One is a new one, in the useful cookbook from TSC's bargain box. I made the cream cheese poundcake, which calls for six (whole) large eggs and has yielded a wonderfully rich dessert, snack, and even breakfast this morning.
|decadent 6 egg cream cheese poundcake|
Another warm weather favorite here is tuna salad sandwiches, which I use one hard boiled egg plus the homemade mayonnaise. I cut this recipe in half today, so that means I'll be making it more often but it will be fresher. Hubby had hard boiled a dozen eggs the other day, for salads, tuna salad, and even just snacks. Here is what is left of the mayo after doing up the tuna salad.
Somewhere deep in the archives, there is an old Mother Earth News article on the best way to store eggs. It looks like I didn't bookmark it, but the big take-away is that unwashed eggs stored in the refrigerator will keep at least six months, which is when they stopped their experiment. We'll be keeping some, but of course it will be the FIFO rule: First In, First Out, sometimes called rotating stock. It was a bit embarrassing last autumn to have laying hens but no eggs.