Eggs? What do I do with them all?

So anyone who has gotten chickens for getting eggs will know that most happy and healthy chickens will lay one egg each day. We forget in our infinite wisdom that we add more chickens to that mix and say... 5 more in my case will drop anywhere from 4-6 eggs a day. So instead of 'chicken math' issues, we see a new problem of 'EGG MATH' hitting our little homesteads. What do we do with all our extra eggs our families won't be able to consume? Just imagine it... in 7 days time you will have at least 3-4 dozen eggs. How many do you eat or use each day? Don't rely on selling them as you always have one  person to undersell you in your area. Pfft on $1.50 a dozen as it doesn't even cover your feed costs and even shelter for your chickens.

I got a little behind on mine last fall and donated some to a local food pantry. I cut egg cartons in half so it could help more folks. Then after I brought my eggs to a more reasonable amount, I hit the search engines to find recipes and how to store my excess eggs. I was surprised to see how long FRESH from the chicken eggs last even at room temperature. Two months or more depending on if I washed them or whatever. So I found some great recipes and uses and will share an awesome one in this post today.

Egg Noodles

2 eggs
1 C Flour
1/2 tsp salt

Mix the flour and salt together with a fork. Make a well in the center and put two eggs in the center. Beat the eggs first and then bring in the flour from outside the well to mix into the eggs. When fully mixed it is a sticky mess. You will put this out onto a lightly floured board and knead it. Do this about 5 minutes until it is a nicer shaped ball without any clumps left of dry flour. Let sit for about 5 minutes or so. Cut this in half and roll out SUPER thin 1/16" or less on a floured board. Then take a pizza cutter or a sharp knive and cut whatever size noodles you want them to be. (Think lasagna to linguine sizes too) Then lay these cut pieces on a wire rack or pasta rack to dry at least 30 minutes. No more expensive Amish noodle packages or the frozen packaged noodles! You can totally dry these things and put in the freezer if you have any left. (but you won't)
To cook these noodles, toss them in boiling water or soup and cook until al dente.

I've had to cut mine into smaller lengths so people don't steal too many out of the pot and leave others without. If you are gluten free, you can substitute your own gluten-free flour that works best for you. You do not have to use semolina flour to make good noodles. Just jump in and give it a try. You can make spaghetti, wide noodles, linguine, lasagne, ravioli, and even pizza rolls from this stuff. The trick is 'thin' to make a nice noodle. If you have a picky eater in the house, let them help you make this and they will eat their work.

Have a great day!