I can use a lot of eggs in popovers and in Dutch baby pancakes. A batch of biscotti takes 7 eggs....and then there's always devilled eggs and flan and plain old egg salad.

Breakfast for dinner works for us when eggs are 50/dozen. Poached eggs on top of a mixed green salad, added to spinach salads, egg drop soup, fried rice, a Spanish torta, or and egg liquer to give as a gift.

Pudding and souffles.

An angel food cake.

Egg liquor? What in the world is that?

And 7 eggs in biscotti? My recipe only takes two, but I'm reminded that the parmesan and black pepper version uses four. And I do like devilled eggs, and will eat egg salad.

Hmmm. And custard and angel food cake, yum. Then, of course, I'd have to use the whites for angel food and the yolks for custard/pudding. What a hardship...

Annie

I would make a big batch of breakfast burritos to freeze so I have a hearty breakfast when I do not feel like cooking. Other ideas would be popovers. Like Linda, I would do Dutch babies. I would also make a clafouti. Somewhere around here I have a recipe for overnight brioche loaves that takes 6 eggs.

ETA: I would also make a chile relleno casserole. I lay the chiles down in the pan, and make the batter just as one does for frying but spread it over top of the chiles, add some cheese to the top and bake.

Admittedly it leaves you with some of extra whites and part of an egg wash....
Biscotti Di Prato

3 3/4 C all purpose flour (stirred till fluffy before measuring)
2 C sugar
1 tsp double acting baking powder
1/4 tsp salt
4 eggs
2 egg yolks
1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using
almonds)
1 2/3 c almonds or hazel nuts coarse chopped and lightly toasted.
eggwash

Mix flour, sugar, salt and baking powder.
whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and
stir until a dough forms (looks like it can never happen... but keep
working it...it will. I sometimes add a VERY little sprinkling of water)
add nuts, turn out on a non-stick surface ( I use a marble board or my
formica rolling board) and knead 3 or 4 times. Divide into fourths and
shape each piece into a 11 x 2 in. log ( make it "tall" as they
flatten
while baking) Place on buttered and floured baking sheets, brush with egg
wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 20
min. Slice 1/2 to 3/4 inch thick. Place on clean baking sheets ( cut side
down) and bake 10 or 12 minutes at 275. turn pieces over and bake another
10 minutes

Soufflé - twice baked and you can freeze.

Iles flottantes (custard with floating meringues on top).

curried eggs

Kedgiree

Creme caramel

Clafoutis - both sweet and now, savoury is becomming fashionable

Annie -

Since you make gluten-free foods for your family, I'd suggest buying some coconut flour and make some recipes using it because, almost without exception, they use a LOT of eggs.

I make a loaf of coconut bread occasionally and use it for making French toast, and the recipe uses 6 eggs for a small 7-1/2"x3-1/2" pan. Two eggs for 8 pancakes. Three eggs for 6 muffins. Here's a long list of recipes.

Coconut Flour Recipes: http://freecoconutrecipes.com/gluten-free-coconut-flour-recipes/

When we had chooks and an oversupply of eggs we often had Eggs Benedict for dinner- eggs in the sauce and poached eggs in the dish.

French Macarons (whites) and Hollandaise (yolks) both freeze beautifully. I freeze the sauce in Pyrex custard cups then pop out the "pucks" and vacuum seal them.

Custards: Quiche, bread pudding, Yorkshire pudding, flan, etc. Even lasagnas, with eggs in the ricotta.

Kugels

Dumplings

Ice cream

A dozen eggs in a large baked omelette.

You can freeze souffle mix in ramekins and bake later.

Pâte à choux pastries freeze well enough if they're going to be heated after defrosting.

Huevos Rancheros. Scotch eggs.

Look in Passover recipes.

If you make Angel Food cake, you can use the leftover egg yolks to make vanilla ice cream (my recipe uses 6 yolks), and that keeps well, since it is frozen. I'm not crazy about vanilla ice cream, but it is versatile, and I made it to go with some double chocolate cookies that I had. It also makes a nice topping for a lot of other dishes, but is rather bland by itself. Kevin put pecan liqueur on his, but I do not like pecans with ice cream, although I like hazelnuts.

The Spanish tortilla that I make uses six eggs, plus about three or four potatoes, and it is good reheated. I make it with onions, bell pepper, and chilies. I also make migas, using 5 tortillas and three eggs (plus beans, rice, chilies, etc). Tortas (sandwiches made with bolillos) can also have scrambled egg in them and generally also have beans.

I never have breakfast for dinner, unless it is crepes, and that is only borderline breakfast. I cook breakfast enough for breakfast that I want something different for dinner. Kevin had leftover quiche the other night for dinner (while I had something else), but I will not eat quiche later than brunch.

I sometimes add extra eggs to grits and then bake them like a soufflé. Those also have chilies, bell peppers, garlic, and herbs. It seems like I eat a lot of peppers and chilies! I guess it's partly because I love them and keep them in my back yard, although there are only a few dozen chilies left on my plants at this time of year.

Another good use for eggs is avgolemono soup and stracciatella soup.

If you have "puppy seeds" you can make Sol's cookies. I'll never forget that title. It was the first time I'd seen the typo. Yay Sol!

Avgolemono soup is awesome. I also put an egg in meatloaf. There's also baking a small egg, shelled, in pitted avocado halves for 20 minutes, at 350 F. I love quiches and make my own without the crust. Eggs Benedict in Portobella mushrooms, add spinach - remove the stems of the mushrooms -- a local diner makes these and they're to die for. Hard boiled eggs are a great additive to salads, and are also a great boost of nutrition and protein on road trips.

All of the above are gluten-free, at least in my hands.

Quiche freezes well, also. We love Sue's Hash Brown Quiche.

Linda

Here you go for the egg liquer. Very smooth and good.

http://www.texanerin.com/2014/12/eierlikoer-german-egg-liqueur.html

Annie, I can't think of anything new this past year since i posted the same request maybe a year ago?.

Maybe one or a few. DH has been playing a riff on the basics. The perfect ruffled edge simple fried egg. In a french #22 steel pan we pulled out of storage. No flipping or turning. Butter or duck fat with a perfect fried egg with crispy edges...then covered and lowering the heat to steam a bit...

I work longer hours so he serves these new attempts to me in bed, : )

Another not so new is onion and any veg sauted with small/tiny diced potato seared then steamed for a bit with a cover on...crack a few eggs on top and steam cook...like a dinner hash.

Might want to re-visit carbonara. One of my favorite Italian egg uses. We use rice pasta and nice roasted smokey bacon cubes. Not often for us because we love it and cannot stop over-eating.

egg dishes past posts

sleevendog, I do this every year, but it's usually in the spring. My brain just kind of doesn't switch on and I think "what the heck am I going to do with all of these eggs?" Plus, we have some new posters and I was hoping they would chime in and have some new ideas.

I don't have enough to freeze yet, and I give away much of my excess, but today I got 9 eggs, yesterday I got 10. So I do have a steady supply. We're just past Christmas so I'm trying to not do a whole bunch of cookie baking and such, detoxing from the holiday overload. (grin) I can't use up too much of my freezer space, since we still have two steers to slaughter and everyone is short of freezer space since we just processed pork.

I'd forgotten about Egg Foo Yung and Scotch Eggs, especially since we have sausage, yum.

I'll check out the gluten free recipes that Grainlady posted too, I've made a couple of coconut flour recipes which have thus far been resounding failures with my family, but I have coconut flour and almond flour in the freezer so I'll get it right eventually.

Annie

Just finished browsing this slideshow & thought it might be appreciated here...

31 delicious things to do w/ eggs

I have had pretty good success with the coconut flour recipes on Elana's recipes. I have made muffins of hers (blueberries, sometimes subbing chocolate chips for the blueberries) and the lemon poppy seed muffins. Some of her cupcake recipes use coconut flour as well. The strawberry one and the coconut with lime frosting have been enjoyed when I take them to potlucks.

No special recipes from me, Annie, but I do have a couple that are friends of mine and they have a ton of eggs every week. They are in a position where they have to go to a food pantry each week so they take about 10 dozen eggs to them. The pantry is thrilled to have them, the people who frequent the pantry are thrilled to get them and my friends feel better about taking food from the pantry because they are also contributing to it.

By the way, my DH has hung in through Christmas (which the doctors couldn't guarantee), our anniversary on the 29th of December and my birthday - today. Now we're trying for Valentine's Day. Don't think it's going to happen, but we always have set goals. He's down to 136 lbs. from 200 lbs. He can hardly eat or drink anything and is so weak that everything, even just trying to talk completely drains him. I keep making soups and dishes to try to handle the eating problem, do most of the work and spend as much time as possible just sitting in my recliner next to his. That's pretty much his favorite thing. We have been preparing for this for a long, long time, have accepted it and doing very well with it. My niece is looking for a place to us together up in Noblesville where she and her two kids live. The one she just found has a really good set up including a barn with several sturdy stalls, a tack room in another building and a four bedroom house which would fit her and the kids. The good thing about it for me is it has several fenced pastures (with lots of horse manure to till in) and a large chicken coop and run. The only bad things about it is I'd have to sell my present 21 acres here in Brown County that my husband and I built a beautiful custom home and a two story storage building (not shed) on and go in on the above mentioned place which they are asking the same price that I would accept as a very low price on my place. Also, I'd live in my motorhome on the new place because we have two dogs that would not get along together, I can't see doing a climb to the second story of the new place and I'd really have my own kitchen and living areas. Ah, decisions, decisions. Pluses include all the gardening space I could want and sell produce plus eggs at the local farmers market, a very, very active place that draws people from all around, plus all the chickens, a miniature goat and maybe start breeding miniature cows. The kids are great helpers and want the same things I do. I think I might have to give in.

Madonna

P.S., Annie. I'm going to start breeding Buckeyes and have a flock, not for breeding, of Black Copper Marans.

Madonna

I like to make tuna salad or chicken salad with chopped hard boiled eggs.

My mother would serve Early June Pea Salad on hot, humid days for our dinner:

Early June Pea Salad
One can of La Seur Early June Peas, chilled and drained

1/2 cup chopped pecans

boiled, deveined, tailless, chilled shrimp

4 hard boiled eggs, chilled and chopped

2-3 ribs of celery, diced or thinly sliced

Dressing--1/3 c mayonaise, 1/4 tsp prepared mustard, 1/2 tsp paprika, 1/4 to 1/2 c Del Monte Sweet Pickle Relish. Adjust to taste.

Home grown, vine ripened tomatoes, cored and sliced almost all the way through the bottom of the tomato, but not quite into 8 to 12 sections. Depends on the size of the tomato.

Lettuce leaves.

Mix dressing and peas, pecans, shrimp, hard boiled egg, and celery gently. Place lettuce leaves on a dinner or luncheon plate, center the tomato on top of the lettuce and open up the sections like a flower. In the center of the tomato, spoon a serving of the pea salad, and garnish with a dash of paprika. I probably use 5 or 6 hard boiled eggs in my versions.

Carol, thanks for that link. The pear frittata looks very interesting and I have pears that I need to use, and am in the process of getting snowed in right now!

And thanks, tishtosh, for letting me know about those recipes. I'm still trying and I have a big bag of coconut flour in the freezer.

Happy Birthday, Madonna, you and your husband are in my prayers, always, as you know. I'm glad he was still here to celebrate with you.

I've found those Buckeyes are great mousers, better than cats. Very nice chickens, I highly recommend them. They are friendly, curious, good layers, cold tolerant AND they catch mice that try to steal the food in the coop. I wish I'd have gotten more than two. The Marans are laying lovely dark chocolate brown eggs and adding to the colorful egg cartons, but aren't as friendly and personable as the Buckeyes.

Oh dear, you do have hard choices. It would be nice to not be alone, and to be able to have your big garden and the miniature cows would definitely be in the plus column for me, but a minus for many others (including Elery, LOL). But living in the motorhome? Would that be comfortable? Or would you have your own storage space in the barn or the tackroom or somewhere?

The dogs might surprise you. I have taken in Bud's old dog for the winter. She's a lab and St. Bernard cross and she and Her Majesty The Queen Molly are getting along very well. She's here because she HATES the Golden Retriever puppy they got. But, they brought the Naughty Puppy here a couple of days ago and both she and Molly played with it until they collapsed. So......maybe the dogs will learn to get along. Maybe.....

Hugs to you, whichever path you take. As you know, I don't think you can go wrong farming, but you'll never get rich doing it, LOL.

Annie

Veering off topic from your last remark, Annie, I'm reminded of the story about the farmer who won the lottery being interviewed for the paper:

"What will you do with your winnings?" asked the reporter.

"Oh, I think I'll just keep farming until the money runs out," replied the farmer.

Colleen, that's really funny, mostly because that's exactly what my Dad used to say. If he won a million dollars he's just keep farming until it was gone, LOL. He also explained the excitement of farming, he said it was just like playing poker with God. (grin)

Annie

Annie and Colleen, I love that remark about winning the lottery and farming. No, I wouldn't want to get rich, well, that wouldn't be so bad, but I'd just like to do what I enjoy, feed myself as much as possible and supplement my fixed income.

Annie, the motorhome is a 40 footer with two slides and better than a small apartment. DH, the 118 lb. furkid and I lived in it two months year before last and had no problems at all. However, I am also considering a nice little place in Ft. Myers, Fl as well. Options, options, options. I'm snowed in and considering whether to have some of the soup I made yesterday or fixing something else.