If you’re like me, you might find yourself with an abundance of eggs from your backyard chickens, especially during peak laying season. While it’s wonderful to have such fresh, nutritious eggs on hand, it can also feel a bit overwhelming when you get more than you can use up in a week!
I’ve been experimenting with various recipes that not only use a lot of eggs but also help me manage the surpluses creatively. Here are a few ideas that I’ve found work wonderfully:
1. Classic Quiche
A quiche is an egg custard baked in a pastry crust, and you can fill it with anything from cheese and vegetables to leftover meats. It’s perfect for breakfast, brunch, or dinner!
Ingredients: 6 eggs, 1 cup of milk, cheese (your choice), veggies (spinach, mushrooms, etc.), and a pre-made pie crust.
Instructions: Whisk eggs and milk together, pour into the crust, add fillings, then bake at 375°F until set.
2. Fluffy Omelets
Who doesn’t love a good omelet? You can easily whip up a big batch if you’re serving a crowd.
Ingredients: Use 2 eggs per person, along with your favorite fillings like cheese, peppers, onions, and herbs.
Instructions: Beat eggs, pour into a hot skillet, and add fillings. Cook until set, fold, and serve!
3. Egg Salad
Perfect for sandwiches or as a side dish, egg salad can use up quite a few eggs in one go!
Ingredients: 6 hard-boiled eggs, mayonnaise, mustard, salt, pepper, and chopped celery or onions for crunch.
Instructions: Mash together all ingredients until desired consistency is achieved. Serve on bread or crackers.
4. Custards and Puddings
You’re not limited to savory dishes! Egg custards and puddings are delicious treats that highlight the rich flavor of eggs.
Ingredients: 4 eggs, 1 cup of milk, sugar, and vanilla extract.
Instructions: Whisk all ingredients together and bake in a water bath until set. Serve chilled.
5. Frittatas
A frittata is an Italian dish similar to an omelet but is thicker and often baked. It’s great for using up leftovers!
Ingredients: Use about 8 eggs and any combination of leftover vegetables, cheese, or meats.
Instructions: Whisk the eggs, pour over fillings in a skillet, and cook until firm, finishing under the broiler if desired.
Share Your Own Recipes!
I would love to hear what you all are making with your excess eggs! Feel free to share your go-to recipes or any tips you have for cooking with a lot of eggs. Let’s keep the conversation going and help each other out!
Cakes are a fantastic way to use up eggs! I love making a classic sponge cake. It requires about 6 eggs, and the key is to beat them until fluffy before folding in the flour for a light texture.
Have you tried making meringues? Just egg whites and sugar can create these light and crispy sweets. The trick is to ensure there’s no yolk in the whites for the perfect fluffiness!
For those who haven’t tried it, an egg custard tart is divine! It’s rich and creamy and can use a whopping 8 eggs for a batch. Just bake it at a low temp for a smooth texture.
I always make a batch of eggnog cake around the holidays, which requires about 10 eggs! It turns out so rich and flavorful. Perfect for family gatherings.
I learned that the secret to a perfect cake is all in the temperature of the ingredients. Everything should be room temperature, especially the eggs, to ensure a smooth batter.
That can depend on several factors! Like how much you mix the batter or if you’re incorporating the eggs correctly. It’s a science as much as it is an art!
Eggs are a fantastic source of high-quality protein! Just one large egg packs about 6 grams of protein, which is essential for muscle repair and growth.