Swimming in eggs - looking for unusual egg recipes

I’ve been making all the usual things with eggs, including some creme brulee to die for…

Anyone knows of some ways to use eggs that are not common?

Most baking from kate downhams cookbook requires quite a lot of eggs.

Her nourishing oat slice recipe requires 10 eggs..

Pickled eggs?

Deviled Eggs?

Egg salad?

Feed them to your animals?

Sell them?

frittata?

Quiche?

Have you gone through this thread: https://permies.com/t/1255/kitchen/great-recipes-surplus-eggs

or this one: https://permies.com/t/110327/kitchen/Eggs-Galore

You can freeze them, out of the shell, in ones or twos if you think this will be a short-term problem. I've also dried them for camping trips. (but store the dried egg in the freezer until it's time to pack.)

I'm familiar with the problem - Last night I made pancakes using four eggs, and tonight a 7-egg omelette!

Buckwheat crepes

Soak one cup of buckwheat overnight. In the morning, drain and rinse. Combine buckwheat with 1 c water, 3 eggs, and 1/2 t sea salt. Cook in a medium sized skillet (I use ceramic) on medium heat. Barely grease the skillet. Flip when the top looks firm and the edges curl up.

Pavlova. YUM!

elle sagenev wrote:Pavlova. YUM!

This is what I came here to say. It's not unusual, but I never made one thinking it was too finicky. It's not. My favorite way to do it is to throw a handful of whatever nuts and seeds I have on hand and some granola or sweetened oats in the bottom of a glass baking pan, put the pavlova on top of it, and later put seasonal fruit on top of it. Fresh, local, seasonal dessert that also happens to be a showstopper.

Not sure where you are or if this ship has already sailed, but the older and iffier eggs: bury under a tomato start. I've done that a few years now with good results.

mmmmm  lemon curd

Now that it’s spring and the greens are popping, this simple dish is a great favorite of mine. For variety, change up the greens or add some sautéed mushrooms. Here’s the basic recipe for:

STEAMED EGGS
5 eggs
4 T hot water
1/2 t salt
2 t rice wine
Chopped spinach, dandelion, arugula, beet or other favorite greens
1 T soy sauce

Whisk eggs, water, salt and rice wine in a ceramic or glass heat-resistant bowl (212 F degree safe).
Select a covered pot that can hold the bowl with enough room to place the bowl into barely simmering water without burning your fingers. Put enough water in the pan so the simmering water will reach 1/2 way up the side of the bowl. Drop a handful of greens into the bowl then cover the pan and steam the eggs gently for 20 minutes. If you boil too hard, the eggs won't set!
Drizzle with 1 T soy sauce. Serve with rice.

If you can get or sprout fresh bean sprouts, then be sure to toss them with some eggs and minced onions, and fry them. 3 eggs and a half cup of bean sprouts are good, although I use more sprouts.  You can use canned bean sprouts too. It's egg foo young.  If you can make a sauce for it, all the better. A good one is a quarter cup chicken broth, 2 T ketchup, 1-1/2 t soy sauce, 1-1/2 t rice or apple cider vinegar, a scant 2 t sugar, and 1 t  cornstarch. Whisk it all together and cook until the sauce thickens.  It's great for any meal.  I had it for breakfast this morning.

P.S. I forgot to say that the sprouts are mung bean sprouts -- moyashi in Japanese. It's unlikely that you will find them in the supermarkets. I think the FDA is unwilling to allow them to be sold because they spoil quickly and should not be eaten by pregnant women. But they are sold canned, and of course, you can sprout your own. I do that even though they are readily available in Japan. They are cheap enough but spoil before I can use them all, and mung beans are readily available.

The recipe is from Maggie Zhu's OmnivoresCookbook https://omnivorescookbook.com/ She has two recipes for Egg Foo Young, but the one without Shrimp has a more complicated sauce that requires Shaoxing wine. Somehow, that didn't seem so "permaculture-ish" to me. I like her site because she's adapted the recipes for an American kitchen.

Having an abundance of eggs is a great time to perfect your savoury and sweet soufflés, make clafoutis & baked cheesecakes.  

Beauty routines for face and hair.

Egg and lemon juice mask for closing pores
1. In two separated and beaten egg whites add 1 tsp of fresh lemon juice.

2. Mix well and apply on the face, especially concentrating on the areas with open pores.

3. Let it dry and wash off with lukewarm water.

Egg and yogurt face mask
1. Take 2 eggs and add 1 tsp of fresh, unflavoured yogurt in it.

2. Mix well and apply to your face.

3. Wait until it's dry (approx. 20-25 mins) and wash off for a glowing complexion.

Egg and honey face mask
This face mask can be highly beneficial if you are battling dry skin, especially during winters.

1. Break one egg and add ½ tsp of honey in it.

2. Mix and apply to your face and neck to get an instant burst of hydration.

3. Keep until dry and wash off with lukewarm water.

Also: https://m.femina.in/beauty/hair/6-beauty-benefits-of-eggs-for-hair-care-113792.html

Can your freeze cracked eggs, or dry them for future use?

I like to use up quail eggs as waffles.

About 35g flour per egg with a splash of milk and sprinkle of cinnamon. I mix flours because the  whole wheat flour from the grocery store Spain comes over-leavened and so cut in half with unleavened spelt flour. (That works well for my wafflemaker, which opens on the side away from the hinge if they rise to much and cooks very unevenly. In yours, who knows?)

I use sprayable olive oil and make our batter sugarless, but let my kids spread a little Nutella/Nocilla on them. Kudos to the marketing genius who normalized having ready-made chocolate frosting hanging out in the cupboard as a 'spread.' In the interest of marital harmony I do not fight this at all. Nocilla 'the Spanish version' gets extra credit for coming in jars that can be used as pretty nice-looking glasses when empty. Maple syrup is hard to find here and overpriced/of poor grade when you do. I top with fruit.

OR

For a twist I like to make veg waffles with a puree of butternut squash, carrot, onion and garlic seasoned with cumin. I put York ham and Emmental cheese inside on top while still warm and fold it to eat like a sandwich. Basically it goes soup for dinner then butternut qwaffles for breakfast with the leftovers. Various Mexican-style taco/burrito spices are good too but usually overly salty when from storebought packets, so I've gone to cumin as the flavor I like best from the mixes.

Alas, no one else in my family will eat this, but I'm convinced it would be a winning food truck idea in the American Pacific Northwest ;)

It's a bit fiddly , but the sauce freezes well (and improves overnight, btw)


Ande ki Kari (Eggs in Spicy Tomato Sauce)

https://cooking.nytimes.com/recipes/1018673-ande-ki-kari-eggs-in-spicy-tomato-sauce

Can you eat the eggs raw?

In Japan, eggs are processed differently from in the US. It preserves the layer on the outer egg shell that makes it impermeable to bacteria (or so I'm told). I regularly see flats of 30 eggs stacked 3 or 4 high on the shelf in ramen restaurants. They are also not refrigerated in the supermarkets. I've eaten raw eggs cracked into a bowl of ramen or nestled into the center of raw minced beef and tuna. The yolk in Japanese eggs is orange, which I understand to be a more robust egg, but the point remains that an entire nation of people eats unrefrigerated, raw eggs.  In addition, I have not seen any news articles on salmonella outbreaks either. But given the Japanese train of thought that simply doesn't discuss "embarrassing" situations in front of foreigners, there may be articles on salmonella outbreaks that never make it to the English-language news.

If your eggs are safe to eat raw and the shells are clean, can you use them in smoothies, ice cream, Ceasar salad dressing, Hollandaise sauce, mayonnaise, and more.