Here is a post for my chicken mamas out there.
Spring in the chicken house means eggs, eggs and EGGS! I am actively storing buckets of eggs for this winter's use, but still have a lot left over. If you are interested in learning more about storing eggs for winter, you can read more at my blog Winter Storing Eggs. What do you do with all the "eggstra"? After I have my bulk stored in my buckets, these are my favorite recipes I have gathered through the years!
"Eggs"travagant Chocolate Pudding
Here is a FANTASTIC recipe for using up some of those extra eggs, and I will GUARANTEE no one will know your secret. The “Kenny’s” had nothing but raves about it.
Ready? Its chocolate pudding made with hard boiled eggs! I know, right?! I'm not kidding... and no, that wasn’t a typo. 🙂 I had to try it and am just amazed! Its soooo good! Definitely a keeper recipe! I also could put it in a pie shell and have chocolate pie! Let me know if you try it.
"Eggs"travagant Chocolate Pudding
10 hard-boiled eggs, peeled
1 (14 oz) can of coconut milk
1/2 cup sweetener
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/8 teaspoon salt
Place all ingredients in a blender and blend until very smooth. Taste and adjust sweetness to your liking. Place in an airtight container for up to 4 days.
Traditional Aged Alcohol Eggnog
My next favorite recipe was a cool and tasty experiment! Real Authentic Eggnog... just like George Washington enjoyed! Make this now and it will be ready for you for the holidays!
Eggnog Alcohol
1 dozen eggs
1-1/2 cups Bourbon 80 proof
1/2 cup Konjac
1/3 cup Dark Rum
1-1/2 cup sugar
-Whisk or blend in a blender WELL. The texture will become light when fully blended.
-Pour contents in a jar, set in a cool, dark place for at least 3 weeks to set.
When you are ready to make the aged eggnog add:
6 cups of whole milk
1/2 cup heavy cream
1 quart of eggnog alcohol
1/4 teaspoon of grated nutmeg
-Blend well in the blender and adjust taste, if needed
"Eggs"cellent Custard Pie
My next treasured recipe comes from a generation before. I am blessed with this treasure from my grandma.... Her cookbook. When I have lots of eggs and milk, I make this custard recipe I found. I have made this several times we really like it. It is so fast and easy and basic ingredients: sugar, milk, eggs, salt and vanilla then bake. It doesn't get much simpler than that! I usually bake it without a crust and top it with whipped cream. This makes it keto and super-fast and easy!
Pasta..... No Yolk!
Making Pasta! These aren’t just any noodles though; these are sourdough noodles, and they are delish! This project is not only a way to use up eggs and stock up your pantry but is also a way to use your sourdough! If you have been wanting to try sourdough, checkout my starter and recipe collection HERE! These turn out perfect! I am pretty impressed how easy it is. I purchased this pasta roller/cutter a while ago and it works great! It rolls the dough thin, and then cuts it into the uniform sizes so that they can dry evenly.
They are shelf stable and is a great way to use up those eggs.
1 cup sourdough starter
3 cups flour
4 eggs
I mixed it in the food processor and that worked AMAZING! Then knead until smooth and shiny and let it rest for a couple of hours, wrapped in plastic.
Roll out thin and cut into the shape of pasta you want. Coat lightly with flour and let them dry on towels with a fan in the area to help circulate the air and dry.
The only thing that happens to the winter stored eggs after months and even after a year of storage, is that the yolk tends to get softer. This means that usually when you break the egg, the yolk is already broke, no sunny side up. Even at this point, you still can’t tell the difference between this, and a fresh egg in taste. Because I know that the yolks tend to get soft after about 6 months of storage, I tend to use these for scrambled eggs, baking or egg salad, knowing that the yolk will already be broke.
At the end of the winter, I usually dump the unused winter stored eggs. Why? In the spring, the eggs start coming and it’s hard to keep up with using them. The excess makes it easy to use some and store the extras for winter.
As I brought this unopened bucket up from the winter storage to dump on the compost pile. I was thinking “what a waste. There is nothing wrong with them.” I just have fresh and will start with fresh to go into the new winter storage. This made me put my thinking cap on.
I have been reading a lot about dehydrating eggs and up until now it’s never been a preferred way of storage because I have fresh, either stored or from the coop. We have to start thinking long-term. So, this spawned me onto my next dehydrating project!
Dehydrating eggs!
To dehydrate, I take my eggs and put them in the blender to blend smooth. They are then ready to pour onto silicone lipped dehydrator trays. My dehydrator took about 24 hours at 135°. When the egg is completely dried, let it cool and then remove it from the sheet. In SMALL batches, powder it in a dry container for your blender until very fine and smooth.
Can you believe that seven dozen eggs reduced to 2- 1/2 quarts?! Now I have dehydrated eggs to use in my mixes or scrambled eggs and I never had to throw any of the eggs out that were still good from last year! These would also be great for camping, meals in jars or pre-made baking mixes. They also reconstitute amazing, to where you don’t even know that they were a dehydrated product.
To rehydrate, 1-2 tablespoons of powder mixed with 2 tablespoons of hot water will reconstitute to about one egg. I let the powder and water sit together really blended in to rehydrate and then poured into my frying pan and cooked as a scrambled egg.
Here is my favorite "meal in a jar" recipe using these eggs.
Savory Microwave Breakfast Mug
In a pint jar layer
Ingredients:
1/4 cup Scrambled Egg Mix
1 tablespoon Dried Onions
2 tablespoons Freeze-Dried Green Bell Pepper, chopped
2 tablespoons Freeze-Dried Mushrooms, sliced
2 tablespoons Freeze-Dried Sausage Crumbles
1 tablespoon Freeze-Dried Cheddar Cheese, shredded
Instructions:
1. To prepare, add 1/2 cup of water to the jar and shake well to mix the ingredients thoroughly.
2. Spray a large coffee mug with Pam spray.
3. Pour the egg mixture into the mug.
4. Microwave for 30 seconds, then carefully stir.
5. Microwave for an additional one minute or until the eggs are fully cooked and set. Stir throughout the cooking to keep fluffy.
And it's ready! I love these meals because they are shelf stable, can be made ahead and quickly grabbed to go! If you don't have some of the freeze-dried ingredients, you can shop at my link HERE! If you would like to learn more about my Meal in a jar and Convenience Mix recipe collection, you can find it HERE!
Pickled eggs are a fantastic way to use up those extra eggs while creating a delicious, tangy snack that lasts for weeks in the fridge. Making your own pickled eggs is surprisingly simple and only requires a handful of ingredients you likely already have in your kitchen. The mix of apple cider vinegar, Himalayan salt, garlic, and jalapeños gives these eggs a bold flavor with just the right amount of heat. Whether you enjoy them as a quick snack, add them to salads, or serve them as a unique side dish, this recipe will quickly become a favorite. Here’s a quick recipe to get you started:
Pickled Egg Recipe
In a 1-quart mason jar add:
11 hard-boiled eggs
1 1/3 c. apple cider vinegar
1 1/3 c. water
1/2 tsp black peppercorns
1/2 tsp yellow mustard seeds
1 1/3 T. pink Himalayan salt
2 cloves garlic, smashed
2 jalapeños, sliced
Pack the jar with eggs, garlic, jalapeños, peppercorns, and mustard seeds. Mix water, vinegar, and salt in a separate jar, then pour over the eggs to fill. Cover, refrigerate, and wait at least 3 days before enjoying these flavor-packed treats! They’ll stay fresh for a couple of months.
No matter how you choose to store or preserve your eggs, having them on hand in various forms can make meal prep a breeze and ensure you’re never without this versatile kitchen staple. Whether you're freezing, dehydrating, pickling, or trying out one of the recipes I’ve shared, you’ll be ready to enjoy eggs year-round. As always, the key is to find what works best for your needs and get creative in the kitchen. Happy preserving!
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