Chicken and duck eggs from our gals (like these green egg baskets, you can get some yourself here)

Our girlies are certainly popping out lots of eggs thanks to the longer days and warmer weather. We’ve been enjoying egg salad sandwiches with homegrown chives, green onions and celery.

Now I really should do something more with all these eggs. We are selling a few, but I really should start thinking about having eggs for breakfast. Yes, I know. Such a change of the menu may cause a riot here on the urban homestead since we normally have… well, I’ll let fellow blogger, My Bloomin’ Art, tell what’s for breakfast.

How can I kick our morning granola eating habit/addiction? Suggestions welcome; however, I won’t take folks saying “make a pound cake, that’ll use up all those eggs.!” I have to watch my weight you know so don’t tempt me.

:: Field Hand Appreciation :: GM $10, thanks for your continued support.

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  1. Kym Helwg says:

    Eggs for breakfast? Yummm! Try crustless quiche, soft boiled eggs on toast, scrambled eggs with cheese and veggies, or over easy. If you still have lots, try preserving them in waterglass for fresh eggs in winter. Good luck!

  2. P~ says:

    All those are duck eggs? Quite prolific layers aren’t they. As far as what to do with the eggs, have you thought about pickling them? It’s not a particular favorite of mine mind you, but my wife who is Southern by birth absolutely loves them. Remember “Eat what you can and can what you can’t” right? They may make for a good protein rich afternoon snack later in the year when the birds are not laying as often. Something to think about. Keep up the good work.

  3. P~ says:

    Geez, I’m a dummy, I read it again, chicken and duck eggs… oops.

  4. Sherri says:

    Glad you liked my review of your normal breakfast food!

  5. Jo says:

    We love Dutch Babies and omelettes here–and not just for breakfast!

  6. kk says:

    here’s a great way to eat some eggs with leftover potatoes: Cut up potatoes into chunks like for homefries. Oil a cast iron skillet, put the potatoes in, coating all (works best if the potatoes fill the entire skillet, stir for a few minutes, add chives, onion, and or minced garlic. Stir for a couple more minutes, then lightly push down with potatoe masher to make it all uniform, crack 4-6 eggs on top. Turn heat to low, put a top on it, and when eggs are cooked to your liking, take it out with spatula and enjoy. The bottom should have a nice crunch, the top your delicious sunny side up eggs. These will stick to your ribs for most of the day!! Enjoy!

  7. Laurie says:

    At our house, especially when the greens start coming in, we have lots of frittatas: heat the spinach, chard, dandelions, green onions or whatever else you have (I like to cook greens just enough to slightly wilt them), scramble eggs, pour over the top and cook through. Add a little cheese if you wish, and voila! It’s also nice to fill bowls with a bed of cooked roots (carrots/potatoes/onions) or rice, add a layer of wilted greens in the middle, and put a poached egg on top. And of course you can always snazz up your tired egg salad sandwich by adding curry seasonings. Can you tell I love eggs? When there are WAAAY too many, you can bake breads to freeze (if you have space) or turn into croutons to keep. And none of these suggestions require you to give up your morning granola!

  8. Molly says:

    We use the surplus eggs to make our own pasta. 5 large (duck) eggs to a pound of flour. It’s especially good when you use freshly ground whole wheat flour. Even though the dough contains uncooked egg, if you have a way to dry it quickly (in the sun!) the pasta keeps for quite a while without refrigeration because bacteria need moisture to live. But it’s best when made fresh. You could try to get a little hand-cranked pasta machine from someone on freecycle because that makes the noodle-making go much faster. Waffles are another popular home-grown supper for us, topped with seasonal fresh fruit or applesauce. The other thing I do with duck eggs is preserve them in brine and add chunks of salted egg to rice congee for breakfast.

  9. Cheryl Christian says:

    Molly has a good idea with the pasta and using up the eggs. Air dry the pasta strips on a laundry rack then when dry place in freezer bags and freeze. Just make sure you put newspapers or towels on floor underneath to catch ones that dry and break off. Pasta will taste great in the winter when chickens slow down production. I am so ready for a few chickens again.

  10. Sadge says:

    Your breakfast sounds good – eat eggs for lunch. My current favorite lunch is a piece of whole-grain toast, topped with spinach slightly wilted in a bit of olive oil, top that with an over-medium egg and lots of home-canned jalapeno green sauce.

  11. Anais says:


    Thanks for the all the great suggestions on what to do with all these eggs!

  12. Ariella says:

    How ’bout breakfast burritos? Eggs, beans, and cheese wrapped in a tortilla. Yum! Of course, you can put anything in them. I also like home fries, eggs, and cheese wrapped in a tortilla.

  13. Christine says:

    I may sound like an idiot here, but if you have a real surplus of eggs, why not preserve a few? Potash or paraffin on the shell will keep an egg fresh for months, even in a warmish climate. I might, if I kept poultry, even try the technique of burying a briney crock of hardboiled, unshelled eggs in sandy ground. Preserved eggs are considered delicacies.

  14. Sharon says:

    Um..Granola Muffins? (running and ducking (pun intended))
    Egg drop soup
    Different flavors of egg salad such as sun dried tomato/dill/curry/chili
    Different flavors of hard boiled eggs such as for the egg salad
    Scrambled eggs and hash browns
    I’ve seen a pizza with slices of hardboiled egg–can’t remember the other ingredients.
    Vegetarian version of a Cobb salad
    Mashed potato cakes (seasoned mashed potatoes dipped in an egg wash and fried in a nonstick pan or baked)
    Stir fried rice
    When you’ve had a high energy day and can use the extra calories:
    Pound cake with strawberries
    Cheese cake with fruit topping
    Ice creams made with cooked egg custard bases
    French toast

  15. Vickie says:

    Waffles, lemon merange.

  16. mama cat says:

    No suggestions on how to use them, just pure envy! I’m sure this is probably mentioned somewhere on the site and I haven’t had time to do enough reading to come across it just yet, but I am curious how you are allowed to have your backyard barnyard in a city environment. Here, it is strictly forbidden and limited to only the few areas zoned ‘agricultural’ (which we are fortunate enough to live in). Even in some of those areas, there are limitations on how many grazing animals you can have based on your acreage.

  17. Krystal says:

    We eat fried or scrambled eggs with whole wheat toast a couple times per week for breakfast, even dinner once in a while. We like to sell whatever we can comfortably spare. The income then helps pay for their expenses making the eggs practically free!

  18. Anais says:

    Hi Krystal

    We, too, sell our surplus of eggs. Folks say that they “are the best darn eggs – ever!” Our hens certainly earn their keep! 😉

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