Saturday, February 12, 2011
The girls were too young last summer to do us much good at the farmer's market, but, once they started laying, boy did they! We are gathering about three dozen eggs a day right now! What is one to do with so many eggs?
Omelets, egg salad, potato salad, fritattas, stuffed eggs, pound cakes, meringue cookies, breads, cakes, ice cream... You see how it goes... and you can see why I have a smaller lap when I sit.. anyhow.
One of my favorite cook books is from 1963: Freezing and Canning Cookbook from the editors of Farm Journal. There are so many wonderful ideas in this treasure that I wonder if it is possible to even use them all! However, one of my favorites is how to freeze eggs.
Our grandmothers saved eggs by dropping them in barrels of waterglass to preserve them. However, today we have freezers and our thriftiness is aided by such a wonderful appliance! To preserve your egg surplus (from your hens or a great sale at the grocer's) just:
Break a cup of eggs into a glass bowl.
Add, depending on the intended use:
1/2 t. salt (for scrambled eggs or other egg dishes) OR
1 T. sugar (for baking or custards)
STIR to break the yolks. Do not beat!
That's it. Freeze for up to six months.
What I have done is measure out what I use for my favorite receipts -- cakes, cookies, and so forth -- and frozen according to those uses.
Here is one good use for your surplus eggs:
3/4 c. butter (or margarine -- but why bother?)
1 1/2 c. confectioners sugar
4 large eggs
3/4 c. chopped pecans
3/4 t. vanilla
3 3/4 c. vanilla wafer crumbs
Cream butter and sugar; add eggs, a little at a time, beating well after each addition. Mix in nuts and vanilla and add 2 3/4 c. crumbs. Mix.
Spread remaining crumbs over bottom of buttered dish (8" square). Spread creamed mixture evenly over crumbs. Makes 16 squares. Freeze. Serve without thawing.
You can make this ahead of time and store for up to one month. Yummers.