Lots of eggs in Illinois

The flavour of a fresh, home grown egg can’t be beat in my opinion, so an over-abundance of eggs would be welcome around here. Abundance is exactly what Sarah in Illinois has. Add a few chickens to your household, and the eggs quickly pile up. Sarah is here today sharing some of her favourite egg recipes. She’s also seeking suggestions on other ways to use up her bounty.

We still have 7 healthy chickens so that means we have 6-7 eggs to collect every day. Those eggs add up quickly. I really hate to have any waste, so after I have given eggs to our immediate family, I try to use everything that is left.

The most obvious use for eggs is breakfast. I like to scramble a few and add fresh chives and dill from my herb garden before I leave for work. On the weekends, Steve fries them or makes his favorite: omelets. His specialty is filling the omelets with green peppers, onions, tomatoes, cheese, sausage and fried potatoes.

Probably the most common way we prepare our eggs is hard boiling them to have for breakfasts or an easy to grab, high protein snack.

Blitz’s favorite breakfast? Boiled eggs mashed up with butter. No lie.

Our go-to carry-in dish is to make deviled eggs. This past weekend I made them to take to our family reunion and used a basic recipe of mixing the yolk with mayo, mustard and relish. Then I added ranch dressing to thin it out a little. This isn’t Steve’s favorite, but the kids and I like it.

However, even with all of these uses, we still have plenty of eggs left over. So I decided to search for more recipes.

Growing up mom often made a quiche. I think I am going to try this one by Paula Deen.
One dish that I have always been curious about is Eggs Benedict. I have never tried it before but I think this would be an easy recipe to try.

I keep telling myself to make a batch of these scrambled egg muffins and freeze for a quick breakfast on mornings we are running late.

One of our overachieving hens laid this double-yolker.

What would make your egg recipe list? How do you like your eggs for breakfast? What are your favorite ingredients in an omelet?

Mmmmm… eggs. I love eggs. (BTW, I love that spiral egg rack too.) I’m a poached egg person usually. I love dipping toast fingers in the yolk. We also make our own version of McMuffins some weekend mornings. Omelets, quiches and frittatas are a go-to for an easy dinner. If you’re looking for something a little fancier, a strata is a good go-to. I’ve made this one a few times and it’s good.

5 thoughts on “Lots of eggs in Illinois

  1. Here is my mother’s recipe for a delicious and elegant cake called Five-Eyed Cake (Orange Chiffon). It has five eggs in it, hence the name.

    2 1/4 cups flour
    1 1/2 cup sugar
    3 tsp baking powder
    1 tsp salt

    Sift into large bowl. Make hole in centre. Pour in:

    1/2 cup vegetable oil
    5 unbeaten egg yolks
    Juice and rind of 2 medium oranges, with water to make 3/4 cup

    Beat until smooth.

    Beat 5 egg whites with 1/2 tsp cream of tartar until very stiff; fold into first mixture.

    Pour into ungreased angel cake tin. Bake at 325 deg. for 70 minutes. Let hang upside down for 1 hour [as in, turn cake tin over] then remove from pan.

    Glaze with Orange Icing – a thin mixture of icing sugar and orange juice, poured over top of cake and allowed to drizzle down the sides.

    *If you don’t have cream of tartar, there are substitutes for it in meringue, just google it! An option my beloved mother didn’t have. 😉 I hope you try it and let me know how you get on! It really is a delicious recipe.

  2. Julia, I had never heard of a strata until I watched the movie “The Family Stone” and Sarah Jessica Parker made one and dumped it all over herself and the kitchen. I will have to try to make it. I love your link where they describe making it just before a snowstorm rolls in.

    I got that spiral stand on Amazon, and I love that it sits on the counter and we always know which eggs are the oldest by taking them from the bottom of the stand.

    I have never attempted poached eggs either. Goodness, I have a lot of experimenting to do!

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