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Prepper Help needed - what can I do with dozens of eggs?? (Vanity)
03/2/2013 | 4everontheright

Posted on 03/02/2013 11:33:47 AM PST by 4everontheRight

OK...a fellow employee has chickens and she gives me about two dozen every week, or every other. Me and mine can't keep up! I hate to turn them down, she has no one else to give them to. I have given a few away but I was wondering if I could use them for a future purpose. Any prepper ideas on what I can do with these? Can I dry them, dehydrate?? I will keep the shells for the garden but I was hoping I could do something with these instead of feeding the dogs a nice treat every day and adding them to every meal!


TOPICS: Chit/Chat; Food; Gardening
KEYWORDS: eggs
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Prepper or general FRiends help appreciated!!
1 posted on 03/02/2013 11:33:54 AM PST by 4everontheRight
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To: 4everontheRight

Does anybody know how to log out of YouTube? I logged in and can’t seem to log out. Thanks.


2 posted on 03/02/2013 11:35:43 AM PST by library user
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To: library user

Thanks for your FRIENDLY advice


3 posted on 03/02/2013 11:38:59 AM PST by 4everontheRight (And the story began with..."Once there was a great nation......")
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To: 4everontheRight

You can egg someone on.......


4 posted on 03/02/2013 11:40:01 AM PST by The_Media_never_lie (Actually, they lie when it suits them! The crooked MS media must be defeated any way it can be done!)
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To: 4everontheRight

http://frugalliving.about.com/od/freezingfoods/qt/Freeze_Eggs.htm

I haven’t tried it.


5 posted on 03/02/2013 11:40:44 AM PST by ThisLittleLightofMine
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To: 4everontheRight

Make and freeze quiche.


6 posted on 03/02/2013 11:40:44 AM PST by Ol' Sox (Those who advocate should be first in line to experience the consequences of their convictions.)
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To: library user

I’ll tell you how to log out of Youtube if you tell me how to set the clock on my VCR


7 posted on 03/02/2013 11:40:57 AM PST by almcbean
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To: 4everontheRight
Eggs can be coated in mineral oil and they will be good for quite a while.

http://preparednesspro.com/safely-preserving-eggs/

8 posted on 03/02/2013 11:41:21 AM PST by IYAS9YAS (Rose, there's a Messerschmitt in the kitchen. Clean it up, will ya?)
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To: 4everontheRight

Eggs are good protein. I can never eat too many eggs, IMO.


9 posted on 03/02/2013 11:41:58 AM PST by library user
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To: 4everontheRight

How about making sponge cakes or pound cakes? If you can’t eat that much cake, you could sell them or give them away or freeze them.

Other ideas might be homemade ice cream, or custard, or mayo, or crepes that could be frozen.


10 posted on 03/02/2013 11:42:11 AM PST by Abigail Adams
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To: Ol' Sox

Thanks Ol’ Sox! I wonder how long that would stay good in the freezer? That is a good idea...so many different ones you could make!


11 posted on 03/02/2013 11:42:30 AM PST by 4everontheRight (And the story began with..."Once there was a great nation......")
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To: 4everontheRight

Some people put them whole in ice cube trays or whip them up like you’re making scrambled eggs and freeze them.

They might be a bit watery when you use them but that’s about the only way I know except for pickling them.

[yuck]


12 posted on 03/02/2013 11:42:56 AM PST by Salamander (We're all kinds of animals comin' round here...occasional demons, too.)
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To: 4everontheRight

Have a barbecue and invite your neighbors over. Let them reach down in the coals for the whites, yolks, etc.


13 posted on 03/02/2013 11:43:30 AM PST by Safetgiver ( Islam makes barbarism look genteel.)
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To: 4everontheRight

There are plenty of recipes for pickling hard cooked eggs German style (”Soleier”) that they keep well in the fruit cellar, this is how my grandmother preserved all our leftover Easter eggs.


14 posted on 03/02/2013 11:43:45 AM PST by elcid1970 ("The Second Amendment is more important than Islam.")
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To: 4everontheRight

When I was a kid many, many years ago, my parents preserved eggs in “water glass” (liquid sodium silicate) in a crock. When mom needed an egg, she sent me to the basement to fetch one out of the crock. They were fine for 4 to 8 months.


15 posted on 03/02/2013 11:44:17 AM PST by IM2MAD (IM2MAD=Individual Motivated 2 Make A Difference)
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To: Abigail Adams

You know, I thought about that.....I was hoping I could make recipes which would be good without refrigeration and sponge cake would do the trick!
Thanks!!


16 posted on 03/02/2013 11:44:47 AM PST by 4everontheRight (And the story began with..."Once there was a great nation......")
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To: Ol' Sox

NOBODY eats quiche. (kisses).


17 posted on 03/02/2013 11:45:23 AM PST by Safetgiver ( Islam makes barbarism look genteel.)
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To: 4everontheRight

Bury them.

I believe the going process time is about 4 years. Then you can sell them in Chinatown.


18 posted on 03/02/2013 11:47:12 AM PST by Hardraade (http://junipersec.wordpress.com (Vendetta))
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To: IM2MAD
No kidding??? That is really interesting. Were the eggs raw in the water glass? Or did they boil ahead?
I wonder if that is where folks got the idea for pickled eggs...never had one but have seen them in old bars! lol
19 posted on 03/02/2013 11:48:30 AM PST by 4everontheRight (And the story began with..."Once there was a great nation......")
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To: 4everontheRight

I know someone who scrambles them and dehydrates them for storage. He claims they come back okay.


20 posted on 03/02/2013 11:48:33 AM PST by raybbr (People who still support Obama are either a Marxist or a moron.)
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To: 4everontheRight

You can ‘paint’ them with mineral oil and they’ll keep, unrefrigerated, for a long while.
See this: http://www.thekitchn.com/is-refrigerating-eggs-necessary-176617


21 posted on 03/02/2013 11:49:07 AM PST by OneWingedShark (Q: Why am I here? A: To do Justly, to love mercy, and to walk humbly with my God.)
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To: 4everontheRight

I recently came into several cases of bagged lettuce - intended for use in “salads”. Does anybody have any advice on how I can store this for long-term use? Already, the bagged lettuce has turned brown and has started to liquify. Expiration dates on the bags read January 29. But hopefully I can salvage these bags for a treat sometime in 2030, after the SHTF. Any ideas? For now, I will store them out in the shed.


22 posted on 03/02/2013 11:50:40 AM PST by SamAdams76
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To: Abigail Adams
"How about making sponge cakes..."

Don't you need to borrow all of the ingredients in order to make a true sponge cake?

23 posted on 03/02/2013 11:51:08 AM PST by gorush (History repeats itself because human nature is static)
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To: 4everontheRight

Look up Julia Child’s recipe for Brioche, the world’s best bread. It’s on the net, it’s everyone’s favorite. All it requires for a few largish loaves is 4 eggs, 1 1/2 lbs. of beaten down butter, little sugar, 1/3 cup milk, salt, 2 1/2 tsp. active yeast,and as few other small things.
I have made it twice in the last two days , and just took three loaf pans out of the over. You will probably need a stand mixer, though. And it is a kind of laborious multi-step process because the dough has to be allowed to rise a total of 3 times, the final one, just before baking and putting on egg wash, for an hour or two.
Other than that, find a good recipe for a frittata which can be cooked/oven baked in a cast iron skillet and can easily incorporate a half dozen eggs and a multitude of other ingredients to join the eggs in a kind of practical, flavorful breakfast or lunch dish.


24 posted on 03/02/2013 11:52:11 AM PST by supremedoctrine ("What thou lovest well , remains. The rest is dross"---Ezra Pound)
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To: SamAdams76

Look up Kimchi recipes


25 posted on 03/02/2013 11:53:07 AM PST by onona (KCCO, and mind the gap)
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To: 4everontheRight

Find a willing hen and have her sit on them.


26 posted on 03/02/2013 11:54:49 AM PST by billhilly
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To: Ol' Sox; 4everontheRight
Quiche...great idea! I keep mine in the freezer for a couple of months. I freeze slices and put them directly in to microwave (for kids). I also make the smaller size and freeze those for meals (w/salad, etc.) I use freezer ziplocs.

Lucky you! A friend with fresh eggs is a good friend :)

27 posted on 03/02/2013 11:55:29 AM PST by Jane Long
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To: gorush

Not if you have a bunch of old sponges scattered around. Just put them in the blender with the eggs. Right? :>) (But not the ones with the scotch bright side!)

I did see on some show that the mineral oil method works for keeping them viable for a while.


28 posted on 03/02/2013 11:56:46 AM PST by rktman (Live the oath you took or get out of office!)
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To: 4everontheRight

Make and freeze Breakfast Casserole:

Layer in order on bottom of 9 x 12 casserole dish:

Starch (bread, chips, square hashbrowns, or other)
Meat
8 oz. cheese
Mixture of 1 doz. eggs, 1/2 c. milk, 1 can of soup, plus any seasonings you might prefer

Freeze, then thaw overnight in the oven and bake for 1-1 1/2 hours in the morning at 350 uncovered. Foil around the edges might be necessary if they brown before the center is done.

I use various different combinations: a package of ham bites with O’brien potatoes, jack cheese and potato soup; bacon or crumbled sausage with bread or biscuits, Italian cheese and mushroom soup; chopped chicken with tortilla chips, Mexican cheese and chicken soup. These are just a few ideas.

This recipe is great when one has a houseful of guests.


29 posted on 03/02/2013 11:57:17 AM PST by nanetteclaret (Unreconstructed Catholic Texan)
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To: 4everontheRight

You can separate the eggs. Egg whites freeze well. Yolks don’t. Lots of other uses for yolks. Mix them with a little water for an egg wash on top of pies, cookies and breads. Then sprinkle a little coarse sugar on top of sweet items or herbs, cheese or coarse salt on top of breads.


30 posted on 03/02/2013 11:59:24 AM PST by toothfairy86
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To: SamAdams76

I would just toss them, otherwise Mooshy Obama’s Food Police will get wind of them and either confiscate or fine you.
Having said that, I hate buying greens already bagged-—they ALWAYS go bad, and brown, before you know it. Even some big supermarkets know better than to overload their produce areas with this kind of disappointing “convenience” packaging. (It’s convenient for THEM, but a money-waster for us). I much prefer the many stores in my area that have tons of produce, constantly misted, sitting right there cold, and on the shelving.


31 posted on 03/02/2013 12:00:34 PM PST by supremedoctrine (What thou lovest well remains, the rest is dross.....)
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To: 4everontheRight

correction to my post on Brioche: it was one and a half STICKS of unsalted butter, not one and a half POUNDS: in other words, 6 oz., not 16 oz.


32 posted on 03/02/2013 12:05:29 PM PST by supremedoctrine (What thou lovest well remains, the rest is dross.....)
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To: supremedoctrine

In youtube, upper right corner, you have to drop-down (expand) the menu, then you’ll see logout.


33 posted on 03/02/2013 12:06:14 PM PST by bicyclerepair (Zombies Eat Brains. Half of FL is safe.)
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To: 4everontheRight

Make egg custard. I use 5 or 6 for a big batch. Don’t have to use as much cornstarch if you use a few eggs.

My kids like hot egg custard for breakfast sometimes. It gets egg protein into a couple of mine that won’t eat scrambled eggs.

My cats love scrambled eggs though. Do you have cats?


34 posted on 03/02/2013 12:07:16 PM PST by Black Agnes
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To: 4everontheRight
Well, you could start by throwing a half dozen into a blender every morning, drinking it down then going on a five mile run in preparation for a big title fight if you can find anyone you want to fight.........
35 posted on 03/02/2013 12:07:50 PM PST by Hot Tabasco (God bless you Tommy and thank you for your service: http://swiftboats.org/tribute/tribute.html)
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To: 4everontheRight

I don’t know but you can check a Cool Hand Luke video for ideas.


36 posted on 03/02/2013 12:11:59 PM PST by csmusaret (I will give Obama credit for one thing- he is living proof that familiarity breeds contempt.)
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To: 4everontheRight

Let them rot and throw them at obama.


37 posted on 03/02/2013 12:12:35 PM PST by dalereed
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To: 4everontheRight

Depression era poor people preserved eggs by immersing them whole in-shell in a crock with a waterglass (sodium silicate). The eggs have to be washed and inspected for cracks before preservation. For modern emergency food though, I’d go with precooking and dehydration to a powder form, packed in single use sealed plastic bags.


38 posted on 03/02/2013 12:14:55 PM PST by SpaceBar
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To: 4everontheRight

i just made pickled eggs last week - using normal canning practices they should last a good while - I cold pack with beets and onions - makes em a nice purple color

Another option is scampling and freezing raw


39 posted on 03/02/2013 12:15:17 PM PST by Revelation 911 (hump scratching n'er do well.....all strung out on chicken wings and venison jerky)
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To: 4everontheRight

correction to my post on Brioche: it was one and a half STICKS of unsalted butter, not one and a half POUNDS: in other words, 6 oz., not 16 oz.


40 posted on 03/02/2013 12:16:20 PM PST by supremedoctrine (What thou lovest well remains, the rest is dross.....)
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To: Black Agnes

There’s Chinese Egg Custard that really simple to make. I use my chopsticks to whip the eggs about, adding some water. Then put the mixture into a bowl, and put it on a rack in your steamer. Delicious! Don’t know about freezing or drying though.


41 posted on 03/02/2013 12:17:11 PM PST by Dr. Bogus Pachysandra ( Ya can't pick up a turd by the clean end!)
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To: 4everontheRight

Another n00b posting a vanity about eggs of all things!! <(:~)

By a week, so just kidding.

My sister used to put four fresh eggs out of the shell into a plastic container, put in a layer of wax paper, another four eggs, etc., until the container was full.

She would freeze them and eventually use one layer at a time. They have a neighbor who has chickens and can’t use all the eggs, so she gets free eggs too.


42 posted on 03/02/2013 12:19:41 PM PST by Arrowhead1952 (Dims are stupid, period. End of conversation.)
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To: 4everontheRight

Use some to make mayonnaise...easy, and delicious..but be sure to use a very good olive oil..you can go wild with some other stuff and do a variety of aiolis..try garlic, or cayenne..


43 posted on 03/02/2013 12:22:13 PM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: onona

Yes, KIMCHI is GREAT incorporated into basic scrambled eggs. I’ve made it on advice of Mark Bittman in his NYTimes Magazine food page. Get it ONLY at an Asian market, though.
It should be packaged in a sturdy plastic container like what you get take out soup at a Chinese restaurant in.


44 posted on 03/02/2013 12:23:40 PM PST by supremedoctrine (What thou lovest well remains, the rest is dross.....)
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To: 4everontheRight

Make a custard and some deviled eggs once a month and you ought to keep up with the supply just fine.


45 posted on 03/02/2013 12:26:50 PM PST by 9YearLurker
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To: 4everontheRight

FYI..just called in help from the FReeper Food thread..


46 posted on 03/02/2013 12:28:55 PM PST by ken5050 ("One useless man is a shame, two are a law firm, three or more are a Congress".. John Adams)
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To: Dr. Bogus Pachysandra

I make mine with about 4c of coconut milk, 1&1/2c of sugar (adjust for taste), corn starch (amount depending on number of eggs I add) and 4-6 eggs (I use both white and yolk, resulting custard is fluffier with both). Cook at medium heat (no higher!), whisking constantly, until mixture starts to get really thick and tries to bubble/boil. Remove from heat and whisk for a couple more minutes so it doesn’t stick to the bottom and add 1tsp of vanilla.

Alternate versions include adding 1/2 cup (adjust for taste) cocoa and 1/2c more sugar for a chocolate version. When made with coconut milk the custard tastes like Mounds bars.

Adding brown instead of white sugar will make a caramel version.

This is a weekend morning treat for kids. If making the chocolate version you can add an egg or two more w/o the mixture tasting too eggy.

This also freezes nicely in our donvier for frozen custard in the summer.


47 posted on 03/02/2013 12:31:59 PM PST by Black Agnes
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To: library user

Clearing your cookies will log you out.


48 posted on 03/02/2013 12:33:35 PM PST by Rebelbase (1929-1950's, 20+years for full recovery. How long this time?)
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To: SamAdams76

I don’t do anything to the eggs I store. I just put them on a shelf in the garage next to the ice cream.


49 posted on 03/02/2013 12:34:54 PM PST by 1rudeboy
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To: 4everontheRight

Fried potatos, peppers and eggs on Italian bread, invite some neighbors over, you can’t go wrong!!!!!


50 posted on 03/02/2013 12:39:23 PM PST by 1217Chic
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