|lovely, mustached Ameraucana, a blue egg layer|
Anyway -- on to eggs!
Just because you are using the whites, doesn't mean you have to toss the yokes. This great pudding recipe from smitten kitchen calls for an egg but is perfectly delicious substituting two yokes (or one), if you happen to have some yokes sitting in your fridge waiting to be turned into amazingness. Just some ideas. BTW, if you make a pavlova and then turn around and make vanilla bean pudding, you better invite me over! Other yoke-ful ideas: hollandaise sauce, homemade mayonnaise. Or, how about some ice cream? Olive oil ice cream? Mmmm -- with a sprinkle of sea salt. If you don't have a use for the yokes (or the whites), you can freeze them. Or so I've heard -- I've never actually had an egg (or a part of an egg) need freezing.
I can't write about eggs without linking to The Food Lab: Perfect Boiled Eggs. I have always guessed at egg boiling and was glad to find an article that demystifies it with some interesting science, as well as with practical directions. Too bad fresh eggs are recommended for frying and not for boiling.
Ok. To end, here are some frittata ideas. If this seems anti-climactic after all the other egg ideas, sorry. Frittatas are yummy and practical. And out of all these recipes, they are the ones I use the most. Here are some common mixes in my frittatas: mushrooms, onions, garlic, spinach (or chard) sauteed up, a dash of pesto, potatoes (sliced and parboiled), a tomato and basil (when the seasons permit) sliced on the top, a sprinkle of whatever cheese is in the fridge (goat or feta, Parmesan). Sometimes I'll add chili flakes or a jalapeno. Salt is important here, too. I lightly salt my veggies as I am sauteing them, in addition to lightly salting the eggs when I beat them. Keep in mind the cheese adds salt, too. I cook the eggs on the stove top for about 5 minutes on medium heat and then transfer them to a preheated 375 degree oven for 15 - 20 minutes. How many eggs? My skillet is 8", I use 5 or 6 eggs beaten with 1/2 cup of milk for 4 - 6 servings. If you are looking for a hyped-up frittata recipe, or some other classic egg recipes with a twist, Heidi Swanson has a Favorite Egg Recipes post -- the cilantro chili sauce she uses sounds like a winner. You? What are your egg secrets? Happy chicken stories? Cheers to eggs... and to chickens!