Making the Most of Spring’s Egg Abundance

There’s a moment every spring when I step into the coop, basket in hand, and realize, I need a bigger basket. The coop is a hub of activity in spring, with 60 hens ensuring I never have an empty basket. The hens, fueled by longer days and the warmth of the season, have gone into full production mode, leaving me with more eggs than I know what to do with. In the winter, it’s a different story. The cold settles in, the days grow short, and the hens take a break. Some days, I might collect only one or two eggs. But as soon as spring arrives, it’s as if they’re making up for lost time. The increase in daylight hours naturally stimulates egg production, leading to a sudden surge. Suddenly, I’m gathering dozens of eggs a day, far more than my family could ever eat. It’s a beautiful kind of abundance, one that feels like nature’s way of celebrating renewal and life. It reminds me of the joke about the zucchini season. If you’ve ever had a vegetable garden, you know that one zucchini plant is enough to feed an army. At first, you’re excited about the harvest. Then, before you know it, you have more zucchini than you can possibly use, and you’re handing them out to anyone who stops by, jokingly offering them, even though they likely have their own. So, what do you do when your hens are feeling extra generous? You get creative.

1. Freeze Them – Crack eggs into ice cube trays, whisk lightly, and freeze for later use in baking and cooking.

2. Pickle Them – A classic way to store eggs. Pickled eggs make a great protein-packed snack and last a long time in the fridge.

3. Water Glassing (Lime Water Storage) – An old-fashioned method of preserving fresh eggs for months by submerging them in a lime and water solution.

4. Salt-Curing – A method some people use to store eggs long-term.

5. Bake Everything – Cakes, custards, and quiches are all great ways to use up eggs in large quantities.

6. Share the Love – Even if your neighbors have had enough, local food banks and shelters often welcome fresh eggs.
   

With so many fresh eggs on hand, I always look for simple and delicious ways to enjoy them. Baking cakes, making quiches, or whipping up a fluffy omelet are great options, but one of my all-time favorites is a classic egg salad sandwich. A Simple (and Really, Really Good) Egg Salad Sandwich Recipe Ingredients:

• 4 hard-boiled eggs, peeled and chopped

• 2 tbsp mayonnaise

• 1 tsp mustard (optional)

• 1 tbsp fresh dill, chopped

• 1 tbsp pickles or pickle relish, chopped

• 1 tbsp onions, finely diced

• Salt & pepper to taste

• Soft bread (like sourdough, whole wheat, or croissants)
  

Directions:

1. In a bowl, mix the chopped eggs, mayo, mustard, dill, pickles, and onions.

2. Season with salt and pepper to taste.

3. Spread onto really soft bread and enjoy!
   

Springtime is a season of abundance, and my hens remind me of that every day. As I gather yet another basket of fresh eggs, I can’t help but smile. Nature gives generously, it’s up to us to receive it with gratitude (and a few delicious recipes). How do you use up extra eggs in the spring? I’d love to hear your ideas!