Too many eggs. Any recipes for lots of eggs?

LaurieLovesLearning Posts: 7,210 admin
edited May 2021 in General Recipes

Normally at this time, I would be hatching chicks and selling eating eggs. I don't have my chickens separated yet (kind of slow here), and the kids' regular egg buyers are not accessible right now due to Covid.

This gives us a lot of eggs, and it looks like as of today, that more have started laying. We have 9 1/2 dozen in the fridge right now and at least 18 coming in each day.

We are a large family and can consume a lot of eggs in one sitting, however, I don't want anyone to get tired of them.

At this point, eggs are a go for regular breakfast, boiled eggs are going to be available for snacks, eggnog is very likely. Cream puffs have been suggested. We like Dutch pancakes (we use 12 eggs for 2 pancakes) and quiche is good if we make cheese and can access bacon. Egg noodles are good as long as we have access to flour or have good enough wheat to grind our own.

But, I want some new ideas for recipes.

Any other ideas for high egg content recipes?



  • shllnzl
    shllnzl Posts: 1,810 ✭✭✭✭✭

    Why not dehydrate some for later use?

    Other than that, I never can resist egg salad. I add random things to mix up the recipe: chopped pimento, green olives, jalapeno, etc.

  • Torey
    Torey Posts: 5,395 admin

    This recipe is called Sausage & Egg Muffins but are more like muffin shaped frittatas. Gluten and dairy free.


    2 tablespoons coconut oil, divided

    ½ pound ground sausage, crumbled

    ¼ red onion, diced

    1 cup crimini mushrooms, diced

    9 eggs

    1 medium bell pepper (any color), diced

    ¼ teaspoon sea salt

    Pinch of black pepper


    1. Preheat oven to 350 degrees F.
    2. Add one tablespoon of coconut oil to a medium skillet over medium heat. Add the sausage and cook for 5 minutes, breaking up any large chunks and stirring as needed.
    3. Add the onions and mushrooms and cook for an additional 3–5 minutes, until veggies are tender and sausage is browned.
    4. In a large bowl, whisk the eggs. Add the cooked sausage mixture, bell pepper, salt and pepper.
    5. Use the remaining tablespoon of coconut oil to grease a muffin pan. Pour the egg mixture into the muffin tins.
    6. Bake for 20 minutes, or until eggs are set. Remove from oven and let cool for 5 minutes. Transfer to a glass storage container and store in the refrigerator until eating.

  • Torey
    Torey Posts: 5,395 admin

    @shllnzl I would have never thought to home dehydrate eggs! Thanks for introducing me to the concept.

    To add to @BooneWyatt's comment. I have put hard boiled eggs in beet pickle juice for 18-24 hours and then used them for devilled eggs. So pretty.

  • blevinandwomba
    blevinandwomba Posts: 813 ✭✭✭✭

    Cloud bread isn't too bad.

    There's always angel food cake- but then you have to do something with all those yolks- or Lord Baltimore Cake- but then you have to do something with all those whites. Or you could make both cakes and enjoy your quarantine sugar-high.

    I used to make what I thought was huevos rancheros, but apparently the entire internet disagrees with me. I thought it was eggs poached in a spicy tomato sauce, something like this But everyone else says it's fried eggs on a tortilla with salsa. Oh well, that sounds good too.

    If you feel like something fancy, I can post my Easter pie- its a savory main dish, sort of like a spinach quiche, but spiffier.

    Here's my Grandma's egg custard pie

    3 eggs

    pinch of salt

    1 tbs. vanilla

    1 tbs. melted oleo (I won't tell Grandma if you use butter instead)

    2 heaping tbs. white sugar.

    Beat together. Pour in a pie shell. Sprinkle cinnamon on top. Bake at 350 till center is done. I don't have Grandma's pie crust recipe.

    There are lots of custard based icecreams too; I don't know if those use enough eggs to be worth your while.

  • dottile46
    dottile46 Posts: 437 ✭✭✭

    I've watched this video once and will watch it again later this week. She "water glasses" them but I don't remember how long they are good that way.

  • OhiohillsLouise
    OhiohillsLouise Posts: 120 ✭✭✭

    Any bread recipe that has coconut flour will require a lot of eggs. Look up gluten free low carb bread recipes on the internet, banana & zucchini are my family’s favorites. I go through A lot of eggs that way, freeze the bread for later use. Coconut pancakes too will use a lot of eggs.

  • Karin
    Karin Posts: 272 ✭✭✭

    I get the regular newsletter from NZ Eggs - here is the link to their recipes and ebooks :)

  • Sheila
    Sheila Posts: 105 ✭✭✭

    Chiffon cakes are great for using up whole eggs and are great substitutes for angel food cake ;)

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,210 admin

    Thanks all.

    We used a lot of eggs within a short time after I posted originally. We always use a couple eggs in homemade pudding, so we now double those. We made egg salad sandwiches (homemade mayo uses egg too), rührei (fluffy eggs with flour & more), scrambled eggs (24 eggs, just like that!), and many boiled eggs for hungry boys' snacks. This doesn't use a lot, but we made cookies too. I am thinking about pound cake & paska, which is Easter bread, depending on our whole grain flour availability. I plan to make eggs benedict soon too. I have looked through my egg cookbook & found 5 possible recipes that might appeal. Then, I will start to pour through the resources in this thread.

    Our egg bounty is about to take a short hiatus, due to some cold temperatures, highs below freezing & -25°C or so tonight. Normal temps and more eggs will resume just into/after the weekend.

  • soeasytocraft
    soeasytocraft Posts: 237 ✭✭✭

    I used to make quiche using canned salmon. A family favourite. Just now I realised I donated the cookbook so have no recipe to share.

    When we have excess eggs a favourite is custard. Particularly pumpkin because it uses up pumpkin that there is usually lots of too.

    French toast is very good as well.

  • Blair
    Blair Posts: 46

    Home made angel food cake calls for one Doz. egg whites  then the yokes can be used for noodles, or wait til the next week and make a super sponge cake.  don't have the recipes handy but will try to find them and post later.

  • Blair
    Blair Posts: 46

    Here are those recipes.  I got these from my Aunt Suzie (Suzanne) back in the late 60's. 

    Angel Food Cake:  1 1/2 c. sifted cake flour                                     1/4 tsp. salt

                                     1/2 c. sifted granulated sugar                            1 1/4 tsp. cream of tartar

                                     1 1/2 c. egg whites (12 eggs)                              1 tsp. pure vanilla extract

                                                                                                                     1/2 tsp. almond extract

                                                                                                                     1 1/3 c. sifted sugar

         Measure sifted flour.   Add the 1/2 cup  sugar.  sift together 4 times.  Combine egg whites, salt, cream of tartar, and flavorings in a large bowl.  Beat with sturdy beaters or mixer until moist, soft peaks form.  Add rest of the sugar in 4 additions, beating until blended each time.  Sift in flour mixture, a little at t time, folding in with a large spoon or whisk each time, turning bowl often.  Pour batter into ungreased 10-inch tube pan.  Bake at 375 degree for 35-40 minutes.  Invert pan on a cake rack or over a large pop bottle and let cool. (this was back in the day when pop bottles where all glass.  I have since used a glass ketchup bottle; but those are not around any more either. time to get creatively safe.)

    Butter Sponge Cake:  2 c. sifted cake flour                                     1 c. scalded milk  (we always used whole milk)

                                          2 tsp baking powder                                     12 egg yolks

                                          1/2 c. butter or margarine, melted             2 c. sugar

                                          2 tsp. lemon or orange extract                    3/4 tsp. salt (or less)

         Sift together flour, baking powder and salt.  Add melted  butter and flavoring to scalded milk.  Keep hot.  Beat egg yolks until thick and lemon colored, 5-8 minutes.  Gradually beat in sugar.  Quickly add flour mixture; stir just until blended.  Gently stir or fold in the hot milk mixture.  Pour into a greased 9 x 13-inch pan or two 9-inch round pans.  Bake in a 350 degree oven for 35-40 minutes.  Cool thoroughly and frost with Sea Foam Icing. 

    Hope you enjoy.  These have always been two of my favorites.  :-)

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,210 admin

    @Blair These look delicious!

  • Melinda
    Melinda Posts: 123 ✭✭✭

    When we had chickens, I would crack them into ice cube trays to freeze individually.

  • tammyrichardsmt9
    tammyrichardsmt9 Posts: 109 ✭✭✭

    Eggnog. When we had a huge surplus I froze them in ice cube trays for later use. I also scrambled a bunch and fed them to the chickens. One time we took about 30 dozen to the local homeless shelter.

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,210 admin

    @tammyrichardsmt9 The kids love eggnog and it is certainly an option. We have frozen eggs before.

  • Ruth Ann Reyes
    Ruth Ann Reyes Posts: 538 admin


  • Torey
    Torey Posts: 5,395 admin

    @Ruth Reyes-Loiacano I had no idea what Avgolemono was so had to look it up. Where on earth have I been that I didn't know about this before! Looks so very good! I know how my next pot of chicken broth will be used. Thanks for the introduction!

  • silvertipgrizz
    silvertipgrizz Posts: 1,990 ✭✭✭✭✭



    When you crack an egg into an ice cube tray to freeze, do you cover it with plastic? Or do you turn them out into a freezer bag for keeping?

    Lastly I think.... how can you use them after frozen? I have long wanted to preserve them so I could have plenty on hand.

    Potatoes as well, how would you freeze them whole if poss, or is it better to wash/dry ans slice then freeze?

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,210 admin
    edited April 2020

    @silvertipgrizz If you put them into an ice cube tray, you should be whisking the white & yolks together least that is what I have heard. Once they are frozen, put them into a sealed plastic bag. Thaw them in the fridge when you wish to use them. Freezer life is about 3 months, but we have had them last longer with no problems.

    I would slice or grate potatoes before freezing them. Think commercial products & what form they freeze them as.

  • silvertipgrizz
    silvertipgrizz Posts: 1,990 ✭✭✭✭✭

    @LaurieLovesLearning When ready to use the frozen egg/s I take it that you can do with them anything you can do with a beaten/whisked whole egg not frozen? Any change in taste, texture etc?

    I was hoping I could freeze whole taters to save time as I found a good sale on them a month ago and need to speedily do something with whats left....🙃

  • bcabrobin
    bcabrobin Posts: 251 ✭✭✭

    Pickled, deviled

    Pound cake

    We make what my kids call Christmas eggs (cause we always had them every Christmas) Sorry we make it as big/small as we need so not real measurements.

    Grease a baking dish, cut Hillshire Farm type sausage into 1/2" thick circles (or use any cooked meat - I have made this with cooked chicken but like it better with sausage). Form layer in pan, if you want vegi (onion, garlic, mushrooms, tomatoes, peppers - chop and layer in pan ( we make one side with mushrooms one without), sprinkle cheese on top of this.(we always have 2-3 different kinds of cheese as this was the use up what we have dish). Whip up your eggs - We used 12-18 eggs in a 13x9 pan. You want the eggs to cover the stuff in your pan. Pour whip eggs slowly into pan. Cook till center is set. About 45 minutes give or take on size of dish. We like to add more cheese to the top and let it melt. My kids like this served this biscuits.

    Have you tried to water glassing any for winter? The Homesteading Family has a good you tube -

    I froze some last year - break eggs into ice cube trays - froze, remove from trays and store in a Ziplock bag remove what you need, these are best for baking.

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,210 admin

    @silvertipgrizz as @bcabrobin says, they are best used for baking, although one daughter used thawed duck eggs as scrambled eggs. The texture does change, she said, but she didn't care.

  • silvertipgrizz
    silvertipgrizz Posts: 1,990 ✭✭✭✭✭

    @LaurieLovesLearning I'll be experimenting with both taters and eggs..I've put it off too long, will update as I can.

    thanks for all your input!


  • soeasytocraft
    soeasytocraft Posts: 237 ✭✭✭

    @Blair Your recipe brought back memories of my youth! Practically every Saturday I made those exact two recipes! Loved making angel food cake! It was fascinating to me! The sponge cake not as much. Todays boxed angle food cake is nothing like the real thing! 😃

  • shllnzl
    shllnzl Posts: 1,810 ✭✭✭✭✭

    I am organizing/purging recipe cards and the like. Guess what I found?

    Passover Chocolate Torte (serves 8 to 12)

    10 large eggs, separated, at room temperature

    13 Tablespoons sugar

    6 ounces bittersweet or semi-sweet chocolate, melted over hot water and cooled

    2 cups finely chopped (not ground) walnuts

    Powdered sugar

    1. Preheat oven to 350 degrees.
    2. Beat the egg yolks and sugar until the mixture is thick and lemon-colored. Stir in the cooled chocolate. Fold in the nuts.
    3. Beat the egg whites until stiff but not dry. Stir one-quarter of the whites into the chocolate mixture. Then fold in the rest carefully.
    4. Turn into a greased 10-inch springform pan. Bake for one hour, or until the center springs back when lightly touched. Cool in the pan, then remove. Sprinkle powdered sugar on top.

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,210 admin
    edited May 2021

    I realized that I never posted at least two egg recipes that I we use.

    I sold most of my hatching eggs since spring & we ate oodles of eggs as well in the meantime, but now the chickens are taking a molting break.

    Once that is done, we will be doing one more big hatch & we will be back into eating oodles of eggs (with quail eggs added to the mix by then)!

    Here are the recipes:

    Dutch Pancakes (Pannekoeken)

    1/4 c. Butter

    6 eggs

    1 1/2 c. Flour

    3/4 c. Sugar

    1/2 tsp.


    1 tsp. Vanilla

    3 c. Milk

    Heat oven to 425°F. Melt butter in cast iron skillet. Beat eggs in a large bowl. Stir flour, salt, sugar, vanilla & combine with a hand mixer. Gradually add milk while mixing. Pourmuxture into skillet. Place in preheated oven. Bake for 30 min. @ 425°, then turn down to 325°F for 10-15 min. or until the sides puff up.

    Important: Do not open the door until the pancake is done. Don't overbake. Remove from oven.

    Popular toppings: fruit/fruit sauce (strawberries, blueberries, saskatoons, bananas), bacon, scrambled eggs, almonds, walnuts, freshening with icing sugar (in Canada, that's what it's called), maple syrup, jams/jellies, butter & brown sugar, whipped cream.

    Cream Puffs

    1/2 c. Butter

    1 c. Boiling water

    1 c. Flour

    4 eggs Whipped cream

    Bring butter & water to a boil, stir in flour. Remove from heat & beat in eggs 1 at a time. Drop in tart tin & bake for 10 min. @450°F. Reduce to 350°F for 10 min. Cool. Cut through half way. Fill.

    Baby Cream Puffs:

    Drop by tsp. full. These will expand, approx. double. Keep this in mind when dropping. Bake these at 450°F for 10 min, then 350°F for 10 min. until golden. Fill with whipped cream in pastry bag. Decorate further if desired by drizzling with chocolate or caramel sauce.

    Note: A savory sandwich filling is also fantastic in cream puffs.

  • VermontCathy
    VermontCathy Posts: 1,821 ✭✭✭✭✭

    I can't imagine having too many eggs.

    We eat scrambled eggs, omelettes, French toast, Monte Cristo sandwiches, deviled eggs, blue cheese stuffed eggs, miso stuffed eggs, bean burger patties that contain eggs, waffles that include eggs in the batter, pancakes with eggs in the batter...there are just too many options to count.

  • Tave
    Tave Posts: 951 ✭✭✭✭✭
    edited May 2021

    Such good information!

    I stored eggs using what Jas Townsend recommends in this video at around 7:20. Similar to water glassing. The eggs must be fresh and unwashed.

  • LaurieLovesLearning
    LaurieLovesLearning Posts: 7,210 admin

    @Tave Could you edit your post above to include the video? Thanks!