Quote:
I finally got 8 eggs today a record from 8 standards - I'm so proud of my girls - but don't know WHAT to do with all the eggs either..
Egg overload: ack! Ideas?
- Thread starter Agilityscots
- Start date
Give them to that neighbor who thinks your rooster is too loud.
Make dinner featuring broccoli with homemade hollandaise sauce (using yolks)
Blender Hollandaise Sauce (too impatient to cook it and I usually double it)
1/2 c butter
3 egg yolks (at room temp)
2 TBSP lemon juice
1/4 tsp salt
dash of cayenne
Heat butter to bubbling, but do not brown. In the blender, combine egg yolks, lemon juice, salt qne cayenne. Blend for about 30 seconds on low.
Add hot butter greadually and blend for about 30 seconds until the sauce is smooth and thickened.
and angel cake (using whites).
https://www.backyardchickens.com/forum/viewtopic.php?id=13801
Or a 10 egg pound cake.
10 Egg Pound Cake
from Farmwoman
3 cups sugar
2 cups Crisco shortening
10 eggs
3 cups sifted flour
2 tsp vanilla
1 tsp salt
1/4 cup Pet milk
1 tsp rum flavoring
1/2 tsp almond flavoring (optional)
Cream Crisco and sugar together well, then add eggs, beating very well after each.
Add salt, flavorings and milk, then flour.
Bake in an extra large tube pan that has been floured and greased.
Bake at 300 for 2 hours. Check after 1 hour and 45 minutes.
Cake is done if straw comes out clean. (Granny's words, not mine. I check with a toothpick!)
Blender Hollandaise Sauce (too impatient to cook it and I usually double it)
1/2 c butter
3 egg yolks (at room temp)
2 TBSP lemon juice
1/4 tsp salt
dash of cayenne
Heat butter to bubbling, but do not brown. In the blender, combine egg yolks, lemon juice, salt qne cayenne. Blend for about 30 seconds on low.
Add hot butter greadually and blend for about 30 seconds until the sauce is smooth and thickened.
and angel cake (using whites).
https://www.backyardchickens.com/forum/viewtopic.php?id=13801
Or a 10 egg pound cake.
10 Egg Pound Cake
from Farmwoman
3 cups sugar
2 cups Crisco shortening
10 eggs
3 cups sifted flour
2 tsp vanilla
1 tsp salt
1/4 cup Pet milk
1 tsp rum flavoring
1/2 tsp almond flavoring (optional)
Cream Crisco and sugar together well, then add eggs, beating very well after each.
Add salt, flavorings and milk, then flour.
Bake in an extra large tube pan that has been floured and greased.
Bake at 300 for 2 hours. Check after 1 hour and 45 minutes.
Cake is done if straw comes out clean. (Granny's words, not mine. I check with a toothpick!)
- Thread starter
- #24
Hi Terrie! Somehow I missed your response to this...thanks for these lovely recipes. They all sound so delicious (and it doesn't help that I'm starving right now)...
Amy
Amy
- Mar 7, 2008
- 1
- 0
- 6
Thanks Terrie, I have made that cake often and it is by far the best. I lost the recipe when I lost my hard drive. Thank you so much for reposting. I sprinkle a touch of sugar on the top just before it comes out of the oven and it makes a nice crispy top. I serve with warm Maine wild blueberries. I heat 2 cups of the blueberries and add vanilla, sugar to make it's own sauce. Everyone loves it!!
Jeannie
Jeannie
I just made the 10 egg pound cake recipe but I made it into cupcakes and brushed an apricot glaze on them while they were hot. They are for a picnic tomorrow!
I baked them at 350 instead of 300 for about 20 minutes or so until done.
I baked them at 350 instead of 300 for about 20 minutes or so until done.
my wild brambles (black raspberries) are coming in this w'end. think i'll try that pound cake with a sauce....hurry up berries...get in my mouth!
Quote:
Now's the time to start stockpiling and ripening them for Halloween.
Now's the time to start stockpiling and ripening them for Halloween.
Here is a recipe to help with the overflow of eggs.
My husband likes pickled eggs. He says these are really good.
Pickled Eggs:
1 dozen hard boiled eggs (shelled)
1 cup red beet juice (or 3 - 16 oz. cans of beets)
3/4 cup sugar
3/4 cup apple cider vinegar
1 tsp salt
1/4 tsp pepper
10 whole cloves
5 bay leaves
(2 doz. eggs, double ingredients)
Boil all ingredients except eggs for 5 minutes. Let cool. Pour over hard boiled eggs in large jar (or container of your choice). Note: Put beets on top of eggs before adding the boiled ingredients, to hold eggs under juice.
Let sit for at least 3 - 4 days before eating. I like to wait a week. They really suck up the pickled flavor......
My husband likes pickled eggs. He says these are really good.
Pickled Eggs:
1 dozen hard boiled eggs (shelled)
1 cup red beet juice (or 3 - 16 oz. cans of beets)
3/4 cup sugar
3/4 cup apple cider vinegar
1 tsp salt
1/4 tsp pepper
10 whole cloves
5 bay leaves
(2 doz. eggs, double ingredients)
Boil all ingredients except eggs for 5 minutes. Let cool. Pour over hard boiled eggs in large jar (or container of your choice). Note: Put beets on top of eggs before adding the boiled ingredients, to hold eggs under juice.
Let sit for at least 3 - 4 days before eating. I like to wait a week. They really suck up the pickled flavor......
Quote:
Now's the time to start stockpiling and ripening them for Halloween.
Great idea....what's your address?
Now's the time to start stockpiling and ripening them for Halloween.
Great idea....what's your address?
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