I found 7 eggs yesterday....which is a surprise as I've only got 6 hens in there ;)
We're getting to the stage now of having more eggs than we can comfortably use (the problem is one member of the household has an egg intolerance and can't handle large quantities of scrambled eggs, frittata, quiche etc. but can tolerate them when used as part of baking).
What are your favourite means of using up the egg glut?
This is what I do with ours each week:
Boiled eggs for sandwiches
Quiche (uses 10-12) but I then have to make something different for the non-egg eater.
Banana loaf (4)
Fish loaf (2-3). (It's like meat loaf but with fish, and lots of grated vegetables).
Scrambled eggs for weekend lunch.
Cookies (1-2)
And finally, this is the fatal mistake ;)
Homemade chocolate icecream (4 eggs). Honestly, I don't know how I've lived so long without making icecream - all you need is sugar, cream, fresh eggs, and cocoa. And it comes out tasting like the really expensive gourmet stuff.
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I sometimes make a big fruit cake with about 6 eggs, I made some lemon curd for the first time yesterday (4 eggs), it is so delicious it wont be long until its gone, might become a regular recipe , I usually buy the barkers one, but this was just as good. a friend gave me a recipe for pickled eggs which she uses when she has a glut, and tea eggs are very nice.
The icecream doesn't seem to cause any intolerance issues.......nor does my banana loaf. Pancakes and fritters on the other hand cause some intestinal problems if they contain eggs. I tried using some egg substitute to make the corn fritters but they were not popular ;)
The fish loaf recipe tends to be pretty freeform ;)
It's actually based originally on a crockpot recipe, but I do it in the oven in a loaf tin.
1-2 cans of salmon, depending on how fishy you want it. Or you can use other fish - cook lightly first so you can shred it.
1 finely chopped onion
Finely chopped celery, at least 3 or 4 stalks
1 cup of whatever grated vegetable you want to add - carrot, zuchinni, parsnip etc.
Salt and pepper to taste.
Herbs and parsley if you have them.
2 eggs.
Breadcrumbs as required.
1. Mash up the fish in a bowl.
2. Add vegetables and seasoning.
3. Mix in the two eggs, then add breadcrumbs until you have a mixture that looks like you can pack it in a loaf tin. (Sorry, not very specific here ;)
Add to a greased loaf tin, bake at 180 degrees Celsius until browned a bit on top. Insert a skewer to check the internal state if necessary.
Serve in chunks with a big dollop of chutney/relish/ or good old Watties tomato sauce.
Nikki Dillon said:
Hi, I use 4 eggs to make Sophie Grigson's chocolate brownie recipe - the best brownies you have ever eaten! I'd love to have the fish loaf recipe. We also have a family member who has/had an intolerance to eggs. Initially my son couldn't eat eggs in any shape or form without vomiting and complaining about a 'tingly tongue', but these days (he's 11 now) he copes with anything that doesn't look like egg! We gradually re-introduced eggs over several years, but I don't think he will ever choose to eat eggs on their own. Such a pain when you keep chooks and have loads of eggs... How does your egg intolerant family member cope with the ice cream?
I figured there was a way to do it, but I actually really like the double layer effect ;)
I dropped chocolate pieces on top at the end with the latest batch and they stayed in the top layer, while the dried banana went to the bottom so it was an interesting combination.
Jessica Ritchie said:
If you add the sugar to the egg whites (like a meringue) and whip the cream (or pour it slowly into a mixer with the egg whites after they have been beaten) and add the yolks and cocoa last you can get a mixture that doesn't separate and stays a smooth icecream consistency. This recipe also makes a perfect chocolate mousse if you chill it instead of freezing it. I like to use melted white or dark chocolate instead of cocoa and chocolate bits.
Sealander said:
Chocolate icecream: based on a recipe from the NZ Gardener Homegrown series ... Note that the icecream separates into two layers while freezing - you get a harder dark chocolate layer and a lighter creamier layer on top. And of course the chocolate bits you add all sink to the bottom, but I like it like that.
The household has voted that the next batch be chunky monkey, so I'm going to add banana essence and some chopped up banana lollies ;)
If you add the sugar to the egg whites (like a meringue) and whip the cream (or pour it slowly into a mixer with the egg whites after they have been beaten) and add the yolks and cocoa last you can get a mixture that doesn't separate and stays a smooth icecream consistency. This recipe also makes a perfect chocolate mousse if you chill it instead of freezing it. I like to use melted white or dark chocolate instead of cocoa and chocolate bits.
Sealander said:
Chocolate icecream: based on a recipe from the NZ Gardener Homegrown series ...Note that the icecream separates into two layers while freezing - you get a harder dark chocolate layer and a lighter creamier layer on top. And of course the chocolate bits you add all sink to the bottom, but I like it like that.
The household has voted that the next batch be chunky monkey, so I'm going to add banana essence and some chopped up banana lollies ;)
Hi, I use 4 eggs to make Sophie Grigson's chocolate brownie recipe - the best brownies you have ever eaten!
I'd love to have the fish loaf recipe.
We also have a family member who has/had an intolerance to eggs. Initially my son couldn't eat eggs in any shape or form without vomiting and complaining about a 'tingly tongue', but these days (he's 11 now) he copes with anything that doesn't look like egg! We gradually re-introduced eggs over several years, but I don't think he will ever choose to eat eggs on their own. Such a pain when you keep chooks and have loads of eggs... How does your egg intolerant family member cope with the ice cream?
That's a thought........chocolate banana smoothies sound good.
Jessica Ritchie said:
Have you tried putting raw eggs into smoothies? They are easier to digest raw as the proteins haven't been damaged by heat, it's possible that even egg-intolerant people can handle them raw. Raw animal products also contain vitamin K2 which helps to build and regenerate bones and teeth. We get through lots of eggs by putting two into morning and/or evening smoothies with yogurt or kefir, berries, bananas and honey - or you can do a chocolate banana one with cocoa, bananas, milk (or cocoanut milk) and honey. Good nutrient dense food.
Chocolate icecream: based on a recipe from the NZ Gardener Homegrown series
You'll need:
500 ml cream
3/4 cup sugar
2-4 Tb cocoa, depending on how much chocolate you're craving.
4 fresh free range eggs
Dark chocolate buttons or chips or grated dark chocolate.
A clean 2 litre icecream container.
1. Separate eggs.
2. Beat the yolks with sugar and cocoa until thick.
3. Whisk the egg whites until frothy.
4. Beat the cream....you don't have to whip it, just beat it for a while.
5. Add the cream to the egg yolks and cocoa and mix.
6. Fold in the egg whites to the mixture.
7. Pour the mixture into the icecream container. Add chocolate bits and give it a stir.
8. Freeze overnight. Then hide from the rest of the family.
Note that the icecream separates into two layers while freezing - you get a harder dark chocolate layer and a lighter creamier layer on top. And of course the chocolate bits you add all sink to the bottom, but I like it like that.
The household has voted that the next batch be chunky monkey, so I'm going to add banana essence and some chopped up banana lollies ;)
Have you tried putting raw eggs into smoothies? They are easier to digest raw as the proteins haven't been damaged by heat, it's possible that even egg-intolerant people can handle them raw. Raw animal products also contain vitamin K2 which helps to build and regenerate bones and teeth. We get through lots of eggs by putting two into morning and/or evening smoothies with yogurt or kefir, berries, bananas and honey - or you can do a chocolate banana one with cocoa, bananas, milk (or cocoanut milk) and honey. Good nutrient dense food.
Replies
Investing in a pasta maker is a good idea but you can roll it out yourself - Jamie Oliver has a good approach.
If you really want to get flash, replace about half the flour with fine semolina and use only the yolks. Utterly beautiful golden pasta.
Use the whites with some grated veg and make the dogs/cats a mini frittata as well.
The fish loaf recipe tends to be pretty freeform ;)
It's actually based originally on a crockpot recipe, but I do it in the oven in a loaf tin.
1-2 cans of salmon, depending on how fishy you want it. Or you can use other fish - cook lightly first so you can shred it.
1 finely chopped onion
Finely chopped celery, at least 3 or 4 stalks
1 cup of whatever grated vegetable you want to add - carrot, zuchinni, parsnip etc.
Salt and pepper to taste.
Herbs and parsley if you have them.
2 eggs.
Breadcrumbs as required.
1. Mash up the fish in a bowl.
2. Add vegetables and seasoning.
3. Mix in the two eggs, then add breadcrumbs until you have a mixture that looks like you can pack it in a loaf tin. (Sorry, not very specific here ;)
Add to a greased loaf tin, bake at 180 degrees Celsius until browned a bit on top. Insert a skewer to check the internal state if necessary.
Serve in chunks with a big dollop of chutney/relish/ or good old Watties tomato sauce.
Nikki Dillon said:
I dropped chocolate pieces on top at the end with the latest batch and they stayed in the top layer, while the dried banana went to the bottom so it was an interesting combination.
Jessica Ritchie said:
Sealander said:
I'd love to have the fish loaf recipe.
We also have a family member who has/had an intolerance to eggs. Initially my son couldn't eat eggs in any shape or form without vomiting and complaining about a 'tingly tongue', but these days (he's 11 now) he copes with anything that doesn't look like egg! We gradually re-introduced eggs over several years, but I don't think he will ever choose to eat eggs on their own. Such a pain when you keep chooks and have loads of eggs... How does your egg intolerant family member cope with the ice cream?
Jessica Ritchie said:
You'll need:
500 ml cream
3/4 cup sugar
2-4 Tb cocoa, depending on how much chocolate you're craving.
4 fresh free range eggs
Dark chocolate buttons or chips or grated dark chocolate.
A clean 2 litre icecream container.
1. Separate eggs.
2. Beat the yolks with sugar and cocoa until thick.
3. Whisk the egg whites until frothy.
4. Beat the cream....you don't have to whip it, just beat it for a while.
5. Add the cream to the egg yolks and cocoa and mix.
6. Fold in the egg whites to the mixture.
7. Pour the mixture into the icecream container. Add chocolate bits and give it a stir.
8. Freeze overnight. Then hide from the rest of the family.
Note that the icecream separates into two layers while freezing - you get a harder dark chocolate layer and a lighter creamier layer on top. And of course the chocolate bits you add all sink to the bottom, but I like it like that.
The household has voted that the next batch be chunky monkey, so I'm going to add banana essence and some chopped up banana lollies ;)
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