What do you do with all those eggs?

[perchie.girl]

Don't knock it 'til you try it, they're delicious in small quantities. Just don't inhale as you eat them as they're stinky. Not something I'd ever consider trying to recreate at home though, as the eggs need to be packed in clay and who knows what else, for the process to happen.

I actually would taste one.... and I can get around the smell... I hear they are served in wedges along with pickled Scallions....

The thing I wont go for is baluts though... Id have to be very very hungry to eat one.... or drunk.... LOL.

deb

 

[perchie.girl]

Ooooh Flan.... My favorite restaurant makes flan in a big straight sided pie pan and serves it in MAN sized wedges....

deb

 

[rosemarythyme]

I actually would taste one.... and I can get around the smell... I hear they are served in wedges along with pickled Scallions....

The thing I wont go for is baluts though...

Yeah I don't think I could convince myself to try balut. Anything bigger than an anchovy that looks like a whole animal is out for me.

1000 year old eggs with congee (rice porridge) is straight up yummy, though I can only eat about one before the "that's enough" kicks in, as the flavor is really strong and rich.

 

[perchie.girl]

I make a lot of pasta, and the very best recipes use only egg yolks. It's a luxury to have acccess to all the eggs I need and more. I do lots of baking, and we love hardboiled eggs. Even so, in the summer I always have more than I need, and friends and neighbors love fresh eggs, so there's no problem giving them away.

Pasta is a good way to preserve.... Dry it and package it in jars.... then Dry Can it with some oxygen replacer in the jar. I have only seen the process done on you tube but you can dry can Dry beans Rice Pasta.... etc.

deb

 

[MROO]

Pizzelles! I was "raised Italian," so these are a staple at our house. We go through them like most households go through chocolate chip cookies! You'll need a special Pizzelle iron. I got mine from Fantes, in Philadelphia.

Pizzelles
6 eggs
1 1/2 c sugar
Beat them together until they're creamy

Add:
1 1/2 tsp vanilla
1 tsp anise or almond oil
2 cups butter or margarine - melted and cooled.
Mix thoroughly

In a separate bowl, sift (I just put the dry ingredients together and whisk them):
3 1/2 c flour
4 tsp baking powder

Add to egg mixture
If you want thicker pizzelles, refrigerate the dough for about an hour before baking.

 

[AnotherKim]

Idk, in the winter when mine freeze they crack open.

We never have to many eggs. We use them for dog food.

You have to crack them into ice trays and then freeze them.

 

[AnotherKim]

Pizzelles! I was "raised Italian," so these are a staple at our house. We go through them like most households go through chocolate chip cookies! You'll need a special Pizzelle iron. I got mine from Fantes, in Philadelphia.

Pizzelles
6 eggs
1 1/2 c sugar
Beat them together until they're creamy

Add:
1 1/2 tsp vanilla
1 tsp anise or almond oil
2 cups butter or margarine - melted and cooled.
Mix thoroughly

In a separate bowl, sift (I just put the dry ingredients together and whisk them):
3 1/2 c flour
4 tsp baking powder


Add to egg mixture
If you want thicker pizzelles, refrigerate the dough for about an hour before baking.

Yum! I'm going to try those.

 

[Ribh]

After I answered you the first time, I got to wondering if my bank may be valuable, I imagine it is, but wondered how valuable. So I looked to see if there was one like it on ebay. I didn't find any just like mine, but I was surprised at how many others I found. I went through the first five or six pages, there were a lot more, and saw some from under $10 to over $300 (mine may be like some of the higher end ones IDK? wasn't really thinking of selling it anyway. . . unless it were maybe Antique Road Show treasure!). I ended up buying another bank to sit by her that looks like a sack of chicken feed for $14 and shipping -- see what you made me do lol. I entered "chicken bank" in the search bar there.

I think you may have started something. I went & looked too but naturally the one I like was US$114 ~ so, no. lol May keep looking until something turns up.

 

[Celticdragonfly]

You hand painted those eggs? WOW!!!

It's not painting, exactly. It's a wax resist technique, like batik. You use a tool most typically called a kistka to write with melted wax all over what you want to stay white, then it goes into a light colored dye bath - say yellow - then after drying you write on anything you want to stay yellow, then the next bath, etc, all the way up to the darkest - red, or black, most often. Then after that dries, you melt the wax - can do it in an oven, or often you hold part of it in the side of a candle flame until the wax melts, then rub the wax off with a cloth or paper towel, until the whole egg is exposed.
http://www.pysanky.info

 

[aart]

It's not painting, exactly. It's a wax resist technique, like batik. You use a tool most typically called a kistka to write with melted wax all over what you want to stay white, then it goes into a light colored dye bath - say yellow - then after drying you write on anything you want to stay yellow, then the next bath, etc, all the way up to the darkest - red, or black, most often. Then after that dries, you melt the wax - can do it in an oven, or often you hold part of it in the side of a candle flame until the wax melts, then rub the wax off with a cloth or paper towel, until the whole egg is exposed.
http://www.pysanky.info

Great description...have done batik but not pysanky.
Curious that you say 'write' instead of 'draw'...cause not seeing words.