What Do I Do with All These Eggs?

So, you purchased a flock of laying hens and now you have more eggs than you or your family can eat! What do you do? This conundrum is not uncommon for first time, or even seasoned backyard poultry owners. Many poultry producers find themselves flush with eggs when their hens have reached peak maturity and production. Here, you will learn more about the hen's egg production cycle, food safety with eggs, and some recipes to alleviate your oversupply.

The Laying Hen

Only female poultry lay eggs. The presence of roosters or male birds is not necessary for hens to begin laying. The purpose of a rooster in a flock is to fertilize eggs for hatching. If you simply desire unfertilized eggs for consumption, raising only hens is preferred. Some municipalities prohibit the keeping of roosters due to noise complaints. Check with your local authority for their statutes involving the keeping of poultry.

There are thousands of breeds of poultry, but a few that have been bred to produce a prolific amount of eggs. For example, the Leghorn chicken is a Mediterranean breed that can lay over 300 eggs per year. They are a medium-sized bird with a deep body cavity and come in many colors, with the most popular being white. These birds rarely make suitable meat chickens. Other prolific egg-laying breeds are Minorcas, Andalusians, Anconas, Spanish, Sicilian Buttercups, and many strains of commercial Leghorn hybrids like Isa Browns and Red Sex-Links. You may also choose to raise a bird that is dual-purpose, meaning that they produce meat and eggs. These breeds tend to be heavier and tolerate heat and cold better than egg-specific breeds. They can be used for meat when they have reached the end of their productive life. They are large-bodied birds with the capacity to produce many eggs and the frame to build significant muscle. These breeds are often also classified as "heritage" by The Livestock Conservancy. Some of these dual-purpose breeds are Plymouth Rocks, Wyandottes, Orpingtons, Sussex, and Sex-linked strains like the Asian Black or Golden Comet.

Most hens will reach sexual maturity in 16-24 weeks (4-6 months.) Commercial strains like Commercial Leghorns and Isa Browns will reach maturity much quicker than some heritage or dual-purpose breeds. Hens need at least 14 hours of light (natural or artificial) to stimulate the release of hormones for the onset of laying. Like wild birds, poultry tends to come into laying production in the spring as the day length increases and drop out of production in the fall when day length decreases. If you desire eggs all year round, you may decide to supplement light with light bulbs on timers to continue the production cycle. Hens can tolerate no more than 16 hours of light per day. Therefore, in fall and winter months, as day get shorter, be sure to not exceed more than 16 hours of light. To encourage early-morning laying, add supplemental light in the morning rather than the evening. Adding 5 minutes per day is sufficient to achieve this 14-16-hour goal. Adding too much light can cause uterine prolapse, soft-shelled or shell-less eggs, and potentially fatal health issues in your flock.

A hen can produce one egg in 24-26 hours. Therefore, it is only physically possible for a hen to lay one egg per day. Some hens may lay an egg a day for two years without stopping, while others may lay 4-6 eggs in a week and rest for a few days. The number of eggs a hen lays in one "spurt" is called a clutch. Clutch size is highly dependent on breed/strain, diet, lighting, and individual birds. Evolutionarily, this helps a hen who might decide to incubate her eggs hatch a manageable number of offspring at a time while keeping their incubation period close together. When a hen insists on incubating her eggs, she will sit for days at a time warming, turning, and rearranging her clutch. We call this hen a broody one. Broody hens can become aggressive, lose weight, and, most importantly, stop laying. To prevent broodiness, remove all eggs from the nest boxes and coop. Be sure to collect eggs multiple times a day during peak production. If hens still insist on going broody, you may deny them access to their nests by closing them off or removing them at night. A word of caution: a broody hen thinks you are coming to steal her potential offspring, even if the eggs are infertile. She may peck, scratch, or otherwise harm you. Welding gloves or stiff cardboard can be used to remove the eggs safely and cause minimal stress to the broody hen.

Flock owners frequently ask, "How long will my hens lay eggs?" The answer is complex. Depending on your chosen breed, feeding, and lighting program, climate, and desire to naturally incubate and hatch chicks, birds can lay anywhere from one year to five years. Birds who are managed strictly with specific feed and lighting programs to produce eggs year-round may have higher rates of production for a shorter lifetime. Hens that are not pushed to produce eggs may have lower production rates, but more eggs over their lifetime. Depending on how many eggs you desire and your chosen breed, you might be able to manage a flock with a steady production rate and a long lifetime of lay.

Peak production of eggs comes when 85% of your flock is laying one egg per day. To calculate your egg production percentage, divide the number of collected eggs by your number of hens. If you have 100 hens, you should be getting at least 85 eggs per day at peak production. When your production percentage consistently dips below 50%, it may be time to reevaluate and replace hens or alter management. Penn State Extension Poultry Team members can help with these management decisions on a case-by-case basis for your small or backyard flock.

Washing and Selling Eggs

As you drive through rural Pennsylvania and the rest of the country, you may notice farms with signs at the end of their driveway that say, "Eggs for Sale." Many poultry producers enjoy keeping a flock of laying hens for their own egg consumption and the simple enjoyment of watching their birds. However, when egg production exceeds egg demands in the home, folks may sell excess eggs or find creative uses for their oversupply.

There are no laws that prevent the sale of eggs from a home-laying flock. However, there are a few requirements for egg sales if you are raising less than 3000 layers. If you raise more than 3000 hens, you are required to meet a more detailed set of regulations.

Egg Sale Laws for Flocks With Less Than 3000 Layers

• Sell within 5 days of lay
• Keep at 45°F or less - Refrigeration
• Do not use cartons from another business

Each Carton Must be Labeled With:

• Name and Address
• Date of Packaging
• Statement of Identity (eggs)
• Net Contents (3/16" letters)
• "Keep Refrigerated"
• "Unclassified" - unless you weigh the eggs

To Wash Eggs

• Use water that is at least 10°F warmer than the temperature of the egg. Cold water promotes bacteria entering the egg through the pores in the eggshell.
• Remove stuck-on debris with a sponge or wipe. Remember to disinfect the sponge!
• Never soak, scrub, or scratch the eggs. This promotes bacteria entering the egg from the surface of the shell.
• Let eggs dry completely in a dish drainer or colander before storage.
• Unwashed eggs retain the thin cuticle or "bloom" that prevents bacterial passage through the pores. Therefore, unwashed eggs may be stored at room temperature. HOWEVER, washed eggs do not have this antibacterial layer and should always be refrigerated.

Collected fresh eggs can be stored in the refrigerator at 40°F or less for at least one month. If you have an abundance of eggs, it is important to date mark the outside of the egg carton with the date you collected the eggs. You could also write the date that they should be used by on the carton. For example, Eggs collected on June 12 should be stored until July 12.

If you are storing hard-cooked eggs (egg in the shell or peeled), keep in the refrigerator and use within a week after cooking. Any other leftover cooked egg dishes need to be refrigerated and used within 3 to 4 days.

Food Safety with Eggs

Prior to making anything in the kitchen, wash hands with warm water and soap. Scrubbing hands and arms for at least 20 seconds. Dry hands with a single-use paper towel. It is also important to wash utensils, kitchen equipment, and work surfaces before and after they encounter raw eggs and raw egg-containing foods.

When you are making any egg recipes, use a calibrated food thermometer and check the temperature of egg dishes in the thickest part until the internal temperature reaches 160°F (cook until yolk is firm). Serve cooked eggs and egg-containing foods immediately after cooking. These dishes may also be refrigerated for serving later but should be reheated to 165°F before serving. Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than an hour in temperatures above 90°F. 

If you are taking an egg-containing food to a gathering, keep the dishes refrigerated until time to serve. If you are traveling for a gathering, pack the cooked eggs or egg-containing dishes with ice or frozen gel packs to keep them cold on the way. When you set out the dish, make sure the cold egg dishes are on ice if they will be out longer than 2 hours.

Even if you are packing cooked eggs for lunch, you want to pack the eggs with ice or frozen gel packs to keep them cold.

Bulk Egg Recipes

There are many ways to use eggs in the kitchen. Eggs are an inexpensive and complete protein source for breakfast and beyond! Spanish Omelets and Frittatas use eggs in creative ways. You can use them in baking, or you can make noodles with them by adding flour and eggs together. Many sauces and foods with a creamy texture, like custard, use tempered egg yolks. You could also crack eggs and freeze them for later.

See the article from the National Center for Home Food Preservation on How to freeze eggs.

The possibilities are endless, and here are several recipes to get you started.

Crustless Spinach Quiche

Ingredients

• 1 cup chopped onion
• 1 cup sliced fresh mushrooms
• 1 tablespoon vegetable oil
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• ⅔ cup finely chopped, fully cooked ham
• 5 large eggs
• 3 cups shredded Muenster or Monterey Jack cheese
• ⅛ teaspoon pepper

Directions

In a large skillet, sauté onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper, blend well. Spread evenly into a greased 9-inch pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Total Time: Prep: 25 min. Bake: 40 min. Yield: 8 servings.

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Easy Egg Noodles

Easy Egg Noodles are not only tasty, but they have a texture that is both delicate and tender, making them the perfect side dish for your favorite recipes.

Prep time: 15 minutes
Cook time: 3 minutes
Resting time: 20 minutes
Total time: 38 minutes

Ingredients

• 2 cups flour
• ⅛ teaspoon salt or to taste
• 2 eggs
• ⅓ cup milk
• 1 tablespoon butter softened
• ¼ cup flour for dusting

Instructions

1. In a large bowl, stir flour together with salt. Set aside.
2. Whisk together eggs in a small bowl. Add eggs, milk, and butter to flour mixture. Stir with a fork at first and then mix well with your hands.
3. Knead dough on a floured surface, adding more flour a little bit at a time if it is sticky. Continue kneading about 5 minutes or until smooth. Wrap in plastic wrap and rest for 20 minutes.
4. On a lightly floured surface, roll dough to ¼ or ⅛ inch thickness. Cut into strips and dust with flour.
5. To prepare, add noodles to a large pot of boiling, salted water and cook about 3 minutes. Serve with butter or your favorite pasta sauce.

Servings: 4 servings
Author: Holly Nilsson

Nutrition Information

Calories: 320, Carbohydrates: 54g, Protein: 10g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 90mg, Sodium: 138mg, Potassium: 126mg, Fiber: 1g, Sugar: 1g, Vitamin A: 245IU, Calcium: 46mg, Iron: 3.7mg

Chakchouka

Ingredients:

• 2 T. olive oil
• 1 c. chopped onion
• 1 bell pepper (any color), seeded and thinly sliced
• 2 cloves garlic, minced
• 1 (15oz.) can diced tomatoes
• 1 tsp. cumin
• 1 tsp. paprika
• ¼ tsp. salt
• 1 chili pepper, seeded and diced (use less if you prefer)
• 4 eggs

Directions:

1. Wash hands with warm water and soap. Scrubbing hands and arms for at least 20 seconds. Dry hands with a single-use paper towel.
2. Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until the vegetables have softened, about 5 minutes.
3. Add the tomatoes, cumin, paprika, salt, and chili pepper to the skillet. Stir to combine.
4. Simmer, uncovered, until the tomato liquid cooks off, about 10 minutes.
5. Make four indentations in the tomato mixture and crack an egg into each one.
6. Cover the skillet and cook for 5 – 7 minutes. Use a calibrated food thermometer and check the temperature of the eggs until the internal temperature reaches 145°F.
7. Cut into four servings.

Nutrition information per one serving: 200 calories, 15g fat, 165mg cholesterol, 660mg sodium, 12g carbohydrate, 3g dietary fiber, 6g sugars, 8g protein

4 servings; serving size ¼ of recipe

Recipe adapted from allrecipes.com

References

U.S. Food and Drug Administration: What You Need to Know About Egg Safety

Penn State Extension: Proper Handling of Eggs: From Hen to Consumption