It happens every spring. No matter how well I try to plan my laying hen and laying duck numbers, we always end up with a TON of eggs in the spring and early summer. Here are my go-to recipes for using LOTS of eggs.
Breakfast and Desserts
Far Breton – Uses 8 Eggs
This recipe is a family favorite. I learned it from my host-mom in Brittany when I went to high school there.
Click here for the full recipe.
12 Yoke Cake – Uses 12 yokes (whites recipes coming up next)
I stumbled on this recipe a few years ago and have made it many times since. I love that it is not overly sweet. I have often adapted this recipe to make muffins by pouring the batter in muffin cups with fresh or frozen fruit in the bottom.
Angel Food Cake -Uses 12 egg whites
The opposite and equally delicious counterpart to 12 yoke pound cake is this angel food cake recipe. It uses 12 egg whites and we often make it in conjunction with the 12 yoke cake. Both are delicious served with fruit, like raspberry sauce.
Macaroons – 4 egg whites
When I assign a baking chore, my sons often make this recipe since it only has a few ingredients and is “easy” for them. They usually drop it by spoonfuls instead of piping it into pretty shapes. We usually double or triple this recipe since they disappear quickly. And sometimes we make them without the coconut.
From the Better Homes and Gardens New Cookbook Bridal Edition
Lemon curd
A nice egg use, because it can be frozen for using later in the cold, less egg rich days of winter.
From the Better Homes and Gardens New Cookbook Bridal Edition
Savory Meals
Cauliflower Bacon Egg Gratin – Uses 6-8 eggs
This is another meal that I loved while living with my French host family. I have put my own spin on it now. It is a hearty meal for using springtime eggs. Perfect for a chilly spring night, when a rich dinner sounds delicious. It makes enough to feed our family of 7 dinner and lunch leftovers. Here is the link to my recipe for this dish.
Basic Quiche
This is my favorite quiche recipe. I have subbed in all kinds of ingredients and it always seems to turn out well.
Potato Crust Quiche
I usually make this with dehydrated potatoes that we have stored. I use our basic quiche recipe as described above. But rather than a flour crust, I use thin fresh slices of fresh potato or rehydrated ones that we have preserved for the winter. Arrange the potato slices to the desired thickness around the pie/quiche dish, brush with butter or oil. Bake at 425F for 8-10 minutes. Remove from the oven and allow to cool slightly before adding the egg mixture and baking at 325F per quiche recipe.
Egg Casserole
There are hundreds of variations on egg casserole! Here is my basic recipe. It is very flexible. If you like exact measurements, you can search for one online that sounds good to you.
- Fill a large glass casserole dish with about 3 cups shredded potatoes, a cup of chopped ham/sausage/bacon, onions, and as many other chopped seasonal greens/veggies as you would like. Fresh or dehydrated tomato slices are one of our favorite add-ins for baked egg dishes.
- Mix 6-8 eggs with 1 1/2 cups milk, a pinch or two of salt, and a dash of pepper. Pour over the veggies and meat in your casserole dish.
- Bake at 350F for 40-50 minutes.
Egg Strata
We have made several variations of this recipe over this years. I found this one in my Blum’s Garden Calendar this year and we have enjoyed it.
Although, I think I might like it better with ham and asparagus as in our old Better Homes and Gardens Cookbook. Here is that recipe:
Salads and Preserves
Pickled Eggs
I am fairly new to making pickled eggs, though I have often bought them at Amish markets and enjoy making various salads with them. Here are two recipes that I found in my Mother Earth News Magazine. Both turned out yummy!
We are enjoying eating pickled eggs in salads and as egg salad sandwhiches.
Preserving Eggs with Lime
I have been preserving spring eggs for winter eating this way for 5-6 years now and I love it! It works especially well with fresh duck eggs. I know every egg liming recipe says that they need to be “perfectly clean unwashed eggs”. But duck eggs are almost never perfectly clean. I use fairly clean, unwashed duck eggs with great success. You will wash them off when you pull them out of the liming jar in 6-12 months.
I like these better than frozen or freeze dried eggs. The composition is almost the exact same as fresh (as in you can make an over-easy egg with them).
For more information on this process you can visit my post on preserving duck eggs.
