A huge shift has taken place in our kitchen in the last few months. Once upon a time, every egg was cherished. I had a good source for farm fresh eggs from my parents and two neighbors who sold eggs. But even though I'd pick up two or three dozen at a time, I always seemed to be low on eggs. Baking day began with an egg inventory and recipes were chosen accordingly. ("If I use two eggs in the cookies, and one in the bread, I'll still have one egg left for waffles tomorrow morning...") My children love hard boiled eggs and deviled eggs but I rarely made them.
Not anymore! Our chickens are giving us about 8 eggs a day. We have had as high as 11 in one day and as low as 6, but 8 is about our average. In a week, that is a LOT of eggs. And I LOVE it! No longer do I start my morning, looking into the egg carton to see if scrambled eggs is an option. At least once a week I hard boil a dozen eggs for my delighted children. I love that their growing bodies can enjoy this high protein food.
But after several weeks of doing very little baking, the egg situation is getting a little out of hand! Now I'm evaluating recipes for how many eggs they can use, instead of how few eggs I can get away with! My sister was here for a day last week and she helped me make noodles and angel food cake. We also discovered a custard recipe that took 6 eggs and was delicious!
Can you give me some other ideas? Or do you have a favorite egg heavy recipe? I'd love to try it!
And here is the custard we made.
6 eggs, beaten slightly
1/2 cup sugar
1/2 tsp salt
2 tsp vanilla
4 cup hot milk
Mix eggs, sugar, salt, and vanilla. Add milk very slowly, while stirring rapidly. Pour into baking dish and sprinkle liberally with nutmeg. For best results, place baking dish into a pan of water, as deep as the custard if possible. Place in oven and bake at 325 degrees for 40 minutes. (I baked it at 375 degrees for shorter time.) Custard is finished when knife inserted into center comes out clean.