lots of eggs

[sumi]

I must tell my DH about the dehydrated eggs. He's into sailing and shared some of the sailor's tips on preserving eggs for long, long trips. I'm sure they will love this one!

I have a firm family favourite recipe that uses a couple of eggs and zucchini. In summer when we have loads of zucchini I grate and freeze the surplus specially for this dish:


1lb zucchini - grated and cooked

1/2 cup greenbeans, chopped and cooked (optional but very nice)

1 tin (±14.5oz) creamed sweetcorn

150ml self-raise flour

1 teaspoon thyme (fresh or dried)

5 large eggs (or 6 med/8 small)

5 ounces cheddar/gouda cheese -grated

Salt and pepper to taste

1 tbs thyme

Preheat oven to 350' F

Pre-cook zucchini and beans. Drain well and mix well with rest of ingredients in bowl, transfer to shallow oven proof dish and bake for approx 1 hour or 'till cooked through.

To test, stick a knife/cake tester into the middle of the dish, if comes out almost clean, it's cooked.

 

[Carol Dee]

@sumi this recipe looks good and once the zucchini produces we are always looking for different ways to prepare it. Thank You

 

[sumi]

If you can get some fresh free range eggs, use that. I've prepared this dish with both free range and battery eggs (at work) and the difference is incredible.

 

[so lucky]

My favorite pie recipe. Lemon Chess Pie. This uses lots of eggs!

Lemon Chess Pie is a HEALTH FOOD!! Lemons are FRUIT! Sugar comes from sugar BEETS which are VEGETABLES!! BUTTER is concentrated COW JUICE!! EGGS are full of CHOLINE and are GOOD for you!! FLOUR in the pie shell is GRAIN!! So Lemon Chess Pie is loaded with GRAIN, DAIRY, FRUIT and VEGETABLES, only thing missing is MEAT or FISH. So eat your pie with a good STEAK and you'll be just fine!

Pie Crust
1/2 cup Crisco
2 cups flour
1/2 teaspoon salt
1/4 cup ice water

Sift flour and salt together. Cut shortening into flour with pastry blender or using 2 knives. Gradually add ice water, a little at a time, using just enough to make it hold together. The less water, the tenderer the pastry. (I must be a miserable failure, because I always have to add MORE water than what the recipe says) Chill for 20 minutes. Knead lightly on a floured surface. Roll thin. Place dough in greased pie plate, pressing out air bubbles. Turn under edges and flute the edge. Makes 2 pie shells or 1 double crust pie.

Lemon Chess Pie

1/2 cup butter
Juice of 3 lemons
1 1/2 cup sugar
1 tablespoon of grated lemon rind
1 tablespoon flour
1 pie shell, unbaked (or 2 cheepie frozen pie shells)
5 eggs, well beaten

Cream butter and sugar. Add flour, then well beaten eggs. Add lemon juice and rind. Mix well and pour into pie shell. Bake at 325F for 30 to 40 minutes until golden brown and set.

You could make that pie crust with lard, and then you would have the "meat" category.

 

[so lucky]

Red, I have been freezing my excess eggs: Two to a bag, break the yolks, and freeze. You can put a bunch of baggies in a larger freezer bag, to take up less room and double bag them. It would be nice if we would have enough to get us through the chicken strikes this winter.

 

[Smart Red]

@baymule and @so lucky, you make that Lemon Chess Pie sound downright healthy!

 

[Smart Red]

Red, I have been freezing my excess eggs: Two to a bag, break the yolks, and freeze. You can put a bunch of baggies in a larger freezer bag, to take up less room and double bag them. It would be nice if we would have enough to get us through the chicken strikes this winter.

That sounds like a winner. I just boiled up 18 of the oldest eggs. Freezing them for the winter should work just fine. Do you freeze into an ice tray or just into baggies?

 

[baymule]

@baymule and @so lucky, you make that Lemon Chess Pie sound downright healthy!

It is healthy! Try it!