If you raise your own chickens, you probably get an overabundance of eggs. Sometimes, it can be difficult to think of new ways to use eggs. Eggs are one of my favorite things to eat because they are nutritious, delicious, and usually easy to prepare! Use these recipes for inspiration on how to use your excess eggs before they go bad.
How to poach an egg by Jar O Honey.
Making the perfect hardboiled egg from Little Owl Crunchy Momma.
How to make perfect fried eggs from The Bitten Word.
The Very Best Scrambled Eggs
This is my own recipe, and it makes fluffy, delicious eggs every time! Here is what you need:
- Fresh, free-range, humane, organic eggs (basically the best you can find. Local or homegrown are best!). The freshness and quality of the egg really makes a difference!
- Cream (you will be amazed at how much better scrambled eggs taste when made with fresh cream)
- Spice blend (I always use salt, pepper, onion powder, garlic powder, and sometimes a few fresh herbs from the garden)
- Fork or whisk
- Butter (use the highest quality butter possible. If you can’t dent it with your fingers while it is still cold, then you don’t want to use it)
Melt the butter in a pan (we usually use a seasoned cast iron skillet).
While the butter is melting, whisk the eggs, cream, and spices together. The basic ratio of cream to egg is about a teaspoon of cream per egg. You know if you have the ratio right if the mixture is visibly fluffier after you whisk it. It should look pale yellow.
Pour into the pan and allow it to sit for a few seconds before you start to stir. If you stir too soon, the eggs won’t be as fluffy and chunky and will look more like the eggs found in egg drop soup. You don’t want that. Continue to stir until the eggs are firm and fluffy. Eat while warm. Cold eggs are gross.
Eggs for Breakfast
A Cow Named Georgia has a super-simple egg recipe for a sausage frittata.
I love a tasty quiche, but sometimes, the process of making the crust keeps me from making the dish. Farming My Backyard has solved this problem by eliminating the crust altogether in this delicious quiche recipe!
These fennel tomato and egg stacks from 1840 farm remind me of a healthier version of Eggs Benedict, and look just out-there enough to satisfy my foodie whims.
Food 52 has a delicious recipe for bacon egg sandwiches. We often eat a variation of this recipe for breakfast or lunch.
A new twist on the egg muffin, the bacon egg and toast cups look delicious and fun!
Simply Recipes has a delicious-looking recipe for an egg casserole with zucchini, which I’m sure you could switch out for any vegetables you had on hand!
Want to have your own chickens and gather your own fresh eggs for these recipes? We recommend
Eggs for Other Meals
Do you have an overabundance of chicken eggs? Make this impossible pie from Granny Miller! It is a mixture of custard, coconut, and amazing!
I am a sucker for anything wrapped in bread, so I am naturally drawn to these baked scotch eggs from Frugal Upstate! It’s a whole new twist on hardboiled eggs!
We love making our own pasta, and this recipe for egg-based pasta from Tink Squared looks simple and delicious. I love the sort of chewy texture that fresh noodles have!
I know everyone has their own recipe for deviled eggs, but these three deviled egg variations from The Homesteading Hippy won first place at a fair!
Did you know that making mayonnaise is simple and a great way to use extra eggs? Experiment with different oils to find your favorite blend!
Share your favorite egg recipes with us!