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

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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, their origins, and categorizing the methods of cooking.

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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!”)

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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.

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