In spring and summer, sometimes your chickens may lay so well that it’s hard to come up with ideas for what to do with all the eggs. Here are a few tasty recipes that will help you out:
|Chile Relleno Casserole – This makes a hearty dinner that’s simple to make and nice enough to serve for company. It can be served together with homemade Green Chile Sauce.|
|Spinach Yogurt Quiche – For a special breakfast or lunch, try this great quiche. Even though quiche isn’t one of my personal favorites, this one is really quite good.|
|Jalapeño Cheese Snacks – These spicy little treats make a tasty afternoon snack or appetizer. They’re also attractive enough enough to bring as “finger food” for parties, “showers,” or other “get-togethers”.|
|Oven Pancakes – Also known as German Pancakes, Dutch Babies, Finnish Pancakes, Kropsu, or Pannukakku. These are simple to make and make a great breakfast for special occasions, such as birthdays. They’re great with home-canned fruit, such a peaches, along with yogurt and a little maple syrup. They’re also good with fresh fruit or baked apples and a dab of whipped cream.|
We know this barely scratches the surface. If you have recipes that you’d like to share that use lots of eggs, please post as a reply below.
This post was originally published in 2011 and was updated on May 25, 2015.
I like eggy deserts. My personal favorite, above any flan or creme brulee, is good old fashioned custard. The problem I’ve always had with custards is that they are typically served in a little thimble of a dish (which is no bueno for a man of my girlish figure), or in a frozen pie shell (because the art of making good pie crust is dying). So I have worked to make a manly, crustless vat of custard; befitting a husky eggivore. The result is my custard that I have affectionately deemed “The General” and I do hope you like it.
“The General” Custard
By Trent Tatman
6 large eggs
3 – ½ cups half & half
½ cup sugar
1 tsp vanilla extract
¼ tsp salt
Preheat oven to 350° F. In a large bowl, lightly beat eggs to creamy. Whisk sugar, salt, and vanilla into the eggs. In a separate microwave safe bowl, warm dairy slowly (eg. 9 minutes at 30%). Slowly whisk warmed dairy into egg mixture. Then strain custard into a 1-½ quart dish. Sprinkle top with nutmeg and cinnamon. Set dish in a deep casserole dish or roasting pan, and surround with hot water (I just heat a tea pot while putting this together). Put the whole thing in the middle of the oven for one hour. Remove from the oven and let cool in the water bath for an hour. Serve or refrigerate. Depending on slice size, serves 8 – 12.
LARGE SPONGE CAKE
1 1/2 cups cake flour (may use all purpose flour)
1 1/2 cups granulated sugar, divided
3 Tbsp water
1/3 tsp salt
2 Tbsp lemon juice (or 1 tsp lemon extract)
3/4 tsp cream of tartar
8 large eggs, separated
Sift flour once, measure, sift again 4 times. In a medium sized bowl, add 3/4 cup sugar and water to the egg yolks, beat with mixer until light colored and very thick. Add lemon juice gradually on low speed, mixing well. Add flour carefully, stirring by hand until just blended.
Beat egg whites and salt until foamy, add cream of tartar, beat until stiff enough to hold peaks, but not dry. Add remaining 2/4 cup sugar, about 2 Tbsp at a time, beating well.
By hand, gently, carefully, fold egg yolk mixture into egg whites, mixing until well blended.
Pour into an ungreased 8″ tube/cake pan with removable bottom. Gently cut thru the batter with a knife or thin spatula to move large bubbles.
Bake in a preheated 325 degree oven for 1 hour or until done…. cake will spring back when touched. Cool with pan inverted. Remove from pan and tube by carefully cutting around the perimeter of the cake with a sharp knife.
MUST use a serrated bread knife and a sawing motion to slice this cake.
When divided into 12 servings, each slice is about 80 calories.
Serve with an egg custard sauce, fruit sauce or to make trifle.
This recipe can also be baked in a jelly roll pan to be filled with lemon curd mixed with whipped cream.
Error. Sugar addition to egg whites should read 3/4 c.
Must use a large bowl to whip the egg whites, to which the egg yolk batter is added.
Line the jelly roll pan with parchment if using that for baking the sponge for a jelly roll