Monday, March 19, 2012

An Overabundance of Eggs

When the hens are laying well, which they certainly are this time of year, we have a blessed overabundance of eggs.  We are careful to water glass (for directions, click here) some of them, allowing us fresh eggs even when the ladies are not producing, but most of them are quickly used in a number of delectable wonders.

One of the first things that calls my name when the egg basket is full is Lemon Curd (for recipe and canning instructions, click here).  I use a recipe that is egg rich and wonderful.  I make a large batch and then can it in 1/2 pint and 1 pint jars, ensuring that I always have something on hand to dress up fresh scones or present as a hostess gift.  Lemon curd is a great base for a tart (or even by itself) and is divine on warm scones with a bit of Devonshire Cream.  (For recipe, click here).

Freshly canned lemon curd
Now this is afternoon tea!
I can hardly talk about lemon curd without tucking my favorite scone in there somewhere, so here it is - Yum!

Favorite Scones
3 C flour
1/2 C sugar
5 tsp. baking powder
1 tsp. salt
1/2 pound (2 sticks) butter, chilled
1 large egg
3/4 C heavy cream (or milk)

Preheat oven to 350°F.

In a large bowl, stir together the flour, sugar, baking powder and salt.

Cut the cold butter into small pieces.  Cut the butter into the flour with a pastry cutter until the mixture resembles crumbs.

Add the egg and cream to the flour mixture and stir together until just combined.  You may need a splash more milk (or cream) if the dough it too dry.

Turn onto a floured surface and knead gently a few times.  Divide dough into two balls and pat each ball into a round about 3/4 inch thick.  Which a sharp knife cut the round into 6 wedges.  Transfer wedges to a baking sheet.

Bake for 12 to 15 minutes, until they're just barely starting to brown.  Serve with butter and jam or Devonshire Cream and Lemon Curd.

Scone, just out of the oven
Spread with Devonshire Cream
and topped with Lemon Curd

After the curd has been canned, I turn my sights to something much more savory than sweet.  It is a favorite with my children, who actually prefer it cold, for breakfast, rather than warm out of the oven.  This protein rich snack is called Scotch Eggs.  It is a common man's breakfast from the heart of the Scottish homeland.  It is perfect for breakfast on the go, whether you are taking a road trip or patrolling your perimeters.  And it is really rather simple to make.

Scotch Eggs
1 quart oil for frying
8 eggs (the original recipe called for 4 eggs - but we just stretched the sausage)
2 pounds pork sausage (bulk)
4 C dried bread crumbs (seasoned)
1 C flour
4 eggs, beaten

Preheat oven to 350°F.  If deep frying heat oil in deep fryer to 375° ( I always pan fry rather than deep fry).

Place eggs in saucepan and cover with water.  Bring to boil.  Cover, remove from heat and let eggs sit in hot water for 10 to 12 minutes.  Remove from hot water, cool and peel.

Boiling eggs
Flatten the sausage and make a patty to surround each egg.  Very lightly flour the sausage and coat with beaten egg.  Roll in bread crumbs to cover evenly.

Sausage patty
Covering the egg
Ready to fry
Deep fry until golden brown, or pan fry while making sure each side is well cooked.  Bake in the preheated oven for 10 minutes.

Cut in half and serve over a bed of lettuce and sliced tomatoes for garnish.  If mustard is desired it looks beautiful over this.  Generally, however, we chill these and eat them for breakfast when we are in a hurry, or warm with a knife and fork.

Scotch eggs.  This isn't my photo - I forgot to take one after they were made!


So, there you have it ~ our go-to recipes when our egg basket overfloweth.  How wonderful to have an overabundance of eggs!


  1. Both of those recipes look absolutely wonderful. I am going to have to try them both. I love to make scones but have only put jam on them. Now I am going to have to try your lemon curd. Those Scottish eggs look very yummy. Thank you for sharing you great recipes.

  2. The Scotch eggs look great. We will have to try them.

    Our hens have kicked into high gear as well.

    I found your site via Survival blog and have added you to my roll as a daily read.

  3. Can you also share the lemon curd recipe and canning instructions? I have been looking for a good recipe and reliable instructions for home canning it for AGES! Thank-you!

    1. The highlighted words are links that will take you directly to the recipe (along with canning instructions). Have fun!

  4. Hoo Boy those Scotch eggs look good. I can't believe I haven't ever seen them before.

    I pray all is well with you and your family. We will be heading to Idaho this weekend and will be thinking of you all way up north.

    - Todd in Oregon

  5. My 20 yo son would love those Scotch eggs. Any meal with meat and eggs sends him over the top.

    When we have an abundance I always make quiche. I bake 2 and use a dozen between them.

  6. Here's a favorite recipe from my wife that she canned up today.

    enjoy as it's delish.

  7. I've been working on meringue cookies, giving cookies to neighbors and coworkers, feeding the yolks to the dogs.

  8. Way, way back at the beginning of our marriage I made the Scotch Eggs. They were delicious but seemed like too much work. Of course, that would be because all I knew how to cook at the time was prepackaged stuff! Seeing them again takes me back to being a bride!

    I, too, have a favorite scone recipe. It requires the use of White Lily flour (soft wheat flour that's a favorite in The South). I'm going to compare my recipe to yours and see if they're similar.

    The Lemon Curd looks amazing.



  9. I made the scones from this post but the flour to fat ratio was WAY off. I realized it as I was making them but thought I would see what happens. They spread a lot and ended up like very crumbly cookies. My kids loved them, but they were hard to put jam on. I will try again but ad more flour.