Daydreaming while waiting impatiently!

[Denim Deb]

That can be a problem.

 

[hqueen13]

Fresh eggs do make all the difference! Only other work is that they are often challenging to peel when you hard boil them.
Feed the yolks back to the chickens. We feed eggs that have cracked or broken back to the chickens all the time.

 

[wyoDreamer]

Use the extra yolks for custard, chocolate mousse, or lemon curd.

 

[Britesea]

mmmm lemon curd!

 

[tortoise]

Thanks for the extra yolk ideas! I'll probably feed the yolks I have in the fridge back to the chickens. I will have to look up lemon curd recipes. I don't know what it is!

 

[Britesea]

Think-- the lemon part of a lemon meringue pie, only richer. It is so good on toast!

 

[Denim Deb]

Sounds yummy!

 

[Britesea]

Lemon Curd

Ingredients:
· 6 egg yolks
· 1 cup sugar
· 1/3 cup fresh lemon juice (about 4-5 lemons)
· 2 tbsps grated lemon zest
· 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Preparation:
1. Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.

2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.

3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks (if it lasts that long... never does for me!)

 

[Denim Deb]

It wouldn't for me, either.

 

[k15n1]

5 eggs laying! I learned to poach eggs. I discovered that FRESH eggs make all the difference in the world for poaching! And for whipping egg whites too! I made a cake with 10 egg whites. Yum! It was not terribly hard to make either. (What do I do with 10 yolks? Besides feed them to the cat.)

Yolks can be added back to foam-type cakes after you've whipped the whites sufficiently. That's how souffles are often made. Also, you can add them to scrambled eggs.