If you have chickens….
….they LAY EGGS.
And lots of them.
In other words, I need all your egg recipes. ALL OF THEM. The ones that use the most eggs. Go to Submit Recipes and give ’em over. Please.
Help.
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grandmatotwochicks says:
Oh Suzanne!
Look’s like my house! I have the same problem. I hope the recipes using lot’s of eggs are posted!
On July 27, 2010 at 1:52 am
Vic (Victoria) says:
I posted this a while ago – uses 10 eggs! Plus cottage cheese & butter.
http://farmbellrecipes.com/polish-cheese-rolls-blintz/
Vic
On July 27, 2010 at 2:53 am
kellyb says:
Suzanne,
Blueberry french toast is a great use-it-up recipe. I often use leftover rolls or buns to make this. I’ve never used the suggested french bread. I just cut up enough bread/rolls to fill my 9 x 13 pan. I will use 8 eggs if the pan is really full.
http://farmbellrecipes.com/blueberry-french-toast-2/
On July 27, 2010 at 7:05 am
kellyb says:
Suzanne,
I just submitted No Crust Quiche. Super easy, delicious quiche that uses 8 eggs.
On July 27, 2010 at 7:20 am
knancy says:
How about a “picnic” dinner? Baked ham, potato salad (with boiled eggs as part of the recipe), baked beans, and deviled eggs ( no matter how many deviled eggs I have ever made they are all eaten)! Next morning, fried (or what ever kind you like) eggs (or a quiche, or a breakfast casserole)and ham. All of these use lots of eggs and you already have ham to plop in there. No (heavy duty)cooking for days -just pile plates with potato sald, ham, baked beans and deviled eggs. For dessert, how about an angel food cake topped with strawberries (most angel food cake recipes use 8 – 12 eggs). Don’t forget, themain “picnic” dinner can all be eaten cold – slices of ham, potato salad,deviled eggs and baked beans. Hard not to fix a small plate anytime you open thr fridge!
On July 27, 2010 at 7:50 am
pickleie says:
I make a fritatta frequently. Last week I made it with 6 eggs, a package of frozen chopped spinach (thawed and drained) about a teaspoon of lemon pepper. topped with a handful of crumbled feta cheese.
Yummy!
On July 27, 2010 at 8:03 am
Sheryl - Runningtrails says:
I just uploaded a quick and easy quiche recipe. We love it.
On July 27, 2010 at 9:05 am
KentuckyFarmGirl says:
Looks like my counter!
On July 27, 2010 at 9:13 am
glenda says:
My favorite way is to bake two cakes: Angel Food, using the whites and the Yellow Sponge cake using the yolks.
Both recipes have already been posted.
On July 27, 2010 at 9:39 am
Linda Goble says:
Suzanne, you can freeze eggs. Here is a link for it. My sister in law just started to doing this for the winter.http://tipnut.com/eggs-frozen.
On July 27, 2010 at 9:44 am
Pete says:
Will a cake which uses a dozen eggs help? It is here: http://farmbellrecipes.com/paulines-white-fruitcake/
I’ve substituted dried fruits for some of the candied fruits and it is just fine. But we really like candied pinepple in this one, what with the coconut…
On July 27, 2010 at 9:49 am
kellyb says:
Suzanne,
Just a heads up. Starting at the end of August or beginning of September, your chickens will start to molt, loose their feathers. When they begin to molt they stop laying. Some will begin again when they’re fully feathered, others will wait until the days begin to get longer, usually February around here. I always try to keep this in mind and stock my fridge with eggs for the lean times, fall and winter. Right now I have 12 dozen eggs in the fridge. I give away 4-5 dozen a week to the fam.
On July 27, 2010 at 10:24 am
LisaAJB says:
I eat two fried eggs for breakfast every morning (and by fried, I mean I spray some non stick olive oil spray in the bottom of the pan, not a lot of fat). Apparently it’s supposed to be a healthy way to start the day.
On July 27, 2010 at 12:00 pm
JoJo says:
Oh my — that is a lot of eggs and they are so beautiful. Can’t help with a recipe but love the pic!
On July 27, 2010 at 2:16 pm
Patrice says:
Please be advised that you aren’t the only one! I get a basket like that each day. All of our two hundred hens aren’t laying yet!??? I just washed four baskets and have a five gallon bucket full waiting for me. Fortunately, we have a farmers’market every Saturday and a bunch of farm customers, but I remember times when we had lots of eggs and no established market for them. I was frantically trying to use what I could.
A blog giveaway with eggs would be a novel idea, but messy!Oh, well, I guess there are worse problems!:)
On July 27, 2010 at 5:50 pm
Patrice says:
I’ve got it!
You want all of those nice young people in boot camp to have nutrition. No? If you pack all the eggs up and drive them to boot camp, you can supply breakfast for the whole group. If you have any trouble in transit, then scrambled might be the choice of the day. There you go, Suzanne. Another problem solved!
(I AM only kidding. Washing eggs makes me punchy!)
On July 27, 2010 at 6:08 pm
Joy says:
OK, it must be my southern heritage but with excess eggs I immediately thought of pickled eggs. Easy to do.
PICKLED EGGS
1 DOZEN EGGS, BOILED & PEELED
1 1/2 CUP WATER
1 1/2 CUP VINEGAR
1/2 SUGAR
2+ TEASPOONS SALT
1 CLOVE GARLIC
1 BAY LEAF
1 TABLESPOON PICKLING SPICES
opt. 1-2 TEASPOONS RED PEPPER FLAKES
Put the boiled eggs in sterilized 1 QT. jar. Boil water, vinegar, sugar, etc. until salt & sugar are dissolved. Pour over eggs. Seal jar. Refrigerate.
NOTE: I know folks who will preserve and not refrigerate but there is a chance of botulism as vinegar doesn’t penetrate the egg fully sometimes. My grandparents did this all the time with no trouble but if you do try that take note & use only vinegar, no water, and slice or crush the garlic and boil it with the rest. Increase salt slightly. Preserve in a water bath boiling vigorously for 15-20 mins.
You can add spices, put in a beet for color, whatever. Super good use of eggs.
On July 28, 2010 at 1:03 pm
Woodwife says:
I second the frittata. Some of them call for a dozen eggs.
Also lemon curd takes a lot of yolks, but you can use the whites to make meringue for the lemon pie you’ll make with the lemon curd.
On July 29, 2010 at 3:06 am
The Little Patch on the Lane says:
I’ve got chickens for sure! AND lots of eggs… but even more egg customers than eggs!
On January 6, 2011 at 11:09 am
Ross says:
CindyP posted a good recipe for egg noodle. Expanded it uses a dozen eggs and 8 cups of flour.
Well the recipe she posted called for one egg and two thirds cup flour. 😉
On January 6, 2011 at 4:33 pm
Ross says:
Have you seen the commercial on TV where a woman is making colored noodles with carrots, beets, and spinach and leaving some natural, then using them to creat an art work face with round ravoli eyes?
On January 6, 2011 at 5:27 pm