We have butter!!!!!!

Yes seree Bob!  I have two whole pints!!!  As I expected, it takes A LOT of milk to make a pint of butter.  This butter will be something that I use very sparingly.  Lately, we have been “throwing a lot of milk away” so it will be good to use at least some of it before it gets “tossed.”  I put the quotations around throwing away because nothing really gets thrown away here.  The chickens, dogs and cats drink the excess milk.

Speaking of excess … we have eggs coming out of our ears.  Dozens and dozens and dozens of them and no one wants them.  I wish I were better at cooking with eggs.  It seems like it’s a perfect example of feast or famine.  There was a time we were picking chickens up off the nests to get eggs to finish out a dozen for a client.  Now we have more eggs than we could ever possibly use or sell.

Until later …

2 Replies to “We have butter!!!!!!”

  1. When it rains, it pours, right? I used to have no idea what to do with eggs, but then I was given nearly a hundred eggs from a nearby farm when we got our first dog and I had to learn pretty quick to keep them from going bad. There are a lot of simple egg dishes that you can make and my husband and I can go through a lot of eggs in a short time.

    Hardboiled eggs are simple (Bring pot with eggs to boil, take off heat and cover for 12 mins) , and I make egg salad from them using a tiny bit of mayo and scads of a tasty whole grain mustard mixed with the yolks with the whites chopped fine. Normally I don’t advocate single use tools, but I use a $5 egg slicer and it only takes two passes per egg and perhaps five seconds. It’d probably be more economical to make with homemade mustard, but I adore this, and a dozen eggs do wonderfully on six open-faced slices of toast. It keeps for a few days as well.

    I make french toast with a thick bread like sourdough so that it will soak up one egg per slice of toast without falling apart, and after they are cooked you can freeze these and take out however many slices you need at a time. From frozen they microwave or toast on a skillet quite well. I usually do mine with no sweetener and cinnamon added because I eat them with syrup, but occasionally I’ll do savory ones to serve sandwiches on, or to have with soup.

    I like baked eggs with spinach or other greens on the bottom and 3-4 eggs broken into a ramekin topped off with a touch of oil or butter and garlic salt. I used to do this a lot when I had goose eggs available, but chicken eggs are also tasty.

    Crustless quiches or bread puddings can use up a lot as well. Even a tiny bit of sausage and whatever vegetables are handy can make a really good supper and handy leftovers for breakfast. If you have pans that can go from stovetop to oven, frittatas are the way to go: You cook on the stove until the bottom is set, and then finish the top in the oven. The whole thing is done in twenty minutes or so and can use a dozen eggs at a time.

    Try a recipe for lemon or lime curd. It uses up egg yolks like no tomorrow, and will keep for up to a year in the freezer or two or three weeks in the fridge.

    Spaghetti Carbonara uses eggs and is a nice change of pace.

    If all else fails, you can freeze the whites and the yolks separately.

    Good luck with your eggs!

  2. Thanks for the suggestions. On hard boiled eggs: peeling fresh hard boiled eggs is horrendous!!!!! If I am making egg or potato salad, I either “boil” the eggs in the microwave or break them into boiling water (like you would for poached eggs) and use them that way. We’ll be eating lots of frittatas in the warm weather and I plan to make some egg quesadillas this weekend for quick breakfasts. I usually put three or four raw eggs in the half-gallon jar of milk I take to work almost every day. Still, when you are getting about 30 eggs a day, it’s hard to use them all up and I don’t have the freezer space to freeze them.

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