03 April 2015

Cooking with all these eggs

Since we are past the equinox now, the days are longer than the nights, and will just keep getting longer until the solstice.  No, it is not only hubby's imagination, the days really are long and getting longer - LOL but he means that in regard to the work load.  With lengthening days, those of us with laying hens are getting a very steady supply of fresh eggs, and for the next few months the challenge will be to keep up with the hens.  Of course, I have recipes!

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
That cookbook has another recipe I'd like to make, but need to wait for the cream cheese to go on sale.  The regular cheesecake recipe calls for three large eggs plus two large egg yolks ... sounds like five whole bantie eggs to me.  We're not eating omelettes and scrambled eggs or poached eggs enough to keep up with the Eileens, who are laying at least two days out of three.

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.
homemade mayonnaise
On the list of egg recipes we do love eating: quiche.  I usually do up bacon, spinach, and cheddar, but since we've discovered chard as a spinach substitute we'll be doing that, with the chard leaves fresh from the garden box.  Hubby would also like to try making a souffle.

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.

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