Eggs. A buncha eggs.
Eggs are amazing little feats of nature.
Sometimes you just have too many, and what can you do?
Well, here are some ideas!
You got fried, scrambled, poached, boiled, but what else can you do? Other than the typical, make an omelet or fry an egg, people might start to run out of ideas for what to do with an abundance of eggs.
Below is a curated list from many sources of fresh new egg-cellent ideas to take advantage of too much of a good thing.
For all these ideas, please ensure you have a clean egg. It is not recommended to wash fresh eggs while storing them, but you’ll want to safeguard against any bacteria on the shell before cracking them.
Egg Safety Tips - a helpful tutorial, mostly applies to store-bought eggs, but gives you a general idea.
Critters:
Dog Treats – Experiment, but here’s a fun starter recipe, give your dog(s) quality treats (in moderation, of course.)
Dog food topper – raw egg on food, our dogs get them twice a day, which also helps to slow down their eating because they lick the egg on top first. Ensure they are clean eggs when cracked, to diminish the salmonella chances. Some people put the shell in as well, I have not tried this. (Yet)
Chicken treats – Whole Boiled eggs – Whole egg and shell - just throw (well, set gently) in a pot, bring to a boil, turn it off, let it sit for 10 minutes or so, they crumble them up for a great snack, the shells add calcium and grit to their diet, and the eggs add protein, entertainment, and nourishment for your flock.
Baking and Whatnot:
Egg Yolks only:
Lemon Pound cake – We love keeping slices in the freezer and eating them on a warm afternoon.
Mayonnaise - We have a Vitamix, which is perfect for making mayo, but probably any blender or food processor will do. I use the Vitamix recipe as a starter, but add a bit of homemade Apple Cider Vinegar, and a mix of oils, depending on what is close, last time I just used Canola because it was near me, but a mix of Avocado, Olive, and Canola is nice as well, just ensure you have neutral oils (not sesame or peanut for example).
Ingredients:
6 large egg yolks
3 Tbsp fresh lemon juice
2½ teaspoon dry mustard
½ teaspoon Dijon mustard
½ teaspoon kosher salt
1½ cup (360 ml) neutral oil
1 tsp Apple Cider Vinegar
Add everything but the oil to the blender, then SLOWLY drizzle in the oil through the top with the blender on low. Once the oil is in, cover, blend on high until the mixture comes together, generally, until its not moving anymore is when I stop. With a spatula, spoon the mixture in a clean jar (at least 16 oz) and once refrigerated, it is good to go! Keep in the fridge for a few weeks.
Homemade Eggnog – I’ve made this recipe two years now, from the Nerds with Knives blog. It is best to let it sit and develop flavors a bit before you try it. After a few days, go for it. These four bottles will last us through til the new year. There’s enough alcohol to keep the ingredients preserved for a while. We don’t pasteurize our eggs since we know they are fresh, but you can if that’s your thing. This seems the most original style recipe. The first time I tried it, I used all bourbon, this time I used half bourbon and half dark rum.
Delicious!
Tip - Save your old liquor bottles to store the nog!
I never throw away anything.
I love whiskey.
Egg Whites Only:
Angel Food Cake – Joy of Baking is a fun site - generally, angel food cake recipes use about 12 egg whites.
Pavlova – great by itself or with whipped cream and berries:
Chocolate Pavlova!
Pavlova!
Whole eggs:
My Favorite Bourbon Molasses Cookie - We use Slow and Low, a Pennsylvania whiskey and it is perfect.
My Favorite Chocolate Chip Cookie - Uses melted butter, easy to make at any time!
Meals:
Breakfast Tacos:
Rudy’s is a well-known fast-food BBQ joint in Central Texas with great on-the-go breakfast tacos – like potato and egg or bacon and cheese, or because it is Texas – Brisket is yummy too.
They are quite the versatile option - breakfast, lunch, or dinner. Cheese, no cheese, bacon, sausage, potatoes, salsa, hot sauce, avocado, the options are endless!
Pasta Carbonara:
Add a yolk to your favorite creamy pasta dish, like this from Bon Appetit.
Boiled egg and Sourdough Toast:
Egg topper-getter-offer - Makes easy work to take the “lid” off the boiled egg, to dip your toast in.
Tejas Farm Sourdough Starter
Preserving:
Water glassing:
Preserving eggs for up to a year - Townsend and Sons video
Dehydrate:
Powdered eggs - have not tried this, but I am intrigued!
These are bean sprouts.
Seed starter shells:
Place the empty shells in a carton, add soil, seeds, water, then just set the whole thing in the ground once you see little shoots.
You have to watch carefully so they don’t dry out or get waterlogged, but for a week or two, this is an easy and useful vessel for starting seeds, because you can set the whole entire “pot” into the ground.
The calcium can be useful for some soils if they are deficient. I’ve heard that the shells deter ants, I don’t know about that.
I wrote directly on them with a Sharpie too. Easy peasy.
Incubate them:
Warning - ADDICTIVE!! Use a broody hen or incubator and make babies! Not for the faint-hearted – ensure you have healthy and unrelated chickens, or ducks, or turkeys, first. I’ve used these types (pictured below), I like the smaller one for a few eggs, up to 10 or so and the larger one for up to 20 or so.
You can buy a separate humidity gauge if yours doesn’t have one, especially if you’re new to this. Generally, you’ll add about a 1/2 cup of water every other day - depends on temps and size and eggs and such.
The Harris Farms incubator has a built-in candler which is fun to see how your eggs are progressing, it also monitors your humidity levels really well.
Both have an auto-turner function, but if you are incubating large chicken eggs or pekin duck eggs, chances are you’ll be hand-turning (about 5x/day), as the egg has to fit in a small space perfectly to be consistently turned.
Do you have any other ideas? Please let us know in the comments below!
Thanks for reading folks, stay egg-cellent!
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