Self Sufficiency- Too Many Eggs!

The wonderful chickens are laying their hearts out and we are getting way too many eggs! How to really eat ” In Season” is to eat what we have right ? So some egg recipes follow, because you have to be creative. Any ideas out there ? We also market some of our eggs to help compensate for the cost, because organic feed is so expensive ! But worth it , no GMO corn sprayed with round-up fed here . Plus they eat lot’s of green vegetables every day so our yolks are so yellow!

Do you know that the eggs you buy in the store can be four to six weeks old and older if they were cold stored ? Support your local egg grower.

1. Always have hard boiled eggs- if the eggs are very fresh, they will peel well if you steam them for about 20 minutes.

2. Eggs for breakfast- If I scramble them I always put a few extra in and they usually get eaten. Breakfast burritos w/ scrambled eggs.

3. Deviled Eggs- Mix mayonnaise, salt, pepper, squeeze of meyer lemon.

4. Frittata- Heat Oven: 400 Carla Roney taught me this recipe, start with a pound of goat cheese chevre, whip it with the mixer, add 12 eggs one at a time mix each one in and beat, salt and pepper and 3-4 Tbs. flour. At the same time I saute onions( let them brown) in a #8 cast iron frying pan, add garlic and a lot of chard chopped fine, cook until well wilted . Add in egg and cheese mixture Bake until browned. approx. 45 mins.

5. Quiche- Try potato and cheddar or quiche lorraine which to our family means Bacon and carmelized onions usually jack cheese since we don’t typically buy swiss.

6. Deviled egg sandwich- really good on our home made sourdough bread!

7. Vanilla Custard- Whisk 4 egg yolks Measure in another bowl 3/4 cup cream. Combine in a small pan 3/4 cup half/ half, 1/4 cup sugar, one 2′ piece of vanilla bean split. Warm until steaming, stir occasionally to dissolve the sugar. When warm whisk into the egg yolks.Strain this mixture into the cold cream and mix well.Remove the vanilla bean from the strainer and squeeze all the seeds and juice from it back into the mixture. preheat oven to 350. Pour into four custard cups. Place them in a large deep pan, pour in boiling water until halfway up the sides. Cover w/ foil and seal edges. Bake until the sides are set but the center is still soft when jiggled. About 25-30 minutes.
Remove from the water and let cool. : From “The Art Of Simple Food” by Alice Waters

8. Lemon Bars- 1 1/2 c flour, 1/4 cup powdered sugar, 12 TBS. butter cut into flour. Press into bottom and 1/4 inch up the sides, of 13×9 inch pan. Bake 325 till golden brown 20-30 mins. Reduce to 300, whisk together 6 large eggs,3 cups sugar, stir in grated zest of one lemon, and 1 cup+ 2 Tbs. lemon juice and 1/2 cup flour. Pour over baked, cooled, crust. Bake until set approx. 35 mins. From ” Joy of Cooking”

8. Challah Bread- Bakers Flour 7 1/2 cups, 5 Tbs. sugar, 4 egg yolks, 2 eggs, 5 1/2 Tbs. softened butter, 1 1/2 cups warm water, 1 Tbs. salt, 2 1/2 teas. yeast. From BREAD by: Jeffrey Hamelman.

9. Pancakes- Three eggs( beaten), two shy cups of flour, two cups of buttermilk, two teaspoons of baking powder, 1/4 -1/2 stick of butter melted.

5 Replies to “Self Sufficiency- Too Many Eggs!”

  1. Another custard type dessert is bread pudding. I get cut off coffeecake edges from a neighborhood bakery (an urban thing), break them small, pour in custard mix at 1 egg/1cup milk ratio and bake for 45 minutes at 450. Yummy!


  2. Hmmm vanilla custard sounds amazing! Don’t forget lemon curd, lots of eggs there! And lemons are in season too! Can I take home some eggs when i come visit? I’m still using some of the beans and rice you gave me and the pasta. I planted some of the potatoes that went bad. And my spinnach, lettuce, arugula mustard mix, and broccolli are sprouting!!
    Love Amanda

  3. I like to add scrambeled eggs to stir fry, scramble them and then set them aside, add to your stir fry at the very end with what ever sauce you like. You can add scrambeled eggs to just about any dish for added protein, even salads. Really yummy.
    Love your blog, keep up the good sharing Katie. Love to all of you. Juana

  4. so, this is awesome! I would love to come check out the farm! what’s this ” baking day” about? Great havin Tashi over. I love that girl!

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