What do you like to do with your eggs?

[Patinas]

I sort my eggs by size and sell the large and medium eggs to friends. I keep the smallest eggs for my household and give my family members eggs when they ask.

I usually have a couple fried eggs every morning but if I have a stockpile, which is rare, I've found making a quiche is a great way to use about a dozen smaller size eggs. Quiche is easy (I make mine without a crust) and so versatile in terms of all the good things you can add. Our favorite is ham, broccoli and cheese quiche.

I've also read that you can crack and mix up eggs like you would to make scrambled eggs but then put them in airtight container and freeze them until you need them.

 

[TheWriteChick]

I keep my eggs in the fridge, in egg containers. Tape a post-it on the top that says when I collected them. I've had store bought eggs for 2 months past the expiration date before they failed the float test. I'd say float them and if they aren't above water then they're safe for people & animals. If it were me I'd just do a smell check before feeding them to an animal, but someone else may have a more sciencey based explanation/ suggestion for you.

I found this online: "According to Foodsafety.gov, raw eggs in the shell can be kept in the refrigerator for three to five weeks. Freezing in the shell is not recommended. Instead, crack those eggs, beat them, and then store them in a freezer-safe container."

I've been trying to find recipes that use more than one or 2 eggs. I have ~6 dozen eggs in my fridge at this moment, I get 50+ eggs a week. Freezing eggs isn't doing anything but shifting the issue to a different container. I may freeze some in case they stop laying for winter, but if I did that I think I'd have them in separate baggies with 2-3 eggs each b/c I'm not about to chisel off a chunk of egg for something or thaw a whole bag of eggs.

I love so many of the ideas I'm seeing here & hoping my kids will be willing to try some. Does anyone have any fool-proof ways to hard boil a fresh egg so peels easily? I used the baking soda method w store bought eggs and it didn't work w fresh eggs. IDK if I needed more baking soda, I just usually dump a bunch in, no measuring. I've seen pressure cooker, but I don't have one. Another suggested baking in the oven, but my oven is temperamental.

About things that use more eggs, with the holiday season coming up, you can make meringues and divinity with the whites. Pound cake uses a bunch, too. I love making homemade mayo - it really isn't hard and sooo much better than store bought. I use one whole egg and one yolk, and the recipe from keeperofthehome.org. There's a video tutorial.
There's a pretty useful boiled egg resource here. https://norecipes.com/perfect-boiled-eggs. I'm just now getting enough eggs to experiment, so I haven't thoroughly tried the partly cracking the end trick.

 

[twilightgecko]

Most of mine are given to family members or I feed them back to my birds either cooked or raw. I get a lot of eggs at the height of the season, and we aren't big egg eaters, I just like chickens.

exactly what i do..

 

[NancyNurseCxMama]

Only one of my six ladies has started laying---seven eggs in nine days, all perfectly lovely if a bit on the smaller side.
I cook the eggs in a little bit of butter, slowly, with a lid on top. Sunnyside up with salt and pepper on a soft little buttered roll or biscuit.
Drippy bright yellow yolk, soft but firm white. Heavenly.
If the egg production ever ramps up I will make frittatas, omelets, and souffles and bake up a storm. I'll give the eggs away if I have too many.
Right now, I am relishing those first beautiful eggs from the lovely Miss Jody.

 

[Dawnclucks22]

If you have a knack for cooking fritatas and angel food cake can take out lots of eggs. I give out lots to friends and family and everyone in between. We either have either too many eggs or not enough, I swear

 

[Li'lFlock]

Only one of my six ladies has started laying---seven eggs in nine days, all perfectly lovely if a bit on the smaller side.
I cook the eggs in a little bit of butter, slowly, with a lid on top. Sunnyside up with salt and pepper on a soft little buttered roll or biscuit.
Drippy bright yellow yolk, soft but firm white. Heavenly.
If the egg production ever ramps up I will make frittatas, omelets, and souffles and bake up a storm. I'll give the eggs away if I have too many.
Right now, I am relishing those first beautiful eggs from the lovely Miss Jody.

I love to cook my egg like this too, salt, pepper, drippy hot yolk yum! Though I like the crispy edge on the white. Saw an article suggest of having an egg over some nice steamy hot white rice. Seriously, the article was like food porn. Over rice has become my favorite treat of a meal, soaking up all the yolky flavor, keeps it steamy and warm.

 

[NancyNurseCxMama]

If you make your rice in a rice cooker (or I guess if you make it on the stove too) you can drop an egg on top of the cooked rice and cover it for a few minutes until the egg is done.
No crispy edges but still wonderful!
I LOVE sticky rice but can't find my beloved Hinode Calrose rice here---guess I will have to look and see if they have it somewhere online!!

 

[apryl29]

I boiled some eggs over the weekend. They were about 3 weeks old, but I boiled the water, then lowered the eggs in and boiled for about 10 minutes. Then I took the pan and ran cold water over them while I carefully poured out the hot water. I did that a couple times. Then I cracked the wide end of each egg. Then peeled each egg and the shell came of very easily. I'll try that again next time, but it worked even better than when I'd use baking soda w/ store bought eggs. Each egg was absolutely perfect.

 

[Kusanar]

I boiled some eggs over the weekend. They were about 3 weeks old, but I boiled the water, then lowered the eggs in and boiled for about 10 minutes. Then I took the pan and ran cold water over them while I carefully poured out the hot water. I did that a couple times. Then I cracked the wide end of each egg. Then peeled each egg and the shell came of very easily. I'll try that again next time, but it worked even better than when I'd use baking soda w/ store bought eggs. Each egg was absolutely perfect.

That is very similar to my method.

 

[RUNuts]

10 minute - sounds like your eggs were room temp. I find you need closer to 15 minutes for refrigerated eggs, unless you like soft boiled.

Thanks for reporting back! Glad that it worked for you.