Eggs and the Weather

It is May 8 and this is the 5th day we’ve been stuck inside. We’ve had crazy, but much needed, non-stop rain and hail. My kids attend a home school enrichment program once a week. So, every Thursday we venture into town for the day. It just so happens that yesterday was Thursday and yesterday the skies decided to dump a foot of hail at the exact time I was picking my kids up. So, today, I thought I would just listen to what the rain and hail have been telling me to do and stay inside.  With that decision made, I figured I would catch up on some food preparation.

I’ve gotten a bit behind in keeping up with the egg production of our chickens. Even after sharing with our neighbors and selling some, we still have a few stacks of full egg cartons on top of our refrigerator. I whipped up a few quiches (always a favorite) and froze a couple of dozen (instructions below). I also found a new recipe for scrambled egg muffins (which my kids promptly scarfed down). Success! I am now down to 4 dozen eggs left, which I’ll probably use up in egg salad and hard-boiled eggs.

Here are the recipes. Happy egg-dish-making to you all! (You’ll have to forgive me. I forgot to take pictures).

How to Freeze Eggs

1. Break the eggs in a bowl first. Make sure to discard any eggs that are no longer good (that have blood spots or an unpleasant odor).

2. Gently whisk the eggs together, being careful not to beat them too hard. You don’t want too much air to get into the eggs before you freeze them.

3. To keep your eggs from becoming “gummy” when they are thawed, add 1 tbsp. sugar per 12 eggs. (I’ve also read that you can use salt, but I haven’t personally tried it).

4. I prepared 12 eggs at a time and then poured them into ice trays. I put the ice trays in the freezer until the eggs were frozen, then popped them out and put them into freezer bags labeled with the date. Eggs can be stored in the freezer for up to a year.

*To thaw, place in the refrigerator the day before you need them, and make sure to use them the next day. If you are in a hurry, you can thaw them by holding the container under cold running water until they have thawed. Do not re-freeze eggs that have been previously frozen. 

This is such a simple basic quiche recipe. I typically add spinach or other greens, sauteed peppers and onions and mushrooms. You can add anything your heart desires to it.

*Makes one quiche

2 tablespoons all-purpose flour
½ teaspoon salt
1 cup half-and-half
4 eggs
½ cup shredded cheddar cheese (or any cheese of your choice).
½ cup chopped spinach (or any other greens)
1 – 9-inch pie crust

1. Preheat oven to 350 degrees F. Beat together flour, salt, half-and-half and eggs in a mixer bowl.

2. Place spinach (and any other ingredients you want to add) evenly along the bottom of pie crust. Pour the egg mixture over the ingredients.

3. Bake in oven for 45-55 minutes, or until top is golden brown.

Scrambled Egg Muffins 
(I adapted this recipe from the one I found at

4 oz breakfast sausage, broken into 1/2-inch pieces
24 Ritz crackers, coarsely crushed
12 eggs
1/3 cup half and half
1 cup shredded cheddar cheese
Salt and pepper to taste

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Grease a 12-cup muffin tin.

2. Brown sausage in a skillet until fat begins to render, about 1 minute. Drain the fat. In a separate bowl, whisk crackers, eggs, half and half together until combined. Stir in cheese and drained sausage.

3. Slowly pour egg mixture into prepared muffin tin. Bake until the tops are set and lightly golden, 8-10 minutes, rotating halfway through. Let cool slightly, then loosen and remove the muffins from tin. Serve plain or with your favorite egg topping.

If you want to freeze them, let the muffins cool. Put them in a freezer bag, remove as much air as possible, and freeze.

When you want to use them, preheat oven to 325 degrees. Place muffins on baking sheet and reheat in the oven for about 15 – 20 minutes, until heated through. Keep an eye on them so they don’t overcook.

This is a perfect recipe to make in large batches, freeze and reheat for a quick morning breakfast-on-the go.


*You are welcome to link back to my blog, but please do not use my words without written permission. All photos on this blog are the property of Prairie Gulch Farm.*

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