8 Ways to Use Eggs

By Michelle Rager

One of the first things my husband and I did when we moved from the city to a house on my family’s farm 7 years ago was convert an old washhouse into a chicken coop. Complete with an assortment of nesting boxes, varying heights of roosts and a fenced chicken run safe from predators, we quickly made a home for about 15 hens.

In a matter of months, we were enjoying the fruits of our labor by collecting about a dozen farm-fresh eggs every day!

The deep yellow color and rich flavor of the yolks from these fresh eggs is unbelievable!

As a family of 4 at the time, we were having fried or scrambled eggs for breakfast, baking goodies using the eggs and sharing them with family and friends. Still, we had an abundance.

It was time to get creative and find new ways to use our eggs.

Check out how to use up eggs:

French Toast

My favorite breakfast food! Thick Texas toast coated in a whisked mixture of eggs, milk, vanilla and cinnamon, and then fried to a golden-brown color on both sides in a hot nonstick skillet. Serve it topped with a dusting of powdered sugar or a drizzle of maple syrup and some sausage links on the side. And remember, breakfast foods are great for any meal! Here is an easy Overnight Cinnamon French Toast Casserole recipe you can try.

Breakfast Burritos

Make up a batch of these on the weekend, stick them in the freezer, and you have a quick grab-and-go breakfast in just minutes on those crazy weekday mornings. Create them to satisfy every member of your household by adding bacon, sausage, ham, onions, peppers, spinach or diced hash browns to the scrambled eggs and shredded cheese. I wrap mine individually in aluminum foil and store them in a freezer bag.

Breakfast Casserole

This is another great overnight breakfast casserole that uses 10 eggs, in addition to sausage, peppers and onions, tomatoes, bread cubes and cheese. You can mix it up the night before and just put it in the oven in the morning for an easy, hot breakfast. Make this casserole on the weekend, and enjoy the leftovers the rest of the week!

Quiche

I make quiche with a refrigerated pie crust, which makes it super quick and easy to put together. Try this Easy Easter Quiche with diced ham and Swiss cheese.

Homemade Egg Noodles

I have very fond memories of taste-testing my grandma’s giant pot of homemade chicken and noodles every year at Christmas. She always made hers with fresh eggs from her chickens, and I’m honored she shared the skills and tips with me so I can continue the tradition with my children. In my opinion, homemade egg noodles are far superior to any you can buy in a store, and they are easily made with just a few ingredients you probably already have on hand – eggs, flour, salt and water. Using a rolling pin and a pizza cutter, you can have loads of noodles ready in just a short time. If you are a gadget person, like me, you might consider the pasta roller and fettuccine attachments for your Kitchen Aid mixer because they work amazing for rolling out and cutting egg noodles!

Deviled eggs 

These seem to be a staple at every family gathering we attend. While there are many different flavor variations, I tend to lean toward the traditional style made with mayo, mustard and pickle relish and topped with a sprinkle of paprika. A couple of tips if you plan to make your own – (1) very fresh eggs will not peel well when hard-boiled so it is best to use at least week-old eggs, and (2) putting the filling in a sandwich bag, cutting the corner off, and filling the egg whites as you would with a frosting decorating bag usually means quicker and less messy deviled eggs. Here’s a simple, traditional Deviled Eggs recipe you can try.

Angel Food Cake

This traditional angel food cake is perfectly light and tender. The tall and elegant look of this cake is sure to wow everyone at dinner and the creamy glaze adds just the right amount of sweetness.

Purple Ribbon Mahogany Chiffon Cake

If you love a light and fluffy angel food cake, but are looking for a chocolate version, try this mahogany chiffon cake.