The Great Egg Dilemma or 5 ways to use up a lot of eggs

The girls are now laying an average of 7-8 eggs a day. With such a flush of eggy goodness the problem arises of what to do with them all. After all, one can only eat so much egg salad or so many omelets. Here are 5 recipes that use up some of the inevitable late spring glut of eggs.



Pound Cake

One of my favorite ways to use up a bunch of eggs because they freeze beautifully. Any flavoring can be substituted for the vanilla and this cake can easily accommodate fruit and nut additions. (Think almond extract and maraschino cherries)

1 pound softened butter

1 pound sugar

1 pound eggs (about 9 extra large)

1 pound flour

1 teaspoon vanilla

1/4 teaspoon salt

Heat oven to 350 degrees and grease and flour 2 loaf pans. Cream butter and sugar in a stand mixer on medium speed until light and fluffy, about 5 minutes. Reduce speed and add eggs, one at a time mixing thoroughly after each addition. Add vanilla and salt and mix. Add flour, a third at a time fully incorporating each addition before adding the next. Increase speed and beat until smooth. Fill each pan and bake 50-60 minutes or until a cake tester comes out clean. Cool for 10 minutes on a wire rack then turn out of pans to cool completely.

Scrambles

An easy way to use up leftovers and eggs with an infinite number of variations. Check out my previous post for Turkey Scramble

Egg in a Cloud

These are eggs deconstructed. Produces a real wha?... mmm moment.

6 slices french bread

Oil

6 room temperature eggs, separated

3 slices bacon, fried crisp and crumbled

1/3 cup shredded Swiss cheese

Fresh ground pepper

Flake salt 

Heat oven to 400 degrees. Place bread on a baking sheet and lightly brush with oil. Bake for 5 minutes or until bread just starts to brown. Remove from oven. Beat egg whites until stiff peaks form. Gently fold in bacon and cheese. Place a dollop of meringue on each slice of bread. Create a well in each meringue and gently place a yolk in each hollow. Sprinkle with pepper and bake for 10 minutes until yolk is slightly set and meringue has begun to brown. Garnish with flake salt.

Lemon Curd

Sweet, tangy and a must have for hot scones.

3/4 lemon juice 

1 tablespoon finely grated lemon zest 

1 1/2 cups sugar

6 egg yolks 

3/4 cup cold unsalted butter, cut into small pieces 

Whisk together lemon juice, zest, sugar, egg yolks and butter in a heavy bottom pot.  Cook over medium-low heat, whisking constantly, until mixture thickens (5-6 minutes) and coats the back of a spoon. 

Pour through a fine mesh strainer into a bowl, cover with plastic wrap, pressing onto surface of curd, and chill.

Scotch Eggs

Deep fried sausage covered eggs. 'Nuff said.

6 eggs

1 cup flour

1 cup panko

8 ounces bulk sausage

Vegetable oil, for frying

Pepper

Heat deep fryer to 375 degrees. Place 4 eggs and 1 tablespoon of salt in a pot, cover with cold water. Bring to a boil, cover and remove from heat. Let stand 3 minutes. Drain and add ice water to pan to cool eggs. Gently crack shells and peel under cold running water, placing peeled eggs back into ice water. Place flour and panko into 2 separate bowls and whisk remaining eggs in a third bowl. Divide sausage into 4 equal portions. Pat into thin patties, approx. 3 inches across. Place an egg in the center of each sausage patty and gently form sausage around egg, making sure to seal completely. Dip sausage covered eggs first in flour then in beaten eggs then in panko. Fry 5-6 minutes until sausage is done through and coating is brown. Drain on paper towels and season with pepper.