Every November my chickens molt. They stop laying eggs. And they stay mostly on strike throughout the winter. Now that spring is in the air?
Now I have lots of eggs!
We’re getting at least a dozen a day. Most days its more like a dozen and a half.
So how do we keep up with our chickens?
By cooking eggs of course.
But just plain eggs get boring. So here’s a roundup of our favorite five recipes that use lots of eggs.
Who has time to stand over the stove cooking omelets for a large family? Not me–that’s for sure! Instead, I use this amazing recipe from Raising Arrows.
Simply mix the egg mixture up, and spread it on a lined cookie sheet with a rim. I love using my silicone liner for this!
Then, while the eggs bake, you mix up whatever goodies you like. I normally saute a some onion, ham, mushrooms, and green pepper chunks. Since the kids don’t like all of those options, I usually just spread those over a quarter of the baked omelet, and do just ham and cheese on the rest.
When the eggs are set up, you pull them out of the oven. Then, sprinkle your goodies on top. Add some shredded cheese, and roll it up. Jelly roll style. The silicone makes it easy to do.
Then just slice and enjoy.
Dutch Blintz Pancake
While it cooks, we get chores knocked out. No babysitting required for these pancakes!
You can find the recipe here on my site.
Pudding. Lemon Pudding.
Growing up, I hated pudding. I thought it was seriously disgusting stuff.
Except lemon. I’d eat whole bowls of that!
Now that I make pudding from scratch, I can tolerate most flavors. Apparently homemade is better!
I’ll eat a little chocolate or vanilla pudding. Especially when it’s still warm.
But lemon? That still holds a dear place for my taste buds! It’s my favorite kind of pudding.
We love this recipe.
Except we make a quadruple batch. That’s right. We use a dozen eggs in our big batches of pudding. Good thing eggs aren’t just for breakfast!
Pudding only takes the yolks. So that means, we also make…
Angel Food Cake
She usually makes it, using this recipe from Betty Crocker.
Once it’s cooled, she tops it off with whipped cream and blueberries or strawberries.
It’s so delicious!
I used to think crepes were complicated. Then I came across this post on Heavenly Homemakers. I loved the simple ingredient list.
- Cream. (I don’t have this when the cows aren’t fresh, but I’ve used whole milk successfully.)
Then butter for cooking. And we love them with a sprinkle of powdered sugar on top.
These are really easy to prepare, and cook really quickly. They’re also tasty!
We substituted these for pancakes on Sydney’s day this week, and ate a bunch.