i have tons of fresh chicken eggs?

Beside the usual deviled eggs

http://www.happystove.com/recipe/239/Olives+and+Mu...

maybe you can try to make a carbonara pasta with bacon and eggs

http://www.happystove.com/recipe/10/Pasta+alla+Car...

or maybe an Italian Tiramisu

http://www.happystove.com/recipe/37/Traditional+Ti...

or a zuppa inglese (another italian dessert) made with a sponge cake (that calls for many eggs!!!)

http://www.happystove.com/recipe/180/Zuppa+Inglese...

Hope it helps! good luck

Make a hearty frittata with different kinds of flare. A breakfast dish with peppers and sausage or bacon and cheese and potatoes. You could make one with an Italian flare with proscuitto and asparagus and maybe some ricotta, mozzarella, with onions and garlic served with a wonderful garlic bread. I sometimes use boiled eggs in my chicken pot pie. Leave them a bit soft boiled and they add a creamy richness to the pie. I love custards such as egg custard, coconut custard topped with toasted coconut. Also a wonderful lemon curd tart takes a ton of eggs and egg yolks. Homemade ice cream is a good egg user. And let's not forget about cheesecake. A really good 5 inch tall rich cheesecake is a great way to hide eggs. I wish I were your neighbor. I used to have access to fresh eggs and it was wonderful. they are so much better than factory farm eggs. Hope this helps a little.

lol I stumbled across this website a few weeks ago while looknig for things to do with eggs (on a lowcarb diet), and I think it will fit the bill! It's got an entire section called "recipes that'll use up your eggs": http://www.poultryconnection.com/quackers/cook/egg... I don't know about that pickled egg recipe, though. That sounds a little icky.

A cakes that uses a TON of eggs:

http://allrecipes.com/Recipe/egg-yolk-sponge-cake/...

And this is one that I just couldn't help listing...I've never heard of anything like it before!

http://www.aayisrecipes.com/2006/05/20/simple-egg-...

Do you have anything like a farmer's market in your area? That would be a great way to get rid of them!

Why not earn some karma brownie points and donate them to your local soup kitchen or the salvation army

angel food cake uses a dozen. custards, chess pies, hollandaise sauce

Chicken With Egg Recipe

2 Tbsp. of olive oil

1 onion

1/2 cup of celery

2 cloves of crushed garlic( more if you like it)

1/2 Lb. of chourico

2 chicken breasts ( cut up)

1 cup of red wine

1/4 cup of parsley

1/4 tsp. of paprika

1 can of chicken broth

1 chicken bouillon cube

1 and 1/2 cups of frozen peas

2 to 4 eggs

Put the olive oil in a pan to heat, add the onion, celery, and garlic.

Cook until tender.

Then add the chourico and chicken.

Add the wine, parsley, paprika, alt and pepper.

Cook for 30 minutes. Check to make sure it doesn't dry out.

Now add the chicken broth and the chicken cubes

Cook for a half hour boiling then add the peas.

After 5 minutes drop the eggs on top( do not mix in).

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Baked eggs with herbs - eggs are baked in custard cups with butter and herbs then topped with shredded cheese.

Ingredients:

2 tablespoons butter

1/2 teaspoon chopped chives

1/2 teaspoon dried parsley flakes

dash crumbled dried tarragon

dash dried leaf thyme

4 eggs

1/4 teaspoon freshly ground black pepper

1/4 cup half-and-half

1/4 cup shredded Cheddar cheese

Preparation:

Heat oven to 325°.

Combine butter with dried herbs; divide among 4 6-ounce custard cups. Place custard cups in a large shallow baking pan. Place in oven until butter has melted. Break an egg into each cup. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon shredded cheese. Bake for 12 to 15 minutes, or until eggs reach desired doneness.

Serves 4.

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Breakfast Lasagna Recipe

Ingredients:

1 bag (30 ounces) frozen Southern Style hash browns (or 32 ounce bag shredded), thawed

salt and pepper

3 cups shredded sharp Cheddar cheese, divided

2 to 3tablespoons butter

12 ounces thinly sliced Canadian bacon

1 1/2 cups chopped onion

1 large green bell pepper, chopped

1 large yellow or red bell pepper, chopped

8 ounces sliced mushrooms

2 medium tomatoes, sliced, optional

12 large eggs

2 1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

Preparation:

Spread thawed hash browns in a deep 11x14-inch lasagna/roasting pan; season generously with salt and pepper. Sprinkle half of the cheese over the potato layer.

In a large skillet, lightly brown the Canadian bacon slices in 2 tablespoons of butter; set aside. In the same skillet saute the onion, peppers, and mushrooms until tender. Add a little more butter, as necessary.

Spoon vegetable mixture over the cheese layer. Top with sliced tomatoes, if using. Arrange slices of Canadian bacon over the vegetables, overlapping if necessary. Top with remaining cheese.

In a medium bowl, whisk eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the milk; pour over the casserole. Using a spatula, gently press all over to soak with egg mixture. Let stand for 15 minutes. Meanwhile, heat oven to 350°.

Bake casserole for 35 to 45 minutes, until set. Cool slightly before slicing.Serves 10 to 12.

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New Mexican Stacked Enchiladas

Ingredients:

12 corn tortillas

2 cups shredded mild Cheddar cheese

2 cups enchilada sauce or 2 cans Old El Paso

Enchilada Sauce

1 cup chopped onion

4 fried eggs

oil for frying tortillas

Preparation:

Put 1 inch of oil in small skillet. Fry tortillas a few seconds until limp. Place on paper towels to drain. Dip a tortilla in sauce and place on plate. Sprinkle on some grated cheese and onion. Repeat for two more layers. Makes 4 stacks. Pour on any remaining sauce and sprinkle on remaining cheese and onions. Top each stack with a fried egg.

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Corned Beef Hash with Eggs

Ingredients:

1/4 cup minced onions

1/2 cup chopped green bell pepper

2 tablespoons butter

4 to 5 cups cooked chopped corned beef

4 cups diced cooked potatoes

1/2 teaspoon pepper

12 eggs

salt and pepper to taste

Preparation:

Sauté onion and green pepper in butter until tender. Mix with corned beef, potatoes and pepper. Mash together until well mixed. Flatten out between 2 pieces of waxed paper to about 1-inch thick. Cut into 12 large circles. In a hot skillet, brown circles on both sides. Top each circle with a poached egg and sprinkle with salt and pepper. Corned beef hash circles can be formed ahead of time and refrigerated until ready to cook.