What to do with all those...eggs

The chickens are a blessing, don't get me wrong, but you have to stay on top of your egg eating or they start to accumulate in no time. Right now, we are easily getting 4 eggs a day which quickly adds up to 28 eggs a week. Of course, I could give away some eggs, but I've accepted the challenge to try to use them all. So, here are a few of my favorite and tastiest ways to use eggs:

Chocolate Pavlova - I've posted about this one before, but at 6 egg whites a piece, it's by far the tastiest way to consume a half dozen eggs! If you are concerned about wasting the egg yolks, there are several recipes for Key Lime pie (this one is great) that call for egg yolks only - so you can plan your desserts right and avoid throwing away either part of the egg!

Quiche - This is a great recipe for basic quiche - You can jazz things up from there. We love to add ham, caramelized onion and goat cheese .I make mine in a regular (not deep dish) pie crust and pour the left over mixture into Dutch Ann's mini pie shell tarts (avail at Harris Teeter) which make for great breakfast treats when you are in a hurry!

Egg Drop Soup - Not sure why I always assumed this was too complicated for making at home, but it truly isn't.
Ingredients:
chicken stock (4c) - (I use bullion cubes, only because they are cheaper and keep better and I don't have to add extra salt when I use them)
corn starch (3T)
water (1/4c)
vinegar (1/2t)
soy sauce (2t)
eggs, beaten (2)
pepper, to taste
salt, to taste

Broil 4 cups of chicken broth. While broth is boiling, whisk together corn starch and water until its smooth. Then whisk the corn starch mixture into the broth. Cook 1- 2 minutes until broth starts to thicken. Slowly pour and stir the eggs into the broth mixture. Let simmer 2 - 3 minutes. Add soy sauce, vinegar and salt (if needed) and pepper.

Enjoy!