This book started as a notebook for my reference. I had two dozen laying hens — laying daily. This was a complete blunder on my part. I over-estimated how many eggs my family would eat, and under-estimated how many eggs those hens could lay. Two dozen hens lay two dozen eggs a day, on average, in their first year of production. Even as they aged, and slowed in their egg laying, they still managed to provide way more eggs than needed for a few fried eggs every morning
I quickly got to the point where all my neighbors were saying “no thanks” to me gifting them even more cartons of eggs, (I had a minimum of nine dozen eggs stacked up in my refrigerator any day of the week). I became determined to find recipes to use a lot more eggs. I needed EGG recipes.
Into my notebook I would jot down recipe ideas utilizing six or more eggs. (I would shriek with joy when a dozen eggs were called for.) I have cooked every recipe in this book. I discovered some wonderful recipes – savory recipes, obscure recipes, and some surprising things. The more eggs I cooked, the more ways I cooked them, the more I searched for more recipes. It was a multiple year obsession for me. My fascination reached beyond simply cooking eggs, but into the rich history of recipes, there origins, and categorizing the methods of cooking.
My obsession became so bad that my husband would intervene if the word “egg” came up in any conversation. (“No. Stop. Don’t ask her about eggs!”)
This book is for people who have gotten into the backyard poultry bandwagon. And it is really for people (like me) who find it exciting to sit down and read a good, dense cookbook.