Egg-cellent Recipes
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Any business dealing with goods will have some percentage of damaged product or product that cannot be sold for one reason or another. For us, that comes in the form of cracked eggs. If an egg has a crack we cannot pass it on to the consumer…but we can eat it! Some days we have more cracks than others–rainy days and afternoons when the kids are extra rambunctious helpful seem to mean more cracked shells. I’ve been trying new recipes so we are not merely eating breakfast scrambles…though the ones in the freezer have certainly come in handy since Naomi’s arrival.

This week I made an egg custard pie. A search on AllRecipes provides a plethora of options including Grandma’s favorite and coconut. But, as with any tasty pie recipe, first you must start with a homemade crust. I can’t provide my recipe here as I’m sworn forever to secrecy.

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Second, only use farm fresh eggs, from Polyface if possible.

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Then follow recipe as instructed. The pie was ok. While the kids loved it, I found it too “eggy” for my taste. And yes, I krealize it was an EGG custard. I much prefer buttermilk pie.

I’d love to try some of your egg recipes if anyone feels like sharing.

 

 

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About Tammy Pedersen

Tammy is married to John Pedersen, manager of Briarmoore and Grass Stain Tour extraordinaire. She is blessed to be able to stay at home with her three children. When not busy with farming and homeschool, Tammy can be found with knitting needles or crochet hook in hand, reading or writing. Someday she hopes to combine her love of travel with mission work.
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5 Responses to Egg-cellent Recipes

  1. Judy says:

    Can you share a recipe for buttermilk pie?

  2. Heather Juda says:

    I have plenty of cracked eggs, too! So far I’ve made lemon curd (with the yolks) and chocolate chip coconut macaroons (with the whites)…both of which have been very good.

    The lemon curd recipe is an Alton Brown recipe. It is delicious! http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe.html

    Although I haven’t tried the following recipe, it uses the whole egg, which is a good thing. I hope to try it soon.
    http://www.foodnetwork.com/recipes/ina-garten/lemon-curd-recipe.html

    The lemon curd is great on blueberry muffins and it is especially good on vanilla ice cream!

    I Googled a macaroon recipe and found this. It’s really good and super easy.
    http://mykitchenjourney.blogspot.com/2010/02/chocolate-chip-coconut-macaroons.html

  3. Kristin says:

    A buttermilk pie sounds really good to me, too!

  4. Sarah says:

    I have a lot of eggs from my ladies too! I sell several doz a week but there are always plenty for us to enjoy.

    I modified a Martha Stewart Pop-over recipe to be a lot faster!
    (her version baked for something like 40 minutes – this takes 8-10 minutes)
    http://www.marthastewart.com/1038811/popovers-recipe

    Pre-heat oven to 450 degrees – pre-heat mini-muffin pan (I have a 24 muffin version) in the oven as it heats up.

    1.5 cups milk (warmed up to room temp – NOT COLD)
    3 Eggs (warmed to room temp in a bowl of warm water – NOT COLD)
    Whisk about 1 minute as it gets fluffy.

    Combine:
    1.5 cups all purpose flour
    1 tsp salt

    Gently and briefly whisk flour/salt mixture into milk/egg mixture (do not do this ahead of time – only when the oven is ready).

    Grease/Spray the mini-muffin pan (super hot from the 450 oven!)

    Pour batter into muffin tin – about 2/3rd full quickly so the pan does not cool too much.

    Bake at 450 for about 8-10 minutes.

    Great little crepe-like puff balls. This recipe makes a whole batch of 24 in my pan and then about 8 more in a second batch.

    We can easily inhale a batch of 30 for breakfast. YUM!

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