By Ren Behan
When chickens are happy (nice food, a bit of sunshine and plenty of freedom to peck around) they lay tastier eggs. So, it makes sense to buy the freshest and best eggs you can afford. Free range and organic are two indicators of a properly ‘good egg.’
Eggs are incredibly versatile and are the ultimate natural ‘fast food’ containing high quality nutrients, protein, vitamins and minerals. Many people wrongly associate eating eggs with high levels of cholesterol, when in fact, eating eggs as part of a balanced diet can be good for you.
There’s nothing better, in my book, than perfectly cooked, soft-boiled eggs with a yolky centre. Simply pop your eggs into a pan of cold water, bring it to the boil and set the timer to three minutes. After three minutes, drain your eggs, rinse them under cold water (to stop them from cooking any more) and then eat them straightaway. Hot, buttered toast soldiers or fresh, seasonal asparagus spears make perfect dipping partners.
If you’re better at making hard-boiled eggs, peel them then chop them up finely and add to a potato salad. Or, slice hard-boiled eggs and use them as a garnish for open sandwiches with plenty of fresh dill for a Scandinavian or Eastern European twist.
Omelettes are another favourite in our house – watch Georgie’s video on How to make a Herb omelette here, or add chopped mushrooms and tomatoes for a quick breakfast or even supper.
If you find yourself with fresh eggs to use up, try your hand at making some fresh pasta. Adding egg yolks to a creamy pasta sauce will add extra richness, too. Or make some quick homemade aioli – a type of mayonnaise with fresh garlic and olive oil – perfect for dipping in vegetable crudités or served with baked or poached salmon.
A great rain day activity with kids is to make your own pizza dough – you can also crack an egg into the centre. Try Jamie’s recipe for pizza with Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil for an authentic taste of Italy.
Eggs whites can easily be used up by making a batch of macaroons or meringues, or try Jamie’s recipe for a Summer berry Pavlova with strawberries, raspberries and cream for the perfect afternoon treat.
Ren Behan is a mum of two and a food writer – find out more at www.renbehan.com
10 Creative Ways to Enjoy Eggs for Breakfast, Lunch, and Dinner
Eggs are a nutritious and versatile food, making them a no-brainer addition to any meal. Here are several ways to incorporate eggs into your day.
With eggs at your disposal, you can easily whip up a quick meal any time of day.
When you need a filling, nutritious food in a pinch, look no further than eggs. Whether scrambled, hard-boiled, or poached, you can fit eggs into practically any meal.
“Eggs are a great option for breakfast, lunch, and dinner because they are versatile, budget-friendly, and add protein to any meal,” says Rachel Helfferich, a registered dietitian nutritionist in Chicago. One large egg provides roughly 6 grams (g) of protein, according to estimates from the US Department of Agriculture (USDA).
“Most of the protein is found in the egg white. However, be sure not to skimp on the yolk as this is where vitamin D, healthy fats, and other essential nutrients are stored,” Helfferich says.
According to Harvard University, your protein needs depend on your weight. (To find out how much you’re best off getting, take your weight in pounds and multiply it by 0.36.) For a 125-pound person, for example, 45 g of protein per day would meet that threshold.
But that’s not all this kitchen staple offers: Eggs are also packed with essential nutrients like vitamin B12, omega-3 fatty acids, and — perhaps most notably — vitamin D. “Very few foods naturally contain vitamin D, which is important for bone, immune, and muscular health,” says Kelly Jones, RD, a board-certified sports dietitian in Philadelphia, Pennsylvania. A single large egg provides 1 microgram (mcg), or 6 percent of your DV of vitamin D, according to the National Institutes of Health (NIH).
Eggs are also an excellent source of choline (1 egg offers 169 milligrams, or 31 percent of the DV), an essential nutrient that supports memory, mood, muscle control, and other brain and nervous system functions, notes the USDA. "Like vitamin D, many people don’t obtain enough choline,” Jones says. “It’s especially important for pregnant and nursing women to [get choline to] aid in the healthy brain development of the fetus,” she adds.
Here are 10 creative egg recipes to make for breakfast, lunch, or dinner this week.
The Basics: Easy and Classic Egg Recipes
Sunny-Side Up Fried Eggs
For a lovely presentation and minimal work (no flipping required!), you can't beat a pair of classic sunny-side up eggs—perfectly intact, bright yolks framed by softly set white. Cracking an egg into a pan and seasoning with salt are all it takes. Just remember to keep the heat down around medium so that the whites are just set before the yolk overcooks.
Classic Over-Easy Fried Eggs
Not wild about the texture of egg whites that are just this side of runny? For more firmly set eggs, over easy—carefully flipping and serving the eggs upside down—is the way to go. You'll cook them almost all the way through on one side, then flip and continue cooking for just five to 10 seconds more, allowing the white to firm up while the yolk stays liquid.
Crispy Fried Eggs
Unlike a traditional sunny-side up egg, with its snowy, unmarred white, these fried eggs are really fried, with crispy, lacy, browned edges. To get there, use medium-high heat and a generous amount of oil, giving you enough to baste the whites with as they cook, which puffs them up and helps them cook faster.
Fluffy Scrambled Eggs
Like fried eggs, scrambled eggs come in a range of styles. This is the type you're most likely to see in an American diner, with large, fluffy curds. To achieve that, we cook the eggs over medium-high heat and keep the stirring to a minimum. Though these naturally come out a bit drier than other scrambled-egg preparations, pre-salting the eggs keeps them plenty tender.
If you prefer your scrambled eggs soft, moist, and creamy, turn the heat down and stir frequently to keep the curds fairly small. To maximize the effect, start the eggs in a cold pan to keep them from seizing, and remove them from the stove just before they're done—residual heat will take them the rest of the way. Turn the heat down even lower and stir constantly to end up with rich, spoonable French-style scrambled eggs—they might be a little out there for breakfast, but they're wonderful served on toasts and topped with caviar for a fancy appetizer.
Foolproof Poached Eggs
Poached eggs have a reputation for being difficult, but with our technique, anyone can make them—really. All you need to do is start with fresh eggs, drain off the excess whites with a strainer, and carefully lower them into water heated to just below a simmer. Making brunch for a crowd? Poached eggs can easily be made ahead of time and reheated in hot water for serving.
Perfect Soft-Boiled Eggs
A soft-boiled egg, served in a quaint eggcup with a small spoon to tap into the shell, makes a nice, slightly old-fashioned addition to a breakfast spread—and it couldn't be easier to make. All you have to do is gently lower eggs into simmering water and let them cook for exactly six minutes the result will be tender whites and liquid, golden yolks.
Classic French Omelette
Ready for something a little trickier than fried or scrambled eggs? Once you've learned the basics, the next step is conquering a perfect French omelette, which should be part of every chef's repertoire. Start with a flawlessly unscratched nonstick pan over medium heat, pour in beaten eggs, and stir them rapidly with a plastic fork—it's safer for the pan than a metal one. Once the egg starts to set, spread it in an even layer, roll it down onto itself by tilting the pan, then turn it out onto a serving plate. There are a million ways to flavor a French omelette—for starters, check out these variations with cheese and fines herbes.
50 Egg Ideas
Egg lovers, rejoice! Here's a recipe for every Sunday until this time next year from Food Network Magazine.
1. Eggs with Soldiers: Place 4 eggs in a saucepan of boiling water, then cook over low heat, 4 to 5 minutes drain. Slice off the tops and season with salt and pepper. Serve with toast strips.
2. Medium-Boiled Eggs: Place 4 eggs in a saucepan of boiling water, then cook over low heat, 7 to 8 minutes. Drain, peel and halve top with herbed butter.
3. Breaded Eggs: Make Medium-Boiled Eggs (No. 2) peel, then roll in flour, dip in beaten eggs and roll in panko. Shallow-fry in vegetable oil, turning, until crisp.
4. Scotch Eggs: Make Medium-Boiled Eggs (No. 2) peel. Pat bulk sausage around each egg to encase it. Roll in flour, dip in beaten eggs, then roll in panko. Shallow-fry in vegetable oil, turning, until crisp.
5. Hard-Cooked Eggs: Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer. Cover, remove from the heat and set aside, 8 to 10 minutes. Drain, then peel in a bowl of cold water.
6. Pickled Eggs: Make Hard-Cooked Eggs (No. 5) peel and place in a large jar, then fill the jar with pickled beet juice. Cover and refrigerate up to 1 week.
7. Classic Deviled Eggs: Make Hard-Cooked Eggs (No. 5). Halve lengthwise and scoop out the yolks. Mash with 1 tablespoon sweet pickle relish, 3 tablespoons mayonnaise, 1 teaspoon mustard, and a pinch each of cayenne, salt and pepper. Scoop into the whites.
Tarragon Egg Salad Recipe
Tarragon Egg Salad Recipe
8. Tarragon Egg Salad: Make Hard-Cooked Eggs (No. 5) chop. Mix with 3 tablespoons mayonnaise, 1 chopped shallot, 1 teaspoon white wine vinegar, 1 tablespoon chopped tarragon, and salt and pepper. Serve on pumpernickel bread with sliced cucumbers.
9. Tea Eggs: Make Hard-Cooked Eggs (No. 5) crack the shells but don't peel. Simmer in a saucepan with 1/2 cup soy sauce, 3 cups water, 4 star anise pods, 3 black tea bags and a strip of orange peel, 1 hour. Drain and peel.
10. Egg-Mushroom Salad: Make Hard-Cooked Eggs (No. 5) chop. Fry 2 cups sliced mushrooms and 1 cup chopped onion in 1/3 cup olive oil. Mix with the eggs, 3 tablespoons sour cream, chopped parsley, and salt and pepper. Serve on rye toast.
11. Scalloped Eggs: Make Hard-Cooked Eggs (No. 5). Slice and layer in a buttered baking dish with 2 sliced boiled potatoes. Season with salt, pepper and nutmeg. Whisk 6 tablespoons each milk and sour cream with 1 tablespoon flour. Pour over the eggs, top with breadcrumbs and bake at 350 degrees F, 25 minutes.
12. Basic Scramble: Whisk 2 eggs with 1 to 2 teaspoons milk or heavy cream season with salt and pepper. Melt 1 tablespoon butter in a small nonstick skillet over medium-high heat add the eggs and stir until just set.
13. Pastrami Scramble: Make Basic Scramble (No. 12), adding 2 ounces sliced pastrami. Top with smoked gouda and scallions.
14. Biscuit Sandwich: Make Basic Scramble (No. 12), adding 1 tablespoon chopped chives. Split a biscuit and melt a slice of cheddar on the bottom top with a cooked sausage patty and the eggs. Cover with the biscuit top.
15. Spicy Scramble: Make Basic Scramble (No. 12) add 1/3 cup shredded cheddar, and diced jalapeno to taste.
16. Creamy Scramble: Heat 1 tablespoon butter in a nonstick skillet over medium-high heat. Add 2 beaten eggs, 2 tablespoons cream cheese, 2 teaspoons chopped chives, and salt and pepper. Whisk until just set.
17. Smoked-Salmon Scramble: Make Creamy Scramble (No. 16) serve on toasted whole-grain bread with smoked salmon.
18. Quick Egg Muffin: Beat 1 egg and salt and pepper in a mug with a fork microwave 45 seconds. Serve on an English muffin with melted cheddar.
19. Kimchi Eggs: Sauté 1/2 cup drained kimchi and 2 sliced scallions in a nonstick skillet with 1 tablespoon vegetable oil over medium-high heat. Add 2 beaten eggs and stir until just set.
20. Migas: Sauté 4 thinly sliced corn tortillas and 1/2 cup each sliced onion and roasted poblano peppers in a skillet with vegetable oil, 5 minutes. Add 5 beaten eggs and stir until just set. Top with grated cheddar, salsa and cilantro.
21. French Scramble: Melt 2 tablespoons butter in a bowl set over a saucepan of simmering water. Add 4 beaten eggs and stir until just set, 8 to 10 minutes. Add 1 to 2 tablespoons crème fraîche.
22. Caviar Scramble: Make French Scramble (No. 21). Serve in clean eggshells top with caviar.
23. Breakfast Burritos: Cook 1/2 cup diced chorizo, 1/2 diced onion and 1 tablespoon diced jalapeno in a nonstick skillet over medium heat. Add 4 beaten eggs and 1/2 cup cotija cheese scramble. Divide among flour tortillas, top with salsa and roll up.
24. Matzo Brei: Cook 1 sliced onion in 6 tablespoons butter in a nonstick skillet. Crumble 2 matzos in a colander and rinse with water. Beat 4 eggs with the matzo, add to the skillet and scramble until set season with salt and pepper.
25. Classic Omelet: Beat 2 eggs with salt and pepper. Place a small nonstick skillet over medium-high heat add 1/2 tablespoon butter and swirl to melt. Add the eggs and stir briefly with a rubber spatula, then let the bottom set but not brown. Fold like a letter.
26. Spinach Omelet: Make Classic Omelet (No. 25) before folding, fill with 3 tablespoons chopped cooked spinach and 2 tablespoons goat cheese.
27. Asparagus Omelet: Make Classic Omelet (No. 25) before folding, fill with 3 tablespoons chopped cooked asparagus and 2 tablespoons shredded gouda.
28. Fruit Omelet: Make Classic Omelet (No. 25) without pepper before folding, fill with sliced strawberries. Top with ricotta.
29. Healthy Omelet: Cook and crumble 1 slice turkey bacon. Toast 1/4 cup corn in the drippings add 2 tablespoons salsa verde. Make Classic Omelet (No. 25) with 4 egg whites, and olive oil instead of butter. Fill with the bacon and corn before folding.
30. Family Omelet: Beat 8 eggs with 2 tablespoons milk, and salt and pepper. Cook in a large skillet as directed for Classic Omelet (No. 25) fill with 1/2 cup each diced ham, gruyère and sautéed peppers.
31. Sweet Omelet: Make Classic Omelet (No. 25) without pepper fill with 1 tablespoon jam. Top with confectioners' sugar.
32. Poached Eggs: Bring a skillet of water with a splash of vinegar to a simmer. Crack eggs into individual cups, slip into the water and poach until the whites set. Remove with a slotted spoon.
33. Eggs Benedict: Make the hollandaise: Purée egg yolk, with 1/4 cup mayonnaise, 1 teaspoon lemon juice, and cayenne and salt to taste. Pulse in 2 tablespoons melted butter. Place the sauce in a bowl set over a pan of simmering water whisk until thick. Make Poached Eggs (No. 32) serve on English muffins with fried Canadian bacon and the hollandaise.
My favorite pudding
Having grown up with the ease of instant pudding, the idea of making homemade pudding on the stove top was a bit intimidating. It seemed like it would take soooooooo long compared to instant.
If you have any of the same thoughts, let me assure you that this is quite fast and while you do have to wait for it to chill (and you don’t really have to wait, it is luxurious when it’s warm) I promise you it is worth the wait!
Our favorite way to customize this recipe is vanilla white chocolate, but a close second would have to be butterscotch. Did you know that butterscotch pudding is simply making vanilla pudding with brown sugar instead of white?
A Dozen Easy Egg Air Fryer Recipes – 12 Best Air Fried Eggs
Funny to think that air fryers were first sold as a low-fat way to make french fries. Sure, they can do that and do that very well, but they&rsquore so much more versatile.
French fries, even when air fried, do not make a healthy meal. The starch in potatoes causes insulin spikes that lay down fat in the body and there are worries about the health effects of acrylamides created by high-temperature cooking.
Plus, if you&rsquore on a ketogenic or low-carb diet, french fries and other carb-rich foods are simply not on the menu.
Fortunately, air fryers can do wonderful things with vegetables, fish, meat and eggs.
It sometimes takes a little lateral thinking. How can runny eggs ever work in an air fryer without creating a mess? But it can be done and these dozen recipes show you how.
1. The Best Air Fryer Hard Boiled Eggs
There is a way to enjoy boiled eggs without waiting for a pan of water to boil or filling your kitchen with clouds of steam. Air fry for about 15 minutes for a perfect hard-boiled egg, around 10 to 11 minutes for soft-boiled. This recipe advises plonking the boiled eggs into a cold water bath after cooking &ndash makes them easier to peel.
Air Fryer Boiled Eggs & Air-Fried Omelette
2. Easy Air Fryer Omelette
Prepared in the air fryer and filled with fresh veggies and cheese, this omelette is ready to eat in only 8 of your Earth minutes.
3. Low Carb Egg Muffins
A practical recipe that uses up leftovers to create a yummy and healthy breakfast. I like little bits of chorizo and spring onion in mine, but you can throw in whatever you enjoy most. Except for little cubes of carrot: I&rsquom pretty sure that would ruin them.
Air Fryer Egg Muffins and Air Fryer Fried Eggs
4. Air Fryer Fried Eggs
One of the most basic things you can make in the air fryer and probably why you came to this page. I know it&rsquos why I wrote this. Warning: you will need a small pan that fits in your air fryer. If you have one, great, these eggs have a character all of their own.
5. Pastel de Nata &ndash Portuguese Egg Tarts
I like any and all egg custard recipes. My dad used to buy me an egg custard as a treat when I was maybe 4 or 5 years old and I can still remember them. Pastel de Nata use flaky pastry which adds an extra dimension to the sweet custard filling. I was so glad when I figured out how to make these in my air fryer.
Pastel de Nata and Air Fryer Scotch Eggs
6. Air Fryer Keto Low Carb Scotch Eggs
Not only is this a Scotch Egg recipe that works in your air fryer it&rsquos also low-carb, keto-friendly and flavor-packed. Great for picnics and to take to the game. I like to take these on cycle rides, they&rsquore perfect when only a substantial snack will do.
7. Air Fryer Puffed Egg Tarts
Cheese and eggs, the dream ticket, and packed into a puffed egg tart you can prepare in your air fryer. Check out this recipe, I implore you!
Air Fryer Puffed Egg Tarts & Air-Fried Frittata
8. Air Fryer Frittata
A frittata adapted to the Air Fryer that&rsquos perfect if you maintain a low carb diet, monitor your carb intake or just enjoy eggs.
9. Air Fryer Eggs in a Bell Pepper Ring
I cannot bring myself to eat bell peppers, but I know a lot of people like them. Personally, I think these monstrous things barely qualify as a food at all, but hey, here&rsquos a recipe that ruins eggs with bell peppers! 😉
Eggs in Bell Pepper Rings and Air-Fried French Toast Soldiers
10. Air Fryer French Toast Soldiers
AKA eggy bread in my house. This is a masterful version with cinnamon, brown sugar, nutmeg and icing sugar. Ten minutes in the air fryer and you have something very special to tuck into. I usually have them with a big gloop of heavy cream.
11. Low Carb & Keto-Friendly Air Fryer Egg Cups
Another very versatile recipe &ndash you could add all sorts of tasty morsels to this recipe. I go large on the cheese and add a little ham too. What would you use?
Low Carb & Keto-Friendly Air Fryer Egg Cups and Air Fried Egg in a Hole
12. Air Fried Egg in a Hole
From: Go Wise Products
Keep the Sunny Side Up
Heat a small bit of butter or cooking spray in a nonstick skillet over medium-high heat. Break the egg and slip it in the pan. Turn the heat to low. Cover and cook 5 to 6 minutes until the whites are set and the yolk thickens. Use the same method and time for over-easy or over-hard eggs, but don’t cover the pan. When the whites are set and the yolk thickens, put a spatula under the egg and flip it. Cook 30 seconds to 1 minute.
50+ Ways to Use Extra Eggs
The Eggy Basics:
Preserving & Fermenting Eggs:
Breakfast Ideas Made with Eggs:
Breads with Extra Eggs:
Lunch & Supper with Eggs:
Desserts Made With Eggs:
Eggy Odds & Ends:
Helpful egg-y products
- I love wire baskets like these for gathering eggs–sure beats loading them into your pockets and accidentally sitting on one!
- Whipping up a huge batch of deviled eggs for a potluck? This iced egg tray may become your new best friend. are even cuter than mine in the pictures!
- Want to cook eggs effortlessly? Consider investing in an Instant Pot! It’s quite handy for making Instant Pot hard boiled eggs.
- Check out the full list of my favorite kitchen products HERE.
Listen to this topic on the Old Fashioned On Purpose podcast (episode #99):
Learn to Cook Like a Farmer!
Get my best tips & recipes for transforming your kitchen into a farmstyle kitchen, no matter where you live! Enter your best email for instant access>>
You may also like these posts.
Healthy Egg Breakfast Recipes That'll Add Protein to Your Mornings
If you're fed up with eating scrambled eggs all the time, try these healthy egg breakfast recipes.
Rich in protein (about 6 grams each) but low in calories, eggs are a smart start to your day. And since they&aposre so versatile, you can get creative and whip them into a dozen different healthy egg breakfast ideas, including savory scrambles, grab-and-go burritos, and more.
So grab a carton and prepare to make your mornings a lot more delicious with some of the best healthy egg breakfast recipes.
Mexican Egg Scramble
Take some south of the border inspiration for this healthy egg breakfast that comes with a fiber-rich boost from beans.
- 2 eggs
- 1/4 cup canned black beans
- 1 ounce cheddar cheese
- 2 tablespoons salsa
- Scramble 2 eggs with 1/4 cup canned black beans (rinsed and drained) and 1 ounce reduced-fat cheddar cheese.
- Top with 2 tablespoons salsa, or to taste.
Chicken and Potato Hash with Fried Eggs
Hash it out! This hearty yet healthy egg breakfast will use up your leftover chicken from last night&aposs dinner.
- 2 tablespoons extra virgin olive oil
- 2 small onions, finely chopped
- 1/4 teaspoon dried rosemary
- 2 medium potatoes, peeled and cut into small cubes
- 1/3 cup water
- 1 cup chopped rotisserie chicken pieces
- 1 tablespoon unsalted butter
- 4 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- In a large skillet, heat 1 tablespoon oil over medium-high heat.
- Saute the onions until soft, about 5 minutes. Add the rosemary and cook 1 minute more.
- Add the potatoes and 1/3 cup water reduce the heat to low and cook, covered, until tender, about 10 minutes.
- Add the remaining 1 tablespoon oil, the chicken, and 1/4 teaspoon each of the salt and pepper to the skillet. Cook, turning only occasionally to allow the hash to brown nicely, until very dark golden all over, about 10 minutes. Transfer to a plate.
- Heat the butter in the skillet.
- Crack the eggs into the pan and season with the remaining salt and pepper. Use a spatula to gently shape and lift the edges of the egg.
- Cook until the edges are brown and the egg centers softly set, about 5 minutes. Serve over the hash.
The fastest way to cook an easy healthy egg breakfast is with your microwave. (If you&aposre feeding a crowd, make a dozen hard-boiled eggs at once with this muffin pan hack.)
- Beat a raw egg with milk, pour into a microwave-safe mug, and heat for 60 seconds.
- Season with herbs or spices, if desired.
A perfectly-poached egg makes a delicious garnish on a slice of whole-grain toast—topped with avocado, natch. And since it&aposs cooked in water, poaching is a very healthy egg breakfast option. Make sure to use a fresh egg since fresher eggs hold their shapes better. (Mix up your a.m. eats with these egg-free, high-protein breakfast recipes.)
- Crack egg into a dish. Bring a medium saucepan of water to boil reduce heat to low. Add a tablespoon of vinegar, then stir the water to create a vortex.
- Pour the egg into the center of the vortex and cook for three minutes, or until the yolk reaches your desired doneness.
This healthy egg breakfast brings the heat. If you prefer your peppers more on the tame side, remove the seeds and ribs from your jalapeno. (Another unique egg option: Yeralma Yumurta, a popular Persian street food.)
- Nonstick spray
- 2 tablespoons canola oil, divided
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 jalapeno pepper, minced
- 1 green bell pepper, diced
- 1 14.5-ounce can diced tomatoes
- 2 teaspoons red wine vinegar
- 1 15-ounce can red kidney beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 4 large eggs
- 1/4 teaspoon salt
- 4 corn tortillas
- 1/2 cup shredded cheddar cheese
- Preheat the broiler. Coat a baking sheet with nonstick spray.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat add the onion, garlic, jalapeno, and bell pepper cook 5 minutes. Add the tomatoes, vinegar, beans, and cumin cook, stirring occasionally, 5 to 6 minutes.
- In a nonstick skillet, scramble the eggs with 1 tablespoon of water and the salt.
- Place the tortillas on the baking sheet, brush both sides with remaining oil, and place under the broiler until lightly browned.
- Remove from oven and flip. Top with the tomato mixture and eggs sprinkle with the cheese.
- Place under the broiler until cheese melts serve immediately.
Steaming eggs is a cinch if you&aposre seeking a low-calorie, healthy egg breakfast idea (and is much easier to clean than scraping dried yolk off a frying pan). Plus, the results are super-silky.
This is probably the first thing that comes to mind, when folks think about what homesteaders do with all their extra eggs. Where we live, though, farm fresh eggs go for so very little that selling them isn&rsquot a very profitable endeavor. Unless they&rsquore fertile hatching eggs.
Since we have pure Icelandic landrace chickens, I&rsquom able to sell their eggs for hatching, at a far higher cost than regular eggs for eating. And that definitely makes it worth my while.
If you have a rooster, even regular barnyard-mix fertile eggs can command a significantly higher price than eggs for the table. So if you find that you&rsquore having a hard time selling your farm fresh eggs for even a price that covers the cost of chicken feed, it might be worthwhile seeing if there&rsquos a market for hatching eggs in your area.
Those are my favorite, go-to ways for using lots of eggs every spring. I hope you find some of them helpful in using up your bounty of extra eggs! What are some of your favorite ways for using lots of eggs? I&rsquod love to hear about them!