What We Actually Do With All These Eggs

15 Simple Ways We Use the Fresh Eggs From Our Hens

Right now, we have 11 laying hens and 4 chicks that will be laying soon. Which means… eggs. So many eggs.
It’s a blessing and a bit of a scramble (pun absolutely intended) to keep up with them. But we’ve found a rhythm that works for storing, using, and sharing them without feeling overwhelmed.

And honestly? Once you start eating truly fresh eggs, it’s hard to go back. I’ve never been a big egg person, but our farm-fresh eggs? I’ll eat them every single day.

How We Store Our Eggs

We keep them unwashed on the counter for about 1 to 2 weeks. Then we move them to the fridge.
We use a little four-section shelf I ordered from Amazon that holds both eggs and produce—onions and garlic on one side, eggs on the other. When one section fills up, we start filling the next. When that one’s full, it’s fridge time.

We also keep a sticky note that says use these first, so we don’t forget which eggs have been sitting the longest.
It’s simple, but it works.

Right now, we give most of our extras to the sweet lady next door. We like being good neighbors and she has a much bigger family that she shares them with. But I’ll probably start selling or bartering them soon. Because you can only pawn off so many eggs before people stop answering their door.

15 Things We Actually Make with Our Fresh Eggs

This is what we really cook and eat with our eggs. Some recipes are quick and cozy, others are meal prep-friendly. All of them are simple and flexible—just the way I like it.

1. Fried eggs with sourdough toast
Two eggs per person, cooked in butter, served with our homemade sourdough. It’s our default breakfast for a reason.

2. Dutch baby pancake
Three eggs per pan. You can keep it plain, make it sweet, or throw in blueberries. It always looks impressive and takes five minutes to prep.

3. Quiche
Six to eight eggs, depending on the size. Bacon and cheese, spinach and mushroom—whatever needs using up in the fridge gets thrown in.

4. French toast with sourdough
Two to three eggs whisked with a splash of milk. Our sourdough soaks it up perfectly. A favorite around here.

5. Poached or dropped egg in soup
Crack an egg into hot broth and let it cook right in the pot. Quick, satisfying, and way better than plain soup.

6. Sourdough crepes
Three to four eggs per batch. Light, buttery, and easy to fill with anything—jam, sautéed veggies, or leftover roast.

7. Deviled eggs with all the toppings
Six to twelve eggs. We make these all the time now, not just for parties. Think bacon bits, spicy pickles, smoked salmon, capers—you name it.

8. Egg bites for meal prep
Six to eight eggs whisked and baked in a dish. I freeze individual portions and take them to work. They reheat surprisingly well.

9. Hard boiled eggs for salads
One or two eggs, chopped or quartered. Makes any salad feel more like a full meal.

10. Banana pancakes
One ripe banana and one egg. That’s it. Add cinnamon or nuts if you want. They’re shockingly good and toddler-approved.

11. Seasoned boiled egg snack
Just a hard boiled egg with some seasoning. Cajun, everything bagel, salt and pepper—whatever sounds good.

12. Bread pudding
Four to six eggs depending on the recipe. A cozy dessert that uses up bread and eggs in one go.

13. Frozen breakfast burritos
One to two eggs per burrito. I make a batch of ten or so at a time, filled with potatoes, sausage, cheese, or veggies. Wrap and freeze for later.

14. Breakfast sandwiches
English muffins plus eggs plus whatever else I have on hand. Turkey sausage, spinach, cheese. Always a hit.

15. Custard or flan
Four to six eggs per batch. Creamy, simple, and feels like something your grandma used to make in the best way.

Still Too Many Eggs?

Sometimes I freeze any extras I can’t use. I crack them into silicone molds or ice cube trays, then pop the frozen cubes into a bag.
They’re perfect to toss into a skillet or—more often than not—I drop one into my senior dog’s food bowl with a little warm water. Adds protein and makes me feel like I’m doing something good for them.

I’m always looking for new, easy egg recipes to try, so if you’ve got one you love, send it my way.
And if your chickens are laying more than you can keep up with, just know: there is no shame in giving away eggs, freezing a few, or eating breakfast for dinner. Again.