My homegrown eggs…we just love ‘em!
There are few things that are more thrilling than finding the very first egg that your hens have laid. When Meredith, my 10-year old, came running to the house from the barn, screaming “Mom! Mom!”, I had a feeling that we had our first egg.
We are now to the point that we are getting 15-18 eggs per day! What an incredible source of food and protein for the family!
The trick now is to make sure the family doesn’t get burned out on eggs!
Once the thrill of scrambled eggs and omelets wears off, I am finding that I need to be very creative and deliberate in my use of our surplus of eggs.
All week long, I’ve been looking for wholesome ways to use our eggs and I’ve found a lot of options that our fore-mothers must have been very familiar with! Many decades before the “grocery store” was available as we know it today, our grandmothers knew how to use what was available and in season. You can do that too!
I’ll confess that I’ve never made egg noodles in my life! This recipe uses several eggs, depending on how many you are feeding. With a house-full of growing children, I love recipes that use whole foods and are filling.
What I really love about frittatas is how versatile they are! I’ve been foraging for my frittatas, using dandelion and chickweed sauteed up in olive oil before adding my eggs! Yum!
Strata is best described as an egg casserole with tremendous flexibility! You can use different meats, veggies and cheeses to make a very inexpensive meal, because you can use what you have on hand!
I personally haven’t made these, but I’m definitely going to try them! Mexican flair with eggs, what a filling meal!
Breakfast Biscuits (Sandwiches)
I would use scratch biscuits, bagels or English muffins to make these and put some in the freezer for hungry teenagers!
I made Impossible Pie this week and it was wonderful! Using 4 eggs per pie, I made two pies that the kids loved! The recipe also calls for 2 cups of milk, which will come in handy when I’m up to my ears in goat’s milk later this summer!
I miss egg salad. I grew up with it, on toast with a handful of lettuce in it! Yum! Every member of my family seems to be repulsed by egg salad, so I don’t make it often….ok, never. But if your family likes it, it uses quite a few eggs!
French Toast bakes are wonderful for holidays or weekends and you can jazz them up any way you want!
This is not only for breakfast! Why not serve this up for dinner? Yummo!
Hard Boiled Eggs
Simple, humble….the boiled egg. I keep a bowl of boiled eggs in the frig for times when we need a quick protein fix. The very best fast food!
What ideas can you add to our list???
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About kmorris
Puddings, homemade from scratch, use 4 yolks for a single batch and I need to double that for my crew (I use recipes from http://www.joyofbaking.com – their chocolate and butterscotch recipes are family favorites). I hang onto the whites and save them up for angel food cakes (Alton Brown’s recipe). We also use eggs in tuna salad since hubby grew up eating it that way.
Flan, custard (including squash), quiche!
My family loves to use our eggs in potato salad. I do find that I end up giving eggs away to my friends. They love them.
A family favorite is what my mom calls, One-Eyed Egyptian! Take a piece of bread and make a round hole in it, make sure crust stays intact butter both sides, place in a hot frying pan that has been sprayed. Break an egg in it. Flip over once it is browning well and egg is starting to set. Don’t take off too fast or you will have an egg that is not quite cooked. We serve with butter & syrup. It is also something easy to be grabbed as you run out the door, sorta like a one-piece bread sandwich! (minus the syrup, of course). Where I live now they are called Egg-In-A-Nest.
Lydia, at my house we call these Toad-in-a-Hole. Funny how it takes on so many names! My hubby and I eat these often for breakfast (minus the syrup).
My children used to call them fried egg bread. When we were in Pennsylvania they called them Bird in a Nest on the menu. Lots of different names.
Hubby and I are the only ones who like egg salad in our house too and we will occasionally make up a batch just for us…no one else will eat it and we get an “adults only” treat. lol
I’m an egg salad lover and recently found a healthier version of it – 2 Egg whites, 1 yolk (hardboiled of course) half an avacado and a little dijonaise with a dash of salt & pepper. Yum!
My family also loves an egg dish for dinner – a layer of hashbrowns in an 8×11 dish dotted with butter and bake at 450 until golden brown. Turn the oven down to 350. Add a layer of diced ham, sausage or bacon and a layer of shredded cheese. Then add 12-18 whole eggs mixed with 1/2 cup milk, salt & pepper – one this is combined pour into the pan and bake until set. My boys eat this up!
I make rhubarb curd with the yolks and ange food cake with the whites. Heavenly!
Brioche is yummy too.
I love eggs. We use them a lot in our little house. I use fresh eggs in my husband’s smoothies. I do wash the egg very, very well before cracking it but he loves them. But all of the things you have listed above would freeze very well. I know that i would use a lot of the surplus for make ahead meals. Of course if you have extra I would be happy to take them off your hands.
Homemade ice cream, pudding, custards, eggnog, and there’s the fake, LC “bread” that is really just eggs and cream cheese baked up cripsy, holds well wet type of sandwich fillings. (google oopsie rolls). Fried in bacon grease, baked with cream and herbs, Here’s one I haven’t tried yet, but using up 10 eggs for a pan, I think it’s worth a try when I have a big glut (like the end of this week since all of my customers are teachers and we’re all on break) http://www.wellfedhomestead.com/gaps-legal-grilled-cheese-sandwiches-and-tomato-soup
Egg drop soup, anything with coconut flour will use up quite a bit of eggs, This recipe uses 6 eggs if you double the recipe: http://www.101lowcarbmeals.com/low-carb-pizza, homemade cheesecake, and put them in smoothies.
As you might can tell, not only do we get a lot of eggs per day from our hens, we eat a LOT of eggs.
Paula,
Wow, thanks for all the suggestions! Gotta try!
We use quite a number of eggs. We don’t eat any meat or fish so eggs, beans,tofu, dairy is our source of proteins. I made pickled deviled eggs for Easter. Put half the peeled hard boiled eggs into the juice from a jar of pickled beets. Added some brown sugar, peppercorns and cider vinegar and let them sit for only about 12 hours. When peeled and halved have a lovely pink tinge to the edges. Used the same filling for all, but had 12 of the pickled and 12 of the plain. Looked very nice on the plate. I have also just used them as pickled eggs, where they sit in the juice for about a week. It is different …either you will like them or not.
Elizabeth,
You know I’ve never had a pickled deviled egg or boiled egg? I’m not sure why I haven’t, but I really want to try some!
Are you in a place where you could put a sign by the road and people could drive up and by a few? City people would be thrilled to get free range eggs
Libby,
Yes and I’ve thought about it…..
Great ideas! I really look forward to using some of them when we start getting homegrown eggs
Kelly,
Keep hoping and praying….I never thought my day would come out in the country, took 20 years but it did!
Ah, me… part of my most fervent prayers for a Godly future.
Once you get use to a continuous supply of fresh eggs it’s hard to imagine not having them! Thank you so much for sharing this post on Frugal Days, Sustainable Ways! I will be sharing this on my fb page:)
You MUST make egg salad for YOU. The end.
Maja,
LOL! I just might!!
I have a girl that has chickens and she gives me eggs sometimes, however, she is not very clean and I have seen the eggs sit on her counter for a few days. I love fresh eggs and want to eat them but I am afraid they are bad. Is there a way I can tell if they are bad?
Joan,
You bring up a couple of good points here. First of all, farm fresh eggs have a natural coating on them, called the “bloom” or the “cuticle” that protects the egg from bacteria. Until the “bloom” is washed off, the egg has natural protection against bacteria and will “keep” for quite some time. That’s why you see your friend leaving the eggs on the counter, it won’t hurt and they don’t go bad.
If you’re concerned, there are a variety of ways to wash your eggs, from a vinegar wash to using anti-bacterial dish soap. An egg that’s “bad” will float in a glass of water, a “good” egg will sink.
Hope that helps!
kmorris………..Thanks for the tip! Now I have to go sink eggs! LOL
Lucky you! when I have excess yolks or whites I just can’t bring myself to throw them in the bin so I freeze them to use later, they usually defrost really well.
Shirley W. said she uses extra eggs in a rhubarb curd. I’ve got eggs and I’ve got rhubarb but I’ve never heard of rhubarb curd. Have you ever made it? Or maybe Shirley will pass on a recipe.
Jeanne,
I agree, Shirley, we need that recipe!