving) 334 cal, 28 g pro, 18 g carb, 2 g fiber, 6 g sugars, 16.5 g fat, 4.5 g sat fat, 973 mg sodium

TOTAL TIME: 3 hours 45 minutes / SERVES: 8

3 lb pears, chopped
1 tsp cardamom
1 tsp cinnamon
¾ tsp pepper
4 Tbsp all-purpose flour
1 c rolled oats
1 c pecans, chopped
¼ c dark brown sugar
¼ c cold unsalted butter, diced
¼ tsp kosher salt

1. STIR pears, cardamom, cinnamon, pepper, and 2 Tbsp of the flour in a large bowl. Coat 6-quart slow cooker with cooking spray and add pear mixture.
2. COMBINE oats, pecans, sugar, butter, salt, and remaining 2 Tbsp flour in a medium bowl and sprinkle over pears. Cover and cook on high until pears are tender, about 3 hours. Remove lid and cook on low until top is crisp, about 30 minutes. (Worried about sugar? Try one of these 3 low-sugar desserts.)

NUTRITION (per serving) 316 cal, 4 g pro, 45 g carb, 8 g fiber, 24 g sugars, 16 g fat, 4 g sat fat, 65 mg sodium

TOTAL TIME: 2 hours 15 minutes / SERVES: 4

½ c sugar + extra for dusting, if desired
¼ c all-purpose flour
¼ tsp kosher salt
2 lg eggs, separated
⅔ c plain low-fat yogurt
Juice and zest of 1 lg lemon
Fresh pomegranate arils and whipped cream, for serving (Here's why you should steer clear of the fake stuff.)

1. BUTTER and lightly sugar four 6-oz ramekins. Whisk sugar, flour, and salt in small bowl and set aside.
2. COMBINE egg yolks, yogurt, and lemon juice and zest in a mixer. Beat on medium until well combined. Reduce speed to low. Slowly add dry ingredients until just combined.
3. BEAT whites in a separate bowl until stiff peaks form. Gently fold into batter.
4. DIVIDE batter among ramekins. Arrange in 6-quart slow cooker. Add enough water to come halfway up sides of ramekins. Cover and cook on low about 2 hours, until cake springs back when pressed. Remove and cool slightly. Invert on plates. Serve with pomegranate and whipped cream.

NUTRITION (per serving) 216 cal, 6 g pro, 35 g carb, 0 g fiber, 28 g sugars, 6 g fat, 3 g sat fat, 185 mg sodium

Indian restaurant style cooking

This is a restaurant style curry. Cooked exactly like they do in restaurants. To order. 10 minutes from the time the oil hits the pan to dinner on the table.

That means you need to be set up to go. Go fast. Have all your prep done. Curry base at the ready. Spices measured. Eggs cooked and sliced in half. Everything in easy reach.

Because that’s what they do in restaurants. That’s how they crank out curries in no time flat.

This is learning a whole new way to cook. If this is your first time read this primer on Indian restaurant cooking. It has the techniques. A video even to help you understand. It’s not hard. You just need to get your head around it.

But the good thing is once you do you can make anything they can. More even. There are lots of Indian restaurant recipes on this blog. And more coming all the time.

5 Traditional Italian Foods You Didn’t Know Existed

Italy is the land of pasta, but there is so much more than the usual carbonara, arrabiata, or pesto. Next time you want to try something new at your favorite authentic Italian place where the waiter looks Italian, greets you with a “ciao bella,” and says “buon apetito” before you eat, find these legit plates on the menu.


Photo by Alessandra Scollo on

One of the surprise foods seen everywhere in Italy are these deep-fried risotto balls. They’re essentially mozzarella sticks’ big brother, and their cousin, arancini, is also at every other shop you see.

Different types of the fried balls have anything from a cheesy caper and veal interior to a simple pepper and pecorino center. These guys are always best fresh out of the fryer. Speaking of frying, bacon + mozz sticks = yes.

Cacio e Pepe

You’ve heard of one of the other four traditional pastas of Rome, Carbonara, which is egg yolk, pecorino Romano, and guanciale (pig cheek), but especially in Rome, Cacio e Pepe is big. Like Julius Caesar big. It’s literally just cheese and pepper, but when you have high-quality pecorino, pasta, and olive oil, ooh it can be so good. Plus, you can try to make your own pasta and up your Italian grandmotherliness to a whole ‘nother level.


Although cornetti and croissants are very similar, it’s worth noting the differences. Croissants are flaky and airy so that once you bite into them, they explode into doughy dust. Cornetti are enriched with egg and sugar, and often flavored with vanilla and citrus zest. This gives them a softer, sweeter flavor, which is why in some parts of Italy they are called brioche.

Straight Focaccia

Photo by Matteo Diotallevi on

Roaming the streets of Italy, you will definitely see the countless pizza al taglio shops selling slabs of pizza by the kilogram. They sometimes get pretty crazy with their toppings, but there is always an option to get a piece with basically nothing on it. Most delis, cafes, or pastry shops also will just have plain focaccia piled up as an option.

I was surprised one day when my Italian exchange mother came up, asked if I wanted pizza (yes, of course), and gave me this piece of plain focaccia. It was just bread, olive oil, garlic, and rosemary. For €1 though, it’s definitely worth it, and this is why around lunchtime it’s common to see Italians walking around with just a plain piece of focaccia.

Fettuccine al Tartufo

Truffles are molto expensivo and a sign of high class, so the fancier restaurants in Italy are expected to have them somewhere on the menu. Truffles are tricky though because of the difficult process of finding them, and they’re seasonal, so most restaurants will stick ’em on their specials menu when they have them in stock. Italy is one of the major producers of truffles in the world, so it makes sense they find their way into the culinary culture.

Spaghetti con Polpette

I had to get pasta and a side of meatballs to make this. Italian meals are very course driven with Primi and Secondi sections to the menu. For Primi it will almost always be types of carbs, pasta for example, and Secondi will always be the fish and red meats especially.

There are exceptions like the guanciale for carbonara, but generally carbs and meat will not be in the same dish. So when you’re at a restaurant, if you spot spaghetti with meatballs or caesar salad “sad face,” steer away from them and get supplì instead.

These Foods You Didn’t Know You Could Freeze Will Make Life Easier

1. Buttermilk and Half & Half

Most recipes only call for a cup or less of either buttermilk or half & half, but they only come in large containers. Instead of letting them expire in your fridge, you can freeze both buttermilk and half & half in your freezer for up to three months! You can even freeze them in portioned dixie cups or ice cube trays. Smart!

2. Pesto

Pesto can be an expensive ingredient to buy, and you rarely use the entire container at once. You can freeze pesto for months at a time, just make sure your container leaves room for expansion. Try making a large batch of homemade pesto, then freezing what you don’t use.

3. Corn on the Cob

Don’t let all that beautiful corn on the cob from your garden go to waste! Freeze it, husk and all, immediately after it is picked and it will last up to a year in the freezer. If you want to prevent that “cobby” freezer taste, husk and blanch it before freezing.

4. Avocados for Guacamole

While frozen avocados aren’t good in fresh salads (weird texture), they are fantastic for guacamole, or even baby food. First wash the avocado while the skin is on. Next cut the fruit in half and peel, removing the pit. Then put them in a Ziploc bag and freeze.

5. Diced Onions

Dicing onions isn’t a very fun chore, so why not get it all out of the way one time and then freeze the rest? This way you’ll always have diced onions on hand…brilliant!

6. Chopped Garlic

Same with onions, always have fresh chopped garlic at the ready by keeping it in your freezer in a sealable container (try empty baby food jars!).

7. Eggs Without Shells

This one was a mind-bender for me. Eggs? You can actually freeze eggs? Yep, eggs can actually be stored for at least one month in the freezer, but you have to crack them first. See directions here.

8. Milk

Ever wonder why milk cartons have those circular indentations in their sides? It’s to allow for expansion when freezing! If your milk’s sell-by date is approaching, leave a little room in the container for expansion and then freeze for up to three months.

9. Cheese (block or shredded)

You can freeze shredded cheese and even blocks of cheese for later use. Add a little cornstarch or flour to a Ziploc bag of shredded cheese and shake it to make sure it doesn’t clump in the freezer.

10. Sour Cream and Cream Cheese

Two other items you can freeze before they reach their sell-by date. However, once sour cream is frozen, the consistency changes, so it’s not good to top tacos or baked potatoes with, but frozen sour cream is great for cooking.

11. Butter

Butter freezes well, so the next time there’s a sale, stock up and freeze for up to 6 months.

12. Hummus

Oftentimes, you can’t eat an entire carton before it goes bad, so hummus is a great item to freeze. Buy or make a big batch of homemade hummus then freeze it in 1/2 cup portions. When you want to eat it, thaw it out in the fridge for a day and then mix well.

13. Ginger

Always have fresh ginger on hand by peeling it when fresh, tossing it in a Ziploc bag, then storing in the freezer. When ready to use, frozen ginger is easy to grate.

14. Tomato paste

If only I’d learned this one years ago. I have wasted so much tomato paste because my recipes usually call for only 1 TB and I toss the rest. Duh! You can freeze tomato paste in tablespoon portions for months!

15. Excess Sauces

Don’t toss your leftover pasta, pizza, or enchilada sauce…freeze it! Save yourself a trip to the store by having these handy leftovers at arm’s reach.

16. Herbs

To buy them, herbs can be expensive, and there are only so many Italian dishes you can make with basil before it goes bad. Freeze your summer stash of herbs, or the expensive kind you buy at the store. you can chop then add them to ice cube trays (labeled) with a little water or olive oil.

17. Shredded Chicken

Shredded chicken is one of those things I wish I had on hand more often. The next time you boil chicken for shredding, double or triple your batch and the freeze the rest.

18. Cooked Rice and Pasta

Speaking of making big batches, pasta and rice both freeze well. Turn your leftovers into a second meal for weeks later.

19. Pre-made sandwiches

You can pre-make all kinds of sandwiches, wraps, and burritos to be frozen for quick lunches on the go. Here are a few good recipes and tips.

20. Homemade pancakes and waffles

My kids consume these by the dozens and I finally got wise and quit buying the frozen store version. The next time you make pancakes or waffles for breakfast, make enough to freeze for later.

21. Leftover Mashed Potatoes

I can’t believe that being an Idaho girl, I’ve never tried this one. Use a cookie or ice cream scoop to portion leftover mashed potatoes in a freezer bag and then freeze up to two months for a quick lunch or dinner down the road.

22. Leftover pie

Don’t feel like you need to finish the entire pie or send a perfectly pretty pie to the trash. Freeze leftover pie portions for a midnight snack, or to put in shakes (so delicious!).

23. Dough

24. Leftover Frosting

Don’t toss your beautiful frosting, freeze it in a Ziploc bag for later. When you’re ready to use, you can simply cut off the corner of the bag and squeeze.

25. Leftover Soup

Leftover soup can be poured into paper cups and frozen for a quick meal for later.

Were you surprised by these foods you didn’t know you could freeze? I know I was!

Fish amok

Often referred to as Cambodia’s signature dish, this creamy curry can be found in abundance. Made using fillets of freshwater fish, it is diced and covered in coconut milk, eggs, fish sauce and palm sugar. Kroeung – a paste made from pounded spices and other ingredients, such as turmeric, kaffir lime, lemongrass and shallots – is common in khmer cooking, and is also added. The traditional way to cook the dish is steamed in a banana leaf shaped into a bowl, within which it is served.

"Love this recipe for an easy tzatziki. I don’t salt my cucumber, instead I grate and squeeze them in a dish towel to remove all the liquid. I just mix everything in one bowl and refrigerate for a while. Easy to adjust this to taste.""Love this recipe. Simple and delicious. I like to cook up the bacon first then caramelize the onion before adding them to the Crock Pot. This recipe is easy to alter and make your own. It's one of my go-to soups for the chillier months."

More food and culture articles

Don’t forget to bookmark Out About Scotland to discover the best places to visit in Scotland, learn what to do in each region and get suggestions for top tourist attractions to add to your Scottish sightseeing itinerary.