Cooking With Eggs From Your Backyard Flock

Try these six recipes to enjoy your farm-fresh eggs and stewing hens. You can use these tips for cooking with everything from excess eggs and heritage turkeys.

| February 2013

  • Homegrown and Handmade
    Take control of your food supply from seed to plate; raise small and medium livestock for fun, food and fiber; and rediscover traditional skills to meet more of your family’s needs than you ever thought possible.
    Cover Courtesy New Society Publishers

  • Homegrown and Handmade

Homegrown and Handmade (New Society, 2011) shows how making things from scratch and growing at least some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint and create a more authentic life. Author Deborah Niemann writes from the perspective of a successful, self-taught modern homesteader, in a well-illustrated, practical and accessible manual for a simpler life. In this excerpt, get tips for using your poultry output to its full potential. 

You can buy this book from the GRIT store: Homegrown and Handmade.

More from Homegrown & Handmade:

Crème Brûlée Pie Recipe
Crustless Quiche Recipe
Easy Homemade Noodles Recipe
Farm-Fresh Chicken Soup Recipe
Homemade Mayonnaise Recipe 
Brioche Recipe 
Turkey Stroganoff Recipe 

Athough you may have been cooking meat and eggs for many years, there are a few unique challenges when preparing meat and eggs you’ve grown yourself. There are seasonal challenges as you are buried in eggs during the spring months, wondering what to do with them. And you will find yourself with meat that most people today have never cooked, such as stew hens and heritage turkeys. I’ll never forget the time we grilled an eight-month-old rooster, a cooking process that made it as tough as leather. What a sad waste of a good chicken! Since those days, I’ve been collecting cookbooks published prior to the 1970s in an attempt to relearn cooking skills long forgotten. Assuming you haven’t started your old cookbook collection yet, here's some information — plus a few recipes, above — to get you started.

Cooking With Eggs

As I mentioned earlier, you can eat eggs laid by any type of poultry. However, because chicken eggs are the most common, the recipes here assume that you will be using chicken eggs from standard sized chickens. If you are using bantam chicken eggs, you need to double the number of eggs in the recipe. Turkey and duck eggs are almost twice as big as regular chicken eggs, and a goose egg weighs as much as three chicken eggs.

Although chickens will lay for about nine months a year in most climates without any additional prodding on the part of humans, they tend to lay a lot more in spring than other seasons. After eating scrambled eggs, fried eggs, boiled eggs, egg salad, deviled eggs, and egg drop soup, what else can you do with all those eggs?

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