Grit Blogs > News From The Nest In Rural Pennsylvania

Use Up Those Eggs

 Brown eggs in a bowl 

Lori DunnKeeping chickens for eggs and meat has become quite a movement, especially in the last year. For us the reasons are many, to raise our own chickens. As Lacy recently blogged about, the eggs are so much better for you than store bought eggs. We like knowing what goes into the foods we eat. Our chickens are dual purpose birds. They give us beautiful brown eggs and home grown meat for on the table.

If you are just starting out with chickens, you will eventually find yourself asking this question one day when you look in the fridge. “What on earth am I going to do with all those eggs?” I’m going to give you some EGGcellent ideas on what to do with some of them!

Eggs, pancakes, and fruit 

First, you should never overlook the obvious choice. Tomorrow morning, instead of going for that box of cereal, make your family a wonderful cooked breakfast with eggs. I like to make a big batch of them scrambled. Break your eggs into a container. Add any seasoning that you might want like salt, pepper, garlic, oregano, red pepper, whatever you prefer. Beat them up with a fork and cook in a skillet, (I use no-stick for easy clean up) over medium heat. When the eggs are done, sprinkle with your favorite cheese and let set a few minutes to melt. YUM!

Quiche 

Another wonderful way to use up a few eggs is to make a quiche. GRIT has a great recipe for one that I highly recommend!

Deviled eggs in a salad 

If I want to use up a few dozen eggs at a time, I turn them into little devils! My family loves deviled eggs! They are very easy to make, and you can be so creative with them. First, you have to hard-boil your eggs. I recommend cooking plenty because they will disappear quickly! When they are done, peel and rinse. Now you simply take a sharp knife and cut the hard-boiled eggs in half and pop out the yoke into a bowl. Set the whites aside to refill later. I just use a spoon to smash the yolks, and then the fun part begins. You can add almost anything you can think of to the mix here. I start with mayo and mustard. I just spoon some into the egg yolk and stir. If it seems a little dry, I just add some more. I don’t use exact measurements. Then I start adding the “good stuff.” Add whatever seasoning you like and want to try. There are no rules. You can also add bacon, or chunks of ham, onion, green pepper … you name it. The last batch I made, I used bacon onion seasoning mix, dill, and some horseradish sauce. My husband approved of this mixture when he tested! When you are finished with your own special concoction, just spoon the filling back into the egg whites. Use them on top of a salad, or just serve them on a tray.

Egg salad sandwich 

When I peel my hard-boiled eggs, I always have some that don’t look so pretty when I’m finished. Those eggs get chopped up and put into a separate bowl. They then get turned into another great way to use up eggs, egg salad. Like the deviled egg filling, you can be very creative with egg salad. To my chopped eggs I add once again, mayo and mustard. Then I like to add onion, and whatever other seasoning I’m in the mood for. I like to add ground red pepper for a little kick. Taste test as you go and adjust accordingly. Spread on some bread, add some lettuce, and voila, a yummy sandwich!

If you have a favorite egg recipe that you use all the time, please feel free to share. I’m always on the lookout for ways to use those eggs!

regina
1/12/2015 6:39:28 PM

Never Fail Boiled Eggs For years and years I tried every trick in the book to keep eggshells from sticking to the eggs with little success. Many are listed here. Then I found this recipe from a sweet girl named Hilah from Hilahcooking.com. Bring enough water to cover eggs to a rapid boil in a saucepan. Carefully add eggs to boiling water. Boil for eleven (11) minutes. Immediately run with cold water to cool. Peel. Never fails! Gave this recipe/method to my mother who had tried every trick in the book all her life, she is 84. Works for her every time too. WONDERFUL!!!


deb davis
3/6/2013 4:48:07 PM

Feb and March are my freeze-it months. I take a dozen raw eggs, whip them gently with about 1 teaspoon salt, and scoop 1/2 cup into a snack size zip bag. I set them upright in a square dish seal and freeze them (makes six). When frozen, I remove them from the dish and pack them into a larger zip bag. There are two eggs per snack bag, and when thawed can be used like fresh eggs in anything!


lisa steele
12/3/2012 2:25:39 PM

Great article! I will be following you. We raise chickens also and steam our eggs. No need to let them age before cooking them. Steam them and they will peel perfectly. http://fresh-eggs-daily.blogspot.com/2012/01/hard-steamed-eggs.html


mm
12/7/2010 7:28:57 PM

An old family favorite of ours is, Creamed Eggs on toast. 6 hard boiled eggs Make a cream sauce of: 3 Tbls butter, 1/4 cup flour, 1 3/4 milk, Melt butter, add flour slowly stirring constantly. Add milk slowly while stirring, Stir in Cheese, add quartered eggs and meat of your choice... sausage, ham.. serve over toast. DELICIOUS!!


lori
9/10/2009 5:44:19 PM

Nancy, this is a wonderful idea! I really like the no pans to wash when the eggs are finished thing! It's also really great that everyone's breakfast can be cooked at the same time!


nancy ayers
9/10/2009 4:25:48 PM

Saw a good camping recipe I thought I'd share, it can be used at home too! Have everyone write their names on a freezer ziplock-style bag with a permanent marker. Crack 2 or 3 eggs into each bag, according to appetite. Add 3 tablespoons of milk and whatever omelette ingredients you like: chopped veggies, cooked chopped meats, shredded cheese, herbs/spices/salt & pepper. Pinch out the air, seal the bag and shake it all up! Then just drop into a pot of boiling water for 10-12 minutes. The cooked omelettes slide right out of the bags onto a plate, but some folks will skip that step and eat it right out of the bag! These can be prepared quite a bit in advance so real nice for camping. And the good thing is everyone has a hot custom breakfast at the same time, with no pots and pans to scrub!


lori
8/19/2009 8:14:09 AM

Thanks for the info Laura! With that quick method, scrambled eggs can be as easy and fast as a bowl of cereal!


laura_3
8/18/2009 2:27:36 PM

Sometimes, I hate having to heat up and clean a skillet to make scrambled eggs for 1 or 2 people... but if you do it right, scrambled eggs come out deliciously moist and fluffy in the microwave. Here's my method: 1. Crack 2-4 eggs into a microwavable bowl, add a little milk or water and your seasonings to taste. 2. Whip eggs with a fork until the mixture is fairly even. 3. Microwave on high for 45 seconds (the eggs will not be fully cooked.) 4. Remove bowl from microwave and mix thoroughly with the fork. 5. Return to microwave and heat for another 45-60 seconds. 6. Mix again with fork, and by the time you serve it, will be perfectly cooked. There you go, eggs in the microwave in less than 3 minutes with only one thing to wash. I like to cook the eggs in the bowl out of which I am going to eat (just microwave safe, please!).


laura_3
8/18/2009 2:27:12 PM

Sometimes, I hate having to heat up and clean a skillet to make scrambled eggs for 1 or 2 people... but if you do it right, scrambled eggs come out deliciously moist and fluffy in the microwave. Here's my method: 1. Crack 2-4 eggs into a microwavable bowl, add a little milk or water and your seasonings to taste. 2. Whip eggs with a fork until the mixture is fairly even. 3. Microwave on high for 45 seconds (the eggs will not be fully cooked.) 4. Remove bowl from microwave and mix thoroughly with the fork. 5. Return to microwave and heat for another 45-60 seconds. 6. Mix again with fork, and by the time you serve it, will be perfectly cooked. There you go, eggs in the microwave in less than 3 minutes with only one thing to wash. I like to cook the eggs in the bowl out of which I am going to eat (just microwave safe, please!).


amy crawford
8/14/2009 12:04:33 PM

Thanks to all for the advice on how to nicely peel those egg shells! ....many new ideas!!


tn valerie
8/12/2009 9:41:52 AM

I've not read through all of the comments however Nebraska Dave was right on how to get egg shells off easily. My mother and her four sisters grew up my Grandfaters chicken farm and were employees of the farm. They actully collected and delivered the eggs around town and loaded chickens on trucks to be sent to processing. So i trust her judgement concerning eggs and chickens. I was having the same problem, egg shells sticking to the egg. Her advice was to let the eggs age before using them for deviled (or boiled) eggs The older the egg is, the less the shell will stick to the egg. hope this helps.


lori
8/11/2009 9:50:06 AM

Lori Z., The ice cube tray is a great idea for a nice, neat way to store frozen eggs! I've never heard of rubbing eggs with vaseline to store for a longer time. I'm assuming it is to keep bacteria out?


lori zinn
8/8/2009 2:02:43 AM

When I freeze eggs I first beat them lightly (unbeaten yolks freeze into solid balls which stay solid when defrosted), then pour them into iceblock trays and freeze. Once frozen I tip them into a plastic bag, knowing that each egg-block is equal to about one egg. Makes it easy to use them for cake and biscuit making. If I have a lot of excess eggs I sometimes just lightly beat them and pour into 500g margarine containers. Each container holds about a dozen eggs and Later I can easily can cut the block to get a half dozen or three eggs. Another way I preserve eggs is by rubbing them with vaseline or petroleum jelly. They don't need refrigeration, but can be stored in cardboard boxes in a cool, dark place for months. If they are not stored for more than about three months the eggs are still suitable for using whole (frying, poaching etc). If I keep them longer than this I use them beaten (cakes, quiches, scrambled eggs).


lori
8/7/2009 4:40:58 PM

Sheryl, Our family likes pickled eggs too! I can by beets the same way you do. For something different, after you have pickled the eggs, cut them in half and pop out the yolks. Then do them up like deviled eggs. You'll have pink little devils with a bit of a different but yummy taste!


sheryl renfrow
8/7/2009 2:44:29 PM

My husband likes pickled beets. I can them in quart jars and when the beets are gone, I put hard-boiled eggs in the juice and refrigerate for a few days. The eggs absorb the color, which is pretty enough in itself, but the eggs have the best taste, if you like pickled beets. If you slice the eggs in two and place them on a bed of lettuce on a platter, they look so pretty with the outside red, the white and then that yellow center.


lori
8/7/2009 1:20:00 PM

Amy, May your egg shells all slip smoothly from your eggs! Gloria, Thanks for the tips! Next time I hard boil eggs, I'm going to try your method to see how it works for me!


gloria williams
8/7/2009 12:59:17 PM

I too had egg shell problems. I put 1/4 cup salt in the water. Also to keep the green line from the yolk, don't boil. Heat to almost boiling, turn down the fire and let sit about 10 minutes. Drain and cover with ice to cool quickly. Don't let them sit in water, egg shells will take up the water. To peel start at the large end where the air pocket is. Mine slip right off! Hope this helps!


amy crawford
8/7/2009 12:54:58 PM

This has been very beneficial for me to read. I often get overwhelmed by all of the eggs we get. I had never thought of freezing eggs...I had to call my good friend to share that in our morning chat. I also struggle with peeling the eggs for deviled eggs...I'm anxious to try some of the ideas. Thanks to you eggsperts!


lori
8/7/2009 10:20:49 AM

Terrye, Thanks for the great idea! It would be nice to have those eggs to pull from the freezer in the winter, when the girls have slowed down on the egg production!


terrye kinch
8/7/2009 10:01:30 AM

This is what I do with left over eggs. I freeze them in 2 and 3 egg packages. Just break them into plastic bags, mark them and into the freezer they go. They are good in cakes, brownies... anything cooked. Haven't tried to use them for scrambled eggs yet, but I bet they'd work. Terrye


lori
7/30/2009 10:44:00 AM

Ashy, you are a sweety-pie! You make me blush! You really shouldn't go on like that...well...OK, go ahead!!!! ;^) I'll be tryin your yummy sounding fruit custard pie! Maybe with some blackberries the next time I pick them! I'll let you no when I make it, and you can come help test it to see if I did it right!


lori
7/30/2009 10:38:53 AM

Cindy, I hope your eggs turn out beautifully and peel easily! We are getting a fair amount of tomatoes now. As a matter of fact, I might be doing a small batch of sauce today, depending on how many I get when I pick them. My husband has been eating tomato sandwiches every day! He loves them! I also have a seemingly never ending supply of pickles and zucchini right now. I believe I'll be doing another batch of dill pickles too! I don't have any green peppers ready for picking yet, but they are hanging full. I was later getting them into the ground this year. My green beans are over, but we are planting a fall crop of them. The one thing that didn't do so well for us this year is sweet corn, and I think a lot of people around here had the same results. The weather just wasn't right for corn I guess. However, it looks like the potatoes will more than make up for the corn, so it all works out in the end!


ashten
7/30/2009 8:16:59 AM

Those recipes make my mouth water mama! Anyone questioning Lori's recipes...take it from her daughter...THEY'RE MOUTHWATERING. When my husband and I were dating...I could always count on him coming over to visit if not for me, then for my mom's good cooking :) The favorite breakfast egg of my husband and I is a mixture of eggs, garlic powder, parsley, basil, thyme, and lemon pepper. Top it off with cheese after the eggs are cooked and throw a generous scoop of chopped up cherry tomatoes ontop...my mouth is watering just thinking about it! But you forgot to add the DELICIOUS egg custard recipe you made for Easter...remember?! I'd like to share my fruit custard pie recipe: I make it into either a peach custard or raspberry custard...but you can use pretty much whatever type of fruit floats your boat! I think the next time I try this recipe, I'm going to try something off the wall like mangoes just to see what happens! Fruit Custard Pie: Ing: *2 large eggs, beaten *3/4 cups sugar *1 cup fruit, blended *1 1/2 cup milk *1 Tbsp (heaping) flour (or 1/2 Tbsp cornstarch) *Pinch of salt Combine all ingredients and mix well. our into unbaked pie shell. Bake at 475 degrees for 10 minutes. Reduce heat to 350 degrees for 30 minutes or until custard is thick. Let cool after removing from oven, then let cool in refrigerator. This recipe is DELICIOUS and very easy...It must be said that eggs truly are one of the most versatile foods we have available to us...from breakfast to lunch to supper to dessert!


cindy murphy
7/29/2009 8:14:01 PM

Thanks for the boiling tips, Lori. It may not be Easter yet, but I'll have to give the 10-12 minute boil a try - it's the summer season, and I've been craving an egg salad sandwich with tomato slices, and baby spinach leaves. Our spinach is long since done, so that'll have to be store bought. And if I can only find a homegrown tomato! Ours aren't even close to being ripe yet. I saw a couple of wild turkeys on the outskirts of the woods at the nursery a week or so ago, and was reminded of your blog. I'm glad to hear some of them survived, and hopefully will live to gobble many-a-day.


lori
7/28/2009 10:19:00 AM

Dave, your egg breakfast sounds yummy! Peppers and onions added to anything makes it better! Our turkeys flew the coop! Out of the eleven eggs we placed under the hen, five of them hatched and four survived. The four that made it did very well, and were growing rapidly. They themselves ultimately decided when it was time to leave. One day I went to feed and water, and when I opened the pen, one of the turkeys flew out, so I left them all out. We placed food and water outside the pen for them. We saw and heard them the rest of that day, but we haven't seen nor heard them since. I know they could fly well enough, because I watched one fly to the top of a large maple tree we have in our backyard. I don't know if they survived, but we did all we could do. I feel certain they will have no trouble finding food and roosting... their biggest threat will be predators. I can only hope they are OK!


lori
7/28/2009 10:08:29 AM

Hello Dave and Cindy! I think you could ask ten different people how to hard boil eggs, and you would get ten different methods! This is what I do. I place my eggs in a pan and cover with water. I bring that to a boil. When the eggs start to boil, I turn the temperature down and set the timer for 10 or 12 minutes. Less time for smaller eggs, more time for larger eggs. As soon as the timer goes off, I drain them and put them in cold water. Let them cool till you can handle them and then peel. The trick to getting the shell to come off easily has to do with the age of the eggs used. It is best to use eggs that are at least a couple weeks old. Eggs will keep in the refrigerator for a fairly long time. The USDA, and the California Egg Commission both say you can keep eggs up to five weeks in the refrigerator. Buy a few extra dozen eggs, or if you have chickens, set some eggs back for a couple of weeks and designate them for hard boiling. I've also had all kinds of advice on things to add into the water when boiling to make the shell come off easier. I don't know that any of them really work. I've been told a little vinegar added to the water, and also vegetable oil added to the water both help when removing the shell.


nebraska dave
7/25/2009 9:47:27 AM

Lori, Eggs eggs, I love eggs. They have certainly gotten a bum rap the last decade or so with the cholesterol debate. Finally the truth comes out that yes eggs have cholesterol, but the good kind. Eggs are so universal. They can be fried, baked, scrambled, boiled, and used in many recipes. A couple days ago I sautéed the first of the green peppers from the garden and onions; then mixed up some eggs with Mrs. Dash original seasoning with a little dash of garlic powder; dumped it in with the peppers and onions and scramble it up. A couple minutes later, mmmmm yum, my kind of breakfast. I do have that same problem with the boiled eggs as Cindy. That pesky old shell just doesn’t seem to want to peel off the egg. Got any suggestions? Speaking of eggs how has the wild turkey egg hatching turned out? I live next to a wooded water run off area with a fairly deep ravine which apparently provided shelter for a family of wild turkeys. The first time my daughter and I saw a wild turkey run across the road my daughter wanted to know what that was. I explained to her that it was a turkey. Well in her mind a picture of Thanksgiving turkey popped up. I had to explain that this turkey was wild and could fly. She looked at me with a puzzled look. I had a good laugh over that. It’s kind of sad in a way that this younger generation doesn’t have that rural background in their lives. What a rich heritage that is. A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked. ~ Bernard Meltzer


cindy murphy
7/24/2009 11:34:33 PM

Mmmmm....I love deviled eggs, Lori. Oh! And egg salad sandwiches too! The only time I ever eat either though, is at Easter when the girls have colored the eggs, or if I'm at a gathering where someone else has made them. We just don't eat a lot of eggs...aside from Easter and the occasional "Breakfast for Dinner" the only thing I use eggs for is a couple thrown in my baked mac and cheese, and a couple in meatloaf. Weird, huh? I guess considering my lack of egg-usage, it would only be a proper assumption that I have little skill in the boiling art. They're either underdone or overdone. Eggs in water before it boils, or boil first, then add eggs? And for how long? I've tried every method I've run across, and every helpful suggestion offered by friends, family, and the Botched Boiled Eggs Anonymus support group. Still I've yet to produce that perfect boiled egg with the light buttery-yellow yolk. It's no wonder I have no egg recipes to share.