What do you do when you get more eggs than you can use?

[50BMG]

I would feed the extra to the pigs. That would really put some size on them quick.

[All Talk]

Didn't general stores and such in the old days always have a jar of pickeled eggson the counter? I don't know how long those last, but there are recipes online.

[Gonzo]

Store some, hatch some, eat some. After that, "too many eggs" means too many chickens - time to bbq!
(notice: I started with "store some".)

We got a good handle on production rates (eggs and chicks) to determione flock size.

With fewer laying hens, we stored our extra eggs so we'd still have enough through the molt and slower months. (Ran low on stored eggs when production was starting to rise)

Preserved eggs will, by definition, be "old". They won't look or taste quite is nice as eggs layed yesterday ;)

For preserving, we just used K-peg. (and cool dry place - we actually put ours in the pump house) Stored for months and came out almost as nice as the grocer's "fresh" eggs.

*DO NOT WASH eggs to be stored. Wipe, that is all. Washing removes the bloom and further opens the pores, shortening their "frig-life". You can wash before you crack and eat 'em. (oh, and crack them into separate bowl, just in case)

Yes, I said store them nasty. Rub the dirt and poop chunks off with a rag or towel before applying K-peg or whatever, but don't wash the bloom away... God put that bloom on the shell for a reason.

Happy omlettes to you!

G

[wiggles]

People around here Boil and pickle their extra eggs In vinegar. You can put all kinds of spices in with em! they are awesome! They stay good for a couple months too. I know you said there is an ordinace about making money off the chickens in your town but my buddies wife down here makes some good side money selling her pickled eggs.

[rice paddy daddy]

I've been known to fry up a half dozen just for myself, but even then we can't eat them fast enough. We sell some to selected friends for $2/doz (helps pay for feed), trade for baked goods, give them asd gifts, etc.
This year quite a few will be going to a friend who gave us venison. Almost a whole deer, in fact - 2 hams, 2 shoulders, one backstrap.:)
We limit our "customers" to people we know and trust, not some passerby.

[610Alpha]

you can freeze them....google "how to freeze eggs"...great for making cakes, pies, scrambled eggs and any other cooking as long as you aren't trying to make non-scrambled eggs.

[MustangGal]

I have actually been selling a few. Since we aren't going to be making a profit from this endeavor, I think I will be fine... just keeping it on the down low.

[rice paddy daddy]

In our little corner of America, there are people who have hand lettered signs in their yard advertising eggs for sale. But we do not do this for several reasons. Strangers may claim to be sick and sue; FDA; IRS; just too many headaches.

[onebigelf]

http://www.alpharubicon.com/primitiv...ragereport.htm

o Coated with Vaseline and kept in lime water: all good.
o Kept in soluble glass: all very good.

The lime water and soluble glass methods’ high success rates interested me immediately. Soluble glass is another name for sodium silicate, also called water glass in many sources. You can buy sodium silicate from the pharmacy and use 1:9 ratio. (1 part sodium silicate to 9 parts water). Many commercial egg storage preparations available today are based on this chemical. All are much more expensive than pickling lime, the key ingredient in limewater.

For best results, the eggs should be 2 to 3 hours old. The eggs should NOT be washed.

(If dirty, brush them clean.) Washing them destroys the natural film on the egg, which seals the pores of the eggs. Use only clean, uncracked, smooth eggs (No rough spots). Any clean 2 to 3 Gallon wide mouth container can be used. Jars, crocks, bucket. Smaller containers makes for easier use of old eggs first. If using eggs from a market, one way to see if the eggs are fresh is to submerge them in water. (They have already been washed.) If they sink to the bottom and remain there, they are fresh. If they float to the top, they have already begun the oxidation process.


John

Shakshouka Recipe- Eggs Poached in Spicy Tomato Sauce, Tunisian Style
Ingredients:
Oil for frying
1 large onion
2 green bell peppers
8-12 cloves garlic (yes, I know it sounds like a lot, but trust me, it tastes good!)
20 oz tomato paste (approximately 2 cups)
3 cups water
Fresh tomatoes (optional)
2 tsp turmeric
1 tsp cumin
1 tablespoon plus 1 teaspoon paprika
Salt to taste
Red pepper flakes to taste
4-8 eggs
Parsley
Zaatar spice mix (Optional) Za'atar the herb has long green leaves and a thyme-like flavour. It is sometimes called wild thyme in English, and it grows along the slopes of the Syrian-Lebanese mountains. Za'atar is also the name of a dried-herb blend
4 tsp sesame seeds
4 tbsp finely chopped fresh oregano
4 tsp dried marjoram
4 tsp ground sumac
1 tsp sea salt
4 tsp ground cumin
In a dry pan, toast the sesame seeds on a high heat for one to two minutes. Place all the ingredients in a blender and process until finely mixed. Store in a jar in the fridge for up to a week.


Instructions:
1. Chop your onion and garlic cloves and saute them in a deep frying pan until golden.

2. Chop your peppers, add them, then saute until soft.

3. Add the cumin, paprika, and turmeric and mix for a few minutes while cooking.

4. If using fresh tomatoes, chop, add to the pan, and cook until soft.

5. Add tomato paste and water, then bring to a simmer.

6. Taste it, and then add salt and red pepper flakes to taste.

7. Crack eggs into your pan of hot tomato paste, taking care not to break the yolks when pouring in. Pour the eggs in evenly spaced throughout the dish and then don't mix.

8. Put the pan over a very low flame until the eggs solidify. You don't want to be mixing the pan at all or the eggs will break apart.

9. Sprinkle the whole pan with fresh or dried parsley.

10. When the eggs are solid and fully cooked, remove the eggs from the pan with some of the tomato sauce, sprinkle with zaatar (if desired), and serve.

This dish is usually eaten with pita or other flat breads. I take the lazy gluten free way and just serve it with rice

[DIM TIM]

I was recently was doing some research onthis subject, and came across this guy's YouTube video.

http://www.youtube.com/watch?v=9JZJMjAmV-4

I also went to Rutland's site as well, here...http://www.rutland.com/productinfo/w...or-sealer.html

I'm still going to check our local Ace Hardware stores (half dozen within twenty miles of me), and see if I can find one that sells it. If not, I'll contact Rutland's directly, and see if I can order direct.

Not a bad way to go if you need to store a lot for long term. Just short of this.....