Use Up Those Eggs


| 7/23/2009 11:46:11 AM


Tags: eggs, recipes,

 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 

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