Hi, Sometimes I take extra eggs and make the Chinese 1000 yr egg. Since it takes months to make them I time the ripening process to end in winter. The extra protein is welcome that time of the year, especially if it saves me from having to fish in -10F weather.
In England we call this (fluffy pancake) a Yorkshire pudding,we don’t put vanilla in ,and we eat it with roast beef and gravy and roast potatoes and vegetables 😁 I make small ones in muffin tins,we love our Yorkshire pudding 😂
Ann Torrence wrote:I'm eating eggs poached in a glass ramekin 1/2 full of salsa or enchilada sauce. put some water in a pan, put the glass dish in the pan.
I need to try the clafoutis. My only custard experiment was sketchy, I think because of the altitude.
Hey Ann, I make clafloutis with sour cherries at 7000' plus, no issues and no adjustment for altitude. Although I normally double the recipe and make it in a 9*13 pan!
Sandy
Zone 6b, dry, high desert in New Mexico 7500' elevation
I am still a novice to this technique, but a use for surplus eggs that helps reduce waste would be making pickled eggs.
Some pickled eggs recipes can be as simple as topping a container filled with peeled boiled eggs with vinegar and a little bit of salt to all sorts of odd combinations.
I'd recommend looking for an established recipe and start tweaking from there.
If someone had a recipe to provide, I'd be forever indebted.