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Pam’s Compilation of Wonderful Recipes!!!

By Community Chickens on January 26, 2011 Visit Community's Website.

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Guest post by Pam Baker

If you’ve been keeping up with this blog, some of our writers haven’t gotten eggs from their hens. Let me just say, that kind of anticipation is painful. It’s like waiting for Christmas, but you don’t know which day it is. At our place, we have been fortunate and I am grateful! Our hens started producing in September at 19 weeks. And they continue to lay eggs despite the cold, snowy weather and temperatures in the low teens. We have 10 hens, which equals nine eggs a day. Some days we only get eight, but some days we get 10. So you can see that in one week, seven days, we get 63 eggs, or five and one-quarter dozen. Trust me when I tell you that two people cannot consume five and one-quarter dozen eggs a week. We sell some to friends and neighbors. We do, however, eat a lot of eggs. One might be concerned about the amount of cholesterol consumed … more about that later. Of late, “using up” eggs, has been big focus of my activities and thoughts. I peruse cookbooks and websites. Talk to friends and neighbors. As a matter of fact, consider this a two-part article. This first part we will talk about Egg Preparation/Dishes and the second part I will dive into Egg Nutrition.
So … what do we do with all those eggs? Here are some practical suggestions with recipes and pictures.
The first thing you can do is …
Separating whites from the yolks.
FREEZE them. You can freeze them for savory or sweet dishes. Here is a great website that talks about it in detail. http://whatscookingamerica.net/Eggs/FreezingEgg.htm
Whites on the left, yolks on the right.

BOIL them. A hard boiled egg is an eggscellent snack! 6-7 grams of protein and packed with nutrition.

DEVILED eggs. Tell me, are there ever any leftover Deviled Eggs?
EGG SALAD sandwiches. YUM! I make them with 4 boiled eggs, mashed, ¼ cup light mayo, 1/8 cup chopped celery, 1/8 cup chopped onion, salt, pepper to taste, ½ tsp Dijon mustard and a couple drops of pickle juice (add to taste). Sometimes I add celery salt instead of regular salt. Makes two sandwiches.
FRIED eggs. Our favorite is over medium with the yolk broken after cooking, so it soaks into toast or toasted English muffin.

 

POACH/SOFT BOILED Neither of us are fans of this cooking method, so I won’t go into it here. (no pic)
 
FRITTATA or omelet. As it’s basically the same ingredients but a variation in cooking method, I’m listing them in the same category. Both are also a great way to use up leftover veggies!
Golden eggs for Frittata

 

 

Frittata going in to the oven to finish

 

Frittata filling
Ready to eat!
BAKED eggs, well in baked goods such as:
CUSTARDS, some day I will try this, but I wanted to post this article and this will have to be a separate article one day.
CAKES. Angel Food Cake uses 12 egg whites, but what do you do with the yolks? Seems wasteful to me, but Pound Cake uses 10 whole eggs! So does Dream Cake. But Pound Cake also uses a pound of sugar, a pound of butter and a pound of flour … hence the name Pound Cake. I decided to make it, mostly to see if I could. Smells divine baking. Tastes like sin.
Cake recipes:
Old Fashioned Pound Cake
2 cups organic, unsalted butter, room temperature
1 lb sifted cake flour (about 4 ½ cups)
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 two greased loaf pans and bake at 325 for 1-¼ hours.

I have made some changes to this recipe so that it makes more sense.

Beat egg whites and vanilla until stiff. Put in separate bowl. Cream butter and sugar until fluffy and no longer gritty. In another bowl, beat the egg yolks and add that back into the creamed mixture. Fold in egg whites. Fold in flour. Mixture will be very thick. Pour or spoon into 2 greased loaf pans and bake at 325 for 1-¼ hours.

Ingredients

 

Thick batter
Good Eats.

 

Dream Cake (no pics)

10 eggs, separated
1/2 tsp cream of tartar
pinch salt
1 tbsp 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, beat 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.
Now, you may have a lot of other suggestions for egg dishes, such as quiche. Quiche only uses 2-3 eggs. So it didn’t meet my criteria to “use up” eggs. I do love to make pie crust from scratch, but I need to “use up” eggs, so on to other recipes. But I would love to hear from you and get more suggestions for ways to cook or bake large amounts of eggs. And as a parting shot, here is a pic of some of our eggs. The large one is a double egg.

 

Bon Appétit

Tags

  • cake
  • custards
  • deviled
  • egg
  • freeze
  • fried
  • frittata
  • Pam Baker
  • poached
  • recipe
  • salad

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55 Comments


victoryfarm
6 years ago

(Reply)



I also bake extra muffins, and freeze them for later use. Since it’s only two of us, I always freeze muffins anyway, so that we don’t have to rush through a batch (and screw up our blood sugar in the process!). I just bake more when eggs are plentiful.

Dawn
6 years ago

(Reply)



I make a curry pickled egg that is a party favorite. I just use 1/2 cup vinegar, 1/2 cup water, some curry (I use a graham marsala +hot curry) put it a wide-mouthed jar and add spices, vinegar and sugar and then top off with water. In a week the eggs have absorbed the curry and are FANTASTIC. I take a few add some mayonnaise mix it together; garnish it with onion chives and put it in the center of a dip/chip plate and put crackers around It. It also makes a great sandwich and snack!

Heidi
6 years ago

(Reply)



your local food pantry or shelter could probably use some extra eggs. we give our extra 4 – 5 dozen/week to our neighbors at our church, many of who are on a fixed income and/or can’t afford much protein weekly. our farm is a blessing to us, and we try to further that blessing by passing on God’s great eggs!

Cris
6 years ago

(Reply)



Hi, when I have extra eggs I make a batch of tapioca and or a batch of custard with nutmeg sprinkled on top. They don’t use a lot of eggs but they make a nice dessert for the family.
I have also taken my smaller plastic freezer canning jars and add beaten eggs to them so when I need 3 eggs for cake making during the winter I have a defrosted batch ready to go.

CSM
6 years ago

(Reply)



Once all the people have been fed, and as others have noted dogs and hens, boiled eggs with shell can be fed to the pigs. For some reason the protein is increased when boiled and the pigs love them.

    Anonymous
    6 years ago

    (Reply)



    Hi. Protein does not increase. It is a percentage thing. The less water, the higher the percentage of all the other individual nutrients because the water is such a large percentage of an uncooked egg.

    This is also the case with dried vegetables, fruits, leaves, or meats.

    It makes a difference if there is a concern about an animal getting enough nutrients because the water content can add to the feeling of fullness, so the animal may stop eating before getting all the required nutrients.

Anonymous
6 years ago

(Reply)



Fun post to read! To the person unsure about feeding a whole raw egg to your pet dog, we’ve done it for years without issue. Our lab loves the shell too. Of course there is Calcium in the shell which dogs also need. We feed our 40 hens organic feed (but not certified organic) and rotate them on a pasture that we are increasingly making more healthy, diverse and toward being organic. We have several customers who are recovering from various diseases who have decided to eat better and swear by our free range eggs. One customer even eats 2 of our eggs raw every day as in an egg-nog type drink! She’s the most vibrant 75 year old I’ve ever met! 🙂 You can use up a lot of eggs by taking egg-nog to parties and get-togethers. People will ask for it again and again!

Anonymous
6 years ago

(Reply)



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fllow with interest your post. Good Lucky! cheapest runescape gold, buy runescape gold cheap , cheap rs gold for sale.

**ALLDJS**
7 years ago

(Reply)



Great read!

Katie
7 years ago

(Reply)



The best way to get eggs to peel is to let them sit in the fridge for a couple weeks. “Old” eggs peel much easier than newly laid eggs. Also, if you put eggs in a air tight container, and put them in the fridge, they will keep for at least six months (according to research done by Mother Earth News :D), so when the chickens are laying, you can save up for when laying slacks off.

Alene
7 years ago

(Reply)



I’m looking for a recipe that my grandmother used to make with eggs – it was baked and the eggs were whole inside. Sounds strange but if any readers know of this recipe please email directions to alenejones09@gmail.com Thank you!!!

Carla
7 years ago

(Reply)



I sell extra eggs to family and friends only. I also donate some to needy folks in my church. I have a jar where I put the money I get on just eggs. I want to see how long it takes me to make up the cost of the feed the girls get.

Gluten Free Witch
7 years ago

(Reply)



We live in a small rural town, and the Food Bank is handled through a Senior Center and one of the churches… took a bit of calling around, but we found it. I have enough customers for my 13 hens, but the lady that I work for has 100+ chickens and sells her eggs by the roadside and from inside the house in the winter… in the winter not as many people buy eggs, so we either sell them to one of the two local co-ops (who both need eggs in the cold weather, but not the warm, so that works out perfectly) (and they pay us the same price that we charge roadside) or we donate them to one of the groups that staff the food shelf. The ladies at the food shelf not only want to come pick up the eggs, they always ask if they can go out and collect the eggs that day, too! We have heard from many people how happy they were to get lovely, pasture fed eggs when they needed good food, especially the seniors – many of whom remember fresh eggs from their childhood 🙂 and especially in the winter, what a great source of minerals, protein and nutrient-dense food! So even if you think there isn’t a Food Shelf in your tiny rural town, call to any senior groups or churches and ask around – you may be surprised.

Kristina Seleshanko
7 years ago

(Reply)



Moondog, just use a sewing pin to put a hole in the large end of the egg before cooking. Then run the eggs under cool water.

Pam, what do you do with your frozen eggs? I have frozen cooked eggs in burritos, but I’ve never done it as suggested here because I’ve heard they are rubbery afterward. Thoughts?

Cinder
7 years ago

(Reply)



I have an amazing custard recipe. If you’re interested, I cam email it to you. I’ve tried several and this is the winner, hands down. Creamy and smooth, like the filling in an eclair. Can be used in a pie or cooked along in a glass container. Can’t wait to try the pound cake recipe!

    Unknown
    6 years ago

    (Reply)



    Cinder, if you are willing to still share this recipe after so long, I would love to have it. My email is saylorsiam @Yahoo.com. Thanks

Zanne
7 years ago

(Reply)



Great ideas!

A health-food store or co-op would probably take the extras to sell. I buy mine from a local antiques/misc emporium.

If a Food Bank is not near to you, call them – they probably would pick them up.

You could take them to a shelter.

Moondog: Bring your water to a slow boil, poke a small hole in the end of each egg (I use the tip of my paring knife) and place them gently in the pan. Cook for 12 mins (more for lg eggs). Then drain the pot, crack the eggs slightly and drop them into cold/ice water. This is from Jacques Pepin. The little bit of water that gets into the egg actually seems to help cook them and displaces air so they don’t float. Also, that last bit about cracking slightly and putting in cold water keeps them from getting a green ring around the yolk and eliminates that sulphur smell,

Jo-Ann
8 years ago

(Reply)



I’m looking for a customer who wants to but a dozen or so extra eggs every week. Any extras, after family & friends, go to my local fire department & my priests’ rectory.

Nancy
8 years ago

(Reply)



Great ideas! I have a gluten intolerance, and I’ve noticed that most of the recipes with coconut flour use at least three eggs, or in the following recipe for vanilla cupcakes, six:
http://www.elanaspantry.com/vanilla-cupcakes-with-chocolate-frosting/

Also maybe you could reconsider poached eggs. I use a silicone “boat” and poach eggs by floating these “egg boats” in a large pot with boiling water. They produce an excellent egg that you can eat right from the little bowl, and they are not watery like most poached eggs and don’t require fussing with a hot egg shell. Letting them boil a bit longer produces a result in between soft-boiled and hard-boiled eggs.
http://www.amazon.com/Fusionbrands-Poach-Pods-Set-Green/dp/B000P6FD3I/ref=sr_1_1?ie=UTF8&qid=1297569250&sr=8-1

starlogva
8 years ago

(Reply)



A good use for the egg yolks leftover from Angel Food cake is “EGG YOLK SPONGE CAKE”. Here’s a link to one recipe:

http://www.cooks.com/rec/doc/0,166,151186-246205,00.html

Blackhorse Hill
8 years ago

(Reply)



GREAT information. I often sell my eggs, but had to turn away customers because of the winter slow down. Now, they are laying like crazy, and I need to figure out what to do with all the extras!!

bauersix
8 years ago

(Reply)



If you have more eggs than you can use, look into giving some to your local food bank… I’m sure they can put them to good use!

Riri
8 years ago

(Reply)



Can you donate some to the food bank?

Ellen
8 years ago

(Reply)



This is great! I think I have forgotten to tell you that I grew up eating scrambled egg noodles. I thought it was because we were poor, which we were, but my kids LOVE this dish. Boil egg noodles. Then start scrambling eggs however you like to. You can use 3, 5 or 10 eggs depending on how much you want to make. (I have never been able to make a small batch. of scrambled egg noodles.) When you pore the mixture into the skillet, plop the cooked egg noodles into the skillet and merely fold the eggs around, over, around the noodles while they cook. If momma got paid that week, we had sausage or bacon, too. I garnish with salt, pepper, and parsley. Easy, peasy. My college roommates loved it, too, and had no idea it was what poor people eat. Now it’s what people with too many eggs eat.

Kaleidoscope Acres
8 years ago

(Reply)



I sell my extras for $1 a dozen. I do not want to make profit, I am just happy to have others enjoy free range eggs from happy birds.
the Food Bank is another good idea, we dont have one nearby though.

Trisha
8 years ago

(Reply)



We donate eggs. The local food pantry and the people who go there, who rarely get fresh anything, are absolutely thrilled when we show up with gorgeous, bright-yolked, fresh eggs. We have far too many birds for our needs, so we share them with our kids, and then we donate what we can’t use. We have also been known to barter them for chicken feed since the lady who owns the feed store we patronize doesn’t have chickens but has 6 kids who detest store-bought eggs. We use a 20% protein feed, which costs more than the generic 16% feed – mostly we do this because with lower protein feed we noticed that there was significant feather-plucking behavior going on. Increasing the feed to 20% protein, adding DE (diatomaceous earth) the the feed, and free-feeding oyster shell bits all contribute to mid-winter-laying hens when nobody else around here has hens popping out 15-16 a day for 17 birds!!

Pam and Bill
8 years ago

(Reply)



Awesome ideas folks. Thanks so much. Looking forward to putting these to work and I know my friends and neighbors will be delighted as well.
Pam

broo
8 years ago

(Reply)



Look up “forgotten cookies” – you can use up the excess DAILY, gift them to folks, and you’re done! 🙂

Kevin
8 years ago

(Reply)



Egg yolks are an ingredient in tempera paints. Mix a 1/4cup of water with an egg yolk and some food coloring and you can make water soluable paints good for posters, interior signs, etc… Kids love to make their own paints and then paint pictures with them too, and best of all it cleans up easy and is biodegradable.

Mariposa_Lily
8 years ago

(Reply)



Coddled eggs are to die for. These use a ceramic cup with a lid. The old English Manor Houses used them to cook for quest and keep the eggs warm. I use mine, butter to coat the inside, 2 eggs and added stuff. Sometimes cheese, etc. Cooked in a pan with cool water covering the lid, 10 min usually will get them to soft. Yummy. And they stay hot until eaten.
Candy H

Janet
8 years ago

(Reply)



Oh Patty! 50 eggs a day now, with the anticipation of 90 a day by this summer?!? Put a sign up in front of your place. At least that way you can recoup some of the expense of the feed!

Sure, I occasionally give a dozen eggs to a friend here or there. But my friends also don’t expect to get something that good for nothing all the time. They offer to pay me for them, and are always grateful to get them, rather than the washed out, nutrient deficient ones from the store.

Just don’t cut yourself short, girl! You have a value-added commodity there!

    Anonymous
    5 years ago

    (Reply)



    Agreed. My neighbors and co workers pay me some $ bring me back the egg carton and I’ve recooped the feed bill. They get some good eggs too.

Robin
8 years ago

(Reply)



We donate to local food banks and churches. They can always use the eggs for feeding the masses. Homeless shelters are happy to take them too and if they are tax-exempt places, you can get a tax write off just like from the Goodwill etc.

Patty
8 years ago

(Reply)



I am really interested in how to use up extra eggs. You see.. those cute little chicks.. the ones I got last year and some for the grandkids that couldnt take theirs home..well.. lets just say right now I am getting 50 eggs a day. I give away to friends and neighbors but still have alot left. I will have around 90 laying come summer.. so please lots of ways to use up eggs *lol*

    Anonymous
    6 years ago

    (Reply)



    cook them and and feed them back to the chickens- good protein for them in the winter and moulting season.

Jo Ann
8 years ago

(Reply)



This coconut cake takes 12 eggs, and is delicious:
http://nourishedkitchen.com/coconut-flour-cake/

RavenSpring
8 years ago

(Reply)



Meringues and custard – meringues use the whites, and custard uses the yolks.

freeascanbe
8 years ago

(Reply)



Flan uses about 8 eggs….mmm…mmm….flan

SeaMaiden
8 years ago

(Reply)



Feed them to your dogs. Start slow at first or you might have some runny poop. You can just hand them a raw egg – shell and all.

    Anonymous
    6 years ago

    (Reply)



    why would you give them the shell? I would cook the egg.

BlackSheepFarm
8 years ago

(Reply)



This is my favorite topping on angel food cake & it uses ALL 12 YOLKS 🙂
It’s also a perfect filling for layer cakes OR used in a parfait with layers of leftover cake chunks & whipped cream… Mmmmmm
12 egg yolks
4 cups sugar
8 lemons
1 cup butter
Mix egg yolks with sugar, grated rinds from 4 lemons, and juice from lemons and cook in a double boiler, stirring constantly, until sugar dissolves. Add butter and continue cooking,stirring constantly, for 15 minutes or until topping is smooth and thick. LEMONY-DELICIOUS!!

Denise
8 years ago

(Reply)



I have heard of the pickled eggs with regular eggs as well. You can them and then can cut them up for salads any time of the year. I want to try it cause it sounded so good. You can add a little tumeric to the pickling juice to give the eggs a yellowish/orange tint. Eggs are easier to peel if you let them sit in the fridge for a week or two. The fresher they are the harder they are to peel when hard boiled.

David
8 years ago

(Reply)



Moondog, I steam my eggs rather than boiling, they seem to peel much easier that way. I use a metal colander(sp) and the stockpot cover. I steam for the same amount of time that it would take to boil. David

Bambi
8 years ago

(Reply)



My friends and I hike on the weekends and find that eating an organic hard boiled egg early in the hike gives us the added protein, vitamins A, D, B12, B2, niacin, and folate that really keeps us going! Thanks for the great post.

Moondog
8 years ago

(Reply)



Any suggestions for peeling the eggs after boiling? I’ve tried the method from the boiling pot straight to ice water, but nothing seems to help.

    Anonymous
    6 years ago

    (Reply)



    Steam them
    http://chowhound.chow.com/topics/777314

    Anonymous
    6 years ago

    (Reply)



    I steam mine also then put cold water and ice cubes on them to cool and I don’t get green around the yolks

    Linda Hamid
    6 years ago

    (Reply)



    I keep eggs refrigerated until ready to hard boil. I poke a hole in the wide end of each egg with a push pin. Then bring water to a boil and add a BIG SPLASH of vegetable oil. Place the eggs in the water, turn off the heat and cover. Let cook for 17 minutes. Pour off hot water and cover with ice. Works every time. Hard boiled eggs are good for dogs. I have 3 dogs and each gets a hard boiled egg in their dinner each night.

David
8 years ago

(Reply)



Great post. I especially like the Old Fashioned Pound cake recipe. But, nothing about pickled eggs? We have 8 Bantams that give us perfect tiny eggs so I have taken my favorite dill pickle recipe and use the little eggs for pickling, they make a great bite sized snack. I can usually get 18-20 eggs in a quart sized canning jar and make a couple jars every three weeks or so with the extra bantam eggs.

dkistner
8 years ago

(Reply)



Don’t forget egg facials.

Monica
8 years ago

(Reply)



Bread pudding!!! The Cook’s Illustrated recipe (Mar/Apr2010) is absolutely fantastic. It uses 9 egg yolks. Then you could make an Angel Food cake and would only have to worry about 3 yolks. Cook those last 3 and feed them to your chickens! Mine love eggs and they’re a good source of protein.

Karla
8 years ago

(Reply)



Lots of great ideas!

Pam and Bill
8 years ago

(Reply)



Great suggestion Heidi, I will look into it! Your welcome Rebecca. Pam

Rebecca
8 years ago

(Reply)



Great post! I never thought of freezing eggs-thanks for including the link.

Heidi
8 years ago

(Reply)



Making fresh pasta is a good way to use up eggs. You can even dry it for another day.



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