The best by date is in 2 days. I know about the water test for egg freshness so I’m not super concerned, but please give me ideas for using them up within a week or so 🥺 I’ve boiled a few and am planning to make some cookie dough, but that only counts for half a dozen.
Quiche?
This is the answer. Uses a lot of eggs and anything else you want to throw in, and you can easily freeze/reheat anything you don’t eat right away.
Agreed!!
My family used to make breakfast casseroles. A dozen eggs, crumbled cooked sausage, cheddar cheese, and bread cut into cubes. Beat eggs together with a little milk, salt and pepper. Pour over the bread cubes and sausage mixed together in a large glass dish. Sprinkle cheese on top, and bake at 325F until done. You can also add onion and peppers, or whatever sounds good. Sorry, don’t exactly have a recipe, would just throw together whatever we had around. It was a good way of using up lots of eggs, and it could be cut up and frozen for breakfasts for the week.
I’ve had eggs easily last a month past the best buy date in the fridge. If you try the water freshness test, check the yolk shape and color, it should be fine. The yolk shape should still be normal, the older eggs will want to flatten out a bit at which point I wouldn’t want to eat them.
I’m very relieved to hear this!
Not really a recipe, but this is what I’d usually do:
I’ll just hard-boil a bunch at once and keep them in the fridge. They should keep for a while after that as long as they’re refrigerated. I’ll add one or two to every lunch, which is usually some sort of ramen or noodles, so it goes well and adds protein.
Also work as pocket eggs, a portable snack
Fried rice at its simplest is basically eggs, rice, and some soy sauce.
Good fried rice is:
- garlic
- ginger
- onion
- green onion
- carrot
- (^ sautéed )
- left over veggies (broccoli stalks etc.)
- bag of frozen peas
- (^added then all off loaded into a bowl)
- eggs scrambled in wok
- rice
- sugar
- soy sauce
- oyster sauce
- fish sauce
- optional left over chicken or shrimp
- add everything else from the bowl into the rice
Finally after making all of that, top it with a 40:40:10:10 mix of Mayo, Teriyaki sauce, Sriracha, Worcestershire sauce after it is plated.
That mix is good enough for me to eat almost every day.
French toast casserole.
Pickled eggs last a long time and they’re easy to prepare. Here’s a recipe.
Notes:
- The recipe claims that they last for one month, but from experience it’s more like 2~3 months as long as the jar is closed. Just make sure to keep them in the fridge.
- Don’t feel afraid to use more or less sugar or salt than in the recipe, depending on your tastes - they’re conserved by the vinegar. You do want some sugar though, to make them taste less sour than they actually are.
- Seasoning is up to you. The recipe that I’ve linked has a few ideas; personally I like to use turmeric (for the colour), peppercorns, dill, and a few drops of my homemade habanero sauce.
I am definitely going to make this 👀 thanks!
Separate the whites and yolks. Make a sponge cake or something out of the whites.
In a tupperware container, put down a thick layer of salt. Then place the yolks close but not touching on that layer of salt. Cover everything with salt. Leave it out at room temperature covered but with the ability to breathe. The yolks will harden and dehydrate. You can now use them as a Parmesan substitute in salads, pastas and other things.
If you want to step things up a little bit make sense and cray powder or chili powder (American Curry powder) with the salt to impart some flavor to the yolks.
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There’s nothing wrong with a hard egg sandwich. Little bit of mayo. A little bit of mustard. Maybe a tiny bit of horseradish and some dill. Put that on two slices of bread.
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You can make ice cream. Egg sugar, salt, cream.
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If you don’t anticipate running into another surplus then you can get some food grade lime and waterglass the eggs for long-term storage as long as they are not washed. If you bought them from a store In America then do not do this. Only do this with farm fresh unwashed eggs.
I run a hard surplus on eggs so I do not do this because I know there will always be more so I’m not looking for ways to save them but ways to you use them.
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Never underestimate the tastiness of shakshuka.
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Breakfast burritos.
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Do you have any urine and wood ash? Maybe it’s time to bury some eggs in the backyard.
– Edit: fixord all the voice to text errors.
Sorcery!
But for real, I’ve never heard of the yolk dehydration method, definitely going to try that.
There is a cake recipe that calls for 24 egg yolks per 250g of flour. Next step: make loads of meringue.
Do you know what it’s called? I had a vague idea of making clafoutis but that only uses 4 eggs
No idea, it was a Spanish or Portuguese Easter cake.
Any kind of custard or pastry cream. (Excuse me… crème patisserie)
You can mix with sweetened whip cream for a cake topping, too.
Custards and flans come to mind, pickled eggs are also wonderful and keep for a while. I’m partial to shakshuka, though it won’t use the eggs up as quickly as a frittata or quiche would.
Japanese pancakes uses a lot
Egg bites … Meat, veggies, eggs, cheese baked in a muffin pan. Keeps in the fridge for a few days and makes a quick grab n go breakfast.
ETA- crepes, Dutch baby, popovers? Freeze some cookie dough balls.
I like making egg salad, or bread pudding.
