What to do when you have too many eggs
How many eggs equals too many? What do you do with the bounty of too many eggs? Make a spinach quiche, many mini quiches, egg salad or even freeze the eggs for later use.
This quiche not only look marvelous, it’s very tasty and easy to make too.
I’d say two dozen farm fresh eggs every day is too many eggs. Think about that for a minute. 24 eggs per day. 24 x 7 = 168 eggs per week. 7 x 4 = 672 eggs per month. Do you want to keep counting?
You’re wondering why I came up with that number? Because it’s what we had.
Yes, I live in town. No, we don’t own chickens. (Altho I wouldn’t mind a couple and we could keep them in the backyard!)
My husband works at a wildlife rescue. During the last month, he did daily chores while the owners were one vacation. (Can you say, month long vacation jealousy?)
Daily chores included caring for the wildlife, indoor parrots and outdoor chickens. Somewhere in the neighborhood of 25-30 chickens. Feeding and watering that many chickens, no big deal. Collecting the eggs … bigger deal.
Add to that whole story the fact that my husband, while an animal lover, was raised in a city and doesn’t really know alot about farm animals.
The eggs come in a variety of sizes and colors – since the hens are from a variety of breeds. They are so pretty when piled in a basket or bowl.
At one point, I had 11 dozen eggs in cartons in my refrigerator. I needed to figure out what to do since I had too many eggs.
I gave some away. To the neighbors on this side of us <<. To the neighbors on that side of us >>. To the neighbors behind us ^^. To my mom. To my sister. To my daughter. Until they all had enough eggs.
My husband said “Go to work and ask if the girls will eat Farm Eggs.”
That made me giggle just a little bit. Because to me they are just eggs. To him they are Farm Eggs. Weird colors. Different sizes. Some have dirt and feathers stuck on them.
Then I started making the recipes that require eggs. We had some old favorites:
I froze some eggs for future use. Yes – I said I froze some eggs. I learned this trick in a vintage cookbook. You really can freeze eggs, but there’s a couple of tricks to the result being edible.
[bctt tweet=”Learn how to freeze eggs, in case you ever have TOO Many Eggs. “]
- Beat up the eggs. If you are planning to use the eggs whole then just beat them quickly to blend. If you plan to use only yolks or whites, then separate the eggs and beat the parts.
- Add a pinch of salt or sugar. This helps keep the eggs from getting clumpy or something. If you are going to use the eggs for desserts and baking – then add the sugar. If you’re going to use the eggs in other dishes a bit of salt works.
- Pour each egg into a muffin tin hole and freeze overnight. This really helps with portions. Remove from the tin and place in a labeled gallon zip top bag for long term storage in your freezer.
- If you’re planning to make a breakfast casserole or other large recipe – you can freeze a dozen eggs in a large plastic bag. Just make sure the label includes how many eggs you put in the container.
Then I made some new favorites:
Spinach Quiche Recipe
Ingredients:
- Pie Crust
- 12 Eggs
- 1 c Cheddar or Mozzarella Cheese, shredded
- 10 oz package frozen Spinach
Recipe Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Prepare spinach according to package directions. Then drain and press with paper towels to eliminate as much water as possible.
- Spread spinach in bottom of pie crust.
- Layer cheese on top of spinach.
- Pour eggs over all.
- Bake at 350 degrees for one hour.
Approximate Nutritional Information:
Servings Per Recipe: 8 servings, Amount Per Serving, Calories: 155, Total Fat: 5g, Cholesterol: 25mg, Sodium: 288mg, Total Carbs: 14g, Dietary Fiber: 1g, Protein: 12g
Make It A Meal:
Serve with some fruit and biscuits for breakfast. If you’re serving for lunch or a light supper just add a salad or cup of soup for a complete meal.
Ham and Cheddar Frittata Recipe
Ingredients:
- 3 lg Potatoes
- 6 Eggs
- 1/2 cup Ham, diced
- 1 c Cheddar Cheese, shredded, separated
Recipe Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Cover bottom of cast iron skillet with oil. Slice and layer potatoes in the skillet.
- Sprinkle some ham and cheese between the layers.
- Beat the eggs and pour over potatoes.
- Top with cheese. Sprinkle with salt & pepper to taste.
- Bake at 350 degrees for 50 minutes. Test for doneness with a toothpick. Potatoes should be soft and eggs set.
Approximate Nutritional Information:
Servings Per Recipe: 8 servings, Amount Per Serving, Calories: 155, Total Fat: 5g, Cholesterol: 25mg, Sodium: 288mg, Total Carbs: 14g, Dietary Fiber: 1g, Protein: 12g
Make It A Meal:
Serve with some fruit and biscuits for breakfast. Add some bacon, sausage, rolls and a mimosa for brunch. If you’re serving for lunch or a light supper just add a salad, and you’re all set.
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