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Eggs Galore

Anne Miller

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posted 6 years ago

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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!

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

pusang halaw

Posts: 168

Location: Manila

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posted 6 years ago

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Floating Islands - uses both yolks and whites

eggs benedict

Timothy Markus

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posted 6 years ago

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

A piece of land is worth as much as the person farming it.
-Le Livre du Colon, 1902

Dale Hodgins

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Location: Victoria British Columbia-Canada

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posted 6 years ago

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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.

Nicole Alderman

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posted 6 years ago

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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!)

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Dale Hodgins

Posts: 9002

Location: Victoria British Columbia-Canada

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posted 6 years ago

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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.

Tereza Okava

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posted 6 years ago

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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

Julia Winter

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posted 6 years ago

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

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Julia Winter

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posted 6 years ago

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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??

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Amit Enventres

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Location: Ohio, USA

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posted 6 years ago

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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/

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wayne fajkus

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Posts: 3074

Location: Central Texas zone 8a

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posted 6 years ago

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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.

Sometimes the answer is nothing

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Denise Kersting

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Location: South Central PA

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posted 6 years ago

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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!

Thomas Dean

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Posts: 248

Location: Michigan, USA

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posted 6 years ago

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

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Anne Miller

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Location: USDA Zone 8a

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posted 6 years ago

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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.

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

Anne Miller

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Location: USDA Zone 8a

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posted 6 years ago

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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

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

Tereza Okava

steward & manure connoisseur

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posted 6 years ago

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

Greg Martin

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posted 6 years ago

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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)

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Ben Gorski

Posts: 193

Location: USDA zone 6a/5b

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posted 6 years ago

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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

bee well

Anne Miller

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posted 6 years ago

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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!

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

Barbara Simoes

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Posts: 274

Location: Middlebury, Vermont zone 5a

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posted 1 month ago

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If you know anyone with a freeze-dryer or you have one yourself, that's a way to take care of dozens of eggs. I have a freeze dryer because of all the fruits and vegetables I have growing, but one of the first things I did was to do seven dozen eggs or so in one batch. It's like having powdered eggs on hand and you just rehydrate at a 1:1 ratio. I would put them in various sized mason jars and seal with a portable hand sealer.

I use George Stella's keto recipe for mock potato salad that is actually made with I think 7-8 eggs and cauliflower instead of potatoes. If you're still interested, I can type it up in another post.

A dish from my childhood was stuffed tomatoes that uses hard boiled eggs, fresh bread crumbs, minced onion and some other ingredients I'm not remembering at the moment. Ditto from above! I don't have my mom's original recipe, but I found a recipe that was a good second in one of my cookbooks.

Egg salad is another great thing to have on hand for a quick sandwich.

Robyn Rene

Posts: 1

posted 1 month ago

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I take a lot of eggs to the local soup kitchen, but when I get ahead too far, I hard boil them and then take them to the soup kitchen. I highly recommend the InstaPot! I just stack up as many eggs as the pot will hold, leaving about 2" at the top. Put one cup of water in the pot. Select eggs and move the + or - to 5 minutes. When they have pressure cooked for five minutes (or maybe six depending on how you like them), release the steam. Put the entire pot in the sink and run cold water until the eggs have cooled enough to not be cooking anymore. It's a beautiful, fast solution that cooks a lot of eggs at a time. Did this last night. Peeled a 1/2 dozen and made deviled eggs with dill pickle, the way my husband likes them.

Nancy Reading

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Location: Isle of Skye, Scotland. Nearly 70 inches rain a year

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non edible uses for eggs:
you can use the yolks for egg tempura.
apparently the whites make a good facial cleanser
eggs make a good hair conditioner
egg whites can be used to make glue

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Mary Cook

Posts: 381

Location: rural West Virginia

posted 1 month ago

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One thing I do when I have too many eggs and have given my neighbors and friends all THEY need, is freeze eggs so I don't have to buy them in December. It took some learning to do it successfully--freezing them in ice cube trays simply didn't work, greased or not, plastic or metal. The egg would stick to the ice cube cells until it was half thawed. So then I tried cracking two eggs (our usual breakfast ration) into an eight-ounce plastic dip container, lightly beating it, and freezing. The next day (or later), take it out of the freezer, remover the lid, let it sit a couple minutes, run a little water over the bottom, and then I can pop it out of the container. I stack these frozen egg disks in a plastic sleeve, which I sometimes put inside a half-gallon cardboard milk container--this holds about a dozen. A couple of these will get us through the low-egg season (this year there never was a low egg season despite a cold winter, so I gave them away).

Kayla Landis

Posts: 13

Location: Mid-Atlantic coastal plain, zone 7b

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An old southern recipe my grandma used to make: egg gravy. It was made with bacon grease or butter, white flour, milk, chopped hard-boiled eggs, salt, pepper, and a little bit of cayenne or chili powder. Served on toast or buttermilk biscuits. Very nostalgic for me

Sometimes recipes call for only the yolks; when that happens, my go-to use for the whites is meringue cookies

On the other hand, if I have extra yolks I often make egg yolk coffee... or egg nog (I don't care what time of year it is!)

S Smithsson

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Egg bites in the instant pot, 4 eggs, 45g creme fraice/ cream/cream cheese/etc, 45 g cottage cheese, S&P. Blend together, immersion blender works great. Oil molds (I use any light oil and a little square of paper towel.) Put your choice of Mixins in molds, , Red pepper / feta is great. Then pour in egg blend. some water in bottom of IP, tray on trivet. 8 min low pressure 5 min natl release. This makes 6/7 egg bits in the silicone mold I have have.

Straight from fridge to 6.5 min on toast setting in toaster oven.

Sandy

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katie makos

Posts: 9

Location: Canada

posted 1 week ago

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Some eggy ideas:

Various Soups: stracciatella (https://memoriediangelina.com/2022/04/15/stracciatella-alla-romana-2/); egg drop (https://thewoksoflife.com/egg-drop-soup/); avgolemono (https://www.thekitchn.com/how-to-make-greek-egg-and-lemon-soup-avgolemono-242659#post-recipe-10633); any kind of ramen - serve with poached or soft boiled egg on top so that it stays a bit runny in the middle - yum!

Pasta Carbonara: (https://www.thekitchn.com/how-to-make-greek-egg-and-lemon-soup-avgolemono-242659#post-recipe-10633)

Spanish Tortilla: (https://www.themediterraneandish.com/spanish-tortilla-recipe/)

Portuguese Custard Tarts: https://www.foodandwine.com/pasteis-de-nata-8723092

katie makos

Posts: 9

Location: Canada

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Oops - here's the carbonara recipe:)

https://www.themediterraneandish.com/vegetarian-carbonara-with-mushrooms/

David Thomas Harris

Posts: 1

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That’s a great “problem” to have 😄 once you start getting that many eggs it really makes you rethink how often you use them in everyday meals. I went through something similar for a while and ended up using eggs in ways I normally wouldn’t — baking, quick meals, even just adding them into random dishes.

One thing I did start wondering though was how many eggs you can realistically eat in a day before it gets excessive. I found a simple breakdown here that helped put it into perspective: how many eggs is actually too many?

It made me feel a lot better about using them more freely instead of worrying about it.

Olga Booker

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posted 5 days ago

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Chocolate mousse, using 4 eggs + 1 egg white

Burmese egg curry, I use a couple of hard boiled eggs per person and try to make a curry for a couple of meals, so just for the 2 of us, that's 8 eggs

I freeze eggs in an oiled silicon muffin baking tray. One egg beaten with a tiny pinch of salt in each then freeze. Easy to remove from the silicon mold, then vacuum pack before putting back in the freezer

Quiches and frittatas, using any left over meat, veggies and/or cheese (frittatas being a quiche without the crust if someone wonders!). Very good with left over roasted root vegetables and feta cheese. Depending on the size, it can take 10 to 12 eggs and freezes well. I sometimes cut them into portion for the the two of us before freezing.

Love is the only resource that grows the more you use it.
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Douglas Allen

Posts: 1

posted 5 days ago

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No ones mentioned storing eggs in waterglass?

Carla Burke

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Hi, Douglas! Welcome to permies!

Not in this thread, yet, because this is the cooking forum, rather than the food preservation forum. This would be the thread in food preservation, that you'd be looking for:
https://permies.com/t/275413/Eggs-preserve

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