Perhaps some of you homesteading Steemians are experiencing this phenomenon of hyperabundance:
Now that the pullets are laying daily, we get more than a dozen eggs every third day!
Luckily, we have a a couple of remedies for that here at the @creationofcare kitchen.
Two Easy Quiches
If you are like me, ain't nobody got time for that rolling out homemade pie crust on a chilled marble slab. Nope and nope.
I go to the freezer section and grab a twinset of generic deep dish fro-crusts.
Preheat the oven to 400F while the crusts thaw at room temperature. Perforate them to prevent ballooning, then pop them in to toast for 10 minutes. When they emerge, sprinkle a healthy fistful of grated cheese on each one.
While the crusts are toasting, I brown up a mess of breakfast meat in the wok or skillet.
A 1 pound chub of Jimmy Dean sausage with some celery and broccoli. I often substitute bacon or ham, fresh spinach, chard, or baby kale. Garlic, onion, sundried tomato, peppers, or jarred artichoke hearts are wonderful additions according to taste.
Sprinkle on another generous layer of cheese.
Drumroll please!
Here comes the satisfying part: Wisk upwards of a dozen eggs with a splash of milk. With little pullet eggs, I have used up as many as 14 for a pair. However, you don't want to overflow the crusty dams and end up with sulphurous smoke in the oven. (I speak from experience, alas!) Season with salt and pepper. Dust the surface with paprika.
Bake at 400F for about 1 hour.
My son eats these by the quarter pie. I just had to tell him today, for now, limit yourself to 1/2 of a quiche per day, I can't keep up with you!
Egg Salad a la Stepford Wives
Disposes of as many or as few of the pullet production line as needed. Makes friends at potlucks and picnics.
I follow the advice I found years ago on the Julia Child website:
- Place eggs in a single layer in a pot.
- Cover with 1" of room temperature water.
- Bring to a boil.
- Turn off heat, let sit 18 min.
- Place in ice water 2 min.
- Return to hot water 30 sec.
- Finish with ice water bath.
Spend some meditative moments peeling eggs...............Then, vent your pent up frustration bashing the daylights out of them with a potato masher!
Crumble-licious
Since I made 18 hardboiled eggs, I added some celery, about a cup of mayo, a couple of teaspoons of Dijon mustard, some sweet pickle relish, a squeeze of lemon juice, and some fresh pineapple sage and oregano. Salt, pepper, and paprika.
Creamy delicious for sandwiches all week.
What do you do with the eggs of abundance this early spring? I would love to see your recipes!
Love,Cat
@creationofcare