When making soups...I like to add egg to thicken them.

Take a portion of the soup liquid out of the pot, allow to cool or add a bit of water, then beat the eggs into the liquid, finally add slowly back into the warm soup and continue cooking for another until cooked (the soup is hot again for a few minutes).

I'll also add scrambled egg to rice and veggies.

Egg bake (with canned potatoes ....I've never tried raw...but it should work), often another veggie such as broccoli or spinach, sometimes a can of cream soup...sometimes not, a good amount of cheese (8-12 oz....we like cheese), and 8-9 beaten eggs. Bake at 350 until about 170(?...about that). Oh and sometimes I add sausage. Bacon would work too. (My very strange kids hate bacon.) Or ham.

Can you tell I never use recipies?

Adding an extra egg into baked goods.

Spoken like a true chef haha. I remember in culinary school one of the students asked how I knew how to make something without a recipe. I said "I dunno honey I just dump shit together til it looks right and smells right, then I taste it!" Lol our teacher laughed and was like "spoken like a true chef."
That casserole sounds yummy, I may make that for dinner tonight instead of omelets.
My mom tempers eggs (that's what it's called when you put them in the liquid first then add) when she makes French onion or potato soup to thicken it. Unfortunately it's a bit too hot for soup right now.

Throw them at cars.

You can do the egg trick with any canned soup too. (I'm teaching my teenagers how to feed themselves quickly and inexpensively for the times in their lives when they've only got what's in the cupboard and $10 to make it through a week. Simple things can add real nutrition, flavor and variety.)

I love western omelettes! I think that's what you call them. I use to buy them at a local restaurant years ago. The owners retired and sold the building to a couple who turned it into a little gym for this little town, I live in.

The omelettes consisted of onions, stewed tomatoes, green peppers, and cheese. and ham, and scallions! It makes me want to go make one right now!

LB is 13yrs old now I know for sure....LOL

I fry my eggs and scramble them....I think the idea with them in oven with canned potatoes is a good idea....I used to get canned potatoes from the food pantry....I am now unlikely to use food pantry any more....I do have my inheritance and there are some who have nothing to eat that should get the free food....

When in that position, I will usually hard boil some. Old timey slicer is perfect for sliced egg sandwiches, and some get to be various kinds of deviled eggs. In the summer, I have a pyrex bowl that is the perfect size to scramble an egg, then add whatever strikes my fancy, microwave, and put on English muffin or bagel. Chef's Salad, fried rice, endless possibilities.

Easter Eggs

I made the casserole for dinner last night. I had some partial bags of stuff in freezer to use up. There was enough left for breakfast today.
When my fiance got home I asked if he brought more eggs. He said no he used them to egg one of his co-workers house. He was kidding....I think.
Invis I wish I knew how to make the Russian wax Easter eggs. So pretty.