All
winter, we’d been a bit sparing with eggs, so I was thrilled when the
hens started laying well again in the middle of February. But when
we went out of town for about 36 hours, the trip was just long enough
to let the eggs back up beyond our usual needs. Time to figure out
what to do with twenty extra eggs!
I have a bad memory, but keep a good blog record, so was thrilled to poke back through blog posts from a year ago and find this delectable Egg, Cheese, and Dried Tomato Pie.
I used coconut flour instead of white flour in the crust this year, and
replaced the mozarella with swiss…and the pie was even tastier than I
remembered.
What’s up next? Mark asked for a repeat of this Egg Salad, and for a special treat we may whip up a Lemon Meringue Pie.
And then there are my easy standbys, notably scrambled eggs for
breakfast every morning and fried eggs paired with vegetable soup as an
ultra-simple lunch.
How about you? Are
your hens starting to churn out these beautiful orbs with abandon,
forcing you to pull out the stops with your egg recipes? What’s
your favorite way to use up excess eggs?
Best egg recipes
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About The Author
Anna & Mark
Anna Hess and Mark Hamilton are a pair of back-to-the-landers who have been homesteading for over a decade.
I have a large family and we will use 2 doz eggs for a quiche. So I crack 2 doz into the blender, put it on manual once or twice – not much time at all, and then put it in a gallon ziplock bag and freeze it. In the winter I pull this out and make a quiche once a week in the off-egg season. You can do 6 eggs and freeze them in a 1 qt. bag as well. I put them on a flat tray in the freezer, so they freeze flat. Then once they are frozen, you can stand them up next to each other.
One of our favorite easy dinners is mock foo young. Slice up cabbage into fairly fine, long shreds. Crack a bunch if eggs, add a slosh or two of soy sauce or tamari and a generous dollop of sesame oil. Whisk it together and pour over cabbage. Toss to coat cabbage. Hear up a skillet with some oil (coconut is my fave). Spread an even, but fairly thin layer of cabbage in the skillet and fill any gaps with a drizzle of egg mixture. Too with a sprinkle of sesame seeds. Cook quickly until slightly browned and egg has set. Flip and cook until egg is done. Eat! It’s good with sweet chili sauce or siracha. Savory, filling, low carb, and 10 minutes from entering the kitchen to eating! The trick is to get the egg cooked, but still have the cabbage crisp-tender. Good luck!