Wife, writer, tinkerer, grower of food. I'm happiest outside our rambling farmhouse with a basket looped on my arm, picking dinner from the garden. That's joy right there. Please follow along; I'm so glad you're here!
The chickens haven't slowed down their laying yet, which has me cheering. I've gotten into a happy groove of dealing with our eggs over the years, mostly by eating one for breakfast every single morning and working at least one egg dinner (like this tart, or this zucchini-crusted pizza, or rice and beans with a fried egg) into our weeks. I have two ceramic egg-holders in the fridge-- the front one is for fresh eggs, and in the back one, I "age" eggs in order to use them for hard-boiled applications. Because nothing, nothing is harder to peel than a fresh-from-the-chicken egg. They need a week at least, maybe two. Then it's egg salad wraps, deviled eggs, kale and potatoes with chopped hard-boiled egg (tonight!). But my favorite way to deal with extra eggs is to make pasta.
I've had a pasta-maker attachment for my stand mixer for... probably five years, and I think I only used it three times in its first three years. But lately it has been making infrequent but regular appearances on the counter, for those times when I need to kill a handful of eggs and I have the time to roll the pasta. Really it doesn't take much time. With a savvy eye for when the dough is not too dry and not too wet, kneading it, letting it rest, and rolling it out before slicing it and running it through the rollers takes not much time at all. And lasagna is an absolute snap.
Our eggs make meals where the only purchased ingredients are olive oil and salt. I like that a lot.