What can I make with eggs for dinner?

Eggs provide structure as they cook, so they can hold together mixtures such as fish patties, potato fritters, burgers and meatloaf. They can also set around other ingredients, as in a frittata, quiche or baked eggs, turning vegetables, cheese or leftovers into a complete dish. In fried rice, egg adds protein and soft curds without making the rice heavy. That makes eggs particularly useful when two people want a substantial meal from a small amount of another ingredient.

For a dish where eggs are the main protein, four to six eggs will usually serve two, depending on the vegetables, cheese or other filling. A frittata or baked egg dish needs enough egg to surround the filling without becoming mostly vegetables, while a quiche uses fewer eggs because the crust and filling add weight. For patties, burgers or meatloaf, one egg is often enough to bind a mixture for two to four portions. Follow the recipe's proportions when the mixture includes wet ingredients, since too much egg can make it loose or rubbery.

Cook eggs gently and remove them from the heat while they are just set, since they continue cooking in the hot pan or dish. For frittatas, quiche and baked eggs, use moderate heat and check the centre rather than relying only on the clock. Add moisture through ingredients such as cheese, vegetables or a sauce, but drain watery vegetables first so the dish does not turn loose. Let a baked dish rest for a few minutes before cutting, which helps it finish setting without extra cooking.