6 uses for all those fresh eggs

Albuquerque’s city ordinance on poultry is a maximum of 15 hens and 1 rooster.  We’ll be pushing that limit with our baby chickens which will soon be considered hens.  Fortunately with Rent-A-Coop we can get most of these girls to other backyards in ABQ.  Winters are pretty mild here and this month of February has been incredibly beautiful, so our girls are laying on schedule…all 15 of them.  Plus since the addition of our rescued-rooster Paddie, all the ladies are trying to appeal to him by laying his fertilized eggs consistently.  Needless to say, we got eggs! We’re just giving them away at this point, mostly to neighbors to keep them from complaining about Paddie’s loud, early-morning crow session.  But I do consider our home an ‘urban homestead’ so I try to do as much as possible with these nutrient-packed gifts from our flock. 

I lived in France for several years.  I like to say “I became a woman in France”.  That’s where I learned how to feed myself and serve my guests in the most French of fashion.  Traditional French food always includes a few key ingredients, #1 being BUTTER (this is a given) and #2 being eggs.  At our home we continue the tradition of ‘bon vivant’ we love delicious, quality food and drink…and never skimp on dessert!

Here’s 6 ways to use eggs, other than the most obvious out of the frying pan…

1.       Mayonnaise  -  In France I became a mayonnaise-snob.  I grew so fond of fresh whipped mayonnaise that I can’t go back to the conventional brands or really anything store bought.  With this recipe you’ll either have to have an electric mixer or forearms of steel to be able to get the right consistency. 

Mayonnaise Maison
1 egg yolk (save the whites for #2)
1 tablespoon Dijon (spicy) mustard (stone-ground or finely ground, depending on desired consistency)
 1 splash of white vinegar
2/3 cup neutral oil (any oil without strong taste, I prefer filtered peanut oil)
Salt & pepper

Begin with yolk, mustard, vinegar, salt & pepper in a bowl with high sides/medium sized mixing bowl.  Start the mixer and slowly add a small amount of oil, mix profusely, add small amount of oil, mix profusely – over and over again until you finish off the oil. 
As the French say: mayonnaise is considered done when you can turn the bowl upside down and the mayo doesn’t fall all over the kitchen floor…meaning in French logic ‘if it isn’t perfect, it isn’t edible’!   If it seems dangerous to test that theory, don’t waste your hard work and just shake the bowl side to side, if it seems too liquid add a bit more oil until it is a creamy light color and correct consistency.

2.       Meringues  -  A sweet treat, prefect for your left over egg-whites from making mayonnaise.  Like the mayo recipe, using an electric mixer will make your life a lot easier, unless you are built like Popeye!  

Meringues (yields 20 pieces)

Egg whites from 4 eggs
1 cup of basic baking sugar
1 pinch of salt
parchment paper

 Eggs must be at room-temperature before mixing, so pull eggs out of fridge at least 15 minutes before starting.  Pre heat oven to 250°F.  Place egg whites in a high-sided mixing bowl.  Add a pinch of salt to eggs before mixing.  Beat the eggs until you reach a white, foam-like consistency.  Once reached, add sugar in small amounts, all while beating eggs, until whole cup of sugar has been added.  Place little globs of meringue mixture on a cookie sheet covered with parchment paper.  Place in the oven for 30-60 minutes.  At 30 minutes you’ll have snow white meringues with a soft center, at 60 minutes you’ll have lightly browned meringues with some crunch.  When you pull them out of the oven, remove from baking sheet and leave to cool.  I like slightly-browned meringues dipped in dark chocolate.   

3.        Deviled Eggs  -  For when we really have too many eggs…use that mayo to eat more eggs!

Evil Eggs (what we call ‘em a la casa)
Fresh Eggs
Mayonnaise
Paprika
Salt & Pepper
Hard boil as many eggs as you’d like, peel off egg shells, cut eggs in half length wise.  Scoop out yolks and transfer to a mixing bowl, add mayo to bowl and mix & mash with a fork, add salt & pepper.  Use spoon to return yolk/mayo mixture to egg whites.  Sprinkle with paprika. Enjoy!

 

4.       Egg Nog – I hadn’t had egg nog till this last Christmas on a trip to southern California to visit my sun-kissed sisters.  As soon as the (extreme amount) of frothy, eggy goodness hit my lips followed by the heat of the whiskey I asked for this recipe from great-grandma’s kitchen.

Grama Minda’s Nog
6 eggs, separated
1/2 cup sugar + 2 tablespoons
2 cups whole milk
2 cups heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg

Beat the egg yolks until they lighten in color. Gradually add 1/2 cup sugar and continue to beat until it is completely dissolved and lemony color. Add the milk & bourbon (optional), stir to combine. Chill beat whipped cream to soft peaks, gradually adding a tablespoon of sugar. Beat egg whites to soft peaks, gradually adding a tablespoon of sugar. Combine the whipped cream and the whipped eggs together. Mix into egg yolk mixture and serve with fresh grated nutmeg on top! I like it with some whiskey, Taos Lightning is my favorite.

5.        Egg Facial– Not going to lie, putting egg yolk on your face isn’t the most pleasant feeling…but it’s worth it for the glowing, nourished skin post-facial.

Fresh Egg Facial
1 egg yolk

Apply onto clean face and wear for 5 minutes, wash it off with lukewarm water. Your skin will become very soft and ultra hydrated.  How my chickens make it up to me for having to clean their coops, mini spa treatment!  

6.         Canning Eggs  –  This French method first appeared in The Complete Herbal Handbook for Farm and Stable by Juliette de Bairacli Levy, originally published in 1952, and makes the claim that eggs preserved this way will keep for 2 years.

Egg Canning 2 ounces beeswax pastilles 4 ounces olive oil One dozen freshly laid eggs coarse sea salt airtight container (I use two quart-sized ball jars)

Melt the beeswax in the olive oil. Dip the eggs in the warm liquid, making sure to completely immerse each egg. Set eggs to dry, gently wipe each with a paper towel or soft cloth. Store eggs, pointy end down, in an airtight container filled with coarse sea salt. Be sure each egg is completely covered in salt and that the eggs aren't touching each other.

forever grateful
-jennifer