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Oct 6, 2007 05:00 PM

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 . . .)

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  1. Sounds like a great time for a Quiche!

    1 Reply
    1. re: adventuresinbaking

      I second quiche. They freeze well so you can make a bunch.

    2. 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!

      1 Reply
      1. re: MMRuth

        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:

      2. or bring an angel food cake to your friends. they'll love you! with the extra egg yolks.. i dunno, custard? .. heard you can freeze them. i have in the past, but never came up with a good use so they ended up in the trash :(

        2 Replies
        1. re: reannd

          I was thinking: chiffon cake, since that would use both whites and yolks in a large quantity. And once cooled and tightly wrapped, the chiffon cake can be frozen, and defrosted when you need a last minute dessert.

          1. re: Gooseberry

            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!).

        2. Custard,custard,custard,oh did i mention custard?, best after it sits in the fridge a few days and starts to separate...good stuff!, or hot with milk, cream, or whipped cream!.

          1 Reply
          1. re: jword2001

            Custard's always the thing when I find myself overloaded with eggs. Whether it's flan, a maple-flavored creme brulee or even just a classic stovetop pudding, it's a terrific use for eggs. Whites make healthy omelettes, angel food, or just meringue.

          2. 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.
            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.

            2 Replies
            1. re: digkv

              Yes, please, I would like the recipe. You can post it if you paraphrase.

              We will certainly be sharing some eggs with friends and coworkers if this surplus of goodness continues. The neighbors collected some last week while they were tending the chickens during our absence.

              1. re: kittyfood

                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.

                Lemon Sabayon:
                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.