What can I make with flour and eggs?
Flour and Eggs turn into dinner faster than almost anything else in the fridge. These recipes use flour and eggs, and the method notes below cover the three techniques that cover almost every situation.
12 recipes with flour and eggs
Breakfast Quesadilla
Scrambled eggs, cheese, and salsa folded into a toasted flour tortilla.
Mexican-American15m2
Tonkatsu
Crisp panko-crusted pork cutlets with tangy tonkatsu sauce.
Japanese22m4Dutch Baby Pancake
Puffed oven pancake with lemon and powdered sugar.
German-American25m3
Chocolate Lava Cake
Individual cakes with molten chocolate centers.
French-American27m4
Tempura
Ethereally light battered and fried shrimp and vegetables.
Japanese30m4
Churros
Crisp fried dough sticks rolled in cinnamon sugar.
Spanish30m6Crepes
Paper-thin French pancakes for sweet or savory fillings.
French35m4
Brownies
Fudgy chocolate squares with a shiny crackly top.
American38m16Vanilla Cupcakes
Moist and delicious vanilla cupcakes topped with creamy buttercream frosting
American38m12Sticky Toffee Pudding
A moist date cake topped with a layer of sticky toffee sauce and a scoop of vanilla ice cream.
British50m6Chiles Rellenos
Cheese-stuffed roasted poblanos in an airy egg batter.
Mexican50m6
Tres Leches Cake
Sponge cake soaked in three milks with whipped cream topping.
Mexican50m12
flour and eggs: the three methods worth knowing
- 1Soft scramble: low heat, constant stirring, off the heat while still glossy.
- 2Jammy boiled: 7 minutes in already-boiling water, then straight into ice water for 2 minutes so the shell slips off.
- 3Fried with crisp edges: hot pan, generous fat, spoon the fat over the white until set.
- 4In every method, salt at the end for a cleaner set and a softer texture.
What goes well with flour and eggs
Flour and Eggs is at its best with butter, cheese, spinach, scallion, toast and black pepper. Any two or three of those, plus flour and eggs, is already a dinner rather than an ingredient list.
Storing flour and eggs
Store flour and eggs sealed and cool, and use the oldest stock first. If it is close to turning, cook it rather than throwing it out - roasting, soup, and a quick sauce all forgive slightly past-peak ingredients.
Substituting flour and eggs
If you are out of flour and eggs, look for something that behaves the same way in the pan rather than something that tastes the same. Match the moisture level, the cooking time, and the richness, and adjust the liquid slightly if your substitute releases more water. When in doubt, describe what you actually have in the chat and Mr. Chef will rewrite the recipe around it.
Flour and Eggs recipes: common questions
- What can I make with flour and eggs and not much else?
- Plenty. With flour and eggs plus an onion, garlic, oil, and salt you already have the base of a skillet dinner, a soup, or a simple sauce. Add a starch - rice, pasta, bread, or potatoes - and it becomes a full meal. The recipes above are ordered so the ones needing the fewest extra items come first.
- What is the quickest flour and eggs recipe?
- Look for the entries above marked 20 minutes or less. As a rule, anything cut small and cooked in a hot pan beats anything roasted whole, and one-pan recipes save more time in cleanup than in cooking.
- Can I substitute flour and eggs?
- In most recipes yes, as long as the replacement plays a similar role - similar moisture, similar cooking time, similar richness. Swapping across roles (a watery vegetable for a starchy one, for instance) usually needs a change in liquid or cooking time too.
- How do I use up leftover flour and eggs?
- Fried rice, a frittata, a grain bowl, a soup, or a quesadilla will absorb almost any leftover flour and eggs without a recipe. If you want something specific, tell Mr. Chef exactly what is in the fridge and it will build a recipe around it.