I have been researching what to do with extra eggs.
Our daughter is going into the chicken breeding business. When she moved into our house which had a chicken house, she got chickens. She has been in the egg business now for about three years. Then she decided to go into breeding chickens for egg color. She is proud of her olive drab eggs. Her husband says she now has 40 chickens though she says its more like 33.
Now she has lots of eggs. She brought me 4 of the 18 egg cartons and I already had 2 of the 18 egg carton plus one store bought carton. That is 108 eggs plus the store bought.
I have been making a list of what to do with eggs: give to the dog; angel food cake; strata/sweet or savory; souffle; clafoutis; sponge cake; devil eggs; hard boiled; creme brulee; custard; challah (egg bread); yorkshire pudding; popovers; and freeze
I've been using my eggs by serving scrambled or boiled eggs for lunch, or making banana pancakes (1 large banana to 1 duck egg, or a smaller banana to a chicken egg), or stir fried with eggs, or egg drop soup, or what we call "french toast crepes."
The "french toast crepes" occured when I fried up the batter for dipping toast in, and realized it made a crepe-like pancake. These are great plain or with honey or other stuff you'd put on a crepe or Swedish pancake. They hold together marvelously well, and so one can make them large and thin. I've been using them as "tortillas" and a wraps for egg rolls. The nice thing about using them for egg rolls, is you don't have to add any protein to the filling--you just fry up the veggies and put them in the "crepe." Since we don't eat starches, these crepe things are immensely useful! They're just eggs mixed with a bit of honey (something like 2/3rd tsp honey per egg...but really, I just crack a bunch of eggs and blop in some honey and mix it up!)
Eggs don't can well, at least not to my taste. But custard and chocolate pudding and other things that use lots of eggs store quite well in that way. Do a bunch of little ones and you can send the kids with their own jar of pudding instead of that horrible stuff that people buy at Costco. If for some reason egg production slows down, you're having pudding for breakfast and you have a good excuse for it.
i'm following this because I love me some eggs and we are also going off the carbs. Eggs are saving me.
Here is my contribution: it's what I make when I'm not sure what to eat but have some tomatoes from the garden. Super simple, no crazy ingredients (permie tip: instead of that crazy 1/4 cup oil, use a good glop of smoking hot lard instead. you'll be glad you did), but the most amazing dish to surprise people with. Chinese tomato and egg
Meyer lemons are the yummiest, but it works with regular lemons. They need to be organic because you're using the peel.
My kids loved "chocolate cloud cookies," which was basically whipped egg whites with cocoa powder and powdered sugar, baked in smallish glops on a cookie sheet. That's what I did with the extra egg whites. You know, I probably added a bit of salt in there as well - chocolate tastes better with salt. I wonder how honey interacts with whipped egg white??
I finished eating the clafoutis last night. I used a can of cherry pie filling and 4 eggs.
I have been giving the dog an egg a day.
I made 8 boiled eggs because I have an egg steamer that holds 8 eggs. DH finished the last one today so I can make more.
Tomorrow is our wedding anniversary so I am making a French Toast Casserole using the Baked French Toast recipe from the Joy of Cooking. I only have a 1.5 qt casserole dish so I am cutting the recipe in half. My modified recipe:
1/2 c milk 3 eggs
1/8 c honey
1 Tbs brown sugar
cinnamon to sprinkle on top
4 slices of bread, cubed
Butter casserole dish; mix milk, eggs and honey in casserole; add cubed bread and make sure the bread is well coated in the egg mixture; sprinkle brown sugar and cinnamon on top; refrigerate overnight; then bake in preheated 350' oven for 1 hour.
Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner
I make a gluten free chocolate orange flourless cake that uses 6 large eggs and that everyone devours. Here's a nice picture from this site.
I use mandarins instead of oranges, enough for 1.5 cups of puree....about 5 or 6 depending on the size. I also use almond flower and brown sugar. I make a chocolate glaze to go over it once the cake has cooled. (melt 3 Tbsp butter and one bitter-sweet 8oz bar, then mix in 3 Tbsp mandarin juice along with the zest from those mandarins, a tsp of vanilla, and 2 cups of powdered sugar)