tricia Posted May 7, 2009 Share Posted May 7, 2009 I have 3 dozen and will be given another 4 dozen before days end. What on earth am I to do with them? I would hard boil many but I haven't had much luck with fresh eggs. Any suggestions? This is an ongoing situation. I will always be decked out with eggs each week so if you all have any help you could give me it would be great. Quote Link to comment Share on other sites More sharing options...
joannqn Posted May 7, 2009 Share Posted May 7, 2009 One of our favorite meals for any time of the day is breakfast burritos. We make them with scrambled eggs, fried potatoes, shredded cheddar cheese and sour cream wrapped inside a flour tortilla. This is our favorite way to make them but you can also add sausage, bacon, ham, steak leftovers, and guacamole. I use 8 eggs each time I make them for breakfast and 10 each time I make them for dinner. That's for our family of five and we make them often so we go through a lot of eggs. ETA: I use 2 eggs per adult (or person who eats like an adult) and 1 egg per child plus 1 or 2 extra eggs. I don't even want to think of how many a family of twelve would need! Quote Link to comment Share on other sites More sharing options...
Remudamom Posted May 7, 2009 Share Posted May 7, 2009 Sell them. I used to sell about eight dozen a week to local B and Bs. Quote Link to comment Share on other sites More sharing options...
eclecticmom Posted May 7, 2009 Share Posted May 7, 2009 and put salt in it. Bury the eggs in the salt, store it in a cool place with the lid on it and they'll last for a while. Take them out and use them as you need them. Quote Link to comment Share on other sites More sharing options...
Guest kacifl Posted May 7, 2009 Share Posted May 7, 2009 Left over rice, fry until starts to brown. Throw in left over veggies Three splashes of soy sauce. Make a scrambled egg solution, throw in, stir until eggs set. Serve. We mostly use rice, peas, onions and eggs with this, but any vegetables will do. Kids love it and it is low fat. Quote Link to comment Share on other sites More sharing options...
Guest kacifl Posted May 7, 2009 Share Posted May 7, 2009 When I'm making macaroni and cheese (kraft's from a box for kids), I toss in a pre-stirred egg, after milk and cheese is added to the macaroni. This makes the Mac & cheese taste more like home made. Quiche in a Dish 2 10 oz. pkgs. frozen broccoli, cook and drain well. Mix 6 eggs, 12 oz. cottage cheese, 1/4 cup melted butter, 12 oz. sharp cheddar cheese, 1 t. flour and 1 t. salt. Place in buttered casserole dish and back 350 degrees for 35-45 minutes. Also, most break fast casseroles require several eggs Can you find muffin, cupcake and cookie reicpes that you can bake and freeze? Quote Link to comment Share on other sites More sharing options...
Kathleen in VA Posted May 7, 2009 Share Posted May 7, 2009 Freeze them: http://whatscookingamerica.net/Eggs/FreezingEgg.htm Quote Link to comment Share on other sites More sharing options...
elise1mds Posted May 7, 2009 Share Posted May 7, 2009 Pavlovas or angelfood cakes would take quite a few. Frittatas (sp?) are wonderful, too, and breakfast casseroles can be frozen. Egg noodles take several and can also be frozen. I have to admit I am somewhat jealous, though I can see why you would be overwhelmed! Quote Link to comment Share on other sites More sharing options...
HappyCrazyMama Posted May 7, 2009 Share Posted May 7, 2009 Angel food cake takes 12-15. It's my favorite thing to make when I have a run on eggs but that many at a time I would sell them or freeze them. Quote Link to comment Share on other sites More sharing options...
stripe Posted May 7, 2009 Share Posted May 7, 2009 Puddings/custards/ice cream for dessert every night! Otherwise if you can't use 7 dozen eggs per week, share them or sell them. Quote Link to comment Share on other sites More sharing options...
Year Round Mom Posted May 7, 2009 Share Posted May 7, 2009 Aren't there natural facials you could make using egg? Quote Link to comment Share on other sites More sharing options...
kokotg Posted May 7, 2009 Share Posted May 7, 2009 Popovers use a lot of eggs, relatively speaking. My recipe uses 4 (for a dozen popovers). Not going to use up ALL your eggs, of course, but I've been baking them instead of other breads when I have too many eggs--uses up some eggs and I have a quick, high protein bread around for the kids to snack on or eat for breakfast. Quote Link to comment Share on other sites More sharing options...
vettechmomof2 Posted May 7, 2009 Share Posted May 7, 2009 cocunut macaroons. Lots of egg whites Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted May 7, 2009 Share Posted May 7, 2009 I sold 5 dozen eggs at hs playgroup yesterday. I have a waiting list of buyers. Quote Link to comment Share on other sites More sharing options...
Cheryl in NM Posted May 7, 2009 Share Posted May 7, 2009 We sell eggs for $3/dozen. If you want to boil them just leave them on the counter for 24 hours. Then I boil using the cold water method. They peel beautifully. If you're uncomfortable leaving them on the counter you can just keep them in the fridge for 2-3 weeks, then bring them up to room temp before boiling. I've had more luck leaving them on the counter for 24 hours though. Quote Link to comment Share on other sites More sharing options...
Melissa in Australia Posted May 7, 2009 Share Posted May 7, 2009 egg and bacon pie is great, pavlova, and sponge cake. Quote Link to comment Share on other sites More sharing options...
katemary63 Posted May 8, 2009 Share Posted May 8, 2009 If you have a dog, hard boil some and give them to him/ her. We feed our dogs ( 5 of them) lots of older eggs. I raise chickens and ducks. We get about 15 eggs a day. I sell some, we eat a lot, and the dogs get the rest. Quote Link to comment Share on other sites More sharing options...
1bassoon Posted May 8, 2009 Share Posted May 8, 2009 Um. Send them to me???? We miss our chickens, terribly. . .. . Quote Link to comment Share on other sites More sharing options...
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