ChattyCathy wrote:
>
> Our young batch of hens (finally) started laying, they are about 21
> weeks old now, so I have plenty of 'pullet' eggs at the moment - in
> fact all my egg trays in the fridges are full <veg>, and I am now using
> up old egg cartons that I have been hoarding for this purpose. Five of
> them are laying every day now, which should go up to about a dozen a day
> in the very near future - there's 14 of them). I will, of course, be
> giving some away to family and friends, but that's still going to leave
> quite a surplus until I can find somewhere to sell them off...
>
> So... I want some ideas on how to use them up.... recipes/suggestions
> anyone?
>
> BTW, to give you an idea of 'how small' they are at the moment you can
> take a look he
>
> http://www.recfoodcooking.com/images/2202.jpg

You might consider figuring out how to pasteurize, homogenize and store
the liquid frozen rather like the commercial liquid eggs from Sysco and
the likes. Will certainly store more compactly and longer that way. I've
been told be a baker I know that uses them that they look a little funky
/ lumpy after you defrost them, but it doesn't have any detectable
effect on the end products. Might not want to use them for creme brulee
though.