When you have a steady stream of fresh eggs coming in every morning, omelets alone won’t keep pace with production. The four recipes below are designed for egg farmers: they move large quantities of eggs, hold well for farmers-market sales or family meals, and showcase the deep-yellow yolks that come from pasture-raised hens. Each recipe scales easily, feel free to double or halve the batch to match the day’s collection.
1. Golden Farmhouse Frittata (Uses 12 eggs)
A frittata knits together whatever garden vegetables or leftover meats need using, turns a dozen eggs into eight hearty portions, and reheats beautifully at market tastings.
Ingredients
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12 large eggs
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½ cup whole milk
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2 cups diced cooked potatoes
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1 cup sautéed greens (spinach, chard, or beet tops)
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1 cup shredded cheese (cheddar or gouda)
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½ cup diced smoked ham or crumbled sausage (optional)
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2 Tbsp butter, salt & pepper
Instructions
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Heat a 12-inch cast-iron skillet over medium, melt butter, and add potatoes until lightly crisp.
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Stir in greens and ham.
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Whisk eggs, milk, 1 tsp salt, ½ tsp pepper; pour into skillet. Sprinkle cheese over top.
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Cook undisturbed 5 minutes, then transfer to a 375 °F (190 °C) oven for 12 minutes, until puffed and just set.
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Cool 10 minutes before slicing. Serve warm or room temperature.
2. Custard-Style Egg Tarts for Market (Uses 18 yolks)
Separating yolks lets you bank whites for macaroons or angel-food cakes, and customers pay premium prices for rich, custardy treats.
Pastry Shells (makes 24 mini tarts)
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3 cups all-purpose flour, 1 cup cold butter, 1 egg, ice water, pinch of salt.
Blind-bake 3-inch shells at 350 °F for 12 minutes.
Custard Filling
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18 egg yolks
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2 cups whole milk + 1 cup heavy cream
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¾ cup sugar
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1 tsp vanilla, pinch nutmeg
Instructions
- Simmer milk/cream; whisk yolks and sugar until pale.
- Temper with hot dairy, add vanilla.
- Fill shells and bake at 300 °F for 20 minutes until the centers tremble slightly.
- Chill.
- Dust with nutmeg before serving.
3. Hearty Farmstead Egg Drop Soup (Uses 20 eggs)
Turning eggs into soup stretches them across a gallon of nourishing broth, ideal for on-farm workshops or community lunches.
Ingredients
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1 gal rich chicken or vegetable stock
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20 eggs, lightly beaten
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½ cup soy sauce
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2 Tbsp sesame oil
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1 Tbsp grated ginger
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4 cups sliced seasonal vegetables (carrots, snow peas, sweet corn)
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1 cup chopped green onions
Bring stock, soy, ginger, and vegetables to a boil. Reduce heat. While soup is gently swirling, drizzle in eggs in a thin stream; ribbons set instantly. Finish with sesame oil and green onions. Serve hot in insulated thermoses at the stand.
4. Spiced Pickled Eggs by the Bucket (Uses 60 eggs)
Pickled eggs convert surplus into a shelf-stable bar-snack classic that commands shelf space at local breweries.
Brine
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4 qt water
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2 qt white vinegar
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½ cup salt
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½ cup sugar
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3 Tbsp pickling spice
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2 Tbsp crushed red pepper
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6 cloves garlic, 2 bay leaves, 1 sliced beet (for color)
Boil brine for 5 minutes; cool to warm. Layer peeled hard-boiled eggs in a sanitized 2-gal food-grade bucket, tucking beet slices and spices throughout. Pour brine to cover, weight eggs below surface, seal, and refrigerate. Flavor peaks in 5–7 days and holds a month. Offer samples; the rosy beet-tinted whites turn heads faster than your sign.
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Rotate recipes to balance whole eggs versus yolks/whites.
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Label with flock facts, customers love knowing the hens’ diet, pasture rotation, and your farm story.
- Track egg inputs; recording how many eggs each product consumes helps plan future flock size and sales.
Written by the writing staff at HappyWriters.co in partnership with silverware wholesaler Silver Superstore.