Pretty soon here (we hope) we’ll be overflowing in duck eggs. In the meantime, we have an abundance of eggs anyway — the regular order from the local pastured poultry farm and extras from our neighbor. Our neighbor’s eggs have the deepest orange color I’ve ever seen in a yolk!
Can’t waste good, backyard eggs, and they’re a healthy, not to mention inexpensive, food. When you have lots of eggs, how do you keep from getting bored? Why, eat them lots of different ways. In a minute, I’ll show you how we’ve been getting eggs into everything…
In light of the recent egg recalls, you might wonder why I’d want to showcase eggs. Simply, eggs are great! Backyard eggs and eggs from farmers you trust are real eggs, healthy eggs. The eggs which have recently sickened Americans are industrial eggs — stay away from those.
I will * the dishes that can be probiotic, depending on whether you use probiotic ingredients that aren’t then cooked — bonus points!
1. Quiche – An easy meal, for sure, and uses up bits and pieces of leftover veggies, meats, and other odds and ends. We have quiche at least once a week — usually for a quick weekend lunch.
3. Angel Eggs* (aka Deviled Eggs) — My recipe coming soon!
4. Probiotic Potato Salad* — Great summer picnic or just-because dish to use up a bunch of eggs.
5. Lacto-Fermented Mayonnaise* — Virtually any sandwich or burger lights up with homemade mayonnaise.
6. Fried Eggs — Fry up your eggs in rotating fats for different flavors. We routinely use red palm oil, coconut oil, butter and tallow.
7. Eggs Poached in Marinara, an idea from Food Renegade — This is really yummy! It’s a good way to keep the carbs down without any sacrifice in satisfaction.
8. Pickled Eggs* — Thank you, Marg, for this idea! Use up leftover juices from lacto-ferments. Recently, I used up pickle juice from… lacto-fermented pickles. And yesterday, Paul commented to use the leftover juice from pickled beets/turnips for this. I bet those eggs would be gorgeous and delicious!
Here’s how to do it: Plop the hard-boiled eggs in the juices; you can fit about 8 eggs in a quart size jar and cover. If the juice is ripe with beneficial bacteria (lactobacilli), it is safe to leave out at room temperature for a day (possibly more). Otherwise, transfer to the refrigerator right away to develop flavor.
10. Scrambled Eggs* — Add in leftover meat, veggies, or greens for a boost in nutrition and flavor. When they’re done, sprinkle on some raw cheese to melt slightly.
11. Omelettes* — We actually don’t have these very often, but when we do, what a treat! Top your omelette with with raw cheese or sour cream for probiotics.
12. Hard-Boiled Eggs — I love this idea from Katie @ Kitchen Stewardship’s eBook, Healthy Snacks To Go. She mentions to keep hard boiled eggs available as go-to snacks. It was a duh! moment for me.
13. Eggnog* – Not just for holidays! Back off on the sweetener and enjoy the natural sweetness of raw milk or cream.
14. Ice Cream* – Adding raw egg yolks from a local farmer you trust is safe, delicious and healthy.
15. Added to baking, such as sourdough chocolate cake*!
So… what are your ideas for eating eggs? C’mon, I know you’ve got some!
This coming Friday, Pamela, Diana and I are hosting the Nourishing Jams, Jellies, Preserves and More! Blog Hop. Read this post for more information and join us on Friday to link up your posts on what you’re creating from God’s bountiful fruit harvest this year!
Also this Friday, we’ll be discussing Chapter 1 of Real Food Health and Nutrition, right here on the blog. Grab the discussion questions/activities and plan a time to read through the conversational, fun chapter with your children.
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