chicken & eggs

I am one of those that has like 6 to 8 dozen eggs in my fridge.. i do not want to make thousands of cookies for the holidays. As I'm wandering the internet trying to find good recipes for chicken & eggs.. I got to thinking.. why not post a thread asking everyone to post their favorite ways to get rid of extras or leftovers of these two items..because I know if you guys eat it then it must be excellent recipes. I've made so many variations on quiche that i'm running out of ideas.. i can't find a decent custard recipe.. and i need more ideas for leftover chicken.. mom's getting tired of soup. I do want to use them, money's tight & its "free" food.. i just need more recipes! so pretty please stop & leave some ideas that should in the long run help all of us on here. I'm sure at some point one of you has sat down & racked their brain trying to figure out what to use those leftover chickens or extra eggs for. thanks!

Moxon is the Custard Queen--not to mention "The Flan". There are a couple of threads with her recipes and MissJestr's and others' variations--and they do use up eggs pretty effectively.

I like Egg and Pea Salad.

1 can petit pois peas
2 hard boiled eggs
mayo
garlic
onion

drain the peas
dice the eggs
mince fresh onion very small
mix all the ingredients
I use minced garlic I buy in a jar.

You can add meat to this if you like and make a main dish of it. I like ham or shrimp in it. Chicken is good also.

This message was edited Dec 1, 2009 5:22 PM

Thanks, Cajun, I've had and liked pea salad and wondered how it was made.

I also make stuffed eggs when I have extras. It's easy to do and it makes a plain meal a bit special.

hmm pea salad.. never heard of it but it sure sounds good. Do you eat it with crackers or on bread or what?

I just eat it with a spoon all by itself. It would be good with crakers.

How about deviled eggs? That should use up some of those eggs, and good for a holiday party!

we eat so many of them I'm getting tired of them.. but i'm sure we will have a dozen at Christmas dinner. I want to try Stuffed eggs.. i've never heard of them. I just thought there might be something besides deviled, omelet's & egg sandwiches out there.

This is somewhat of an odd one -Chinese.
Egg and Bok Choy (or some kind of tender cabbage) stir fry.

Hot hot pan with a bit of oil.
About 2 cups of cabbage type leaf, bite sized pieces.
1/2 c chicken soup stock
3 eggs, beaten
1 tbs corn starch in 1/4 c water + tsp soy sauce
Salt and pepper to taste

Throw in the chopped leafage and stir. When it starts to cook add the stock and keep stirring. Soon's that's hot drizzle in the egg, stirring as you go. When the egg starts to look cooked drizzle in the well-mixed corn starch. Turn off heat and stir til thick. Remove from heat if the veggies start looking too wilted. (Sometimes I add onion and julienned carrot too...)

Kyttyn, don't you have any customers for those eggs? We sell our excess and people are thrilled to get them.

Most of the recipes I have that use eggs only use two or three of them at a time, and that's not going to help you. I know that you can freeze eggs if you separate the whites from the yolks, for use in the winter when the chickens aren't laying.

One of the things I do with leftover chicken or pork or whatever is combine them with a packaged mix like Zatzarain's Caribbean Chicken. You could make it yourself, though, from scratch with rice, grated coconut, and pineapple; I cook the rice with pineapple juice substituting for some of the required liquid. I cut up the chicken and throw it in there, and also add some peas, and it's a complete meal - very easy! Here's a recipe that's probably very similar but I use cut up cooked chicken, and as I said, I add peas, and I would add rice and cook it all together on the stove top:

This tropical chicken recipe is made with chicken, coconut, pineapple, and red and green bell peppers, along with herbs and butter and other seasonings.
Ingredients:

4 to 5 pounds chicken pieces
1/4 cup melted butter
1/4 teaspoon dried rosemary leaves
1/4 teaspoon dried leaf thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 can (8 ounces) crushed pineapple, well drained
2 tablespoons chopped green bell pepper
2 tablespoons chopped red bell pepper
1 cup flaked coconut

Preparation:

Preheat oven to 300°. Wash chicken and pat dry. Combine butter, rosemary, thyme, salt, and pepper; brush chicken pieces. Arrange chicken in baking pan or large casserole. Add chicken broth. Bake, uncovered, for 1 hour, or until chicken is golden brown and tender. Spoon pineapple and green and red pepper over chicken. Sprinkle with coconut. Cover and bake 30 minutes longer.
Serves 6.

You could also do this recipe with leftover chicken, or just throw your uncooked chicken in the crockpot instead of chicken breasts. I use sour cream instead of cream cheese because it blends better for me, and we add it at the table, but you could also mix it in just before serving:

Crock Pot Chicken W/ Black Beans and Cream Cheese
4 hours | 3 min prep
SERVES 4
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
All done and enjoy

You could make your own egg drop soup.

We also love "Poor Man Gravy" with eggs and hot bisquits.

I could sell them but then since they all JUST started laying if they stop suddenly I'll have irritated people that don't understand chickens. SO for now I've got a couple family that can't afford groceries that I'm giving a few too & a couple of older couples that I'd never charge for eggs anyways and I still have them left over. I intend to sell them next spring. I just don't trust these to keep laying this heavily thru till March. I figure if winter gets bad they will stop laying.

what is poor man gravy?

Thanks Greenhouse_gal that sounds really good.

It's a brown gravy made with a rue. Rue is oil and browned flour seasoned with garlic and onion. When the gravy is almost done you break some raw eggs into it and run a spoon through it just enough times to break up the egg. Let the eggs cook hard and serve it over hot buttered biscuits. It has always been a favorite of mine.

ooo we make that.. but we've never put eggs in it.

Kyttyn, my egg customers know that chickens are machines, and they're just grateful to get them when they're available. Some I deliver and some people run over here to pick them up, after emailing me to see if I have any.

If you're looking for Cajun's recipe online somewhere, it's spelled roux; that's French for a reddish color, which is the color that the oil and flour take on when cooked. It's the basis for a lot of recipes, especially Cajun or Creole ones.

I seem to spell phonetically in more than one language. LOL

unfortunately people here in hickville aren't that grateful... at least the paying customers. They seem to think that the chickens should lay eggs no matter what. its 28 here right now & I only had 3 eggs in the nest this morning. I am not expecting more but my old "customers" from when I sold before would be demanding more. They were all pretty rude, like it was my fault the chickens didn't lay, & my fault they had to run to walmart for eggs when they were the ones that waited till the last minute.. & I even delivered the eggs to these people.. I've had one ask me to go get a dozen from walmart then for her. That was about the last dozen she ever got from me.

Kyttyn, their rudeness is their problem, not yours! I would just sweetly repeat to them that they can have eggs when the chickens lay them. In the meantime they'll have to find other sources and you'll let them know when they're available again. I'll bet your prices were cheap, too. We charge $2/dozen and it's still lower than the stores - for free-range brown eggs. So people are always happy to get them whenever they can.

mine were $1.50 a doz for certain customers.. one paid me $5 a doz.. & one paid me $3 a doz.

greykyttyn, I've used similar recipes with great reviews, and I'm pretty sure a coupla extra eggs in it will not be noticed, especially if you increase the cheese...

http://www.incredibleegg.org/recipes-and-more/recipes/simple-breakfast-strata

This website is full of egg stuff, and I'm going back to lool around some more. I have 4 dozen in the fridge, and that's WITH baking the eggiest Christmass cookies I can find, and including eggs in the dogs food. The cats are next, but they usually insist on cheese or ham in them.

BTW, I still have that lovely Grey Kyttyn, and now I can pick her up. She purrs very well...

Catmad I love the word "lool" - a clear hybrid of look and drool!

oo thanks! I was reminded by one of the kids that I could make egg nog too. That takes half a dozen at a time so that will use them up pretty quick.

Porkpal, you're quicker than I. I just can't spell, or proof {G}. However, I like your reasoning, and will gladly take credit for your discovery of this new, useful word....

I'm looling over Grey's eggnog.

Home made ice cream takes lots of egg too.

ya but its almost too cold for ice cream.... porkpal do you want the recipe? its very easy.

Eggnog - yes, please! Icecream - brrr!

May I have it as well? The men around here like it and I'd rather do homemade...

This was my great uncles recipe.. to get the full alcohol recipe I will have to dig out the card.. but this is the modified nonalcoholic version we fix. This is a very thin egg nog. Not thick like the stuff you buy in teh store. With Cream its much thicker I"m sure, mom just never could afford enough cream when we'd go thru 3 gallons of it each Christmas.

6 large raw eggs
1/2 gal whole milk
(recipe calls for heavy cream but i've never made it with full cream. I usually use Braum's whole milk bc its richer & heavier than most)
approx. 1 cup sugar
dash salt
teaspoon vanilla
nutmeg

put eggs in blender, mix till beaten up slightly, add sugar, beat till its a pale yellow color, add salt, vanilla, mix again, taste, may need slightly more sugar depends on size of eggs & how sweet you like things. After adjusting for taste add milk (or cream) to fill the blender, mix thoroughly, pour into pitcher & add rest of milk.
sprinkle nutmeg on top of each cup of egg nog.

I use about 3/4 of a gal total.. mom prefers it a bit less sweet & uses the whole half gallon. I have used half cream & half whole milk when i didn't have enough.. its just thicker.

The original recipe calls for whiskey to be added. I've never had it this way before, my nephews are finally old enough we are thinking we want to try it. I know great grandma also used brandy but idk how much. I'm guessing it made it less thick when you used cream.

8 to 10 eggs, beaten in a good sized bowl.. add 1/4 cup oil, continue mixing... add 1/2 cup milk, then add flour till the consistency of pancake batter.. cook like pancakes.. No syrup, just jelly or jam..
German Pancakes... OH they are grand!

A neighbor of ours did egg nog every year. He started it in early October, stirred it daily. It was highly alcoholic and definitely heavenly... Thanks for the recipe!!

Yes, Grey, thanks!

your very welcome! I found another way to use up eggs tonight. A friend from Holland taught me to make meatballs.. dutch style & it takes 4 eggs per 2 lbs of meat. :)

Yummy. Whoever suggested an egg using recipe thread -I second!

ZZ.. i made your pancakes tonight. Very good. They are very similar to poffertjes (dutch baby cakes). I changed it a bit tho & rolled a quarter of them up with peanut butter spread on them... so I have something to eat at the hospital tomorrow.. & the rest of teh batter I made in the poffertjes pan i have which makes them half dollar size. I'm taking some of those with powdered sugar on them along as well. You never know how long you'll be there & hospital food is expensive.