The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Jakebob on August 29, 2010, 01:44:06 pm
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Help....I have too many eggs, we dont have hens at the moment but my mum and my friend keeps giving us eggs and I don't have the heart to say...no thanks!!
Any ideas what I could make thats uses eggs n eggs n more eggs??
I do bake a lot.
We also have 5 apple trees in the garden, quite a lot of them are ready too.
I have already made apple crumble and stewed 2 batches of apples, Im going to put the stewed apples in the freezer.
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well i'm not a baker, but love meringue, so anything topped with meringue as a variation on lemon meringue pie? my (ex) mothr-in-law made a fantastic light cake, she calls Angel Cake, using the whites of 16 eggs, I've yet to get the recipe but if I do will pass it on
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How about mayonnaise and lemon curd, preserves them and you cant beat homemade!
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Pickled eggs :P Okay, maybe not !
Best suggestion I can come up with is yorkshire puddings and victoria sponges I'm afraid and french toast for breakfast every day ;) ;D
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I think you can freeze them if you separate the whites from the yolks, but then that only puts off the moment when you really need to say, 'Well actually, I have plenty left this week as we haven't used so many.' or 'Hmm, maybe not for a while as the kids/hubby have gone off them a bit.' ;D
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Try HFW's tortilla - uses 10 eggs.
River Cafe's chocolate nemesis uses 10 eggs too.
My courgette loaf in the recipe section uses 5 eggs
That's 2 dozen gone already! ;D
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To use the apples and eggs together, apple Charlotte ie sponge instead of crumble topping. Freezes well.
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;D Whats wrong with pickled eggs happyhippy?!
I make quiet a few!
They are lovely pickled in balsamic vinegar or a mixture or malt/balsamic with a few dried chillies.
I'm lucky tho, my kids love'em!
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In the past I have used Isinglass to preserve them. From memory the spring glut lasts until you need them for Christmas baking. You don't use them for boiled egg but mainly cooking purposes.
You used to be able to buy it from the Chemist, but you could probably get it of t'internet now. Eggs are best put in fresh, and clean but not washed. (again from memory - last time I did it was about 15 years ago)
All the best
Sue
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Get your self an enamel or tin bucket(not plastic) and some waterglass. Make up the waterglass to a bucketful and add clean eggs to it daily. Always keep the eggs well submerged. Then you will have eggs for when your girls stop laying.
They are good for anything except frying or poaching(the white goes a bit runny)
If you can fit a lid to the bucket this will help stop evaporation.
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Yes Slyvia - You are right it was Waterglass :o What a fool - we used Isinglass to stick the corded bit back round the Aga lids - Isinglass would be a disaster for preserving eggs :-[ Go job you posted Sue
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I freeze them in batches, what I am most likely to need in the months with no eggs - 3 duck for cakes, 4 scrambled (uncooked, lol) for quiches, hens' seperated for tarts and pies,...
meant to try the waterglass method but did not get round to it, so the cream cheese tubs came in handy, just the right size for freezing :&>
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I separate them freeze them individually.
I put small muffin cases in a muffin tray and put one yolk in each case.
Similarly with the whites except I use large muffin cases and a correspondingly large muffin tray
Once they have frozen I peel off the paper cases (the base needs a VERY quick dip in hot water) and freeze in bags of six.