Our hens have picked up egg production in a big way the last few weeks. Their increased productivity has left me with a refrigerator full of eggs, and sounding a little like Bubba from Foresst Gump talking about his shrimp.
Every morning I ask the kids, "How would you like your eggs? You can have them dippy, scrambled, boiled, in an omelet, or on a sandwich." Their response, "Eggs again?"
I've had to come up with some more interesting ways to use up those eggs.
Pancakes and French Toast are always favorites here. Though, they do use eggs, they don't use them in the quantities I have. I have a couple of other recipes that use up a lot of eggs. Both are quite delicious, and the kids have not yet tired of them. One of is Breakfast Casserole.
The other recipe, German Pancakes, was recommended to me by Becca of Bright Haven Days. This isn't your average pancake. It uses a lot of eggs and is scrumptious. Check out the recipe at Allrecipes. A couple of notes about this recipe:
- The buttermilk syrup is a must. It is so delicious that my husband said that we should never buy syrup again. I tend to agree with him.
- It takes about one and half of this recipe to feed my family of six.
- The syrup recipe makes enough for about two batches of the pancakes.
These two recipes have helped keep the eggs from taking over the refrigerator, but I could always use more. What are your favorite egg based recipes?
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The casserole sounds very good. Wow, fresh eggs, it must be awesome.
ReplyDeletehaha! Weren't you thinking Tim wouldn't like the buttermilk syrup? That stuff is almost drink-able! Thanks for passing the recipe on!
ReplyDeleteI like to make an angel food cake and use the leftover yolks to make pudding. Double YUM! But those breakfast casseroles are ALWAYS yummy, too! We love them here.
ReplyDeleteGerman pancakes (or oven pancakes) use a lot more eggs than regular pancakes. They're really good with powdered sugar and lemon juice. Mmmm!
ReplyDeleteAlso, I love a good spinach and cheddar quiche. It's a nice change from a regular omlette and you can make your crust and freeze it ahead of time too.
I can't imagine being in this situation. My daughter LOVES eggs. Boiled, scrambled with cheese, poached, you name it. My default breakfast for her is an egg and cheese sandwich. (Double bonus if I happen to have some raisin bread hanging around.)
ReplyDeleteDeviled eggs are great! Make a big batch and send to the nursing home, prayer group, police station, etc to generate a little "good will"!
ReplyDeleteGather a dozen or so of raw eggs in a basket and give to neighbors who may be struggling financially. They'll be less likely to refuse if they know you're doing them a favor by taking the excess off your hands.
My favorite use of eggs: Make breakfast sandwiches. Cut a pie pastry (homemade or store bought) in squares or whatever shape you like. Scramble a big batch of eggs and place in the middle of the pie cut outs along with bacon, sausage, cheese & other yummy toppings. Brush edges with melted butter and top with another pie pastry cut out. Seal by crimping the edges with a fork. Brush the tops with egg wash and cut a slit to vent. Bake at 350 till golden. The internal ingredients will already be cooked so you're just cooking the pie pastry. Allow to completely cool, wrap in ziploc bags and freeze. Reheat in oven, toaster, or microwave for a quick breakfast or snack. They are soooo yummy.
I forgot about pickled eggs - hubster loves them. Me? I can't stand them! I think they are pickled the same way you pickle pickles!
ReplyDeleteYou can also make custard or mayo with the egg yolks and meringue or egg white omlets with just the egg whites.
Crumbled hard boiled eggs also go well over salads too!
You can look into making egg noodles and egg drop soup.
Now I've got eggs on the brain!
2 Desserts that Use Up Eggs
ReplyDeleteOld Fashioned Poundcake
•2 c, unsalted butter
•1 lb sifted cake flour (about 4 1/2 c)
•10 eggs, separated
•1 lb sugar (2 cups)
•2 tsp vanilla
Cream butter with sugar until fluffy and no longer gritty. Set aside.
Beat egg yolks until thick and lemon colored. Add to creamed mixture. Fold in stiffly beaten egg whites. Fold in flour and beat well. Pour into 2 greased loaf pans and bake at 325 for 1 1/4 hours.
Dream Cake
•10 eggs, separated
•1/2 tsp cream of tartar
•pinch salt
•1 tbs lemon juice
•1 tsp vanilla
•1 c sugar
•3/4 c cake flour
Beat egg whites until frothy. Add cream of tartar and beat to stiff peaks. Set aside.
Beat yolks and salt until thick and lemon colored. Add lemon and vanilla, beat in sugar gradually, beating until the yolks hold a soft peak.
Fold egg whites and flour into egg yolk mixture. Pour into an ungreased tube pan and bake 350 for 40 minutes. Invert pan and allow to cool.
thanks for all the great suggestions.
ReplyDeleteJenn, the one problem with boiled eggs I have is that our eggs are so fresh they are very hard to peel. I need to mark a few cartons to let sit for a couple weeks before boiling. Pickled eggs I love them pickled in pickled beet juice.
Studes, thanks for the recipes.
wish you all were closer. Love to give you some eggs! :)
Those German pancakes look delicious!
ReplyDeleteI love to make curried egg sandwiches. Hard boil as many eggs as you'd like. Mix shelled eggs with butter and curry powder, making it like an egg salad. Top on toast. If you like curry it's really good; this is a common lunch in Australia and Britain.
I second pickled eggs! What about quiche, meatballs/meatloaf, casseroles, fried rice, and egg noodles?
ReplyDelete