|
Post by barefootfarmer on Mar 8, 2016 17:20:24 GMT
It's happened again, right on time. We went from a dearth of eggs to groans of despair as I'm lugging in the overflowing egg bucket multiple times a day. Every year I say I'm going to turn them into pasta, pound cakes, deviled egg...anything but more quiche and omelets. From March til June when my farm stand is able to get enough traffic to sell the surplus eggs I'm just swamped. I find myself late at night, searching google with key phrases like" how to use too many eggs" and "recipes using a LOT of eggs" and "recipes using 24 eggs"...only kind of kidding on that last one. So- this is how I used 32 eggs last weekend. The family balked on eggs for breakfast or I would have used even more. 3 pounds of home made meat balls. Use 2 eggs per pound of meat, I don't care what the recipe calls for. 2 pounds of home made pasta. 4 eggs whole, plus 12 egg yolks. 1 Old fashioned pound cake- 10 eggs. And here's a link to the pound cake recipe. I think I'm going to make a few and freeze them for later this winter. Strawberry topping is also very good with it. chickensintheroad.com/farm-bell-recipes/old-fashioned-pound-cake/What's your favorite egg recipe?
|
|
|
Post by shellymay on Mar 8, 2016 17:32:55 GMT
At times I also have abundance of eggs, I do make a lot of what you do to try to use them up but when I run out of ideas I simple hard boil them and feed them to dogs (I own 13 dogs) but I only feed them hard boiled and it saves on dog food, its also a plus because when it gets hot out the dogs love nice cool eggs A person can scrabble and feed back to chickens as it is so good for them and again less chicken feed is needed.....
|
|
|
Post by barefootfarmer on Mar 8, 2016 18:03:21 GMT
You're right! I'd forgotten about boiling for the dogs. We'll have pigs in may and they always get my cracked ones. Full circle, right?
|
|
|
Post by shellymay on Mar 8, 2016 18:08:08 GMT
You're right! I'd forgotten about boiling for the dogs. We'll have pigs in may and they always get my cracked ones. Full circle, right? Yup, feed eggs to pig and then eat PORK
|
|
|
Post by okiemomof3 on Mar 8, 2016 19:23:28 GMT
when i have an abundance, we eat popovers quite often for breakfast or for an evening sweet snack I have an actual popover pan but you can use a muffin pan. I double this recipe to feed my family of 5, so one "snack" uses 6 eggs. regular recipe: 3 eggs 1 cup flour 1 cup milk 1/2 tsp salt 1/2 tsp vanilla. Put all ingredients in a blender and whip for 2-3 minutes. While it is whipping,i am preheating my oven to 425 and greasing the pans.....pour the batter and fill each cup half full and bake until puffed up and very golden brown. they will really RISE up tall. Serve immediately with butter and lots of honey!
|
|
|
Post by barefootfarmer on Mar 8, 2016 19:28:36 GMT
okiemomof3, I've never made popovers and will give it a try. Is there any sugar in the recipe? Or does the sweetness come from the honey at the end?
|
|
|
Post by shellymay on Mar 8, 2016 19:38:14 GMT
French toast also (8) slices of bread takes four eggs, also shit on a shingle we always slice up hard boiled eggs and add it on toast with chipped beef/gravy.
|
|
|
Post by okiemomof3 on Mar 8, 2016 19:44:50 GMT
okiemomof3 , I've never made popovers and will give it a try. Is there any sugar in the recipe? Or does the sweetness come from the honey at the end? i had the same thought as you and when i made the addition of the sugar, they stuck terribly to the pan when that butter mixes with the honey, it is heaven and no sugar is needed this is actually very filling. it is like a puffy egg bread type texture. Try to have all the plates and everything to go, because the popovers start to shrink back down quite quickly after being removed from the oven. It only takes 2 of these to fill up my husband and growing 13 year old boy, sometimes 3 for the boy and it sticks with them for a long time also. Hope you get a chance to try it I got myself a nonstick popover pan from Target years ago and love it!
|
|
|
Post by terrilynn on Mar 8, 2016 20:59:41 GMT
You can make up french toast and freeze individual slices. You can also make breakfast burritos with scrambled eggs, then add the fillings you like such as meat, veggies, cheese and roll in tortillas and individually freeze.
I have also read to scramble the eggs and freeze raw in ice cube trays, one cube is equal to one egg, (I know most recipes call for 1 large egg and that is equivilant to 1/4 cup liquid. Then use in baking, as I understand it they are fine in baked goods, but not very good for scrambling and eating, but you could always experiment with it.
My aunt always used to boil eggs and then peel and chop and then freeze. She used them thawed as salad toppings or in egg salad.
I will bake a dozen at a time in a greased muffin pan, at 350* for 20 min. And we eat them on toasted english muffins with cheese. If I have it I line the muffin cup with sliced ham lunchmeat before breaking the egg into it. Seems like you could make these and freeze for breakfast sandwiches, I would think you could assemble the sandwich and freeze or just freeze the egg part.
|
|
|
Post by barefootfarmer on Mar 8, 2016 21:13:02 GMT
terrilynn, One time I tried baking them in a muffin tin, with ham and cheese. They were so awful! I don't remember if I greased the tin, though. But I ended up cooking them way too long- I kept looking and they never seemed "done". It was so bad that I couldn't even scrape the egg out of the tin. I put it on the porch for my dog to clean for me...shhh! Don't tell the neighbors. But even that didn't help. I finally threw the darn tin out. I seem to recall soaking the tin until it practically rusted, too. Let me just end this by saying I'm actually a very good cook. Seriously.
|
|
|
Post by Skandi on Mar 8, 2016 22:01:28 GMT
My native breeds havn't started laying again yet (up to 11hrs daylight now so soon I hope, but the barn is pretty dark), so we're only getting 1-2 eggs a day from the two crosses. However when we do get lots.. we get a ton!
I make; Curry with boiled eggs breakfast eggs (poached, omlette, scrambled) Spatzel (fresh pasta type thing) omlette with various stuffings (japanese style is great) soup, egg flower or fancy ramen soup (think anime style) Sponge cake (one cake takes 6 eggs) Souffle and a souffle omlette with spinach/chard/any leafy vegetable Pancakes Yorkshire pudding Dog food. We've not had to go to the lengths of feeding them back yet, but I was selling 10 a week last summer to a friend, who now has chickens, so I'll have to find a use for another 10 eggs.
|
|
|
Post by barefootfarmer on Mar 8, 2016 22:09:19 GMT
Sponge cake! That's a good one, too Skandi, I wonder if it would freeze well?
|
|
|
Post by terrilynn on Mar 8, 2016 22:55:56 GMT
terrilynn , One time I tried baking them in a muffin tin, with ham and cheese. They were so awful! I don't remember if I greased the tin, though. But I ended up cooking them way too long- I kept looking and they never seemed "done". It was so bad that I couldn't even scrape the egg out of the tin. I put it on the porch for my dog to clean for me...shhh! Don't tell the neighbors. But even that didn't help. I finally threw the darn tin out. I seem to recall soaking the tin until it practically rusted, too. Let me just end this by saying I'm actually a very good cook. Seriously. I'm sure you are a very good cook! The trick is only letting them go 20 min and they will still look runny, but they will finish cooking after you remove them from the oven. I find the ham actually helps the eggs come out easier than just cooking the eggs alone, some of it always sticks up and gives me something to grab onto when removing them from the muffin tin.
|
|
|
Post by horseyrider on Mar 8, 2016 22:59:19 GMT
Nobody's said angelfood cake with crème anglaise? I'm pretty sure there are 10 or 12 eggs right there. lay the cake on a plate, ladle on the crème anglaise while still warm, and top with shaved chocolate in the winter. In the summer, top generously with fresh berries of your choice. Dutch pancake is like a giant popover. I used to make it in a cast iron skillet. When it'd come out of the oven it'd deflate into this huge bowl, which I laced generously with chocolate chips and whipped cream. We also liked whipped cream with canned peaches on it. We'd cut it in portions and everyone would dig in. I don't remember for sure, but I'm pretty sure I recollect using 4-6 eggs in it. There isn't much of anything around here in the area of salads that don't get chopped hard boiled eggs thrown in. I put them in chicken salad, tuna salad, and any vegetable salad that I can. I love to take a mixture of home canned beans, green beans, sliced onion, and any other veggies on hand like steamed broccoli florets, cucumber, sweet peppers, dried tomato slices rehydrated and soaked in an Italian herb-laced olive oil, some garlic, lots of good balsamic vinegar and more olive oil with a grind or two of black pepper, and then throw in as many chopped hard boiled eggs as I think there are portions in the bowl. It's a fast grab nutritious meal with protein and veg. And when you add a slice of homemade bread and butter, it's hard to beat for fast, filling, and nutritious. Also, vary the way you make your egg salad and deviled eggs. I like to make what I call BLT deviled eggs. I fry up a few slices of bacon until it's plenty crisp and then crumble them, finely grate some sharp cheddar, and mix with the cooked yolks, finely chopped onion, mayo, a bit of Dijon mustard, a teensy dash of cayenne pepper if you like a little interesting kick, and whatever salt you need (if any) with that bacon in there. If I need it to be pretty I put them in a nice dish and add a thin wedge of cherry tomato and a sprig of something green-- fresh parsley, chives, or dill. Once I made these for a bunch of folks who came over when the horse chiropractor came. One young woman ate several and said that they were the best deviled eggs she'd ever eaten. Her mother was there too, and she burned a little because she's awfully proud of her own deviled egg recipe. I'm certain her daughter had no idea about her faux pas. Another interesting change is to substitute (good not cheap bottled) Ranch dressing for mayo in an egg salad recipe. Real Thousand Island dressing contains finely chopped HB eggs. Don't forget egg drop soup. It doesn't have many eggs in it, but it's a way to use some up that otherwise might not get eaten. Am I the only one that loves baked custard? Oh my, especially in the cold weather! I love it warm from the oven, and I love it from the fridge. Philadelphia ice cream takes about six eggs per gallon. I bet if you were willing to do a frozen custard you could use even more. BTW, I hear ya about the egg fatigue. Funny how we can get so anxious when we don't have enough, and still get so worried about wasting any. Both scarcity and excess are uncomfortable, eh?
|
|
|
Post by solargeek on Mar 8, 2016 23:01:29 GMT
Crustless quiche! It got a bad name in the 70s but is such a delicious meal anytime. And you can freeze it after baking. I have a very old recipe from my French teacher from high school and everyone always likes it.6-8 eggs here - depends on what pan you are baking it in.
All kinds of strata-- and this uses up old bread too. 6-9 eggs here.
|
|
|
Post by horseyrider on Mar 8, 2016 23:22:20 GMT
Oh, and we forgot bread pudding! I love it with cinnamon, raisins, walnuts, and chopped apple. Mmmm.... I agree with solargeek, quiche is really versatile. I just used one up today that had steamed and chopped squeezed swiss chard, mushrooms, and onion. I added my oh so delicious tomato slices in herbed olive oil to make the top pretty and it was delicious. I also love broccoli quiche, asparagus, quiche, and one with onions. There was a family that lived across the street from us in the sixties, who lived most of their lives in Alsace France. She taught my mother how to make quiche, and we found out it's a cheesy egg pie that you can do just about anything you want with. Georgette grieved that there was no Swiss Gruyere in our town then, but she let us substitute plain ol' blocks of Kraft with the big mouse holes. But she insisted that real quiche had a sprinkling of nutmeg. It. Just. Does.
|
|
|
Post by feather on Mar 8, 2016 23:36:03 GMT
I will tell you how and then deny it if you ever mention it again.
I had a neighbor that was a friend, between our one acre lots, we have these gullies between the properties, where the water runs through if the water is high.
It was Easter.
She had 2 dozen eggs, raw. I had 2 dozen eggs raw. We both had boy kids. We all met at the gully, them on their side, we were on our side. We 'tossed' eggs back and forth. We all laughed so hard our sides ached.
Here are some hints to be successful. Take off any rings you might have on, they tend to break the eggs. Lob the egg and the person catching must catch it with some backward follow through. Eggs amazingly don't always break when they bounce on the grass, even though they are raw! This cannot be done without much laughter.
|
|
|
Post by barefootfarmer on Mar 8, 2016 23:46:49 GMT
feather, That is absolutely the best! And why are you not my neighbor? While I do have a ditch around our perimeter, I don't think either of my elderly neighbors would be up for a game of toss the egg. But the visual will last with me for a long, long time.
|
|
|
Post by Skandi on Mar 8, 2016 23:48:21 GMT
I will tell you how and then deny it if you ever mention it again. I had a neighbor that was a friend, between our one acre lots, we have these gullies between the properties, where the water runs through if the water is high. It was Easter. She had 2 dozen eggs, raw. I had 2 dozen eggs raw. We both had boy kids. We all met at the gully, them on their side, we were on our side. We 'tossed' eggs back and forth. We all laughed so hard our sides ached. Here are some hints to be successful. Take off any rings you might have on, they tend to break the eggs. Lob the egg and the person catching must catch it with some backward follow through. Eggs amazingly don't always break when they bounce on the grass, even though they are raw! This cannot be done without much laughter. I remember at one village "olympics" we had this kind of thing, but everyone was in pairs, you throw the egg to eachother, with each sucessfull catch you take one step back, last pair with a whole egg wins, oh and the village dogs also thought they won! Creme caramel mm that is lovely, if you fancy some poncy cooking that is. and here'sa site I've had some usefull recipes from www.eggrecipes.co.uk/
|
|
|
Post by grannyg on Mar 9, 2016 1:32:29 GMT
Hubbys banty hens are really busy for just the two of us......I pickled a big jar of beet juice and spiced eggs and sliced onions last week and we opened them tonight...OH My...the pickled onions were so good we used them all on cheeseburgers for supper and we ate half the jar of pickled eggs....
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Mar 9, 2016 2:32:57 GMT
Pavlova and meringues use up lots of egg whites. And they freeze beautifully.
|
|
|
Post by barefootfarmer on Mar 9, 2016 3:24:09 GMT
OH yes! I completely forgot that I wanted to make pickled eggs! grannyg, will you share your recipe, please?
|
|
|
Post by Skandi on Mar 9, 2016 13:09:44 GMT
I've always seen pickled eggs in chip shops, bought a small jar once and tried one, VINEGAR urgh, I would like to try again since I like everything else pickled, but that vinegar taste keeps coming back to haunt.
|
|
|
Post by grannyg on Mar 9, 2016 17:12:37 GMT
The last ones I made, I used a cup of vinegar, a cup of sugar, the juice from a can of drained beets....I put sea salt, coarse black pepper and a couple teaspoons of red pepper flakes....bring to a boil...I taste it, add less than a cup of water till it passes the taste test and pour over the peeled boiled eggs in a quart jar with some sliced onions...keep in the fridge....Yummmy....will put a link here to some others I have used....we love pickled eggs...they also make great egg sandwiches...
cookingwithlove-grannyg.blogspot.com/2011/02/pickled-quail-eggs.html
Spicy Hot Pickled Eggs
• 4 dozen hard-boiled eggs • 4 cups vinegar • 1 ... onion, sliced
• 8 habanero peppers • 7 jalapenos • 1/2 cup pickled jalapeno pepper • 2 tablespoons red pepper flakes • 5 dashes hot sauce • 2 tablespoons salt • 3 tablespoons mustard seeds • 3 pinches alum • 4 tablespoons peppercorns • 5 cloves garlic • 2 cups sliced carrots or 2 cups cauliflower (or both)
1.boil everything except the eggs for about 15 minutes. put the eggs in a huge jar. pour the hot brine on top of the eggs. top off with hot water to completely cover the eggs. let sit in the refrigerator for 2 weeks. 2.Recipe from Recipes for Homesteaders...
|
|
|
Post by grannyg on Mar 9, 2016 17:19:41 GMT
Chocolate Angel Food Cake
This is Martha Stewart's recipe.....one of the best angel food cakes I have ever made...I am always losing this recipe, so I am putting it here so I will have it ......I just sprinkle sifted confectionary sugar on the top of mine after it is done.... . Ingredients 1 1/2 cups sugar Scant 1 cup cake flour (not self-rising) 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 ounce semisweet chocolate, grated (about 1/2 cup) 12 large egg whites 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract Directions Step 1 Preheat oven to 350 degrees. Place oven rack in center. Sift together onto a piece of parchment paper 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside. Step 2 In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. With machine running, add the remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine. Step 3 Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined. Pour into a nonstick angel food cake pan. Tap pan on counter to remove any air bubbles. Bake until cake springs back when depressed with a finger, 30 to 35 minutes. Cool, inverted, 1 hour before removing pan. Serve with chocolate hazelnut anglaise.
|
|
|
Post by barefootfarmer on Mar 9, 2016 20:06:15 GMT
Spicy hot pickled eggs! I'm already in love! Now I just have to wait a week so my fresh eggs will be easier to peel. Why can't we pickle eggs in their shell?? That would be SO much easier. Thanks for the great recipes. Can't wait to check out your blog spot.
|
|
|
Post by terrilynn on Mar 9, 2016 20:31:39 GMT
Spicy hot pickled eggs! I'm already in love! Now I just have to wait a week so my fresh eggs will be easier to peel. Why can't we pickle eggs in their shell?? That would be SO much easier. Thanks for the great recipes. Can't wait to check out your blog spot. We did a science fair experiment one year with one of the kids about dissolving egg shells.....putting them in straight vinegar for 6 weeks had them pretty well dissolved. lol But you probably wouldn't have to peel them then. Not sure how they would taste though.
|
|
|
Post by gracielagata on Mar 13, 2016 21:32:48 GMT
At times I also have abundance of eggs, I do make a lot of what you do to try to use them up but when I run out of ideas I simple hard boil them and feed them to dogs (I own 13 dogs) but I only feed them hard boiled and it saves on dog food, its also a plus because when it gets hot out the dogs love nice cool eggs A person can scrabble and feed back to chickens as it is so good for them and again less chicken feed is needed..... Am I the only one that doesn't want to be in the house with dogs (13 no less!) who just ate boiled eggs?! I give them raw pretty frequently in the lay season and we have no gas issues... give them boiled, and wow... it is not for the faint of heart!! Excess of eggs... no such thing in our house. We just save them for winter and eat them all the different ways then.
|
|
|
Post by shellymay on Mar 14, 2016 12:28:40 GMT
gracielagata, LOL.........Nope I feed them to the guardian dogs that we use for the sheep, they are OUTSIDE and in pastures with the livestock, I don't notice any smell
|
|
|
Post by mzgarden on Mar 14, 2016 13:14:55 GMT
gracielagata, you said, Excess of eggs... no such thing in our house. We just save them for winter and eat them all the different ways then. What are your preferred ways to save eggs for winter?
|
|