Having Fresh eggs from your own chickens daily is the best but what do you do when you have too many eggs, here are a couple of ideas to use up those eggs.
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Ideas to use up Eggs

When you have your own chickens, it is inevitable that at some point you will have too many eggs.  We’ve had our girls for almost a year now and I love having a daily supply of fresh eggs.  We have four chickens, three were bought as pullets at the beginning of spring last year, and one we adopted from my brother and is of an undetermined age.  All four chickens lay extremely well.  It’s known that chickens generally slow down laying through winter as it’s cooler and the days are shorter – not so our girls.  They are hard workers and most mornings will see a couple of eggs ready for us in the nesting box by 7am.  Most days we get 3-4 eggs, rarely will we get less than that.

Even with our family of five, 3-4 eggs daily is hard to keep up with so here are a few of my “go-to” foods to use up eggs once you’ve tired of poached, scrambled and soft-boiled eggs.

Impossible Quiche

This recipe was originally from taste.com.au but I’ve tweeked it a bit to suite our tastes.  It’s great as there’s no pastry to worry about and you can add anything you like.

2-3 rashers bacon, chopped
1 small onion, diced
1½ cups grated cheese
⅓ cup self-raising flour
Sweet corn
Salt and pepper
4 eggs
1½ cups of milk

Preheat oven to 200°C.  Grease a 5-cup capacity pie dish.

Gently fry the bacon and onion in a small frying pan.  Drain on absorbent paper and place in a bowl.  Add the cheese, flour, corn (I used frozen corn and just sprinkled it in, I have no idea of the quantity), salt and pepper.  Mix together to coat in the flour and tip into a greased pie dish.

Whisk the eggs and milk together, pour over the bacon mixture and top with grated cheese if desired.  Bake for 40 minutes or until golden and cooked through.  Allow it to cool for 10 minutes before cutting.  Serve warm or cold.


This is incredibly easy to make, and the ingredients are mostly staple items, just add anything you like to make it your own.  If you don’t have bacon, you can use ham, sausage, chorizo or anything else you like.  Or else opt for a vegetarian dish and leave it out altogether.

Potato & Egg Salad

I love this kind of potato salad.  We have a saying in our family:

“everything tastes better with bacon”

And there’s no surprise that bacon is included here as well.  But as with any of these recipes, you can replace it with something else or omit it all together.  These are my favourite ingredients to use and together they’re delicious.

I haven’t really used quantities here as I tend to use what I have on hand and so adapt as I go.  This potato salad has:

Potatoes
Eggs
Bacon
Chives
Gherkins
Mayonnaise
Sour cream

Peel a quantity of potatoes and dice into large chunks.  Boil until just tender, drain and place in a bowl to cool.

Place a quantity of eggs in a small saucepan, cover with water.  Bring to a slow boil, simmer for 5-7 minutes or until yolks are just set.  Remove from the water and cool.

Dice the bacon into small pieces and dry fry in a pan until crisp.  Place on absorbent paper to drain.

Chop the eggs into a similar size as the potatoes.  Place the eggs and bacon into the bowl with potatoes, add some chopped chives (I have it growing in the garden, you can use parsley or another herb if you like or else omit all together) and finely chopped gherkins.

For the dressing, I like to combine some sour cream with the mayonnaise.  I find it cuts through the richness nicely.  Start with equal quantities of mayo and sour cream, and adjust to suit your taste.  Season with salt and pepper if you like.  It’s easy to make, colourful and tasty.

Frittata

Frittatas are delicious, healthy, and you can add anything you like.

Crack some eggs into a bowl and whisk with a little milk (the number of eggs you’ll need will depend on the size of your frypan.  This is a huge pan and used 8-10 eggs).  Season with salt and pepper.

Fry a little butter or olive oil in a frypan over a low heat and pour in the egg mixture.  Add any ingredients you like.  Here I’ve added a couple of diced tomatoes (remove the seeds otherwise it’ll stay a bit wet), some chopped parsley from the garden and some grated cheese.

Cook gently until almost set, then finish off under the grill to brown the top.  We had this for dinner, it fed 5 of us with a few hot chips on the side.  A super-easy, tasty meat-free mid-week meal.

Egg & Chorizo Pie

This recipe is based on Julie Goodwin’s egg and bacon pie recipe.  I didn’t have any bacon so used a couple of chorizo instead.

2 chorizo, cut into quarters lengthways, then diced it into small chunks
1 onion, finely diced
1-2 sheets shortcrust pastry
12 eggs
1 cup cream
handful of parsley, chopped
2 cups grated cheese

Preheat oven to 180°C.  Grease a 25x35cm rectangular dish.

Fry the chorizo until starting to brown, then add the onion and fry until chorizo is crisp.  Drain on absorbent paper.

Line the pastry over the dish.  I made a homemade shortcrust pastry but found it quite crumbly.  You can either make your own or use a sheet or two of store-bought shortcrust pastry instead.  Cover the pastry with baking paper and pour in some rice to weigh it down (blind bake).  Cook for 15 minutes.  Remove the dish from the oven and gently remove the baking paper and rice.

Scatter the chorizo, onion, parsley and cheese over the base of the pastry.  Whisk the eggs and cream in a small bowl, season with salt and pepper, and tip over the chorizo mix.

Bake for 30-40 minutes, or until golden and cooked through (note, if you use a smaller, deeper dish the cooking time will increase).

Serve with a side of sautéed vegetables or a garden salad for a filling dinner to feed the family.  It’s also tasty warm or cold for an easy workday lunch.  And best of all, uses a dozen eggs!

Impossible Quiche

Prep Time9 mins
Cook Time50 mins
resting time11 mins
Total Time59 mins
Course: Main Course
Cuisine: Australian
Keyword: Impossible Quiche
Servings: 6
Calories: 560kcal
Author: Homebasics101

Ingredients

  • 2-3 rashers bacon
  • 1 small onion Diced
  • 11/2 cups grated cheese
  • 1/3 cup self-raising flour
  • Sweet Corn
  • Salt and pepper
  • 4 Eggs
  • 11/2 cups milk

Instructions

  • Preheat oven to 200°C. Grease a 5-cup capacity pie dish.
  • Gently fry the bacon and onion in a small frying pan. Drain on absorbent paper and place in a bowl.
  • Add the cheese, flour, corn (I used frozen corn and just sprinkled it in,
  • salt and pepper. 
  • Mix together to coat in the flour and tip into a greased pie dish.
  • Whisk the eggs and milk together,
  • pour over the bacon mixture and top with grated cheese if desired
  • Bake for 40 minutes or until golden and cooked through. Allow it to cool for 10 minutes before cutting. Serve warm or cold.

Potato & Egg Salad

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Australian
Keyword: Potato & Egg Salad
Calories: 261kcal
Author: Homebasics101

Ingredients

  • Potatoes
  • Eggs
  • Bacon
  • Chives
  • Gherkins
  • Mayonnaise
  • Sour cream

Instructions

  • Peel a quantity of potatoes and dice into large chunks. Boil until just tender, drain and place in a bowl to cool.
  • Place a quantity of eggs in a small saucepan, cover with water. Bring to a slow boil, simmer for 5-7 minutes or until yolks are just set. Remove from the water and cool.
  • Dice the bacon into small pieces and dry fry in a pan until crisp. Place on absorbent paper to drain.
  • Chop the eggs into a similar size as the potatoes. Place the eggs and bacon into the bowl with potatoes, add some chopped chives (I have it growing in the garden, you can use parsley or another herb if you like or else omit all together) and finely chopped gherkins.
  • For the dressing, I like to combine some sour cream with the mayonnaise. I find it cuts through the richness nicely. Start with equal quantities of mayo and sour cream, and adjust to suit your taste. Season with salt and pepper if you like. It’s easy to make, colourful and tasty.

Egg & Chorizo Pie

Easy and a great way to use up excess egg's. This egg and Chorizo pie is great for picnic's or that mid week dinner.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Australian
Keyword: Egg & Chorizo Pie
Servings: 6
Author: Homebasics101

Ingredients

  • 2 chorizo cut into quarters lengthway then diced it into small chunks
  • 1 onion finely diced
  • 1-2 sheets shortcrust pastry
  • 12 eggs
  • 1 cup cream
  • parsley handful, chopped
  • 2 cups cheese grated

Instructions

  • Preheat oven to 180°C. Grease a 25x35cm rectangular dish.
  • Fry the chorizo until starting to brown, then add the onion and fry until chorizo is crisp. Drain on absorbent paper.
  • Line the pastry over the dish. I made a homemade shortcrust pastry but found it quite crumbly. You can either make your own or use a sheet or two of store-bought shortcrust pastry instead. Cover the pastry with baking paper and pour in some rice to weigh it down (blind bake). Cook for 15 minutes. Remove the dish from the oven and gently remove the baking paper and rice.
  • Scatter the chorizo, onion, parsley and cheese over the base of the pastry. Whisk the eggs and cream in a small bowl, season with salt and pepper, and tip over the chorizo mix
  • Bake for 30-40 minutes, or until golden and cooked through (note, if you use a smaller, deeper dish the cooking time will increase).
  • Serve with a side of sautéed vegetables or a garden salad for a filling dinner to feed the family. It’s also tasty warm or cold for an easy workday lunch. And best of all, uses a dozen eggs!
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