My chooks(x24) are laying like crazy!

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  • pavlova, custard, fritata, omelettes. sell them or give away as fresh free range eggs are amazing.

  • I moved in July from Sydney to Brisbane and had to get rid of my chickens. But I always sold part of my production or give away to a neighbour who would give me raw honey in exchange :)
    Besides that we used our eggs for; scrambled eggs for breakfast, pancakes, quiches, omelets, boiled egg in the lunchbox/afternoon snack, avocado filled with egg, hidden egg in veggies au gratin in the oven and for baking.

  • I would make quiches and use the eggs for baking!

  • Curried eggs, meringue, quiche, ice cream, cakes,

  • I make an impossible quiche with 6 eggs and egg and bacon pie. there are some great recipes here on MoMs.

  • I make and impossible quiche with 6 eggs and egg and bacon pie. there are some great recipes here on MoMs.

  • you are so lucky! we go through at least two dozen a week!!! Do you live on Morn Pen?? I will buy some x We make zucchini slice, omelettes for meals filled with veg once a week for dinner, I cook most of the food we eat, and adore eggs. There are some really cool baked egg recipes around at the moment too

  • Fantastic that your chickens are laying!! If you’ve got that many, how about trying to sell? I’d be up for freshly laid eggs if my neighbours were selling them.

  • Omelettes, scrambled eggs, curried egg. Yum!

  • Spring vegetable quiche
    Add “Spring vegetable quiche” to FavouritesAdd to Favourites
    Peas, beans and asparagus star in this versatile quiche; other lightly cooked seasonal vegetables could be substituted with equal success.
    225g/8oz plain flour
    140g/5oz butter, chilled, diced
    115g/4oz mature Cheddar, grated
    115g/4oz peas
    115g/4oz baby broad beans
    115g/4oz asparagus spears, chopped
    115g/4oz green beans, chopped
    4 free-range eggs
    200ml/7fl oz double cream
    100ml/3½fl oz whole milk
    small bunch flat leaf parsley, chopped
    sea salt and freshly ground black pepper
    1 bunch watercress, roughly chopped
    5 baby plum tomatoes, chopped
    Preparation method
    Sift the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs.
    Technique: Rubbing in
    Rubbing in
    Watch technique
    0:46 mins
    Mix in the cheese and just enough chilled water to bind the mixture together. Wrap the dough in cling film and place in the fridge for 15 minutes.
    Roll out the pastry on a floured work surface and use it to line a greased 25cm/10in tart tin. Chill in the fridge for 30 minutes.
    Technique: Lining a tart tin with pastry
    Lining a tart tin with pastry
    Watch technique
    0:42 mins
    Preheat the oven to 190C/375F/Gas 5.
    Meanwhile, steam or boil the peas, broad beans, asparagus and green beans until al dente then drain. Refresh the vegetables in iced water and drain well.
    Line the chilled pastry case with aluminium foil and baking beans and bake for 15 minutes.
    Beat the eggs, cream and milk in a bowl, then add the parsley and season with salt and freshly ground black pepper.
    Remove the tart tin from the oven, discard the aluminium foil and baking beans and reduce the oven to 180C/350F/Gas 4.
    Place the tart tin on a baking tray, arrange the blanched vegetables, watercress and tomatoes over the base of the pastry case and pour over the egg mixture. Bake for 30-40 minutes or until the filling is set, then remove the quiche from the oven and set aside to cool slightly before removing from the tin.

  • Creme brulee is a delicious dessert which uses up eggs but it is quite time consuming.
    I also make friands for using up eggs.

  • Make a big frittata by mixing 5 eggs, 2 teaspoons of cornflour mixed with some milk, salt and two zucchini previously sliced and cooked. Cook it on the stove and turn it when it has a nice colour

  • quiche
    sweet egg tarts
    egg sandwiches
    french toast

    do some baking

  • my favourite egg recipes are zucchini slice and quiches – heaps of recipes online when you google

  • Good old devilled eggs my kids love them
    1 dozen eggs
    2 teaspoons dijon mustard
    1/3 cup mayonnaise
    1 Tbsp minced onion or shallot
    1/4 teaspoon tabasco (optional)
    Salt and pepper
    Boil and Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a plate.
    Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

  • So many yummy recipes! Thank you so much. Wishing I could like all your posts! Loving the Huevos Rancheros, macaroons and zuchinni slice! <3 Now to get my kids to eat quiche but thats another question all together haha..

  • Huevos Rancheros,
    1 Tbs Olive Oil
    I Small white onion, finely chopped
    1/2 Green Capsicum, finely chopped
    1 Red Chilli, finely chopped
    1 Crushed Garlic Clove
    1/2 Tspn Dried Oregano
    1 Tomato, chopped
    400gm Tin Chopped Tomatoes
    4 Eggs
    2 Tortillas
    50gm Feta Cheese, crumbled

    1: Gently heat the olive oil, and saute the onion and capsicum until soft.
    2: Add the chilli and garlic and stir briefly, then add the oregano and both lots of tomatoes, and 90ml of water. Bring to the boil, then simmer for 5 minutes until thickened. Season to taste.
    3: Smooth the surface of the mixture, and make four hollows with a spoon. Break an egg into each hollow and cover the pan. Cook eggs for 5 minutes, or until set to your liking.
    4: While eggs are cooking heat or toast tortillas and cut into quarters.
    5: Serve the eggs with feta cheese crumbled on top, with the tortillas. ( I like to use the tortillas to scoop the eggs up)

    Hope you like this, I LOVE it for a light dinner or hearty breakfast. Enjoy :)

  • Macaroons- yum yum yum

  • Quiches and impossible pie are always good to put in the freezer. I always make some batches of lemon butter (yolks) and almond bread or pavlova(whites) when our chooks are laying heaps

  • I make a yum spanish tortilla/frittata. I put in, chorizo, tomato and rosemary and obviously eggs !! It’s yum !!!

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