So DH brought in 53 eggs the other day, and lets face it no matter how much I love my fresh eggs, when you start getting close to 60 eggs in a single day, you had better start working on ways to use them up.
So I took the big duck eggs and gave them a wash, Something you would not to do if you were storing them, the hens lay a “bloom” on them that helps keep them fresh but as I wanted to use them right away it didn’t matter any. So a dozen duck eggs would be like using 24 chicken eggs size wise.
I didn’t want to dry the egg raw, so I cooked it first and then into the dehydrator, where it took about 12 hours from start to finish.
I did put a catch tray at the bottom of the two full trays, which meant that anything that dried small enough that it fell though, ended up on that tray so there was no loss of product.
Now, I could have ground it up to a fine powder, but as I intend to use it as a crumble on and in my old girl Lily’s dinner bowl, I don’t need to do that extra step, so this batch made one full pint jar.
For my own use, I much perfer to freeze eggs for my eggs, if I want them for omlets etc, then I put a pinch of salt in a dozen eggs, beat them and freeze in ice cube trays, when solid, pop out and double freezer bag, one cube equals one egg, for baking, I do the same thing, but with a good pinch of sugar instead of salt, and just take your cubes and thaw them in the fridge in a bowl and then use like normal.
So how to you save your flush of spring eggs for later use?