The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: OhLaLa on April 25, 2013, 01:32:21 pm
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I have more than 3, yes three bucketfuls of eggs most of which are likely to end up getting thrown unless I can find some more recipes that each use up a lot of eggs. And the girls are announcing the arrival of more.........
Searching the internet, most recipes call for just a couple of eggs. Only pasta dough seems to use up a decent amount.
I give away as many as I can - by the bucketful - but need more recipes (and if they are suitable for the freezer, so much the better).
Got any recipes to share?
:hungry:
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I was in much the same boat, although didn't have as many as 3 bucketfulls of eggs. I decided to put some outside with an honesty box, and considering we are on a single track lane that gets very little traffic I have been pleasantly surprised. At £1 for half dozen I have sold £20 worth in the last six weeks.
Ok, so I won't be in Alan Sugar's bracket any time soon but it is paying for their food.
I have a recipe for a rich lemon curd that takes quite a few eggs. Let me know if you are interested and I will dig it out.
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Brioche uses lots of eggs and is delicious! :thumbsup:
Helen
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Pickled eggs are always a hit here, ready in a week and gone after a few days
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Just remembered I made an egg curry, got the recipe on line, despite me being sceptical it was delicious.
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Advocaat. Only uses egg yolk, but the whites are useful for certain recipes, too.
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I have bucket fulls too.....lemon curd, lemon meringue pie,swiss roll,all use a fair few eggs, and pancakes .....
My husband has not yet commented on two days running of egg and mayonnaise lunch sandwiches, or the extra large omelette for tea last night. Wonder if I can get away with another eggy dish ....eggy bread perhaps?!! ;D
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We have got egg and chips tonight ;D
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I downsized my chickens after we stopped having a good customer base in Glasgow when my husbands job was finnished so now I only have 4....but...I did freeze a few eggs, all you need to do is sort of mix the yolk and white like for an omlet then freeze in a box, I put them all in 6's so I could use them in cooking when we do not have eggs, it worked brilliantly....otherwise, giving them as presents is nice and random too!!!! :thumbsup: We hope to keep our 4 depending on the type of house and garden we get!!
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Quiche and pickled eggs are the things I do when I've got a glut. The pickled eggs keep for ages of course and the quiches I freeze :thumbsup:
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Thanks folks. Some of those I already make, Crepes we adore and have very regularly, but, a rich Lemon Curd (we love Lemon curd), Brioche (we eat a lot of that), Swiss Roll (kids favourite), and Egg Curry (any curry recipe is well received here) are certainly worth doing. I will look them up.
Quiches - looks like a quiche session is overdue. Broccoli and Stilton, my favourite.
:thumbsup:
And yup, egg and chips for us tonight too.........
Roxy, look up Shakshuka (my recipe uses chilli but you can add other spices/no spices if preferred). One of my all time favourites. Serve with fresh tomato and cucumber in toasted pitta bread. Delicious!
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Egg recipe ideas here
http://www.darkbrowneggs.info/#/egg-recipes/4550782262 (http://www.darkbrowneggs.info/#/egg-recipes/4550782262)
Plus other info for using surplus eggs herehttp://www.darkbrowneggs.info/#/surplus-eggs/4545934475 (http://www.darkbrowneggs.info/#/surplus-eggs/4545934475)
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I've just made a LOT of ice cream. Recipe calls for 6 egg yolks. I've made "microwave" meringues with the eggs whites because they keep forever.
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TORTILLA
I make these for our country market and they use 6 eg6s each go (makes 3 9in round foil dish) tortillas. Easy peasy - just google for example caramelised onion, goats cheese tortilla; leek tortilla...and so on!
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Ice Cream, Tortilla's - you guys are brilliant - that's something else we eat loads of.
I've got an ice cream freezer tub but the paddle broke, sure I could get around that though...
Your recipes please :notworthy: :notworthy:
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This is the recipe I used for ice cream
http://www.seriouseats.com/recipes/2013/04/tonka-bean-ice-cream-with-scotch-caramel-swirl-recipe.html (http://www.seriouseats.com/recipes/2013/04/tonka-bean-ice-cream-with-scotch-caramel-swirl-recipe.html)
It's quite swanky, but I made it plain, just with the tonka bean flavouring and then I made it replacing the tonka with a vanilla Pod. Delicious!
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Custard.
6 (or better 10) yolks to a pint of cream (or milk if you really have to).
If you are anything like me you will overcook it necessitating another attempt, and another, and another. Soon you will have used 5 dozen eggs trying to perfect it and have a serious cholesterol problem (because you used cream and had to eat the practice attempts yourself to prevent anything going to waste)
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another one or tortilla. I make a large frying pan's worth on a Friday night and it's nibbled on through the weekend. Can use as much as a dozen eggs. I also top up the dogs food with a raw egg.
The problem with making custard is....... you have to eat it with a pudding. Yet more calories. Any low - cal recipes with eggs?
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I've posted a recipe for gooseberry curd :yum: if you have the berries, and want a change from lemon curd. Uses 4 eggs - a drop in the ocean I know.
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You do NOT have to eat custard with a pudding. I can eat a bowl (or two) of custard on its own with no difficulty. And hot custard with ice cream is :yum: :yum: :yum:
I have a recipe for minted meringue ice which is a lovely, light frozen dessert using several egg whites and milk. I'll copy out the recipe if you are interested. Egg yolks are good added to mashed potato. I ofter use them up in scrambled eggs - one whole egg to two egg yolks.