Hi Michelle,

Don't know if you could use more, but I have a couple - I'll give you a brief description and you let me know if they sound interesting:

 
Dutch baby pancakes (a very large, slightly sweet poufy pancake, served sprinkled with fresh lemon juice and sugar)

Old fashioned bread omelette (very easy & cheap savory, involving bread cubes, milk, eggs, a little cheese and seasonings)

Eggs Provencal (eggs baked in a "bed" of sauteed tomatoes and garlic - yummers!)

English monkey (similar to a Welsh Rarebit, bread, eggs onion, milk, cheese)

I'll type out any recipes you think sound good...

TBS
 

I'm not Michelle, but that "Old fashioned bread omelette" looks good. Would you mind posting the recipe?

Never had egg-laying ducks, but did have turkey hens for a while, so had extra-LARGE eggs; they're about triple the size of chicken egg.  When we have lots of extra eggs, I share with my sisters, children, and older folks in our church; the older folks LOVE what they call "yard eggs", which have a really yellow yolk!  If I still have extra eggs, I break a few over the food (scraps) I feed our dogs and cats.  The extra protein is good for them and the yolks keep their coats shiny!  I occasionally break a few eggs into the milk-replacement that we're bottle-feeding these three-week old calves and they LAP IT UP!  Hope you can use these ideas--Miss Paula in Texas

Pat:

I'm not Michelle, but that "Old fashioned bread omelette" looks good. Would you mind posting the recipe?

Sure, Pat! My pleasure...

OLD-FASHIONED BREAD OMELETTE 

Combine 1 c. bread cubes and 1/2 c. milk and soak for 15 minutes. (While it's soaking, preheat your oven to 325 F)

Combine in bowl 4 eggs (though with duck eggs you probably don't need 4. I'm a city slicker - what do I know?), 1/4 c. grated cheese (whatever you like - Swiss, cheddar...), 1/2 t. salt and the bread/milk combo.

Lightly grease up a skillet (margarine, butter, oil, cooking spray - whatever you use) and heat.

Pour the goop into the pan. Don't stir it. Cook it over medium heat about 5 minutes. When it's browned underneath, place pan in oven for about 10 minutes to cook the top. (At this point you realize you shouldn't have used a pan with a plastic handle! Oopsie!)

To serve, fold over itself so it looks omelette-y. 

It's not super exciting, but it's reasonably healthy, tasty, filling, quick to prepare and cheap. (And it's all stuff you usually have around the kitchen.) Hope you enjoy it! 

 TBS

Thank you! That's simple enough. I think I'll have it it for breakfast tomorrow.
 

You could make a really big batch of that old fashioned candy called divinity. Or you could make merengues (sp?). My mom makes them all of the time because they merengues are low in sugar and she is diabetic.

Kabin,

I've never been able get merangues to turn out! I just cannot get the hang of whipping egg whites to stiff peaks, no luck at all.

Miss Paula,

 Yep, I've been frying 2 a day for my dog and two for our barn cat. I did cook up 24 of them in a huge pot all scrambled and fed it to the chickens.

I'm letting them sit on 10 of them in hopes of baby ducklings. ; )

PROBLEM is, now i have an aversion to eggs, sadly, I gag at the smell of them cooking now and I can hardly eat them, I've ate so many since Eastertime!!

 I am also looking for ways to keep or preserve extra eggs, we will soon have our own flock. I have pickled as many as I think we can eat in a month and do keep those refrigerated.  But I have been researching this method, old and not recommended for a long time it is making a revival of sorts.

Water Glass

      During the early 1900’s submerging eggs in water glass was the preferred method of storage. “Water glass” is a syrupy concentrated solution of sodium silicate, available from a drugstore. It minimizes evaporation and inhibits bacteria. It causes a silica crust to develop on the outside of the shell but does not penetrate the shell nor impart any taste or odor to the egg.

      Place clean unwashed eggs in scalded glass jar with tight-fitting lid. A 1-gallon jar will hold 3 dozen eggs. Combine 1 part water glass to 10 parts boiled water. Mix solution thoroughly and let it cool. Slowly pour cooled liquid over eggs until solution covers the eggs by at least 2 inches. Screw the lid onto the jar to prevent evaporation. Jar in a refrigerator, basement, or other cool place not over 40 degrees. At 35 degrees, eggs in water glass will keep for 6 months or more. If you wish to hard cook an egg, poke a tiny hole in the big end to keep the shell from cracking as a result of the silica crust. Even at temperatures as high as 55 degrees eggs in water glass will keep for several months and be satisfactory for cooking.

My husband in an Environmental Engineer with a MS in Wastewater Design, he says this stuff is used all the time in his field.  I have heard you can buy water galss off the shelf in Florida for preserving eggs.  I have not located it as of yet.  I have also been told you can buy it at any pharmacy, also not checked that out.  Again this was a suggested method long before freezing, standard pickling(my preferred method), or cooking and eating right away was the norm.  If you are interested I will keep you informed of the information and safety of this method.  And when we get everything in place and give it a try ourselves I will report back regularly.  : )

How long will a boiled egg keep if refrigerated?  I've always wondered.

Lorrie

edited:  I thought eggs didn't freeze well.  Can they be frozen hardboiled?

Sorry if these are "dumb" questions.

I've kept hard-cooked eggs in an egg carton on a cool shelf (not the door,not the top shelf, not the bottom shelf) for up to 2 weeks.  What is other folks' experience?

I do not believe that one can successfully freeze hard-cooked eggs (unshelled, of course).  But you can use an ice cube tray.  Add a little salt to an egg white & put it in one compartment, etc., & add a little salt to an egg yolk & put it in one compaartment.  You should not combine whites & yolks in one tray, lest there  be overflow.  Thaw before usign.  This is what I've done but I'm not sure that it is "right."  Again, what experience have others had>?