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!
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
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.
Don't you need to borrow all of the ingredients in order to make a true sponge cake?
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.
Look up Kimchi recipes
Find a willing hen and have her sit on them.
Lucky you! A friend with fresh eggs is a good friend :)
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.
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.
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.
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.
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.
In youtube, upper right corner, you have to drop-down (expand) the menu, then you’ll see logout.
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?
I don’t know but you can check a Cool Hand Luke video for ideas.
Let them rot and throw them at obama.
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.
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
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.
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