Posted by: A Part of the Solution | August 28, 2010

Too Many Eggs

No question, I have too many eggs. The flock have developed a pattern of laying about seven eggs a day–between five and ten with seven being the actual number most days. We are a two person household. And one of us likes eggs just fine, in other foods. Consequently, too many eggs presents a real quandary to our household.

I’ve already shared how I make savory soufflé, courgette soufflé in fact. Besides using up a fair number of eggs (those five extra large eggs are the scaled equivalent of nine farm eggs at their present size), that recipe has the virtue of using zucchini in volume.  A dice of mixed heirloom tomatoes artfully scattered around the plate only furthers the seasonality–as well as bringing a balance of acid to the rich and subtle cheese-zucchini flavor of the soufflé.

Here’s another way to use a lot of eggs: my family’s quick and easy blender pancake recipe. It’s high in protein, low in carbs and (with good eggs) low in dangerous fats. It also uses a whomping number of eggs. Halve or trisect this if you don’t have a crowd to feed. They’ll taste just as yummy.

Easy Blender Pancakes

2 cups cottage cheese or ricotta, low fat is fine–as is non-fat.

9 – 10 large eggs

1 1/2 TBSP vegetable oil

1/2 tsp salt

1/4 tsp freshly ground nutmeg

Whirl this up in the blender or food processor until it is as smooth as possible. Pour the liquid into a bowl and whisk in

2/3 cup all purpose flour

Cook these on a cast iron surface for the best results. Wait for the pan to heat through completely (a few drops of water bounces on the pan before exploding), brush it lightly with oil and pour out the batter. I like ’em larger than silver dollar but smaller than IHOP makes. That’s just my preference. They’ll make lots of air bubbles and when they’re mostly ‘skinned’ over, turn them and give them a briefer time on the second side.

And then there’s these–low-fat cookies, who knew?

Lemon Sponge Cookies

6 large eggs, room temperature, separated

1/4 tsp cream of tartar

1 cup sugar

3/4 cup flour

1/4 cup cornstarch

1/4 tsp salt

1 lemon, zest and half the juice

Preheat the oven to 350°

Using a hand or stand mixer on medium, beat the egg yolks. Gradually add the sugar. Beat these together with the zest until thick and creamy and pale–four minutes at least. Add the lemon juice and continue beating for a couple minutes. Sift together the cornstarch, flour and salt. Stir the dry ingredients into the yolk mixture by hand.

Beat the egg whites in an absolutely grease-free bowl with  impeccably clean implements. You’ll get more volume with a hand or stand mixer–or even a rotary beater–than with a whisk. Add the cream of tartar when all the egg whites are good and foamy. Beat them until you have stiff, but not dry, peaks (when you lift your beater away from the egg whites, they draw up to a point and hold it).

Fold a little of the yolk mixture into the egg whites, carefully. Now gently fold all of the whites into the yolk mixture. Incorporate until it’s hard to see streaks of batter in the whites, and vice versa.

Line a cookie sheet with parchment paper. Spoon, or pipe, about a tablespoon of batter onto the parchment. Leave an inch between each cookie in every direction so they can expand in the oven. Bake for 10 minutes. Remove to a wire rack for cooling immediately.


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