The chickens have ramped up production, and we are now getting at least a half-dozen eggs a day. Maggie has been giving some away, but that still leaves an awful lot of eggs. I ate a bagel/egg/sausage/cheese sandwich for breakfast, which used a whopping two eggs. What else can we do?
We have made noodles on occasion using our KitchenAid mixer and a pasta rolling attachment. I recently bought a KitchenAid pasta extruder to make additional pasta. It fits on the mixer, and produces specialty noodles such as macaroni and rigatoni. Having half a carton of eggs on hand, I gave it a try. The recipe calls for 7/8-cup of eggs, which for our eggs equates to 5 eggs. Adding flour, salt, and water, the resulting dough was dry but pliable. The process calls for forming the dough into walnut-sized pieces and feeding the pieces into the machine's chute. Out came macaroni, which we cut to size using a wire cutter on the machine. I used too small a cookie sheet to catch the noodles, so they ended up clumping and sticking together. I tediously separated the noodles onto a larger cookie sheet and placed them into the freezer. Henry and I cooked a handful to try; they tasted like noodles, but a little thicker. They will make a hearty meal.
Henry has been on a cooking and baking jag this summer, and opted to use some of the eggs to make flan, of all things. It came out perfectly, although the caramel sauce was a little pale. Caramel is tricky to make, but he will get better with practice.
I used a dozen of our eggs to make a cheesy potato sausage egg bake for dinner. Henry's scout troop would make something similar using a Dutch oven. If the eggs were USDA large fewer eggs would be needed. Unfortunately, it will take a week to each all of this dish, so the eggs will keep piling up.
Ingredients
12 medium eggs
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
3 potatoes
1 pound sausage
2 sorrano or jalapeno peppers
8 ounces cojack cheese
1) Preheat oven to 350 F. Grease 9x14 casserole dish with butter.
2) Peel and cube potatoes and parboil until easily pierced by a fork. Drain and set aside to cool.
3) Brown sausage and set aside to cool
4) Shred cheese
5) Break eggs into a bowl and add milk, salt, and pepper. Beat until scrambled.
6) Dice peppers
7) Spread potatoes and sausage in casserole dish. Sprinkle diced peppers onto mixture. Cover with 1/2 of the cheese. Pour egg mixture into dish, and cover with remaining cheese.
Cover dish with foil, place on middle rack of oven, and bake for 1 hour or until eggs are set.
Comments