Too Many Eggs? Try One of These!

Farmer’s markets have ended, which means that we have officially reached the time of year when we have entirely too many eggs. As in, every member of our family could eat eggs for breakfast, lunch, and dinner, and we would still have extra. Pretty much anyone who has a large number of chickens knows what we’re talking about…

Here are some of our favorite ways to use up our excess eggs:

Do you have a good recipe for using up eggs? Share it in the comments section!


Homemade Eggnog

Today I’m sharing a recipe for our holiday favorite: homemade eggnog! Now, I feel as though I’m required to say that consumption of raw or undercooked eggs may cause food borne illness… Because we make ours with raw eggs. One of the perks of owning a farm with chickens is that we can feel super confident about the freshness and cleanliness of the eggs that we eat.

For this recipe, you’ll need heavy cream, milk, eggs, sugar, and spices. You can add rum or other alcohol if you like.

To Make Homemade Eggnog:

  1. Crack 6 eggs, separating the yolks from the whites. The whites will be used in a later step, so set those aside for now.
  2. In a mixing bowl, combine the yolks with 1 cup of sugar. Mix to a uniform yellow color.
  3. Add 2 cups of milk (we use 1%) and 1 cup of heavy cream to the yolk-sugar mixture. Add approximately 2 teaspoons of vanilla, 1 teaspoon of cinnamon, and half a teaspoon each of ground nutmeg and ground cloves. Whisk until sugar is fully incorporated.
  4. Using a whisk or stand mixer, whip the egg whites until they begin to stiffen.
  5. Fold the stiffened egg whites into the eggnog and serve.

This recipe should yield approximately six glasses of ‘nog. If you don’t need that much, you can keep it in a Mason jar in the refrigerator for 2-3 days.

Fun fact: eggnog (made with alcohol) can be aged for weeks, months, or even a year! Some say that making eggnog was a way to preserve the bountiful eggs and dairy products of autumn for the cold months ahead.


Butternut Squash with Pecans

Butternut squash is a favorite fall side dish in our household, and good thing, because right now we have a ton of them! (There are some available at the farmstand.) The following recipe is one that our family makes every year as part of our Thanksgiving celebration. It’s easily made in advance and kept warm in a crockpot for serving later in the day. This recipe was passed down from my Great Great Aunt Dotty to my Grammy, who was kind enough to send me a picture of the recipe card to share with you all.

Recipe card in my great grandfather’s handwriting.

Start by peeling a medium sized butternut squash, and removing the seeds. You can also use acorn or hubbard squash, if you prefer! Cut the squash into large cubes, and boil until fork tender. Drain and mash until smooth.

Add in 1/3 cup of melted margarine or butter (I prefer butter), 1 teaspoon of salt, 1/2 teaspoon of pepper, 2 tablespoons of brown sugar, and 1/2 teaspoon of nutmeg. Stir lightly. Transfer into a greased 8″ x 8″ casserole dish.

Combine 1/2 cup of coarsely chopped pecans with 2 tablespoons of maple syrup. Spread over top of the squash.

Bake uncovered at 375 degrees for 30 minutes.