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Six Dozen Eggs


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We have a wonderful neighbour who has chickens. He very kindly brings my parents eggs ... a lot of eggs. And they really seem to only get used when I'm visiting from the city for a weekend here and there. Home for the holidays, what do I find in the fridge but 6 dozen eggs.

So, I need to find something to do with all of said eggs. Preferably making them into things that I can freeze so that my parents don't have to cook too much while I'm away. (I like to cook, they decidedly do *not* - no wonder they like me coming home so much!)

To throw a wrench into it all, my father doesn't really *like* eggs (the taste) apart from in omelettes. :hmmm: I will make a quiche and an angel food cake, but after that I'm out of ideas. Please, if you have *any* ideas at all for things I can make that will use up this egg windfall, I would be most grateful!

Thank you!

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A few batches of Thomas Keller's lemon curd from Bouchon ought to do the trick. It goes well with quick breads and makes a good gift.

That's a great idea - and don't throw away the extra whites. Make meringues. If you cook til quite dry they will last in an airtight container for ages and you can use them for lots of things. They are great for crumbling into whipped cream or over ice cream too

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If you really run extra on eggs, you can freeze them


Haven't tried it before though....

if your adventurous you can make some variations on asian steamed omelettes.

The vietnamese one consists of pork, vermicelli noodles, and green onions. For a more chinese approach add in some salted duck eggs. For even more

adventurous approach add in 1000 year old eggs....

oh that reminds me, you can make chinese salted eggs..


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Why not prep some brioches, cinnamon rolls, coffecakes and such, and freeze them, unbaked? Your parents can simply pull something out the night before, and bake the items whenever they get the urge.

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I wish I had your problem. I love fresh eggs. My suggestions:

- Definitely frittatas, all kinds with veg and cooked potatoes in them.

- pickled eggs & beets

- French toast

- pasta carbonara, or any pasta dish with an eggy sauce

- souffles

- sabayon or zabaglione, especially with poached pears

- an Indian dish called Eggs in Spicy Tomato Sauce. Here's one recipe: http://www.nytimes.com/2006/10/04/dining/041mrex.html

- and if you're feeling very adventurous, caneles de bordeaux, a recipe developed by nuns who were overwhelmed with donated egg yolks (the whites were used in winemaking). http://chocolateandzucchini.com/archives/2005/10/caneles.php

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