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50+ Ways to Use Extra Eggs

ways to use lots of extra eggs

Big eggs, little eggs, brown eggs, blue eggs…

That was my best attempt at a Dr. Seuss impression… But yeah, my life can be summed up by a single word at the moment: EGGS.

The ducks are laying, the chickens are laying, I have eggs in the incubator (ready to hatch this week… eeek!), eggs on my counter, eggs in the basket, eggs falling out of my fridge. I’m drowning in eggs.

I’m giving them away, and we’re eating lots of scrambled eggs for supper, but they keep on coming. And coming… And coming. I know I’m not the only one with this wonderfully delicious problem, as I’m hearing a lot of you mention this exact same predicament lately.

So may I present– a big ginormous list of wonderful, amazing, tasty ways to use all your extra eggs. Some of these feature eggs as the star (like frittatas or crepes), while others just call for 3-4 eggs per recipe (like the quick breads or homemade pasta). Regardless, they are all good ways to put your egg stash to good use.

(You’re welcome)

50+ Ways to Use Extra Eggs

should you wash eggs?

The Eggy Basics:

Preserving & Fermenting Eggs:

ways to use lots of extra eggs

Breakfast Ideas Made with Eggs:

Breads with Extra Eggs:

eggs-home

Lunch & Supper with Eggs:

ways to use lots of extra eggs

Desserts Made With Eggs:

Eggy Odds & Ends:

Ideas for using lots of extra eggs

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61 Comments

  1. Megan says

    March 28, 2016 at 8:29 pm

    This is perfect!! My hens have been laying an average of 55 eggs a day and I’m drowning in them!!! I’ve been pickling a bunch (which are SO good!) and selling what I can. Now I’m super excited to give some of these ideas a try!! Thank you SO much!!

    reply to comment

      • Megan says

        April 9, 2016 at 7:44 am

        Yes! Picked eggs are super good! I make them with turmeric powder instead of beets, so they are a beautiful bright yellow! They taste amazing on salads!

        I’m almost embarrassed to admit, but we have a total of 78 hens! And three roosters. We never lack in eggs, I can tell ya that!

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        • Cam Kimler says

          May 10, 2017 at 10:59 pm

          I use Mrs. Wages pickle mix for kosher dill pickles to make pickled eggs and pickled quail eggs. If you have regular dill pickles, save the juice and toss the boiled eggs into that. We always say if they bounce like a rubber ball on the counter, they are ready to eat. They do make good potato salad and I like to mince one up and add it to my hot dog instead of relish.

          reply to comment

    • Rebeka says

      January 30, 2018 at 10:14 am

      Hi Megan,
      After you’ve pickled, do you keep them out of the refrigerator? How long do you figure you can keep them before selling? We’re thinking about doing the same (pickling excess eggs during the winter to sell at markets during the main season) but not sure about cold storage space and wether they would keep that long.
      Thanks!

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      • Megan says

        January 31, 2018 at 10:25 am

        Hi Rebeka! Once the eggs are canned there is no need to refrigerate them. I keep them on the shelf for quite a long time. And honestly the longer they sit in the brine the better they get! They can definitely keep for a year. Possibly longer, but I’ve never had a jar sit around that long before getting eaten!

        reply to comment

    • SKS says

      February 28, 2018 at 2:41 pm

      I know that I sound really bad but why don’t you give some of those eggs to senior citizens that live on SS? To me I know that if we can just get 2 eggs apiece a day I don’t have to worry about getting enough protein for my husband. I know God would bless you with this small act of kindness.

      reply to comment

  2. Julia says

    March 29, 2016 at 11:15 am

    What a timely article! Right now our family is getting 2-3 dozen eggs a day, so I am looking for more great ideas on how to preserve them. I have pickled some, but it is nice to fine some other great ideas. 🙂

    Thanks so much!

    reply to comment

  3. AmieR says

    March 29, 2016 at 11:26 am

    Thanks for the great suggestions. I make at least one blueberry (frozen from our local supplier) clafouti a week using up 5 of our multiple-dozens a week of duck eggs and 1 cup of our rye sourdough starter (plus butter, sugar or honey & spices). It’s not a quick way to use eggs, but we all devour it and I can easily go through two or three of them a week (plus it uses up sourdough!). The recipe we follow comes from Shannon’s (Nourishing Days) 100% Rye Sourdough cookbook (http://www.nourishingdays.com/2015/02/introducing-100-rye-wheat-free-fermented-rye-breads-treats/).

    reply to comment

  6. Cynthia says

    March 30, 2016 at 7:04 am

    I don’t have this problem Yet!? However I also get the Prepardness Pro newsletter and she says you can rub them in mineral oil and put them in the cardboard type crate and keep them for 6 months. I am a on disater prepardness team so we look for this type info.

    reply to comment

    • Trudi says

      March 30, 2016 at 9:36 am

      I, too, get the Preparedness Pro newsletters, and have been for the last few years. Since Kelleen posted that article on preserving eggs she has since decided that mineral oil, since it’s a petroleum byproduct, isn’t the best option, although it will work. The last I communicated with her on this, she recommended jojoba oil because it’s natural and doesn’t go rancid. Depending on how long you want to store the eggs, you can also use refined coconut oil (not the extra virgin – you don’t want your eggs tasting like coconut!), but over time it could possibly go rancid. (There is a product called KePeg which is specifically made for preserving eggs without refrigeration, but be aware it now contains paraffin, also a petroleum byproduct. I’ve also heard of some people that still use waterglass and a crock.) I’ve been using the refined coconut oil for a couple years now with no problems, and I’ve stored eggs for as long as 7-8 months this way without refrigeration. (I plan on trying the jojoba oil, too.) You just need to make sure that the place you store your eggs doesn’t get above about 68 degrees. Make sure you label your cartons with the date you coated them, and you also need to make sure you turn your egg cartons over once a month (if the carton is right side up, turn upside down the next month, right side up the following month, etc.) to help maintain the integrity of the egg yolk. Like any type of food storage, you need to make sure you rotate – I combine using our fresh eggs with using stored eggs, so I’m always using some and adding some. You don’t have to wash the oil off of the eggs before you use them, but get a good grip as they tend to be a little slick. 😉 This way we’ve preserved our extra eggs when our girls are “firing on all cylinders” during the spring and summer, and still have eggs to get us through when they start molting in the fall.

      reply to comment

      • Lillian says

        February 11, 2018 at 11:24 am

        Many years ago, I stored farm-fresh eggs without refrigeration by using rock salt–in a container, put a layer of rock salt, then a layer of eggs (out of the carton). Then alternate rock salt with a layer of eggs. As long as no air gets to the eggs, they will not go bad. And I used the rock salt in my ice cream maker.

        reply to comment

        • Candice says

          May 4, 2018 at 11:31 am

          Can I get you picked egg recipeas long as you don’t wash your farm fresh eggs there is no need to refrigerate or coat with oil….the bloom is a natural coating on the eggs that keeps out bacteria…don’t wash it off and store on the counter

          reply to comment

  8. Susan Burkholder says

    March 30, 2016 at 7:39 am

    A dinner favorite for us with eggs: Shakshuka. Basically eggs poached in a spicy tomato sauce. It is delicious …and you can leave the eggs runny, or let them be more solid depending on cooking time. This is the recipe I use…because it’s easy and I usually have most of the ingredients in my pantry (like canned tomatoes) But there are NUMEROUS recipes available on-line. http://stag.epicurious.com/recipes/member/views/shakshuka-eggs-poached-in-spicy-tomato-sauce-51631011

    reply to comment

  15. KimBiv says

    April 2, 2016 at 6:43 am

    Hi Jill!
    I absolutely love your blog and this article is a fantastic resource! Your eggs are absolutely beautiful. I can’t wait until we have a house w/ a yard so that I can have chicks and a coop!!
    I normally don’t respond to very many bloggers. I’m the sort that usually just scrolls and goes about my merry way. I wanted to respond today because I find myself reading your blog so often and using it as reference and resource. My cousin and I both want to mimic your lifestyle! I watched one of your videos for the first time last week and it was just lovely. What you’ve done with your farm is just amazing!

    Just FYI, I recently read another blogger’s solution which was to freeze extra eggs in one of the large old-fashioned stainless steel ice trays. She gently mixed the eggs (just as you recommended) and then put one egg per cube. Once the eggs were frozen( approximately 4-6 hrs), she removed them from the ice tray to freezer bags for long term storage.

    I hope this helps with your eggstravaganza! Sorry, I couldn’t resist 🙂

    Happy Homesteading!!

    reply to comment

  17. vanessa says

    April 7, 2016 at 10:21 am

    Anybody have that lemon puffed pancake recipe I heard mentioned from nourished kitchen. I couldn’t find it. I make the apple puffed pancake all the time. It is awesome.

    reply to comment

  18. Karen Grimmer says

    April 19, 2016 at 8:52 am

    Scanning quickly through your recipes I did not see Mexican eggs in flour tortillas. Easy and fast.
    Always use your cast iron griddle or skillet to reheat your flour tortillas until they puff. This will make a world of difference in the taste and consistency in all recipes. (store bought are only half cooked and most Americans use them raw in recipes.)
    Another option is corn tortillas. You can warm them in oil in the skillet, spritz them with oil and place in the oven until soft, if hard, then top with mixture and eat flat. I even make hamburgers using the store bought hard flat ones. If using them for enchiladas warm in small amount of oil with chili powder, then fill with your choice of meats and cheese.
    Tortillas are the quick meal answer! They have been a staple in my home for 36 years. You may put anything in them or eat them with Mexican eggs, scrambled eggs, or butter and sugar. Great treat for kids!
    The wonderful thing about Mexican Eggs is that you can use leftovers to mix in also. Even potatoes. The sky is the limit! Great for breakfast or anytime.

    Mexican Egg Recipe

    Tomatoes (chop and place in skillet first)
    Onions – chopped
    Peppers – your choice, hot or mild
    Allow liquid to dissipate. Any item is optional.
    Add:
    Precooked breakfast meat of any kind – Optional
    Eggs, 6 or more – your call

    Place in cooked tortillas and top with cheese and salsa as desired. Roll and eat.

    reply to comment

  19. Karen Grimmer says

    April 19, 2016 at 9:02 am

    I also use my extra eggs to supplement my hens protein. I boil and chop them and give them as treats once a day. I can really tell the difference in the egg production. (I am working on a worm bin for extra protein. Worm castings are the best fertilizer I have ever found.) I also feed crushed unwashed eggshells daily. Just pour them on the ground and step on them. I have never had a problem with my hens eating eggs. I received an 6 egg cooker (like the one on TV) for Christmas and use it daily. The easiest and best way ever to boil eggs! I love it.
    Since feeding eggs I don’t buy pellets anymore. My hens get all the calcium and supplement from their free range protein. I do buy milo, etc.

    reply to comment

  21. Cara @ Fashionably Frugal says

    October 25, 2016 at 9:27 am

    I know how you feel. I made the mistake of getting Orpingtons and we are getting eggs EVERY SINGLE DAY from each chicken (the kids are loving going out to collect eggs though). I am looking forward to trying to make my own pasta dough from your recipe, it sounds like a great way to use the eggs and save money by making it myself. Thank you for sharing all these recipes!

    reply to comment

  22. sondrea says

    March 8, 2017 at 12:51 am

    Breakfast Burritos Anyone? Mix up your favorite blend of eggs, potatoes, cheese, chili peppers, onions, garlic, sausage, bacon or whatever you have on hand. Cook this up ahead of time and store in the fridge – along with some tortillas and your family favorite hot sauce. Great for breakfast on the run or an anytime snack. We love them and a great way to use up extra eggs. Also, you can give back to your community. Our local Salvation Army and local food bank will accept our extra eggs.

    reply to comment

  24. Amanda says

    March 15, 2017 at 12:12 pm

    Good reminder of all the way eggs can be used. I forget what to do with them when they start rolling in like they are now. I look at the piles of them and get a blank stare – these recipes will get me moving in the right direction – thanks!

    reply to comment

  25. Victoria says

    March 16, 2017 at 8:13 am

    Use them in your garden: I place one half crumpled eggshell into the bottom of each hole, and put my tomato plant in. The calcium prevents bottom rot.
    We grow 60+ tomato plants in raised beds so I start saving my eggshells just for this! I bet I haven’t purchased spaghetti sauce from the grocery store in over 20 years!!

    reply to comment

  27. Rose says

    May 10, 2017 at 9:03 am

    In previous years, I’ve been covered up with eggs, but this year, I have been scrambling extra eggs and feeding the dogs and cats. Right now, my hens are slowing down, since we are in the Deep South where it is getting hot. So I am not having the huge excess of eggs I had a few months ago. But I have a growing puppy and one puny cat, so they get 6 eggs everyday. The rest of the cats get regular cat food right now. My puppy is growing really fast on the eggs!

    reply to comment

  28. Rick Rankin says

    February 28, 2018 at 8:03 am

    I wash my eggs every time and here is the reason why. In Texas it began raining in December and it hasn’t stopped over a day during this entire time. I also have six inches of mulch in my run to try and help but mud keeps coming up and thus muddy chicken feet and then muddy nests and eggs.

    What I do though is I always wash them in hot water and a little Dawn and then let them dry on a towel and once they are completely dry then I coat the in organic coconut oil, which as you all know is antibacterial as well and I have yet to have a sick customer or a sick family member.

    I just cannot see letting poop or mud from my chicken pen possible fall off into my egg mixture while cracking the egg over the bowl.

    All of my customer rave over my eggs and how pretty they are and the care that I take to get them to my customers in a clean and very nice looking version.

    I am sorry if that is not in agreement with you guys but I feel like I am doing the next best thing to leaving the bloom on because I am putting a protective barrier on them and delivering what I feel like is a much safer and cleaner product to their breakfast table.

    Just my thoughts and I have been raising chickens for over 40 years now and have never had anyone sick from my eggs.

    reply to comment

    • Helen Tucker says

      March 30, 2018 at 8:52 pm

      Egg yolks get a lot of their coloring from the food the hens eat. Some foods make the yolks a deeper yellow, while other foods will turn the yolks green.
      What are you feeding your hens?

      reply to comment

  30. Tiffany McLeod says

    April 14, 2018 at 9:23 am

    And here are two more things you can do with eggs:
    1) Hard-boil them, crush them up (shells on) with a potato masher into small chunks, mix with other kitchen scraps as desired, and feed them to your hens. They will get calcium, protien,and other nutrients from them. Great way to avoid wasting old or stale eggs.
    2) Donate them to a local food bank. Do call ahead to make sure they are not already maxed out on eggs.

    reply to comment

  32. Michelle Fletcher says

    March 21, 2019 at 9:38 pm

    Loves these ideas and all the comments! I wanted to add that I save some of my crushed shells and add about 6 eggs worth to my chicken bone stock recipe. It cooks for about 24 hrs in the crockpot with a little apple cider vinegar (2TBSP) to pull out the minerals. Of course there’s other veggies and herbs but I love to get the calcium boost from the fresh egg shells.

    reply to comment

  33. Karla says

    March 29, 2019 at 10:54 am

    Thank you! Great suggestions all. Drowning in eggs exactly describes it. My 18 girls are giving me 14 to 16 eggs a day. Every day. We give them to family and friends and mix in the dogs and cats meals and still have an abundance.

    reply to comment

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