Eggs!
Eggs! My mom gave me 30 eggs over the weekend. I am down to 25 - what can I do with the rest before they go bad?
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18 Comments:
I hate to see food get wasted (although I'm dismayed at the amount of food that gets cleaned out of my frig). You can only eat so many frittatas and Spanish tortillas before you get egg crazy. Unless you invite a crowd over for some of the mentioned dishes, you might want to distribute to eggless neighbors, co-workers or family members. I don't believe I've ever used that many eggs in a short period of time!
Acme Instant Food at 3:52PM on 02/05/07
Souffles!
Alaina Browne at 3:57PM on 02/05/07
quiche lorraine (or any quiche). you can make several and partially bake and freeze. or just freeze the contents in a ziploc.
egg salad -- cook's illustrated has an excellent recipe.
salad -- toss a salad, put a a silce of ham or a couple of slices of bacon and a fried egg on top. delish!
custard, creme brule, flan etc. use more yolks (i confess i use ALL yolks) and then remaining egg whites for angel food cake.
Dish at 4:12PM on 02/05/07
i understand you can freeze whole eggs and yolks -- i've never done. you can freeze egg whites w/o a problem, that i've done.
Dish at 4:19PM on 02/05/07
Make an old-fashioned torte from scratch
Lucia at 5:11PM on 02/05/07
Flan! Here's my recipe:
1 and 1/2 can evaporated milk
1 can condensed milk
5 large eggs
1 tsp vanilla or rum (optional)
pinch of salt
1 1/4 cup sugar (for the caramel)
1/4 cup water
Caramel: Place the sugar in a non-stick or heavy pan over medium high
heat. Add 1/4 of water (preferably hot) to dissolve the sugar. Keep
your eye on it. When the sugar starts to liquify and turn amber along
the sides, bstir occasionally just to distribute the sugar evenly and
prevent the sugar along the sides from burning. If it burns you will
have to start over. Once the sugar has completely melted and it looks
smooth and has a rich, honey color, remove the pan from the stove and
immediately pour the caramel into an 8- or 9-inch pan, 2-inches deep.
Swirl it around to cover the bottom and sides. You have to be quick
because once it starts to cool down, it won't be viscous enough to
swirl around the pan. Make sure the caramel has cooled down enough
before you pour the egg custard mixture. (It should be touchable with
your bare fingers.)
Custard: Blend the eggs and the condensed milk first until you get a
thick, smooth mixture. Try not to whip the mixture as it will
introduce air bubbles into your flan. Stir in the rest of the
ingredients until evenly distributed. Pour the flan mixture thru a
metal strainer right into your caramel-coated pan.
Set your caramel-coated pan into another pan large enough to
accommodate it without touching the sides of the pan. Fill the larger
pan at least halfway with warm water to make a water bath (baño de
María). Bake in a 350° oven for one hour.
When the flan no longer ripples when moved, it's done. If the flan is
still not set, let it bake for another 15-20 minutes, or until a knife
inserted again comes out clean. Remove from the oven carefully and let
it sit on the counter until it cools. (I usually remove the remaining
water in the pan and replace it with iced water to cool off the flan
quickly.) Then cover and refrigerate for at least 3 hours.
To serve, place the mold in warm water to dissolve the caramel. Loosen
the edges of the flan by running a sharp, warm knife around the
perimiter of the mold. To unmold, place a large serving plate (you'll
want a plate that has a shallow rim so the caramel doesn't run over
the edges when you unmold the flan) over the mold, then carefully flip
over the mold.
femmebot at 5:22PM on 02/05/07
Ice cream! Lots and lots of yolks in buttermilk ice cream is amazing!
Serious Eater at 7:04PM on 02/05/07
Besides quiche, I reccomend tortilla de patatas, a traditional Spanish dish: http://en.wikipedia.org/wiki/Tortilla_de_patatas
Also, you have the "mother" sauces, like Bearnaise and Hollandaise. And of course you have French style ice cream, which uses a lot of egg yolks.
And of course, you got Flan and Creme Brulee.
jperlow at 8:15PM on 02/05/07
It might seem banal, but if you like pungent things you could do pickled eggs. If you pickle eggs and beetroot together, the eggs take on a lovely pink colour and a hint of sweetness. Also, they last for a really long time.
caley at 8:21PM on 02/05/07
Cakes, custards, flan, creme brulee, creme anglaise, ice cream, fritattas, omelettes, zabaglione, curds (e.g. lemon curd), etc.
tina.w at 8:38PM on 02/05/07
I would make some mini and large quiches. I would make some Lemon and Line curds. I would make some ice cream. 6-8 eggs per quiche recipe, 4-6 eggs per curd recipe, 6-8 eggs or more for ice cream.
If you feel real inventive make a nice banana puddin. It will use all your eggs between the custard and the meringue. Hell at christmas I went through 8/18 packs of eggs. I can use some eggs.
JerzeeTomato at 9:10PM on 02/05/07
deviled eggs. can't forget those.
Dish at 9:18PM on 02/05/07
Make egg noodles which (after air drying and proper packing) will last you abit.
JubileeNYC at 2:06AM on 02/06/07
make tiny frittatas in mini-muffin pans. Pop them out and freeze in a ziplock bag. Put in microwave for a few seconds for an instant portable breakfast.
ThatGirl153 at 8:44AM on 02/06/07
Chachouka.
Great idea about pickled eggs w/beets - yum.
Eggs in ramen = special ramen.
Bake, and then bake some more.
jbeach at 1:27PM on 02/06/07
Frittatas... You can use about 8-10 in a dish. Add in your favorite veg w/ or w/o meat. They work well both for breakfast and dinner. A couple of those and you are quickly out of eggs.
Husband at 2:02PM on 02/06/07
They'll last for weeks! Until then, omelets, custard, curried egg salad, quiche, souffles, the sky's the limit! Lucky you!
ronfrankl at 4:12PM on 02/06/07
Chiffon cake and/or angel food cake. Meringue cookies.
newbatgirl at 8:34PM on 02/07/07