50
Posted on 03/02/2013 11:33:47 AM PST by 4everontheRight
OK...a fellow employee has chickens and she gives me about two dozen every week, or every other. Me and mine can't keep up! I hate to turn them down, she has no one else to give them to. I have given a few away but I was wondering if I could use them for a future purpose. Any prepper ideas on what I can do with these? Can I dry them, dehydrate?? I will keep the shells for the garden but I was hoping I could do something with these instead of feeding the dogs a nice treat every day and adding them to every meal!
There’s Chinese Egg Custard that really simple to make. I use my chopsticks to whip the eggs about, adding some water. Then put the mixture into a bowl, and put it on a rack in your steamer. Delicious! Don’t know about freezing or drying though.
Another n00b posting a vanity about eggs of all things!! <(:~)
By a week, so just kidding.
My sister used to put four fresh eggs out of the shell into a plastic container, put in a layer of wax paper, another four eggs, etc., until the container was full.
She would freeze them and eventually use one layer at a time. They have a neighbor who has chickens and can’t use all the eggs, so she gets free eggs too.
Use some to make mayonnaise...easy, and delicious..but be sure to use a very good olive oil..you can go wild with some other stuff and do a variety of aiolis..try garlic, or cayenne..
Yes, KIMCHI is GREAT incorporated into basic scrambled eggs. I’ve made it on advice of Mark Bittman in his NYTimes Magazine food page. Get it ONLY at an Asian market, though.
It should be packaged in a sturdy plastic container like what you get take out soup at a Chinese restaurant in.
Make a custard and some deviled eggs once a month and you ought to keep up with the supply just fine.
FYI..just called in help from the FReeper Food thread..
I make mine with about 4c of coconut milk, 1&1/2c of sugar (adjust for taste), corn starch (amount depending on number of eggs I add) and 4-6 eggs (I use both white and yolk, resulting custard is fluffier with both). Cook at medium heat (no higher!), whisking constantly, until mixture starts to get really thick and tries to bubble/boil. Remove from heat and whisk for a couple more minutes so it doesn’t stick to the bottom and add 1tsp of vanilla.
Alternate versions include adding 1/2 cup (adjust for taste) cocoa and 1/2c more sugar for a chocolate version. When made with coconut milk the custard tastes like Mounds bars.
Adding brown instead of white sugar will make a caramel version.
This is a weekend morning treat for kids. If making the chocolate version you can add an egg or two more w/o the mixture tasting too eggy.
This also freezes nicely in our donvier for frozen custard in the summer.
Clearing your cookies will log you out.
I don’t do anything to the eggs I store. I just put them on a shelf in the garage next to the ice cream.
Fried potatos, peppers and eggs on Italian bread, invite some neighbors over, you can’t go wrong!!!!!
Feed the lettuce to your chickens they love it that way you will have even more eggs
The ones that my daughter does not sell to our country neighbors (she has that cute factor going for her) we hardboil or scramble with the shells and feed them back to the chickens. We also make hard boiled eggs for the kids as a snack or to use in salads.
Unless you have chickens that are exclusively free-range (very few do) you should always feed the excess eggs back to them in a form they don’t recognize. You will get better eggs and cut your feed costs.
Giving them to the dog as a snack is okay unless you have flatulent Fido. They can get some really bad gas if they eat too many eggs!
We are probably going to do two or three feeder pigs this year and they will eat every hard boiled egg you give them. We are going to experiment with dehydrating some and hope to do chicks again this spring. 23 hens and 1 rooster is our goal and ours have a big fenced in chicken run (about 1/3rd of an acre) where we have our young orchard trees.
The eggs were raw, washed and put in the crock. I think it must have been back in the early to mid 1940’s, probably during the dreaded “rationing”. Anylone remember those coupon books and little red discs, almost empty shelves, almost no meat in the displays? Thinking of the eggs brought back lots of memories or more difficult times.
Lehman’s sells water glass:
https://www.lehmans.com/p-297-water-glass-liquid-sodium-silicate.aspx
I admit I was a bit taken aback that it can be used for concrete sealer as well....
Stores for years if you add a oxygen packet, and the end product is worth more than the raw eggs if you were buying it in the store.
Pickled eggs are delicious; follow a recipe for adding the right spices. - We kept several dozen eggs in the bunker, rubbed with the sealing solution; they kept real well for a long time, finally got a teeny bit watery toward the end, but not spoiled. - We’re too picky and spoiled these days; people used to do have to preserve foods without all the bells and whistles. - (Don’t feel bad about sharing the eggs with the dogs a little bit, will save on your dog food expenses; but those good country eggs are good for you!)
Pickle them. They will keep virtually forever.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
