8 dozen eggs

[mrsbrown]

Party was fab, and I got the catering amounts right.

There are leftover coco-pops - good. Just enough bread and mushrooms for our reasonable consumption in the next week and....

a lot of eggs.

I bought 4 trays of 30, or 120 eggs. I was feeling good, trifle and cake and pancake mix made on Sat night used up 30. So I had enough left for 1.5 eggs per person.

All was going well and based on what I have now, I would have had only 60 eggs left, but then astemudfoot brought me an extra 3 dozen in case I needed more. So now I have 8 dozen eggs.

We had omelettes for dinner tonight and used up a dozen. And then MsNotaGoth and MrPeacock and I ate custard consequence meringues that were forgotten yesterday, while we watched the first ep of my birthday present DVD's of Sharpe's Rifles. This may not be good for my health.

Bring out your ridiculous egg recipes. This is the time to try out the 10 egg pound cake recipe Almanzo's sister mentioned when they made icecream, and the 12 egg christmas cake Sneetch made for me when he was in prep.

I probably don't need to panic too much. They're all free range and I'm told the ones I bought were two days old, and I'm sure astemudfoot's eggs were a similar age. I've probably got 6 weeks to get through 8 7 dozen eggs...

Comments

[celsa.livejournal.com]

The eggs I cracked onto the BBQ were very, very fresh. They sat up in that globular way that only the freshest eggs will. A couple of days old sounds right.

I use eggs to make a thing called "Tuna Rice Pie" but it works with just about anything savoury substituted for the tuna. It freezes, it travels, it's good hot or cold.

Recipe:
First; a generous slosh of wine into the chef. Next, mix 2 cups of cooked rice to a tablespoon of butter/margarine, an egg and half a grated onion (hot rice will melt the butter nicely to assist blending. Too hot, though, and it will cook the egg). Mix well and press into the base of a pie plate/quiche dish, and up the sides a little way to make a shell. Place your cooked veggies or tinned tuna or diced bacon or left over cooked chopped sausages into the shell. Belt three or four eggs together with a little milk or water and toss in the other half of the onion and herbs and seasoning to taste. Top with a sprinkle, or a double handful, of grated cheese. Pour the egg mixture over the lot. Bake in a moderately hot oven for approximately 40 minutes. It's cooked when the filling is set. The top will usually brown to some degree, but there is a fair bit of leeway between "cooked" and "burnt" with this recipe so relax. Have another glass of wine, and use your own discretion.

I like to make these pies in bulk and freeze them. Not only do I then have emergency rations/party food but working on several allows me to make up a whole lot of the "shell" mix and egg filling and just put in the appropriate amount for each pie. I use baking dishes of all sizes - muffin tins to roasting dishes all work fine as long as you adjust the oven temperature and cooking time to suit.

[doushkasmum.livejournal.com]

If you bring them tonight I will happily take away the eggs I didn't take home on Sunday. 8->

[villana.livejournal.com]

Me too
=)

[villana.livejournal.com]

and...

http://www.eggs.org.au/index.asp?pageid=2

[villana.livejournal.com]

and...
http://www.poultryconnection.com/quackers/cook/eggrecipes.html

[astemudfoot.livejournal.com]

2/3 of the eggs I brought were straight from under the chooks bum, super fresh. The other dozen, from the day before.

I have sooo many eggs right now, if you get a flush of egg hungry commenters, they're welcome to more eggs if they want them. :)

Ooh!

[celsa.livejournal.com]

When is a good time to come and get eggs? I also have some cartons to give you.

Re: Ooh!

[astemudfoot.livejournal.com]

Can I drop some by today? I'll be scooting past around lunchtime. I'll leave them on the doorstep.

Re: Ooh!

[celsa.livejournal.com]

*ahem*

Thank you Egg Fairy!

[teffania.livejournal.com]

Smear the egg's outside with vaseline and replace in carton, store at room temperature (maybe refrigerate in the height of summer). 90% of the eggs will last 1-2 years. Test before use (float test or crack individually into cups) to eliminate the 10%. The theory involves blocking the pores in the egg that allow air in. Other substances that do this would probably work too. I'm not sure if it works as well on fertilised eggs.

Also egg white freezes quite well, and quite space efficiently. It works for most purposes afterwards - we've gotten a soft merangue from thawed egg white. It is easier if you freeze the egg white in x egg batches though - seeing people trying to hack off a 2 egg white portion of an eggwhite ice cube is amusing.

Quiche freezes really well too, and I think custard tarts do too. Frozen tarts make potlucks you forgot to cook for easier.

Finally, austrohungarian cakes. My favourite cake recipie book uses only eggs as raising agents in it's cakes. That's generally 6-12 per moderately sized black forest cake. The butchers gave me a funny look one day when walked in to buy eggs - "but your mother bought eggs yesterday"
"yes, but I'm baking a cake" I responded.

[mishymoocow-2.livejournal.com]

I like making Elinor Fettiplace's macaroons with lots of eggwhite. Then you can make lemon curd with the leftover egg yolks. Or try the flourless orange and almond cake - that takes approx. 6 eggs, 4-6 lge oranges, 200gms caster sugar and 250 gms almond meal and a teaspoon (or so) of Baking Powder. Boil oranges for 1 hr, then drain and cool. Puree oranges, first removing any large pieces of pith and any pips. Beat eggs and sugar together, add orange pulp and almonds. If you're super fussy, you can beat the egg yolks with the sugar, and then whip the egg whites separately and fold them throuhg, but I haven't found it actually makes much difference. Put batter in a lined cake tine - I now use a silicone pan and it works great - then cook on around 190'C for about an hour. Or an hour and a half if you have a dodgy old oven. The skewer test doesn't work on this cake, I find you need to cook it until you get cracks in the top. If you misjudge and its a bit sloppy in the middle, then serve that bit hot as a great pudding, and keep the rest of the cake as ring cake! Or just cook it in a ring pan. If you're in a hurry, make cupcakes and they'll cook in around 20-25 mins. Delicious and almost healthy. Even more delicious if frosted with cream cheese icing... But heaps more fattening.

extra note re orange cake

[mishymoocow-2.livejournal.com]

You can also cook the oranges the day before. In fact I've cooked them up to 2 days early and refrigerated them. It makes whipping up the cake a real doddle.