By Dennis Weaver
, May 13, 2013
This is the omelet for the omelet challenged. Never make an ugly omelet again. It’s nearly foolproof, it’s simple, and it’s quick.
We set off to make the best and easiest omelet, something that even a beginning cook could master. We bought ten dozen eggs and started testing methods. At the end, we were making five minute omelets—a little unorthodox but very good and nearly foolproof.
We called them “five minute omelets.” You really can cook them in five minutes. And the method is easy.
If you’ve ever made an omelet that didn’t fold well or broke apart or had a tough skin, consider this method.The Method
Getting the omelet to cook through without over cooking the skin is a challenge. You can lift the edges of the omelet as it cooks to let the uncooked egg flow under the omelet and onto the pan surface. You can put a lid on top to trap heat coming from the hot pan.
But for some omelets, that isn’t enough. A surer method is start scrambling the eggs when they hit the hot pan, stopping when the eggs are partially cooked. Then pat the eggs into a smooth layer and let them finish cooking without a lid. It works. It’s quick and easy.
Instead of folding the omelet in the pan, simply tip the pan and let the omelet slide onto a plate. As the omelet slips onto the plate, twist of the wrist, and fold the omelet onto itself on the plate. (It’s easy to do; in two or three tries, you’ll have the method mastered.)
This method worked so well that we declared a victory. We recorded our methods, developed a couple of recipes, and described the method in an email.
Later we started placing a plate over pan for just a couple minutes once we stopped scrambling and then removing the plate before the omelet was cooked. That accelerated the cooking a little and gave us warm plate on which to serve the omelet but we didn’t leave it on long enough to hide when the omelet was done.
We had perfect omelets in five minutes. Step-by-step instructions below.WHAT'S THE KEY TO SUCCESS? IT'S THE PAN. IT HAS TO BE THE RIGHT SIZE-- AN EIGHT-INCH PAN FOR A THREE-EGG OMELET-- AND ABSOLUTELY NONSTICK OR THE OMELET WON'T SLIDE FROM THE PAN.
How to Cook an Omelet Using This Method
- Choose the right size pan. A three-egg omelet requires an eight-inch pan. The pan should be nonstick.
- Whisk the eggs together in a bowl.
- Put a pat of butter in your nonstick pan. Place it on medium-high heat. On our stovetop, a high BTU gas burner, that’s 6 out of ten. Heat the butter to just short of brown and swirl it around the pan.
- Pour the eggs into the hot pan. Salt and pepper the eggs.
- Scramble the eggs with a soft silicone spatula scraping the bottom of the pan and the sides. The eggs will cook quickly and curds will form.
- When the eggs approach the consistency of cottage cheese with mostly solids but some liquid egg, stop stirring. Use the spatula as a paddle to pat the eggs down into an even layer. Place a plate over the top of the pan. The plate will trap heat and help cook the top of the omelet. It also warms the plate so that you can serve the omelet on a warm pan.
- Let the eggs continue cooking until the liquids are set and the top of the omelet is cooked.
- Place the fillings in a row across the omelet just off to one side. For most fillings, you will want them cooked.The omelet should slip around in the pan without a hint of sticking. Move the pan to a plate, tip the pan on angle over the plate, and gently shake the omelet onto the plate filling side first.
- When the omelet is about half way onto the plate, twist the pan with your wrist folding the remaining omelet over that on the plate. The omelet should be folded over with the bottom edge protruding about one-half inch.
What You’ll Need: Unless you’re going to make larger omelets, you’ll need an eight-inch skillet
which is the perfect size for a three-egg omelet. It needs to have a good nonstick surface so that it will slide out of the pan easily. If you are making larger omelets, you will need larger pans.
You’ll also need a good silicone spatula
to stir the eggs as they begin to cook and to slide under the omelet and loosen it if it starts to stick. (Note from Rhonda- I've seen a Betty Crocker brand of silicon spatula at Dollar Tree for the last year. The label does not specify that they're heat-resistant, but I called the company, and they're good to at least 400 degrees Fahrenheit!)Get an eight-inch pan and start making foolproof omelets.
A friend sent me instructions for making Easter Story
Cookies. I tweaked the ingredients, tweaked the instructions, and changed some of the scriptures to ones I thought my younger ones would relate to. (In other words, I don't know whose idea this originally
was, but should no longer be considered plagiarism.:) This is a sweet way to bring some of the real meaning of Easter into your home! For more Easter ideas, click on the "Easter" category on the right.
Mix these cookies the evening before Easter, they sit in the oven overnight, as an Easter morning surprise.
You will need:
- 1 tsp. vinegar
- 3 large egg whites
- Pinch of salt
- 3/4 cup sugar
- 1 cup pecan pieces
Waxed paper or parchment
Preheat the oven to 325 degrees. (This is important, so don’t wait until you’re half-way done with the recipe).
Smell the vinegar
. Put 1 tsp. into the mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30
or Psalms 69:21
Add egg whites
to the vinegar.
Explain that eggs represent life. Jesus gave His life to give us life. Read John 10:9-11
Sprinkle a little salt
into each hand. Taste it and brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus’ followers, and bitterness of our sins. Show the wooden spoon, it represents the cross he carried and was nailed to.Read Luke 23:27
With a mixer, beat on high speed until soft peaks form.
Explain that the color white
represents the purity of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 and John 3:1-3
So far the ingredients are not very appetizing. Add 3/4 cup sugar
, a tablespoon at a time, as you continue to whip. Keep mixing until they reach stiff peaks.
Explain that the sweetest part of the story is that Jesus died because He loves us. It wasn’t the nails that kept Him on the cross because nothing earthly could have. It was His love for us! Read Ps. 34:8 and John 3:16
Fold in the nuts
using the wooden spoon. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid. Read Matthew 27:57-60
Put the cookie sheet in the oven and close the door and turn the oven OFF! Each person places a piece of masking tape
and seals the oven door. Read Matthew 27:62-66
Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed. Read John 16:20, 22
On Easter morning, watch the 4-minute video “He is Risen
”, then open the oven and give everyone a cookie.
Notice the cracked surface and take a bite. The cookies are hollow!
Explain that on the first Easter, Jesus’ followers were amazed to find the tomb open and empty. Suggested scriptures to read: John chapter 20
(5 minutes), 1 Corinthians 15:22
(two lines), Mosiah 16:6-9
Happy Easter, Everyone! Christ Lives & Loves Us!
You know how they say "great minds think alike"? Three neighbors gave me cheeseballs as a Christmas gift. One of them (Juliette's) was so good I made a batch of Juliette's Green Chili Cheese Ball
to give out (and eat too). The result was that I had a tad
too much cheeseball in the fridge. Granted, it will last a couple weeks if wrapped well-
but I also had some leftover smashed potatoes.
And the two leftovers turned out to make a beautiful couple. What's a cheeseball? Cream cheese, shredded cheese, seasonings... all stuff that goes well with potatoes.
Maybe you'll find a cheeseball on clearance at the grocery store, or maybe get handed the leftovers at a party, or maybe you'll make one...
At any rate, here's a new favorite side dish. I cooked some leftover-from New-Year's-Eve sliced summer sausage to go along with it, and served with a salad and sliced apples. I'd even eat it as a main dish; we often cook meatless meals. (It's cheaper. And probably healthier.)Leftover Cheese Ball Potatoes
4-6 cups mashed potatoes
1/2 cup (4 oz) leftover cheese ball
2 eggs (these make the casserole puff as it cooks, plus adds protein)
Mash everything together and spread in an 8x8 pan. Bake uncovered at 350 degrees for 45 minutes.
OR, to make it faster, reheat the mashed potatoes in the microwave before adding everything, bake at 375 degrees for 20 minutes, then move it to the top rack in the oven. Broil for 2-4 minutes (check at two minutes!!), until browned on top.
A little while ago I went to a local specialty store, Against The Grain
, which is specifically for those who can't have wheat or gluten, to pick up some Expandex
. While there, I saw some individually wrapped, big mound-looking macaroons. They were 2 ounces apiece, about 3" across, and cost $1.29. The ONLY ingredients on the list were coconut, egg whites, and honey. It sounded healthy and yummy, so I bought one to figure out how to make them. They are not the light, crunchy, meringue-type macaroons, but instead a dense, more lightly sweet confection.
The coconut provides a high amount of fiber (75% of the carbs in coconut are fiber!- coconut fiber has been shown to control blood sugar especially well), as well as some healthy fats (medium-chain fatty acids, including lauric acid). Read an article here
, or a website on coconut research here
The egg white helps bind it, and contributes protein.
The honey, of course, sweetens it, as well as helping moisten and bind.
Here's what I ended up with after a couple experiments:Three-Ingredient Macaroons
2 egg whites
1/2 c. honey
3 cups unsweetened, fine-flake coconut
Preheat the oven to 350 degrees. Line a baking sheet with parchment, or grease it. Beat the egg whites until just foamy, then whisk in the honey. Stir in the coconut until well mixed. If it won't hold its shape yet, let it sit for 15-30 minutes to let the moisture absorb into the coconut.
Use 1/4 cup packed
(1.7 oz prebaked weight) for 1 1/2 oz macaroons, or a scant 1/3 c. scoop for 2 oz
(2.2 oz. prebaked weight), bake 17-18 minutes, until just turning brown on the tops. Let cookies cool on the baking sheet for 5-10 minutes before you take them off; otherwise they'll fall apart.
This makes 12 (1 1/2 ounce) macaroons, or 9-10 (2 ounce) ones.
My kids hate the smell of vinegar. One option is to skip the dye entirely, and just decorate eggs with ribbon (as in this photo), markers, paint, string, decoupage, or whatever...
but there's something about dyeing eggs that takes me back to childhood memories of sitting on tall stools around the kitchen counter, dunking eggs with those flimsy metal dippers.
So I just have to dye eggs.
(If you want to color eggs using natural dyes, there's a link at the bottom to a previous post.)
Why, though, do all instructions seem to call for using vinegar? Some of the newer kits have the vinegar built in to the tablets, but it's still there. What does it do?
I ran some searches, did some experimenting, and here's what I've learned:
Several people online said it's to make the dye darker. Someone else said you could use salt instead. So I started looking into the science of why.
Vinegar is acidic. Egg shells are mostly calcium carbonate, which is alkaline. Put them together, and they react, dissolving some of the egg shell. I put a hardboiled egg into straight vinegar and left it overnight. In the morning, only a thin layer of shell remained, and by late afternoon, there was no more shell; only the flexible inner membrane was left.
Adding vinegar to the dye bath helps etch the shell, roughening the surface (increasing surface area) and thus allowing it to receive more dye.
If that was the case, then, shouldn't other acidic ingredients work? What if I don't have vinegar on hand? And would it work as well to just add vinegar to the water the eggs are hardboiled in, and not need vinegar in the dye bath? Here's how the experiments turned out:
The deepest, most even color was from vinegar in the dye, followed closely by the eggs boiled in vinegar water. Lemon juice did pretty well but yielded more color marbling. The dye using plain water (no acid) gave me a much paler and less evenly colored egg.
The salt water dye (using 2 tsp. salt in 1 cup water, producing the egg on the left) was slightly better than plain water, but not much. Salt is a mordant, which means it physically or chemically helps the dye bind to the surface, but it did not work well here.
So I'll go back to vinegar when I want deeply colored eggs. Here are the amounts I used:
1 cup water
10 drops liquid food color (you can use less)
1 Tbsp. vinegar (or lemon juice)
Or, to restrict the smell of vinegar to a one-time boil, add 1/4 c. vinegar in 1 quart of water, hardboil as usual. I'll tell my kids they can either stay inside where the smell is, or go outside and pull weeds...
Are you ready for some kitchen fun now?
This stuff is like whipped satin....
and you only need two ingredients!
SO- my son is going to Prom this week, is short on cash, and decided he wouldn't be too mortified to have dinner with his date at our house. Originally they were planning on eating at The Cheesecake Factory, so he and I looked through their online menu to get some good dinner ideas. He had asked her ahead of time what any favorite foods or allergies she has, wrote down a few options, illustrated it (the dessert section, anyway), and gave it to his date to make her selections. One of the desserts that sounded good is a chocolate mousse cheesecake; a chocolate cheesecake topped with something called "Bavarian Mousse". I was intrigued. Bavarian cream is something I've eaten, but mousse? I searched online and found a recipe that is at least from Europe. I converted it from grams to standard measurements and made a trial batch. It was so good I ate half of it, then gave the other half to a favorite friend, who thought it was incredible. You can use any type of chocolate chips; my batch was made with semisweet. Hershey's chips are a little grainy; my favorites are Guittard and Ghirardelli.
I think a white chocolate version would be beautiful with a little drizzle of melted raspberry preserves on it.
3/4 c. chocolate chips (or about 3 1/2 ounces chocolate)
4 eggs, separated
Melt the chocolate chips in a medium bowl or in a double boiler. Beat in the egg yolks and a pinch of salt. Set aside.
In a completely grease-free bowl, whip egg whites to stiff peaks. Fold about a third of the whites into the chocolate mixture to lighten it, then fold the remaining whites in. Refrigerate two hours to set up. You can spoon or pipe this into serving dishes either before or after chilling, but it will hold its shape better after setting up. Makes about 3 cups.
YES, this is made with raw eggs, which can be safe, or on occasion can have salmonella. The way to prepare this safely is to use perfect eggs without even hairline cracks. Wash and dry them, then use in this recipe.
The reason behind this is that the inside of an egg is a sterile environment. The salmonella, if present, is on the outside of the shell. If there is any sort of crack, however, the bacteria can enter the egg and grow if conditions are right. So- use raw if the eggs have no cracks- even minor ones- and have been washed. I learned this from Alice Waters' mousse recipe; she says they've served raw egg mousse for years in her restaurant (Chez Panisse), with nary a sickness from it.
This is a smooth, lemony, egg-based baked pie. Use a fresh lemon for the best flavor, one is all you'll need. If you only have bottled lemon juice, be sure to use the lemon zest, or about 1 tsp. lemon extract, or 4-6 drops lemon oil. The zest gives more flavor than the juice does.
Lemon Chess Pie5 eggs
1 3/4 c. sugar
3 Tbsp. fresh lemon juice
1 Tbsp. lemon zest
2 Tbsp. cornmeal
1/4 tsp. salt
1/2 c. (1 stick) melted butter
Preheat oven to 450 degrees. Beat the eggs in a medium bowl, then add sugar, juice, zest, cornmeal, salt, and butter. Pour into a parbaked crust, put on the lowest rack so the heat will set the crust. Immediately reduce temperature to 325 or 350 degrees. Bake for 50-60 minutes, until all but about 1” of the center is set. Jiggle the pie to check that- it will jiggle like Jello instead of like water. (If 1" of the center still seems like liquid, that's OK; the center will continue to cook as it cools.) Cool on a rack. Store covered in the fridge.
Pat-in-Pan Crust Looks and tastes just like a rolled-out crust, but is much easier, and does not get tough from handling it.
1 stick butter (1/2 c.) softened but cool
2 oz. cream cheese, softened but cool
1 ¼ c. flour
2 Tbsp. sugar
¼ tsp. salt
Coat a 9” pie pan with cooking spray. Beat together butter and cream cheese until very smooth. Add all else, beat 20-40 seconds more until it looks like coarse cornmeal. Scrape sides of bowl, beat until large clumps form. Set aside 3 Tbsp of dough for top edge. Evenly press remaining dough onto bottom and up sides of the pie pan. On a floured surface, roll each Tbsp reserved dough into a 9” rope, put around top edge of pan; flute edge. Wrap and chill 1 hour, preheat oven to 325 degrees. Roll out and prick with a fork; bake until golden, 35-40 minutes. Cool on rack.
To "parbake" this crust, you're going to "par"tly "bake" it: cook 20-25 minutes, until the crust looks dry but not browned. Pour the filling in while crust is still warm.
If you’re making multiples of this, it’s easiest to use an upright mixer and wire beaters. You’ll use about two cups of the dough, loosely packed, for each crust.
This recipe is from this week's Custard Pies and Pie Crust class
- the two-page handout is on the link. It includes recipes for several custard pies: Pumpkin Pie, Pecan Pie, Poor Man's Pecan Pie (Pecan Pie recipe, but using toasted rolled oats INSTEAD of pecans), Rhubarb Custard Pie, and Cranberry Pie.
Do you have instant hot chocolate mix? You can make a brownie in two minutes, counting cooking time. You don’t even need a bunch of ingredients.
It will cost you about $ .30-40, depending on how much you paid for the packets. The packets have about 3 Tbsp of mix in them: about 1 Tbsp. each of sugar, cocoa powder, and whey/creamer/milk powder. If you have the kind of cocoa mix that you have to add to milk (instead of water), it's basically half cocoa powder and half sugar (i.e., 1/4 c. mix= 2 Tbsp. cocoa powder, 2 Tbsp. sugar). You can use mix in any recipe that calls for both cocoa powder and sugar, as part of the ingredients.
I made these brownies three different ways, just to see what would happen when substituting different ingredients. I've tried it with raspberry-chocolate mix, it's delicious. Use whatever you have, play around with it if you feel like it, and if it’s not perfect, put a little more ice cream on top!
Version 1: Cakey Brownie
2 packets of instant hot chocolate mix (I used Nestle Rich Chocolate because I found it in the back of the pantry)
2 Tbsp. sugar (use honey if you don’t have sugar)
1 Tbsp. softened butter, or use vegetable oil
3 Tbsp. flour, or 1/3 c. quick oats (if you use a packet of sweetened instant oatmeal, reduce the sugar by 1 Tbsp.)
In a microwave-safe bowl, beat together the mix, sugar, butter, and egg. Stir in the flour. Microwave for 60-90 seconds, until mostly cooked. There should be a shiny, uncooked spot about the size of a dime or quarter. It will finish cooking as it cools. Serve with ice cream, and/or hot fudge sauce, chopped nuts, or whatever you have.
Version 2: More Chewy brownie
Use ingredients for Version 1, but beat the egg first by itself, and only use half of it in the batter.
Version 3: No Eggs (or oil/butter) in the House
Hey, this sounds weird, but what is mayonnaise made out of? Oil, and egg. Mostly. Look up “Chocolate Mayonnaise Cake; you’ll find some great recipes.
2 packets of instant hot chocolate mix (I used Nestle Rich Chocolate because I found it in the back of the pantry)
2 Tbsp. sugar (use honey if you don’t have sugar)
1 ½ oz. Mayonnaise (use condiment packets, or use 3 Tbsp. from a jar)
3 Tbsp. flour, or 1/3 c. quick oats
Mix, stir, microwave for 60-90 seconds, until cooked.
This is what the batter using a whole egg looks like.
This is the same batter with only 1/2 egg in it.
The brownie after cooking: see that small shiny spot close to the center? It's still a little doughy, but will finish cooking as it sits.
Happy Easter! and good Passover! For a short video about our Savior's role, and what this week means to us, see His Sacred Name: An Easter Declaration.
I'm grateful to have this holiday as a reminder of His life and willingness to do our Heavenly Father's will. Eggs remind us of the promise of life from something that looks only like lifeless, tomb-like stone.
The yellow eggs were dyed using curry powder, the orange ones used onion skins.
When you dye eggs using natural colors, put water, a little vinegar, the eggs, and your 'dye' in a pan. Boil to both cook the eggs and set the color. (See here to get The Perfect Hardboiled Egg
.) The colors tend to be softer and often muted- you won't get stop-sign-red anywhere. Each egg ends up a little bit unique, though. That's part of the beauty. The vinegar helps the dye penetrate and set. Use about 1 Tbsp for every 2-3 cups of water.
I'd heard that eggs should be washed first, to prepare the shells to accept the dyes. I tried it and noticed no appreciable difference between the washed and unwashed eggs. So save yourself the time. Use eggs straight from the carton. Or chicken, if you're so fortunate. (NOTE: the older the egg is, the easier it wil peel!)For cool effects:
-draw on it with crayons
-wrap it with rubber bands or yarn
-dab, wipe, or drizzle on a little oil or melted wax.
-put 1 Tbsp. oil in the cooking/dyeing water. This will make some marbled irregularities on the eggs.After cooking/dyeing
-sprinkle with salt while still wet
-for a more marbled or mottled egg, rub it a little while it's still warm. Or pat/rub with paper towels.
-let the eggs cool while still draped, wrapped, or sprinkled with what you used to dye it. (See photos.)
-partially- or completely- submerge in another dye.
-draw on it with markers when dry
To make it gleam, rub a little vegetable oil on the egg after it has cooled.Ideas for dyes
:Blue to Purple
- grape juice, red grapes, blueberries, red cabbage, blackberries, violetsBrown
- white oak bark, juniper berry, coffe, barberry twigs, black teaBuff
- crushed walnut shells, green teaGolden Orange
- onionskins (yellow onions) Orange
- turmeric, ground cumin, onionskins plus beet juiceMauve
- grape juiceGreen
- spinach, kale, alfalfa, parsley, carrot tops. Or dye an egg yellow then dip in blue dye.Pink
- beet juice- let eggs sit for 30 minutes in it (liquid from a can of beets, or from cooking them)Reddish Purple
- paprika, skins from red onions; beets- boil in the juice, shredded, sliced, or chopped Yellow
- Boil with 1-3 Tbsp. turmeric or curry powder, or dye when already cooked- use 1 tsp. turmeric and 1/4 tsp. vinegar in 2/3 c. boiling water
These were dyed using 1 Tbsp. curry powder in just enough water to cover the eggs. The two lighter eggs were pulled out immediately when fully cooked. The others were cooled in the colored water, with a tray of ice cubes added to help them stop cooking.
Fill the pan with eggs, stuff it as full as you can with your dye (onionskins, here), and bring it to a boil.
If you're using a spice or a powder, use 1-3 Tbsp.
Clockwise, starting with upper left: (1) boiled and drained to cool; (2) boiled and covered with wet onionskins while cooling, (3) boiled and left in the hot dye until completely cool, (5) plain white store egg, (6) plain brown store egg.
Each egg ends up a little marbled, a little unique. I find them fascinating to look at.
Any place your fingers, spoon, pan, paper towels, or other eggs touch, the dye will be lighter.
Alright, perfection is in the eye (or mouth!) of the beholder. My perfect egg may not be yours, but here goes...
The goal was to get tender whites and moist yolks, with the least amount of energy possible. I put a dozen eggs in a pan, added water just to cover, put a lid on, and turned the stove on high heat. Eight minutes later, when they came to a boil, I turned the heat OFF, left the lid on, and started timing.
These are the experimental eggs:
Front row, starting left: cooked for 5 minutes after the water boiled; middle front egg was cooked 6 minutes; front right got 8 minutes.
Back left was pulled out at 10 minutes; back middle at 12; back right at 15 minutes. All eggs were put into cold water as soon as they came out of the pan, to make them stop cooking.
The five-minute egg was very tender, very moist, but would mash densely if you wanted deviled eggs. For eating, though, I thought it was great. Same with the 6-minute egg. My kids preferred them at the 8-15 min marks.
The left egg was left in for 15 minutes. You can see it was too long because of the grey-green layer on the yolk's exterior. The one on the right was the 5-minute egg.
So for my idea of perfect hard-boiled eggs, do this:1- put eggs in a pan, cover with cold water.
2- Put a lid on; heat on high until the water reaches a full rolling boil.
3-Turn heat off; leave pan on the burner, with lid on.
4- 5-6 (or up to 12) minutes later, dump hot water and cover eggs with cold water. Cool and eat.
Your timing may be different, but this will give you a good starting point.
For instance, your elevation will make a difference. I live at about 3500 feet in elevation. The boiling point of water at sea level is 212 degrees F, but is only 205 degrees at my elevation. That means that if you're cooking these at sea level, they'll be done a little bit sooner, since the water was hotter. For every 500 feet in altitude, the boiling point goes down about one degree.
If you have a gas stove, you might need an extra minute. (I don't know, just guessing!) My stove is electric, and the burners stay hot for a couple minutes. Gas burners don't, so they, and the pan on them, would cool faster.
Leftover hardboiled eggs?
Here's a family favorite recipe:
Tuna Burgers, serves 4
3 hard-cooked eggs, chopped
1 (5-oz) can tuna, drained and flaked
½ c. (2 oz.) shredded sharp Cheddar
¼ c. chopped green pepper or celery
¼ c. chopped onion
1/8 tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper
¼ c. mayonnaise
4 buns or Kaiser rolls, split
Heat oven to 400 degrees. Mix everything together and spoon onto rolls. Wrap in foil, then bake 15 minutes or until warm through. Also good cold on lettuce as a salad.
Need more ideas?
chop them and add to white sauce; serve over buttered toast (My family calls this Creamed Eggs and eats it for breakfast.) For Goldenrod Eggs, only add the whites to the white sauce. Push the hardboiled yolks through a sieve over top of the sauce on toast.
make deviled eggs
sliced or chop and add to casseroles
make egg salad/sandwiches
egg-olive sandwich: chop 4 eggs with 8 stuffed olives and 2 T mayo. Spread on bread.
add to potato salad
stir into macaroni salad
add to chicken salad, especially with curry powder added
mix with cooked hamburger and Mexican spices for empanada filling
If you need actual recipes, there's a great collection at Sparkpeople.com