Today we are going to take on a topic that many of my fellow homesteaders are having right now: How to use an abundance of eggs. I will share with you how storing food has put us on a much more stable footing as we have navigated my recent professional transition. Plus, there will be a big announcement about Holler Roast at the end of the show that I hope you will like.
Eating Seasonally and Tales from the Prepper Pantry
This is where we share what we are eating as it comes to us – and talk about ways to use what we store.
- New Potato Salad RecipeSalads are winding down, but we hope for an uptick again in a week or so
- Kale, cabbage, broccoli, green onions
- On the wild side: not much happening aside from the hairy vetch and honey suckle blossoms.
- EGGS – the topic of today’s show
Getting the Gardens Ready
Where we share what we are doing to get our food growing operation up and running.
Garden Economics project: Added $3 for pepper plants and now I know why my plants have not sold!
Using and Storing an abundance of eggs
- Unwashed at cool room temperature for 90 days if they are uncracked
- Washed eggs in the fridge for 30 days (they say)
- Hard boiled eggs 1 day at a cool room temperature, but they can last longer or go bad sooner after boiled
- Canning eggs (Pickled)
- Freezing eggs (water expands)
- Whole in ice cube trays, then in a bag
- Dehydrating eggs
8 eggs – Crepes
12 eggs – Deviled eggs
4 eggs – Flan (Ive never made this):
12 eggs – Angel Foodcake:
2 eggs – spinach brownies (11 oz greens, flour, 1 cup milk, ½ cup onion, 2 stick butter, mix it, 1 tsp bk powd, 1.5 cups grated cheese, bake it in the for about 45 minutes at 350) (8 eggs – Quiche Like Substance with No crust)
8 eggs – Spatzle
Stories from the Holler
Food storage TSP Episode
With that – get out there and Make it a great week!
Song: Grandpa’s Song, Sauce