Back when I was on a pretty strict vegetarian diet, I ate a lot of egg whites - mostly hard-boiled and scrambled. I went through about 3 dozen eggs a week. So I figured I wouldn't have a problem handling the 2 dozen eggs my chickens are producing every week.
Surprise. I was wrong. (And one of my hens isn't even laying yet!).
I often give away a little basket of fresh eggs as a hostess gift, but it's not like I'm going to dinner parties every weekend.
Other than that, we eat egg salad fairly often (about 2 or 3 times a week). We eat them for breakfast sometimes (about twice a week). Every once in a while I make a quiche. And I use them when I bake.
But I still find myself with a surplus of eggs... usually an extra dozen in the fridge. Any suggestions for using them up?
(Full disclosure: I freakin' love deviled eggs, and make those about once a week, too. Sure, they're artery clogging bits of goodness. But I justify it by saying that the eggs must get used...)
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4 comments:
Pickle them. Takes just a few minutes, quick and easy.
Or make lemon curd? It would be a great Christmas gift.
Donate them to an outreach center?
Can you give them to your father? If he has his own hens, maybe another neighbor who could use them?
Angel Food Cake ??
Crack them, scramble them and freeze them for future use when the hens production goes way down in winter.. 1 tbsp of sugar for each beaten dozen eggs to use for baking and 1 tsp of salt per dozen eggs for cooking, freeze them in ice cube trays and once solid, double bag them in freezer bags, then one cube is one egg, thaw out in the fridge..
Otherwise, add them to most meals can be done in some way, add a egg or two to your bread, it will keep a couple days longer without going stale as fast, add a scrambled egg to your rice, make egg drop soup, add a beaten egg to your mashed potato's, it will cook while you mash, and lead to whipped creamy potato's..
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