Eggs Galore

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

This is a great thread for suggestions:  great recipes surplus eggs

This one has my recipe for the Clafoutis I am making today:   Clafoutis





Here are some recipes I found to try:

Magic Spice Cake

New Duchess Spice Cake with Maple Buttercream Frosting

How to Make a Strata

29 Ramekin Recipes



Source: Three Cheese Souffles

I would love some suggestions!

Floating Islands - uses both yolks and whites


eggs benedict

Any local non-profit homes that you can give the eggs to?

This is a good excuse to eat pie. Pumpkin pie in particular can use lots of eggs. Quiche freezes pretty well. It's mostly egg.

Custards use a lot of eggs, too.

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

Chinese tomato and egg is basically lightly scrambled eggs with tomato and scallions, but look how yummy!

If you can find a bunch of organic lemons, this recipe will use a dozen yolks (6 whole eggs, 6 yolks) and the curd freezes really well. https://nwedible.com/meyer-lemon-curd-a-love-affair/



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??

Here's some ideas I've been looking into since I am contemplating adding some birds (quail) to our backyard.

Salt cured egg yolks (cheese substitute): https://www.splendidtable.org/recipes/salt-cured-egg-yolks

Mayonnaise (easier than you think) https://cooking.nytimes.com/recipes/12459-mayonnaise

Angelfood cake

Italian Meringue, which kind is like a non-dairy whipped cream

Deviled egg

egg salad

Pickled eggs : https://www.simplyrecipes.com/recipes/pickled_eggs/

Surplus eggs has been like a gateway drug only good. It went like this:

Instead of "just add water" pancake mix i switched to pancake mix that included eggs needing added. Then i thought, why buy a mix when i can make it with flour and baking powder.

So now that i buy flour, why not make my own bread. Even better, why not make PASTA! Boom.

Look at all the plastic I'm not biying now. Just in bread and pasta packaging.

The funny part is both are easy to make.  I encourage anyone to give it a try.

My grandma always made jars and jars of canned beets and hard boiled eggs, they aren't to everyone's taste, but I love them!

When I have way too many eggs, I feed the smallest back to the chicken- crush them up in the feed

Thanks everyone for the suggestions!

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.

I have made a big dent in all those eggs.  The French Toast Casserole was good though I am not sure if it was easier than just making french toast.

The easiest was to get rid of them has been to make hard boil egg though I think hubby is getting tired of them.

I have been wanting to make a Chess pie.  It is close to my most favorite pie and I make it every 10 years, plus/minus.  To tell the truth, this will be the 3rd time I have made it.

I am going to skip the crust and use this recipe:   https://www.allrecipes.com/recipe/9090/chess-pie/

Then I want to make these:  

https://www.allrecipes.com/recipe/72520/highway-cafe-chess-pie/  Chess Pie with raisins

https://www.allrecipes.com/recipe/12561/transparent-pie/  Like a Chess pie without the cornmeal and milk


While searching, I found this very interesting pie recipe:  https://www.allrecipes.com/recipe/22135/bread-pudding-apple-pie

wow, that looks fabulous (chess pie). Like a pumpkin pie without pumpkin, kind of?

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)

I bet you know this, but if you don't wash the eggs, thy will keep a while longer than usual even if keep out of the re-fridge.

May-be try:

-3 eggs
-1 or 2 ripe bananas
- 1tablespoon coconut oil --and/or-- cream
Blend and drink! nice quick breakfast easily taken to go in a bottle


also: Egg/mushroom salad
-cook the mushroom
-hard-boil eggs
- chop/cube both
- add mayonnaise, mustard, salt, pepper to taste

Tereza Okava wrote:wow, that looks fabulous (chess pie). Like a pumpkin pie without pumpkin, kind of?

It is similar to a buttermilk pie.  I like to think of it as a pecan pie without the pecan.  I am sure people who really like pecan pie would disagree!