Please share your favorite way to use a lot of eggs at end of freshness

or this one REC: White Chocolate Pots de Crème with Raspberry Pink Peppercorn Sauce

This one looks really interesting!! Colleen

White Chocolate Pots de Crème with Raspberry Pink Peppercorn Sauce
For the Pots de Crème
8 ounces white chocolate
5 large eggs yolks
1/4 cup granulated sugar
1 teaspoon lemon zest
1 tablespoon lemon extract
1/4 teaspoon salt
1/2 cup heavy cream
1/2 cup whole milk

For the Raspberry Sauce
2 cups fresh raspberries
3/4 cup unsweetened apple juice
1/2 teaspoon pink peppercorns, crushed
1/2 teaspoon ground cardamom
Pinch of salt

For the Pots de Crème
Preheat your oven to 325° F. Place 6 small ramekins (or heat-proof juice glasses) in a baking dish at least 3 inches deep. Set a kettle of water to boil.
Break the white chocolate into small even pieces in a medium bowl.
In a separate bowl, whisk together the eggs and sugar until thoroughly combined. Stir in the lemon zest, lemon extract, and salt and set aside.
In a small saucepan, heat the cream and milk over medium heat until you notice bubbles breaking the sides of the pan–about 3 minutes. Remove from the heat and pour over the white chocolate pieces, stirring until the chocolate has melted. Then slowly pour the hot cream mixture into the egg mixture, whisking vigorously while doing so.
Once combined, pour the custard into the ramekins (or glasses) leaving at least a ½-inch of space from the top. Place in the oven and carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins (or glasses). Carefully cover with aluminum foil and bake for 30-35 minutes or until the mixture has set around the edges but is still slightly soft in the middle–the custard will continue to set as they cool.
Remove from the water bath and cool at room temperature for 30 minutes before covering and placing in the refrigerator for at least 3 hours or up to 2 days.
For the Raspberry Sauce
Place the berries, apple juice, pink peppercorn, cardamom, and salt into a blender. Blend on high to create a thick sauce. Transfer to a lidded container and store in the refrigerator until use, up to two days in advance.
To serve the pots de crème, pour a generous layer of the raspberry sauce on the chilled ramekins and top with whipped cream, fresh berries, a sprig of mint, and a sprinkling of pink peppercorn.

https://food52.com/recipes/73671-white-chocolate-pots-de-creme-with-raspberry-pink-peppercorn-sauce

https://images.food52.com/noGi-Hf99_QOUWdSA4NFfC_DGao=/660x440/f4202a2e-04f2-47eb-9928-960255ee6a02--2017-1016_driscolls_raspberry-pots-de-creme_recipe-hero_bobbi-lin_057.jpg

 
OR PDubs Blender Pots de Creme (with no cream, no cooking)

whole eggs, chocolate chips and coffee! I can see 6 portions but she lists it as Serves 2. I know that I can easily eat 3 portions in one sitting smileys/wink.gif I do think that I will try this recipe the next time I have fresh eggs. Colleen

Pioneer Woman's Easy Delicious Blender Pots de Creme
12 ounces, weight Semi-Sweet Chocolate Chips
4 whole Eggs, Room Temperature
2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)
1 pinch Salt
8 ounces, fluid Strong Hot Coffee
INSTRUCTIONS
First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

https://thepioneerwoman.com/cooking/easy-delicious-and-yes-elegant-pots-de-creme/?printable_recipe=11630

https://i2.wp.com/thepioneerwoman.com/wp-content/uploads/2008/05/2505382054_19047b1316_o.jpg?resize=500%2C332

 
REC: Big can-of-yams custard

I do plan to add freshly baked sweet potato to the mixture and bake on top of a Biscoff cookie crust. Colleen

Princella Classic Sweet Potato Pie
1 can (29 oz.) Princella® or Sugary Sam® Cut Sweet Potatoes, drained
1 can (14 oz.) sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
One 9-inch unbaked deep pastry shell

Praline Pecan Topping (optional)
1/2 cup pecan halves, toasted (about 24 pieces)
1/4 cup packed brown sugar
1/4 cup whipping cream

Directions
Preheat oven to 375°F.
In a large bowl, beat sweet potatoes with an electric mixer until smooth. Mix in remaining ingredients except pastry.
Pour into pastry shell and bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool before serving with whipped topping or prepare Praline Pecan Topping. Store pie in refrigerator.
For Praline Pecan Topping, arrange pecans on cooled pie. In a small saucepan, combine brown sugar and cream. Cook over medium heat, stirring frequently with a whisk, until mixture begins to boil around edges. Reduce heat to low and simmer 5 minutes, stirring frequently. Remove from heat and let cool 5 minutes before drizzling over pie.
TIP: To toast pecans, cook in a heavy ungreased skillet over medium heat about 5 to 6 minutes, stirring frequently, until fragrant.

https://www.princella.com/recipes/detail/classic-sweet-potato-pie

https://www.princella.com/sites/default/files/styles/recipe_detail/public/swpotpie_cream_sq_1119.jpg?itok=7eFDmjJr

 
It happens in the usual way . . .

but with hens, the fetilized eggs can stay in a kind of suspended animation until the hen starts to set and keeps them consistently warm.

BTW the English refer to the rooster servicing the hen as "the rooster is treading the hen. . . ". I heard that somewhere once! smileys/smile.gif

 
You got me looking it up. I really didn't know the world of eggs was so complex. I remember my mom

talking about blood spots and colours and brown versus white, but she knew what she was talking about. I didn't.

 
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