Surplus of fresh eggs
The chooks have started to lay, and we're getting two a day now, one white and one brown. Soon the Araucana should chime in, and there will be a greenish egg. Not that the contents are really different . . . Anyway, looking for suggestions for using them! We aren't normally big egg eaters, but I always keep some around for baking.
What would you do with beautiful fresh eggs? They are slightly smaller than commercial large ones, so if I am using them for baking, I will throw in an extra. These are truly free range eggs. (and for you NOLA folks, one of the Araucana chickens who was originally named Hannah is now renamed Harry Lee . . .)
my dad and stepmom have the same issue with their chickens up in napa...
Unique Egg Salad
Crab and Asparagus Bread Pudding
12 egg strata
Holy Cow what an index...
Egg Foo Yung
Cheese Souffles or any souffles
Bake a line of hardboiled eggs into the middle of a pan of meatloaf
Sweet or Savory Bread Pudding
Hawaiian Sweet Bread
The first thing that came to my mind is soft-boiled eggs. The second is chocolate mousse - a soufflé minus the cooking. It takes about six eggs for 200 g of semisweet chocolate. I suppose you could make an interesting chocolate and orange marbled mousse if you follow Claudia Roden's orange-cake lead (my latest delight): Cook two oranges, peels and all (they have to be organic) in the pressure cooker for a half hour, allow to cool, remove seeds, and puree in the blender. You'd then beat the yolks with the pureed orange, beat the whites into peaks, and fold in. Chocolate mousse is just as simple - melt your chocolate, allow to cool, beat in yolks, beat whites stiff separately, and fold in. If the chocolate is uncooperative and thickens, thin it with a little milk or cream.
Sabayons (zambiglione), lemon or fruit curds, and souffles. I've been meaning to try this pine nut and lemon sabayon tart from the French Laundry cookbook that looks absolutely delicious. http://carolcookskeller.blogspot.com/...
French Laundry at Home: Lemon Sabayon-Pine Nut Tart with Honeyed Mascarpone Cream
I have the exact recipe if you would like it and if I'm allowed to post it.
Pine Nut Crust:
2 cups (or 10 oz) pine nuts (toasted lightly)
1/3 cup of sugar
3 cups of AP flour
16 tblsp (8 oz) of butter, room temp
1 large egg
1 tsp of vanilla extract
The directions are all in that blog (Carol's) and I don't think I"m going to type it out because of fear of copyright ingringement. The crust makes enough for 3 crusts so divide it into thirds and freeze them.
2 large eggs, cold
2 large egg yolks. cold
3/4 cup of sugar
1/2 cup of fresh lemon juice
6 tblsp (3 oz) cold unsalted butter
Honey Mascarpone cream:
1/2 cup of heavy cream
3 tblsp mascarpone cheese
1 tblsp honey
You'll be using a 9 inch fluted tart pan with a removable bottom for this recipe.
Extra yolks to me means custard, homemade mayonnaise or my bastardized version of hollandaise (less butter, more lemon and probably more than just a touch of hot sauce). The richness of homemade mayo or hollandaise makes you remember sometimes how a little bit of the real stuff can go a long way (and taste SO good!).
To me, the best thing to do with a fresh egg is to poach it - nothing better. I like mine either for breakfast, with some lovely applewood smoked bacon and whole wheat toast, or for lunch in a frisee aux lardons salad.
You could also make a carbonara sauce with these beautiful eggs. I envy you! I've figured out growing herbs on a windowsill outside my Manhattan apartment finally, but a hen - I don't think I can swing that!
Second this suggestion! Fresh eggs are the *best* for poaching -- as the whites age, they get looser, but when they are fresh, they cling to the yolk and make the most perfect poached eggs.
Lol on the desire for a hen, MMRuth! I've scratched my head but can't figure out how to get one into my tiny back yard in Los Angeles (there's also the cat to worry about). You really need a big back yard with a lawn for chickens, but when I finally get a yard big enough, I'm going to buy an "omlet" and go at it.
The omlet: http://www.omlet.co.uk/homepage/homep...