Early spring to late fall is the most glorious time to be a chicken keeper, because it means eggs, lots and lots of eggs, coming from your backyard flock.
But, what do you do with all those eggs?
We’ve gathered a huge assortment of recipes that use a lot of eggs just for you, along with some great tips on using fresh eggs for cooking and baking!
Cold Eggs vs. Room Temp
According to Taste of Home, “While cooking with cold eggs might be fine… temperature can make a difference in the delicate science of baking.”
There are three reasons that room temperature eggs are better for baking:
1. Egg yolks break easier when room temperature allowing them to mix evenly with the whites
2. Cold eggs tend to re-harden the fat in the recipe, i.e., butter when mixing, causing lumps.
3. You obtain much more volume when whipping a room temperature egg compared to a cold one.
However, if you are separating egg yolks from egg whites, you want to do this on a cold egg as they separate easier.
An egg left out for thirty minutes from the refrigerator will be room-temperature and ready to use for your baking. But what if you don’t have thirty minutes to wait? Place whole eggs in a bowl and cover with warm, not hot, water for 10-15 minutes. This method will warm the egg up slowly, and it will be ready to use.
How Many Eggs?
“The Large egg is the standard used in most recipe development. Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases will give an unsatisfactory result,” according to The Incredible Egg.
Bantam eggs converted to large eggs equals 2:1. Two Bantam eggs for each large egg called for in a recipe will perfectly fulfill the egg requirement.
Now on to some delectable recipes for your abundance of cackleberries.
Now, this is right up any flock owner’s alley using seven eggs for this tasty breakfast treat. They look like they would take a lot of time to come out so perfect, but actually, they are quite easy to make.
I love a good overnight recipe that I can prep the night before and pop into the oven. This Banana French Toast uses eight eggs and can be served as a breakfast or even as a dessert.
This hearty breakfast has the fixings for a stick to your ribs breakfast. Full of flavor, it uses four eggs, but the recipe is easily doubled or tripled for more servings.
Side Dish Recipes
Who doesn’t have ample supplies of both eggs and zucchini? If you don’t, ask your gardening neighbor, I’m sure he or she will share. This fluffy soufflé takes six eggs and will make you a stand out for any family dinner.
This creamy goodness is perfect as a side dish but add a bit of chicken and some veggies and it becomes a one-dish meal. The recipe uses three large eggs and tons of cheese, which you can mix up varieties to taste.
This recipe is a double winner because not only does it call for five large eggs, but it produces two golden loaves of Challah. The honey taste is incredible, but you can add a variety of nuts, fruits, and flavors to make it extra special.
Main Dish Recipes
Do you have a full dozen eggs sitting in your fridge? This strata is perfect for those busy nights and can serve as a brunch or mealtime item.
It’s the best of both worlds, a BLT and an egg sandwich. A single over easy egg placed on top of each sandwich and then topped with a creamy avocado slice makes for a tasty bite.
Count them, there’s nine eggs in this recipe and it’s packed with nutrition! Spinach is also a tasty veggie for this dish, but what a great way to use Swiss Chard!
This delightful cake baked in a Bundt pan is a showstopper when served to guests. It can be topped with an array of fruits, sauces, or whipped cream and uses six eggs. It’s a yummy addition to a pot luck dinner.
Mmmmm yummy! This luscious chocolate soufflé recipe uses five large eggs to produce the fluffy texture. You can add another layer of flavor with a raspberry or strawberry sauce on the side.
Three eggs and three kinds of milk make this cake a creamy delight of flavor at your next gathering.
Note: the eggs in this recipe are to be room temperature before adding to the recipe.
We hope you enjoy these recipes and that they are a big hit with your family and friends.
If you have a wonderful recipe to share, please do so in the comments.
If you try one of the recipes in this post, send us a picture, and we’ll put your name in a drawing for ….