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48 Eggs From Hens Out In The Country

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A friend of mine showed up with two dozen eggs she'd bought at a farm out in Bastrop county a couple days ago.I thanked her profusely but couldn't keep my mind from racing.What in the world can I do with all these eggs?There's only so many fried eggs w/boudin,fried eggs w/Benton Bacon,fried eggs w/country ham and fried eggs divorceados I can eat.

What are some egg-heavy recipes or ideas y'all have to help me use these before they go bad?

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  1. Make a cream filled creampuff or eclairs. They use quite a few eggs. The shells freeze well. I have not tried freezing completed ones. The cream recipes I have used are also an egg heavy custard type filling.

    1. Lemon and lime curd.

      Eat soft boiled eggs and toast. Won't use up many but it will be lovely with fresh eggs.

      Pickled eggs.

      Cheese Souffle - Try this one, it uses whole eggs and is delicious and easy:
      http://www.foodandwine.com/recipes/as...

      Bread pudding

      Quiches - these can go in the freezer if you like.

      Make deviled eggs, invite a few people over, and they will be gone before you know it.

      1 Reply
      1. re: fern

        Those dang devils! People who would never eat more than 2 eggs for breakfast can easily eat twice the amount when they are tidbits at a party - I'm one of them!

      2. Fresh eggs will keep in the refrigerator for quite a long time, actually. I would use several this weekend in any recipe that calls for poached eggs, because the freshness will help keep the egg nice and tight in the poaching liquid.

        I'd also separate several eggs and do up a pasta carbonara for dinner -- to take advantage of that wonderful flavor -- with some sort of meringue-based dessert (or angel food cake). If you need more egg whites for an angel food cake, use more yolks in an aioli .

        How about quiche for brunch next weekend? Invite some folks over to share the bounty.

        1. Those eggs are magical. From two dozen to four dozen. Can I have one?

          2 Replies
          1. re: Sam Fujisaka

            I'm not used to seeing cartons that hold 24 eggs and it mixed me up when I was admiring them and writing at the same time. I can roll through 24 no problem but 48 had me hornswoggled.What would you do with all these beauties Sam?

            1. re: scrumptiouschef

              Actually, my ex wife would now and then bring home 36 country small farm eggs. I found that we just ate more of the normal things we did with eggs and they'd get consumed well before they went bad. One time we took quite a few boiled eggs with us night fishing. I packed a small bottle with salt, pepper, and chile flakes mixed together. Along with some good reds, the eggs were really good.

          2. Oooooo... Ice cream!

            1. Pickled eggs - here's my recipe:

              http://motherskitchen.blogspot.com/20...

              7 Replies
              1. re: momskitchen

                Thank you. Absolutely brilliant. can't wait.

                1. re: Sam Fujisaka

                  I get fresh eggs where I live and I love preparing them right away and very simply. They are delicous - you MUST have some of them poached and served on toast. The taste is amazing. It is great to do other things with them, of course, especially due to the quantity that you have acquired, but I really recommend having a few poached. YUM!

                2. re: momskitchen

                  Mom's kitchen,
                  That recipe sounds delicious. I live in Austin and the pickled Japs at Fiesta,the big Mexican supermarket I live at come in really big jars[small:quart,large:gallon] what size do you recommend?

                  I look forward to pairing some of these beauties with Live Oak,my favorite of Austin's local beers.

                  1. re: scrumptiouschef

                    "pickled Japs ". I was wondering what happened to cousin Dave!

                    1. re: Sam Fujisaka

                      I enjoy the twisted thinking that would jump you straight to the vinegared homunculus of your cousin. My own leap was straight to the times in Japan where heavy drinking amongst those who lacked the enzymes for alcohol metabolism led to great revelry as they got progressively pickled. Uncle Dave is in the jar, but my buddies were surely in their cups.

                      As to fresh eggs, when I go to the trouble to get them day old from the farmer's market, the usage protocol is all about the quick initial degradation of the albumin (white). I work thru two dozen like this: First, that day, poached, where strong albumin is most important. Next day, fried, to get that nice thick white that doesn't spread. Third day, a frittata where the whites give support to the mixed ingredients. Day four is soft boiled, eaten from shell in quasi-aristocratic fashion, with toast soldiers. After that it's back to fried eggs (not quite as thick), and on to scrambled or rolled omelets, which require no heavy lifting from the albumin. There's a big difference between day 2 and day 4 fried eggs. There is an incredible difference between day 1 and day 4 poached. (A friend of mine who raises chickens will only deign to poach on day 1, gathered that morning). The remainder I soft boil to be later eaten peeled... my preferred travel egg over the drier hard boiled.

                      That usage series over time honors the albumin, and there's not a day in that time when I don't wish that I could affect change in my city's ordinance to allow us to return to backyards with clucking productive happy hens.

                      For hard boiled, which inevitably must lead to deviled egg preps, I use the 2 week old economical supermarket eggs where albumin degradation over time is actually an advantage to the perfect peeling and thus flawless non-pitted exteriors for presentation. Do a CH search for egg and Foodfuser and you will see that I am comfortably ensconced on this issue.

                      Let us remember and celebrate that the question of "which came first the chicken or the egg" was borne of a long atavistic relationship where we have recognized that eggs, and chickens, are a perfect food.

                    2. re: scrumptiouschef

                      We northerners can generally only get them in 12 ounce jars max. If the smallest jar you can buy is a quart, I'd go with that.

                    3. re: momskitchen

                      Pickled eggs are fantastic - I highly recommend them. I actually "dye" my eggs with a little beet juice as well - it's a good use for pickled beet juice and completely nostalgic from when I used to eat them as a kid.

                    4. well I've heard of freezing egg whites for later use...so what about making a bernaise sauce to go with some meat or veggies? Fresh egg pasta, egg salad....maybe you could make a big batch of breakfast burritos and freeze them for easy breakfasts during the week. Quiche, frittata...?

                      1. Two dozen is 24. Enough for egg salad, or pickled eggs.

                        1. I think the frittata I make takes 8 eggs. 6 frittatas? :-)

                          1. Ice cream, souffles, or try making brioche with yolks only, and that will use up quite a few eggs.

                            That said, eggs last for months. The ones you get from the supermarket are already weeks old, so fresh ones will last longer than you think.

                            1. Giada De Laurentiis has a phenomenal dish that uses egg "crepes" - I highly recommend it. I've used it to make spinach stuffed "crepes" as well.

                              http://www.foodnetwork.com/recipes/gi...

                              1. Back in the eighties in Rome, I knew an old basque monk who had been hospitalized for surgery and was feeling very down when he got out of the hospital. So several of his pals decided to have a merienda for him. Five of them got together and made a simple menu: a tortilla (called frittata in Rome), chorizo de Bilbao, some good bread, and some grappa. The meal became legendary and no doubt the numbers reflect urban legends. But the way I heard it, they polished off two bottles of grappa, no one knows how much sausage, a huge loaf of bread, and thirteen dozen eggs--albeit small ones. So just go find some Basque shepherds in Idaho or Nevada. Your eggs would be gone in a trice.

                                1 Reply
                                1. re: Father Kitchen

                                  Father Kitchen,
                                  I once knew a Basque stripper named Pandora out at XTC gentleman's club here in Austin.Not sure if her extensive repertoire extended itself to curative kitchen techniques or not.

                                  Got up yesterday and poached[as per food fusers rec] 3 of the farm eggs for breakfast.On a whim I fried up 6 strips of Benton's bacon and used the fat I rendered off,along with more of the eggs, to make a version of Hollandaise.

                                  Sauce hit like a salty,smoky hammer til I brightened it up with plenty lemon juice.Didn't have any English muffins so I made a bed of El Milagro corn tortillas hot off the comal.

                                  Tenn-Mex is coming strong.

                                2. I forgot one. Rompope or caspiroleta from last year in the coffee growing areas of northern Peru:

                                  Whites from 20 eggs
                                  3 cans evaporated milk
                                  2 liters aguardiente, pisco, or rum
                                  lots of honey or brown sugar
                                  3 liters water boiled with cinnamon

                                  Guys beat whites with forks until very soft peaks, mix other stuff, fold together, drink (even if it is too early to consider drinking - like 9:00 am) after eating guinea pig and potatoes.

                                  1 Reply
                                  1. re: Sam Fujisaka

                                    47 down,one to go.

                                    Julie Rosso swang to the rescue with her "potato"salad recipe[3lbs of potatoes and 20 hardboiled eggs].That combined with my buddy's Best Stop in Scott Louisiana run[lots of boudin and Gator sausage which is divine with fried eggs]and I'm good.

                                    Thanks for all the great suggestions y'all.