* Coconut Macaroons (Note that these are the good old fashioned macaroons from your childhood, not the uber-trendy, rainbow colored macarons.) A single batch uses 4 egg whites (save those yolks!), which isn't even a day's worth of eggs. None the less, these are delish and easy enough for a 12 year old kidlet to take the lead in making them.
* Ina Garten's Lemon Bars These call for 6 extra large eggs. I'll use 4 of our biggest whole eggs and the 4 yolks left over from making the macaroons. Who doesn't love Ina's cooking? Never trust a skinny chef! ;)
* Martha Stewart's Chocolate Mousse This recipe is the closest one to the recipe I use from Mah-tha's Cookbook, where it is listed as Chocolate Mousse 2. It's my go-to egg intensive dessert, because it's so super easy (only 4 ingredients!), uses a ton of eggs, and tastes amazing. I always make a double batch of this because it is simply heaven in a bowl.
* Homemade Egg Noodles Be they in the form of plain old fettuccine, stinging nettle linguine, or traditional Ukrainian pita-ha (pirogis), homemade egg noodles are one of the ultimate comfort foods. While they don't use more than 2 or 3 eggs per batch, the recipe, when doubled or tripled, will keep you in tender, hearty pasta for a while. The noodles can be dried or frozen for later use, making a giant batch or two well worth the trouble.
* Breakfast for Dinner - Either a huge pan of scrambled eggs with a side of Aunt Alice's homegrown bacon, a towering stack of cinnamon-raisin french toast, or a deep dish veggie and cheese-filled frittata will use the better part of a dozen eggs, if not more, for feeding a stick-to-your-ribs meal to a family of four.
|Our "Chuck" eggs - a joint effort between our chickens and ducks.|