It’s nearly too late in the season to remind you of this. But, because I just now remembered it myself–while out in the pumpkin patch, no less– here’s your reminder: SAVE THE EGGS!!
It’s possible that your chickens are beginning to slow down egg production already as they head into molt season and cooler temperatures. The days of spring chickens and too many eggs are behind us, yes, but there’s still time.
When lazy snowflakes and holiday gatherings put you in the mood for baking, you’ll be happy you were able to save as many extra eggs as you did.
In a post I wrote a few years ago (find it HERE), I suggested separating yolks from whites, adding a little salt or sugar to whisked yolks to prevent clumping, and then freezing in glass jars, freezer bags or ice cube trays. Freezing eggs in recipe-sized portions is a great help at holiday baking time.
Since I wrote that post, I’ve also learned that breaking the washed eggs into a cupcake tin or plastic egg carton works just as well as an ice cube tray for freezing whole eggs to be used in recipes. READ MORE HERE. I also like to lightly beat a few eggs together and pour them into a freezer bag. Then, they are all ready to thaw and pour into the bowl.
Save as many eggs as you can, and if you still have more than you think you will need, hardboil a few and pickle them! Make a pickling solution by boiling equal amounts of sugar, cider vinegar and water and pour over the shelled, cooled eggs. Refrigerate for a few days before eating. I make refrigerator cucumber or zucchini pickles and store them in the refrigerator in gallon jars. These pickles are eaten up quickly, and I’ve plopped hardboiled eggs into the brine several times.
Another way to pickle eggs is by using beets. Pickling eggs and beets together, and storing in the refrigerator, is a deliciously beautiful way to combine flavors. HERE’s a simple recipe. And, as I do with leftover refrigerator pickle brine, I’ve also added boiled eggs to leftover beet pickle juice to make lovely pickled eggs.
Finally, I should note that one of our Speckled Sussex hens is taking care of some of our excess eggs—and working on adding to next year’s laying flock at the same time.
When it’s winter baking time again, don’t say I didn’t remind you to save enough eggs for those pumpkin pies!