ProudGrandma Posted June 4, 2017 Share Posted June 4, 2017 I was just given 66 eggs.... I would first like to make a couple egg bakes....but they would need to frozen....so if you have an awesome recipe, please share. Also, then, what other sorts of things can I make with a lot of eggs? thanks. Quote Link to comment Share on other sites More sharing options...
ChrisB Posted June 4, 2017 Share Posted June 4, 2017 (edited) French toast & scrambled eggs/ham bread pudding deviled eggs egg salad hard boiled eggs (on a salad?) rise and shine burgers (hamburgers with either canadian bacon or reg. bacon and an over easy egg) ETA: eggs benedict egg drop soup breakfast burritos to be frozen and reheated - not sure how eggs do reheated? egg noodles custard (anyone thinking Forrest Gump and shrimp :tongue_smilie: :thumbup: :thumbup1: ) Edited June 4, 2017 by ChrisB 3 Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted June 4, 2017 Author Share Posted June 4, 2017 Dutch babies for breakfast, frittatas for dinner? I don't think either of those would freeze well, but eggs last awhile, so making them a couple times a week for several weeks would do it. recipes? Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted June 4, 2017 Author Share Posted June 4, 2017 French toast & scrambled eggs/ham bread pudding deviled eggs egg salad hard boiled eggs (on a salad?) rise and shine burgers (hamburgers with either canadian bacon or reg. bacon and an over easy egg) ETA: eggs benedict egg drop soup breakfast burritos to be frozen and reheated - not sure how eggs do reheated? egg noodles (anyone thinking Forrest Gump and shrimp :tongue_smilie: :thumbup: :thumbup1: ) great ideas!!!!! Quote Link to comment Share on other sites More sharing options...
Farrar Posted June 4, 2017 Share Posted June 4, 2017 Quick breads like pumpkin bread, banana bread, etc. freeze well and use up eggs. You can also freeze waffles and pancakes and put them in the toaster for breakfast. You can also make cookies and freeze the dough as individual balls to be baked later (instead of 15ish minutes at 350, 30ish minutes at 300). I don't think most egg based dishes freeze very well, but I agree with the idea that eggs generally keep a little while. If it were me, I'd just go heavy on the egg dishes for current meals and put my baking into overdrive for a couple of weeks and that would use them up here. 3 Quote Link to comment Share on other sites More sharing options...
maize Posted June 4, 2017 Share Posted June 4, 2017 Eggs last a long time, there's no rush to use them up. 6 Quote Link to comment Share on other sites More sharing options...
catz Posted June 4, 2017 Share Posted June 4, 2017 You can freeze mini quiches made in muffin tins and reheat them. Here's an example, but you could just do plain or any meat/veggie/cheese combo you like. http://www.eatingwell.com/recipe/256433/muffin-tin-quiches-with-smoked-cheddar-potato/ 4 Quote Link to comment Share on other sites More sharing options...
ProudGrandma Posted June 4, 2017 Author Share Posted June 4, 2017 how long do eggs last?? these are farm fresh if that makes a difference. Quote Link to comment Share on other sites More sharing options...
catz Posted June 4, 2017 Share Posted June 4, 2017 You could also freeze a couple angel food cakes! Those use up like a dozen whites. :) Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted June 4, 2017 Share Posted June 4, 2017 Dutch babies. Greek petas use lots of eggs - and yummy Choux pastry/ pastry cream -eclairs Angle food cake Meringues Quote Link to comment Share on other sites More sharing options...
marbel Posted June 4, 2017 Share Posted June 4, 2017 You can freeze mini quiches made in muffin tins and reheat them. Here's an example, but you could just do plain or any meat/veggie/cheese combo you like. http://www.eatingwell.com/recipe/256433/muffin-tin-quiches-with-smoked-cheddar-potato/ I have made these; they do freeze well and are pretty good, but check the seasoning - I didn't think about it while making them, and they were very bland. They needed some cayenne! But I also agree with Farrar - quick breads freeze very well and are nice to have on hand. Pound cake, too. Whole quiches or frittatas are good. The breakfast casseroles with bread, sausage, cheese, eggs and half and half (or milk) freeze pretty well, though to me they are never as good as the first day. Custards use lots of egg yolks, and whites can be used for meringues. But I think that egg whites also freeze better than yolks. But of course custards have to be eaten up pretty quickly. Quote Link to comment Share on other sites More sharing options...
maize Posted June 4, 2017 Share Posted June 4, 2017 how long do eggs last?? these are farm fresh if that makes a difference. A couple of months at least. http://www.eatbydate.com/eggs-shelf-life-expiration-date/ 2 Quote Link to comment Share on other sites More sharing options...
Lang Syne Boardie Posted June 4, 2017 Share Posted June 4, 2017 You can freeze them, if you don't want to rush through 5+ dozen eggs...crack and add a bit of salt...you can even freeze them individually in one cube trays. Just thaw and use. 4 Quote Link to comment Share on other sites More sharing options...
KatieJ Posted June 4, 2017 Share Posted June 4, 2017 I wouldn't hesitate to just keep Them refrigerated and as needed, a month or so. Eggs will let you know when they are bad and I have never had eggs go bad. In the last when I had a sams membership and only whet once a month, I bought a case at a time 1 Quote Link to comment Share on other sites More sharing options...
regentrude Posted June 4, 2017 Share Posted June 4, 2017 Keep them in the fridge and use them up gradually. They'll keep for many weeks. 2 Quote Link to comment Share on other sites More sharing options...
J-rap Posted June 4, 2017 Share Posted June 4, 2017 If you don't think you'll be using them in the next few weeks, I think I'd just freeze them. You can beat them just enough to blend, pour into separate containers (you can do 6 eggs per container or how ever many you'll likely use at a time) and freeze. Quote Link to comment Share on other sites More sharing options...
prairiewindmomma Posted June 4, 2017 Share Posted June 4, 2017 We go through 5 dozen eggs a week normally. 😂😠3 Quote Link to comment Share on other sites More sharing options...
maize Posted June 4, 2017 Share Posted June 4, 2017 We go through 5 dozen eggs a week normally. 😂😠Do you have favorite recipes? Quote Link to comment Share on other sites More sharing options...
happypamama Posted June 4, 2017 Share Posted June 4, 2017 That would be less than a week's worth at my house. If we all have eggs for breakfast (fried or as omelets), that's 16 a day. My kids love this casserole. A dozen eggs, beaten. Mix in a 32 oz. container of cottage cheese, a bag of frozen chopped spinach (no need to thaw), and a couple of cups of shredded cheese. Stir it all up, and bake in a casserole or 9x13 pan at 350 for 30-40 minutes or until the top is golden and set. There are many recipes online for a crockpot egg bake too. 1 Quote Link to comment Share on other sites More sharing options...
Desert Strawberry Posted June 4, 2017 Share Posted June 4, 2017 Eggs freeze very well. I have a frittata in my freezer right now. It makes an easy, quick breakfast. Quiches and breakfast burrito also freeze well. I did breakfast tacos with whole eggs baked notified tortillas. They froze very well. Quote Link to comment Share on other sites More sharing options...
Pam in CT Posted June 4, 2017 Share Posted June 4, 2017 Quiche freezes well. Our favorite is with feta cheese, spinach and sliced tomatoes. (One (ahem) frozen pie crust to ~8 eggs, ~8 oz crumbled feta, one (ahem) package frozen chopped spinach, and 3-5 sliced campari tomatoes. I also do it with sundried tomatoes.) Broccoli and cheddar are also nice. 1 Quote Link to comment Share on other sites More sharing options...
Desert Strawberry Posted June 4, 2017 Share Posted June 4, 2017 Uncracked eggs last a long time. We have 4 dozen grocery store eggs on a shelf, unrefrigerated right now. I only shop once a month. We have only had an egg go once, because it was cracked and on the bottom of two cases. It took a while to find it. Had I known one was cracked, I would have removed it right away. Quote Link to comment Share on other sites More sharing options...
maize Posted June 4, 2017 Share Posted June 4, 2017 That would be less than a week's worth at my house. If we all have eggs for breakfast (fried or as omelets), that's 16 a day. My kids love this casserole. A dozen eggs, beaten. Mix in a 32 oz. container of cottage cheese, a bag of frozen chopped spinach (no need to thaw), and a couple of cups of shredded cheese. Stir it all up, and bake in a casserole or 9x13 pan at 350 for 30-40 minutes or until the top is golden and set. There are many recipes online for a crockpot egg bake too. I am going to try your casserole recipe :) 1 Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted June 4, 2017 Share Posted June 4, 2017 Eggs last a very, very long time. Longer if you freeze 'em. As for what to do, my vote is for lemon meringue pie. 1 Quote Link to comment Share on other sites More sharing options...
foxbridgeacademy Posted June 4, 2017 Share Posted June 4, 2017 You can freeze them, if you don't want to rush through 5+ dozen eggs...crack and add a bit of salt...you can even freeze them individually in one cube trays. Just thaw and use. I'd do this with a lot of them. To check for freshness after they've been in the fridge awhile. Quote Link to comment Share on other sites More sharing options...
MyLife Posted June 4, 2017 Share Posted June 4, 2017 Don't forget to make "geodes" with the left over shells 😠Quote Link to comment Share on other sites More sharing options...
Vida Winter Posted June 5, 2017 Share Posted June 5, 2017 Crepe batter uses a lot of eggs; make stacks of crepes, separate with parchment or wax paper, and freeze flat in ziploc bags. 3 Quote Link to comment Share on other sites More sharing options...
MotherGoose Posted June 5, 2017 Share Posted June 5, 2017 Add extra eggs to normal recipes for more protein. 1 Quote Link to comment Share on other sites More sharing options...
Minerva Posted June 5, 2017 Share Posted June 5, 2017 Mayonnaise, especially with fresh herbs. 2 Quote Link to comment Share on other sites More sharing options...
Berley Posted June 5, 2017 Share Posted June 5, 2017 Farm fresh eggs do not need to be refrigerated (unless they've already been washed) and last a very long time. No need to rush using them. Quote Link to comment Share on other sites More sharing options...
Tanaqui Posted June 5, 2017 Share Posted June 5, 2017 Or if they've been refrigerated. Once they're refrigerated, you ought to keep them that way because otherwise the condensation that forms on them could be dangerous. Quote Link to comment Share on other sites More sharing options...
stormy weather Posted June 5, 2017 Share Posted June 5, 2017 (edited) Pickled eggs! Edited June 5, 2017 by stormy weather Quote Link to comment Share on other sites More sharing options...
prairiewindmomma Posted June 5, 2017 Share Posted June 5, 2017 (edited) Do you have favorite recipes? We've been reworking our diet over the last few years, and I threw out my tried and true delicious recipes because of their carb counts. It takes 12 eggs a day to make scrambled eggs for breakfast (during that week in the menu rotation). With 2 eggs per person + fresh fruit = 60 eggs a week. Or, on other weeks of the menu rotation, I put 3-4 dozen eggs a week through our instant pot for snacking. Even my 4 yo will eat 2 hardboiled eggs a day. Eggs are an inexpensive protein. I don't like egg breakfast bakes that are frozen. Eggs just come up out of the freezer with a rubbery texture, imho. I much prefer something fresh, with a flaky pastry, like a savory galette. My FAVORITE ways to use up large amounts of eggs (all of which involve a horrific amount of carbs): angel food cake for the whites, egg pasta for the yolks anything that requires pate a choux: http://www.foodandwine.com/recipes/pate-choux pound cake: http://www.foodnetwork.com/recipes/purely-pound-cake-recipe-1938061 Edited June 5, 2017 by kbeal 1 Quote Link to comment Share on other sites More sharing options...
busymama7 Posted June 5, 2017 Share Posted June 5, 2017 You can pre scramble the amount of eggs you need and freeze flat (uncooked) in a ziploc. That's what I do for camping and I've done it to prep for babies too. We eat at least 60 eggs a week here though so 66 doesn't sound like too much to deal with 😉 Quote Link to comment Share on other sites More sharing options...
meena Posted June 6, 2017 Share Posted June 6, 2017 Crepe batter uses a lot of eggs; make stacks of crepes, separate with parchment or wax paper, and freeze flat in ziploc bags. I just signed in to suggest crepes or these blender pancakes: https://www.melskitchencafe.com/rollup-blender-pancakes/ We usually double the recipe, which uses a dozen eggs. They are super tasty and light, have more protein than regular pancakes due to eggs and cottage cheese, and they freeze well if you have leftovers (never have that issue here). The hardest part is getting the hang of getting the pan at the correct temp and getting the right amount of batter in the pan and swirling it quickly. The first one or two might not look right until you figure out the technique but once you get it, they cook quickly. 2 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted June 6, 2017 Share Posted June 6, 2017 (edited) Hollandaise and meringues for everyone! foolproof hollandaise in about one minute. This method is dangerous because it's so easy: http://www.simplyrecipes.com/recipes/easy_blender_hollandaise_sauce/ Edited June 6, 2017 by KungFuPanda Quote Link to comment Share on other sites More sharing options...
Mabelen Posted June 6, 2017 Share Posted June 6, 2017 My favorite would be flan! 1 Quote Link to comment Share on other sites More sharing options...
UmMusa Posted June 6, 2017 Share Posted June 6, 2017 I second the 'no need to rush' advice. I buy 5 dozen eggs from Costco and go through them in less than three weeks. Pound Cake uses 6 Deviled eggs Quiche (I use frozen pie crust then fill with sautéed veggie and a dozen eggs, top with some cheese and bake) Carrot cake uses 4 eggs Quote Link to comment Share on other sites More sharing options...
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