I need to use 36 eggs asap... ideas please!

[virgiltracey]

We have eggs coming out of our ears. Don't really want to give them away since one of the aims of having hens was that we'd reduce our food bills. DH and I are having omlettes for dinner but what else can I do. I need baking suggestions that are heavy on the eggs so that I can freeze the results!

Chocolate mousse ....

Make a job lot of pancakes and freeze (with greasproof paper between each) for snappy puddings/breakfast/greedfests.

Custard - 6 yolks, vanilla extract, heaped tsp cornflour, tbls caster sugar and pint of d. cream. (if made with cream and c/flour it won't split/separate on defrosting and reheating)

Make meringues with the leftover whites - they keep for ages in tupperware box

This is a great ice cream that doesn't need maker and doesn't need churning.

Job lot of Paté Sucrée and freeze in portions for baking when you fancy a fruity pie/flan.

Twice baked goat's cheese soufflés freeze brilliantly and you have the added bonus of being seen as a domestic goddess when you handily whip them out and onto the table for impromptu supper guests

Sausage and egg pie is a good way to use 6,

1. either make or buy puff pastry and line a round dish with it,
2. cook your sausages and make them into a star shape in the dish, cool them first otherwise they melt the pastry,

3.break an egg in between each sausage, 4.put a puff pastry lid on and bake for about 40 mins.

Tis very tasty

Flog them - £2 for 12!

Schnoogle - that recipe reminds me of my school days - haven't thought of it for years .

Can't you sell some of the eggs to friends, your DH needn't know - let us know where you live, there must be some mumsnetters nearby !

Put the word around at school/nursery. People love eggs and £1 for six is cheap

I've just used 16 in a frittata tonight

Leftover anything on bottom of dish (tonight it was potatoes), some fried onion and garlic, pack of veg - any veg (I used frozen spinach tonight - often use brocolli or cauliflower - boiled it for a minute or two first), put in dish.

16 lightly beaten eggs (seasoned) poured over the top. Cubes of cheese on top - I used half a pack of strong cheddar.

It's looooovely, it took me 5 minutes to prep, 45 in a medium hot oven til its not wobbly. Best thing about it - you don't need anything with it as it has cheese/eggs/potatoes/veg. In fact dd had some olives/salad with it as she really likes that. Dh had a slice of bread.

There is enough for 6 very greedy people.

Shakshuka

Angel food cake (whites)

Igelkuchen (yolks). I can't find a link, but it's a fabulous and freezable no bake cake made with egg yolks, sugar, butter, cocoa, biscuits and almonds.

Hair mayo. Wonderful conditioning treatment: beat egg with oil and water (drizzled on while beating to emulsify). Massage into scalp and through hair. Wrap head in clngfilm and a towel. Leave for 20mins+, then wash out.

Ooh Shnoogle is that how you make bacon and egg pie? My auntie in Northumberland used to make it.....

Toad in the hole?

TBH we could easily go through 36 eggs in a week or so: a couple meals of scrambled eggs @ ~10 eggs between the 5 of us per meal (20), a couple of baking sessions @ 3-4 eggs per cake, plus biscuits/pastry/toad-in-the-hole etc (28), a pasta bake uses another 4-5 (32) and a shakshuka for dh and me uses up the rest.

This is my got too many eggs recipe- It makes really good fairy cakes (if you have people who appreciate these things) and you can pop them in the freezer (un-iced) and defrost them as need.

4 ounces egg yolks, about 6 eggs
1 cup/ 8.5 ounces milk
2 1/4 teaspoons vanilla
3 cups/ 10.5 ounces flour
1 1/2 cup/ 10.5 ounces sugar
1 tbsp + 1 tsp baking powder
6 ounces butter, softened

Mix eggs, 1/4 milk and vanilla in a small bowl. Mix dry ingredients in a separate bowl, add butter and remaining milk. Mix for a few minutes. Add egg mixture in three batches, mixing throughly between each addition. Pour into 2 - 9 inch cake pans or cake cases for fairy cakes. Bake at 170 for 25-35 minutes for the cakes and about 15 minutes for the fairy cakes.

Sorry for the funny measurements, it's originally an American recipe.

Other ideas- bread with eggs, like Challah. You can add a swirl on cinnamon and sugar, slice it, freeze it and use it for eggy bread.

or Cowboy Christmas Breakfast

Happy cooking!

If your eggs are scrambling when you're making carbonara it's because you're heating them up too much. Cook and drain your pasta, return to the pan but don't put the pan back on the heat - and then add your bacon and egg mixture, stir quickly and pour into a serving dish immediately.

Re freezing the eggs, we get 5 a day atm but this is peak production, we won't be getting that many in winter. I'll be freezing them to use later in the year.

Nigellas clementine cake (the one made with ground almonds) uses about 6 eggs I think!

You can beat them lightly then freeze them. Do them in small batches so you can defrost them for cakes etc.

you can freeze egg whites. no need to whisk. Just label container with the number. Make custard, cake, mayonnaise, hollandaise, bread and butter pudding, ice cream, fritata.

lemon curd

DC love egg-friend egg (French toast). And pancakes :).

Polish Cheesecake

Contary to belief you can see surplus eggs. You can handwrite best before dates on each shell. There seems to be some people who believe that you can sell them if not stamped but this is on a commercial basis. I would def sell a few boxes and at least that will cover the feed costs.

www.poultry.allotment.org.uk/Chicken_a/Chicken_Egg_Excess/farm-gate-egg-sales.php

And, of course, Yorkshire puddings! Home-made are so much nicer than Aunt Bessie's. You can freeze them once they're cooked as well.

How lovely having your own hens..

Fresh pasta - the best pasta: 100 g durum flour (most Tesco/Waitrose sell it) with two egg yolks or one whole egg (I think egg yolks is nicer TBH). To make a good lot of pasta use 500 g durum flour with 10 egg yolks, first mix the flour and egg yolks in a food processor until crumbly and then start kneading by hand, you will have to knead a good 15 minutes until it becomes silky and really elastic (not at all crumbly any more), then leave tightly wrapped in cling film in fridge for 1 hour, knead for another 10-15 minutes and then decide whether to make a fresh lasagna (roll with floured rolling pin and then cut rectangles, or tagliatelle or fill it with mozzarella or meat etc). You do not need to have a pasta machine to make pasta - the most important part is the kneading.