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lots and lots and lots of eggs

madisoneats Jun 25, 2007 02:49 PM

My friend has a bunch of free range chickens-- which I am watching this week-- dont ask!!!! So-- what do I do with all the eggs? Preferably things that I can freeze...made 3 quiches already....
also would love good quiche recipes as mine are mediocre! My crusts are good, but fillings blah.

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  1. p
    pitterpatter RE: madisoneats Jun 25, 2007 04:07 PM

    With locally grown, free range eggs, I would make mayonainse.

    3 Replies
    1. re: pitterpatter
      purple goddess RE: pitterpatter Jun 25, 2007 04:09 PM

      Scotch eggs
      lemon meringue pie.

      1. re: pitterpatter
        janeer RE: pitterpatter Jun 25, 2007 05:08 PM

        For a mayonnaise recipe and info on eggs, see my second-to-last post. Also, tortilla espanol is a favorite thing to make with eggs. My general formula for quiche, to be poured over filling of choice (cheese, onions, ham, bacon, etc) in a blind-baked shell, is: 2 eggs, 3 egg yolks (freeze the whites for cakes or meringues), 1 cup heavy cream, salt, pepper, nutmeg. Dot with butter, bake 10 min at 400F, reduce to 300Fand bake 30 min more.

        1. re: pitterpatter
          chef chicklet RE: pitterpatter Jun 26, 2007 12:50 PM

          Oh I am so envious, lucky you! if I had them fresh like that I'd bake them, poach, and steam. Eggs benedict - so many great takes on this old classic all delicious
          There are a ton of good suggestions in here for you, and if I overlooked this suggestion, sorry to be repetitive. If I were to bake them, then I would go for these.
          Madellines would be my first choice.
          Custard pie, and Claffouti..

        2. 4
          4chowpups RE: madisoneats Jun 25, 2007 04:12 PM

          lemon curd
          molten chocolate cakes

          1 Reply
          1. re: 4chowpups
            acme RE: 4chowpups Jun 25, 2007 05:14 PM

            How about a 7 UP cake; it uses large 5 eggs.

          2. amyzan RE: madisoneats Jun 25, 2007 05:16 PM

            Chiffon or angelfood cake. Cook's Illustrated has a great angelfood recipe, and I like Rose Levy Beranbaum's chiffons. Also, trouchia or other frittatas are a great use. If you're feeding a family, you can easily use eight eggs in a ten inch skillet, makes a nice summertime dinner with some salad and sides. I like Deborah Madison's recipes for those. Quiche, I find, is better with whole milk and at least a little cream, seasoned with a heavy hand unless you're adding bacon or a really salty cheese. I like emmenthal or gruyere in quiche with any number of veggies--broccoli, chard, spinach, mushrooms (but cook out the water, really dry them out, if you do a mushroom quiche, oven roasting them first is good.) Use herbs liberally, too--helps a lot!

            Good luck, enjoy your fresh eggs!

            1. mnosyne RE: madisoneats Jun 25, 2007 07:18 PM

              Wonderful, wonderful, rich ice cream!

              1 Reply
              1. re: mnosyne
                Divamac RE: mnosyne Jun 25, 2007 08:52 PM

                That was my first thought - i just put a batch of cherry vanilla in the freezer!

                I also like souffle, using the leftover yolks for creme brulee later in the week. Deviled eggs are always popular.

                Here's a link: this Recipezaar member has a listing of recipes that use up to 14 eggs: http://www.recipezaar.com/cookbooks.p...

              2. Quine RE: madisoneats Jun 25, 2007 07:22 PM

                Well you can freeze them, Just break, beat, and ziplock baggie. Be sure to note date and number of.

                1 Reply
                1. re: Quine
                  jword2001 RE: Quine Jun 25, 2007 07:25 PM

                  i grew up on a farm, my grandmother would break eggs into an ice cube tray, freeze them,then put into bags

                2. l
                  Lisbet RE: madisoneats Jun 26, 2007 11:18 AM

                  Good information can be found at these two websites:


                  1. daily_unadventures RE: madisoneats Jun 26, 2007 11:44 AM

                    You can't freeze it but it is my new favorite discovery - Zabaglione. Serve it over fresh berries. Yum!


                    1 Reply
                    1. re: daily_unadventures
                      OrganicLife RE: daily_unadventures Jun 26, 2007 11:52 AM


                      Deviled eggs are wonderful for summer.

                      Gourmet Egg Salad Sandwiches! (add some curry or dill or any number of exotic spices...experiment!)

                      Custard pies or flan!

                      Lemon Meringue Pie!

                    2. d
                      DGresh RE: madisoneats Jun 26, 2007 12:09 PM

                      check out chef chicklet's quiche recipe on this thread; I made it a week or two ago and it was a huge hit


                      1. jword2001 RE: madisoneats Jun 26, 2007 12:20 PM

                        plain custard, always was in the fridge when i was a kid, plenty of cinnamon,and nutmeg in it,was best after a few days when it starts to separate...good stuff!

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