The burden of overabundance. Egg recipes and ideas, please.

[Denninmi]

Since this board is fast becoming one of my favorite places on the 'net, I thought I'd turn to you for some help.

I'm now gathering a dozen eggs a day, and some of them are quite large (this isn't counting the 6-8 quail eggs a day, but they're tiny, about the size of malted milk candy eggs sold at Easter). 9 hen and 3 duck eggs at this point. I also have 4 turkey hens that will start soon (I hope! ?)

I took 6 dozen to work today, and gave 2 dozen to a neighbor. So, as of now, I ONLY have 5 dozen in my fridge!

Please, help me with ideas to use my abundance of egg-y goodness. I've done quiches omlettes and frittatas and scrambled and fried and chiffon cakes and so on and so forth.

Anything new or different would be most appreciated.

[The empressof all]

1. Custards are really terrific

They are great on their own, with fruit or as cake filling. Custard is also great frozen in an ice cream freezer and can keep frozen for quite a while.

An interesting fact I learned about eggs recently is that the "egg" flavor is more pronounced in the white of the egg. If you make a custard with more yolks than whole eggs the end product will be less "eggy" tasting....which...IMO for custard....is a good thing.

[csziggy]

10. And if you make the custard with yolks, make meringues with the whites

Baked meringues can be used for shells for desserts, or you can make meringue cookies. THe basic idea is to make a basic meringue, with a couple of tablespoons of sugar for each egg white, pinch of cream of tartar, vanilla extract or another flavoring. Into the very stiff meringue mix chocolate chips, nuts, crushed candies (peppermints are great), whatever you enjoy. Bake in a low oven for a while (see recipe linked on AllRecipes.com below), until they are dry and stiff. The first recipe I had for these was called "Forgotten Cookies" because you preheated the oven, put the meringues in, turned the oven off and left them overnight. They weigh nothing, have a lovely crunch and melt in your mouth. I like them with pecans or chocolate chips, sometimes both.

Here is the original Forgotten Cookies recipe: http://allrecipes.com/Recipe/Forgotten-Cookies-I/Detail.aspx

On the left side are variations which all have different cooking suggestions - the last time I made them, I cooked them hotter but did not leave them in the oven as long as the Forgotten Cookies above.

[The empressof all]

11. And along with that don't forget Macaroons

This is the Martha Stewart recipe which is quite good..Pretty much Just Egg Whites, almonds and sugar and so delish!

http://www.marthastewart.com/recipe/parisian-macaroons

[csziggy]

15. They are just another variation - but good! Thanks for suggesting those.

[Tesha]

2. Angel Food Cake!

or Pound Cake!

or a Flan!


ohhh - egg salad!

[Phentex]

5. Pound cake is what I thought of too!

MMMMmmmmmmmmmmmmmmmmm.

I think I could eat an egg salad sandwich every day if I weren't so lazy.

[Lucinda]

13. YUM.

My favorite cake I think. I make a strawberry whipped cream thing with an angelfood base that I loooove.

[Tesha]

3. Sauces!

Mayonnaise and Hollandaise

[Tesha]

4. Pickled!

I found this...

The Upper Peninsula of Michigan has a long tradition of spicy pickled eggs as an accompaniment for beer. The tradition is so ingrained that the Michigan Tech Alumni page has a list of various recipes for spicy pickled eggs. According to Mother’s Kitchen the most famous place to get pickled eggs is B&B in Houghton. This recipe is posted on the MTU website and on Mother’s Kitchen.
Ingredients: 2 dozen hard-boiled eggs (peeled)
4 cups vinegar
1 jar sliced jalapenos, including the juice
1 onion, chopped finely
1 cup water
1 tablespoon Tabasco sauce
1 tablespoon salt

Directions:
Put peeled eggs in a large glass jar with a lid. Put remaining ingredients in a large saucepan and boil for 10 minutes. Pour over eggs and let steep in the refrigerator for a minimum of 3 days. Serve eggs in a paper cupcake liner with Frank's Red Hot Sauce, black pepper and plenty of the jalapenos.
Pickled quail eggs worked for me because there is only so much brine that I want to ingest. Spicy pickled eggs are a good next step as I work to preserve our summer egg bounty from the girls.

oh - this is fun!!!

[grasswire]

6. take some to the food bank?

or freeze

[Lucinda]

12. Love the food bank idea!

[pengillian101]

7. Post an "Eggs for sale" sign on your road?

I would - and have - shopped at those eggs for sale signs.

Post a point-to ---------> sign from a main road.

Good luck!

[kestrel91316]

8. Pickled eggs are the bee's knees. Just remember to hold onto them at

least a couple of weeks before prepping them so they will peel easily. I did some recently and they were too fresh and I struggled for hours getting 48 peeled.

[hippywife]

9. Frash Aigs $2/dz.

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=47963&mesg_id=47965

That's what we all call them around C&B since that post, well some of us. Go for it!

:rofl:

[Lucinda]

14. Youve got most of what i would suggest already:

Angel food cake - deviled eggs - egg salad - merangues - macaroons - egg noodles - egg drop soup - hard boiled eggs for snacks - quiche - crepes

I'm getting hungry now. :)

I went to Allrecipes to look around too...search results:
http://allrecipes.com//Recipes/breakfast-and-brunch/egg-dishes/Main.aspx