Recipes and Ideas for Using Up the Extra Eggs From Your Hens
So, you've got a dozen or so laying hens that have finally started laying delicious eggs. You were so excited to get those first few. You've even shared some with family and friends. And then it hits you, you still have way too many eggs in your refrigerator. And you begin to think to yourself, "What am I going to do with all these eggs?"
A dozen decent laying hens will produce a half dozen eggs per day. That is forty-two cackleberries a week. Most of us will quickly find ourselves up to our eyeballs in eggs. Below are some recipes and ideas to help you use up all those extra henfruit.
Also a word of advice about hard boiled farm fresh eggs. They don't peel nearly as well as their commercial cousins, in other words, farm fresh eggs are nearly impossible to peel. Part of the reason for that is diet, and part of the reason for that is freshness. To make life easier, if you plan to hard boil fresh eggs, leave them out on the counter at room temperature for a day or two. And don't worry about them spoiling, if the eggs were laid yesterday, you literally have months before they will go bad at room temperature. Just remember, some of those eggs at the grocers are six weeks old before you even put them in your cart.
Green Tomato Quiche
This is one of my favorites, it combines tart green tomatoes with sweet chili peppers for something delicious.
Start with a precooked pie shell in a pan, or a cooked layer of Bisquick drop biscuits. A Bisquick drop biscuit spread thin across the bottom of a pie tin makes a delicious crust that adds to the overall sweetness of the dish.
You will need the following;
- 2-3 sliced green Tomatoes (We use Cherokee Green, which are slightly sweeter in an unripe state.)
- 1 medium Onion, sliced thin
- 1 under-ripe Chili Pepper (We use Cayenne which are not hot when picked young and green, but a Banana Pepper or a Bell Pepper would work as well)
- 3 Eggs
- 1/4 cup Milk
- Salt & Pepper to taste
- 1 cup Cheese (optional)
Layer sliced tomato, onion and chili pepper on the cooked pie crust. In a separate bowl wisk together eggs, milk and add salt and pepper to taste. Pour egg mixture over layered tomatoes.
If desired, top with your favorite cheese (Cheddar works well with this recipe). Bake at 375°F for about 30 minutes.
Fresh Tomato Pasta with Eggs
This recipe combines a homemade tomato sauce and pasta with an unusual addition, egg.
- 3 Tomatoes, coarsely chopped
- 2 cups pasta, slightly undercooked
- 4 hard boiled Eggs, sliced
- 2 cloves Garlic, crushed
- 1 medium Onion, coarsely chopped
- 1 cup Water
- 2 cups Provolone (Mozzarella is a good substitute)
- 1/2 cup bread crumbs
- 2 tablespoons Olive Oil
- 2 tablespoons Italian seasoning
Simmer together tomatoes, water, onion, garlic, one tablespoon olive oil and one tablespoon Italian seasoning. About 20 minutes. Once sauce has formed and flavors have blended begin layering in casserole dish as follows; Spoon one third of the sauce into the bottom of the casserole dish, over sauce place one half of the cooked pasta, over pasta lay all sliced egg followed by one cup of Provolone. Spread one half of remaining sauce over eggs & cheese. Place remaining pasta over sauce. Pour any remaining sauce over pasta, and top with remaining cheese. In a separate bowl combine one tablespoon olive oil with one half cup bread crumbs and one tablespoon Italian seasoning. Once crumbs have absorbed oil, sprinkle over cheese.
Cover and bake 375°F for about 45 minutes.
You may not think much of this old appetizer, but this is a different spin on an old stand-by. Garnish with flowers or herbs for something unique.
- 6 eggs, hard boiled
- 2 tablespoons Salad Dressing (see next recipe)
- 1 teaspoon minced Celery
- 1 teaspoon minced Onion
- 1 teaspoon minced Parsley
- 1/4 teaspoon dry Mustard (Table Mustard can be used, approximately 1/2 teaspoon)
- 1/4 teaspoon Salt
- dash Pepper
- dash Paprika
- Flowers or herbs for garnish
Cut the eggs in half lengthways. Remove yolks and mash with vegetables, salad dressing and spices. Spoon back into cavity and enjoy.
Deviled eggs really are a versatile appetizer. The filling can be modified in a myriad of ways to suit your tastes. Try some pickle, or some horseradish, perhaps some Worcestershire. The ingredients are only limited by your imagination.
If you have more eggs than you can use and you are still buying Mayonnaise (or Salad Dressing), stop right now. You can make your own! Not only can you tailor the recipe to what you enjoy, you'll likely save money. Best of all, this recipe can be turned into a handful of other dressings with a few more ingredients. You'll thank yourself for it.
- 1 tablespoon Flour
- 2 tablespoons Sugar
- 1-1/4 teaspoons Salt
- Pinch Red Pepper
- 1 teaspoon Mustard (table type)
- 1 Tablespoon oil (Corn, Olive, Vegetable, It's up to your tastes)
- 1 cup Water
- 2 eggs
- 4 tablespoons Vinegar
Blend flour, sugar, salt, red pepper, mustard, oil, and water in double boiler (if you don't have a double boiler don't fret, you can make your own with a couple pans of differing sizes). Cook over hot, but not boiling, water, stirring constantly until slightly thickened. In a separate bowl beat eggs lightly adding vinegar gradually. Stirring constantly, slowly add about half of the hot sauce to the egg and vinegar mixture. Return entire mixture to double boiler and cook over hot, but not boiling water, stirring constantly. Cook until mixture coats spoon. Do not overcook, or eggs will curdle. Remove from heat and refrigerate at once. For thicker sauce increase flour.
Another different spin on an old favorite. This is especially good on homemade bread, or stuffed in a hollowed out tomato, or even a green pepper.
- 4 Eggs, hard boiled
- 1/4 cup chopped Celery
- 1/8 cup chopped Onion
- dash crushed Red Pepper
- 2 generous tablespoons Salad Dressing
- Salt and Pepper to taste
Chop eggs, combine with celery, onion and red pepper. Moisten with salad dressing. Add salt and pepper to taste.
This is one of those recipes that is only limited by your imagination. By all means, experiment!
Dessert time! And these little babies are delicious.
- 1/2 cup Butter
- 1 cup Water
- 1 cup Flour
- 1/4 teaspoon Salt
- 4 eggs
In saucepan bring water and butter to boil. Add flour and salt all at once and stir vigorously with a wooden spoon. Continue to stir over heat until mixture forms a ball that stays together, this will take a while and you will get a workout. Remove from heat, and allow to cool (good time to make filling). Add one egg at a time, beating mixture after each egg. Once combined drop heaping spoonfuls onto a greased cookie sheet. Do not move after placed on baking sheet, or they will fall. Bake at 450°F for about 10 minutes, reduce heat to 350°F and continue cooking for another 30 minutes, or until golden and puffy.
For filling you'll need;
- 1 package vanilla (or your favorite flavor) pudding
- 1 cup Milk
- 1 cup heavy cream
Mix until well blended. Place into refrigerator until set. Once puffs are cool, add filling. Now to fill the Puffs you can cheat and cut them in half and spoon it in, or you can do it the right way and inject each one with a pastry bag, your call. Sprinkle completed puffs with powdered sugar and maybe some hot fudge, whipping cream and a cherry.
Finally, here are some other ideas for using up extra eggs from your flock.
- Cook them up as a treat for a dog or cat, they will love you for it.
- Put a fried egg on a cheeseburger. If you've never done this, you owe it to yourself to try it, it's amazing.
- Make your own Pasta or even Ravioli.
- Use your imagination!
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