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I have a dozen eggs to be used today, what would you do with them?

asked by technosmash about 4 years ago
20 answers 6331 views
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added about 4 years ago

Pavlovas or meringues or a souffle omelette for dinner

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added about 4 years ago

Make an egg bake. You can eat off it for the next few days.

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added about 4 years ago

Frittata, quiche, chinese egg custard tarts!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

I saw a recipe the other day for a very wet stew which you finish by breaking eggs on top so that they poach in the juices. I think it was on the food52 blog.. You can do this with a thick pasta sauce like a bolognese as well.
Or, id make devilled eggs with pesto and capers...yum!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Flan with 3 yorks and 5 whites, coconuts macaroons of Nigella Lauson with 2 whites, a big Spanish omelette with 7 eggs.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Make a lemon curd tart

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added about 4 years ago

Desserts: lemon curd, custard pie, ice cream, zabaglione

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added about 4 years ago

From a Feed52 article about the Iranian New Year -- this looks delicious, and takes 12 eggs:
http://www.saveur.com/article...

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added about 4 years ago

Angel food cake will take all your whites -- then you can use the yokes in custards or souffles. Alternate whole egg uses: frittata; quiches or any of the great suggestions above! And if your worried that you have enough eggs for two quiches (or more if you make mini's), keep and eat what you can -- freeze the rest for a later date.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

Those strangely wonderful sephardic hard boiled eggs. Several recipes if you google. You put them in a dish with a bunch of papery onion skins. Add some water, oil, and a couple tablespoons of coffee grounds. Bake overnight in a very low oven. They taste good and are like nothing else.

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HalfPint

HalfPint is a trusted home cook.

added about 4 years ago

Make Chinese Tea eggs. Such a great snack. Good in as a ramen garnish too.

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added about 4 years ago

I would separate them. Use the yolks to make a creme brûlée for tonights dessert, and save the egg whites to make macarons for a later date!!

*macarons yield better results when made with "aged" as opposed to "fresh" egg whites.*

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creamtea

Lisanne is a trusted home cook.

added about 4 years ago

Huevos Rancheros or Shakshuka for dinner! I think there is a shakshuka recipe on the site (middle eastern eggs poached in a tomato-based pepper sauce). Delicious.

Lemon curd. Delicious on toasted English Muffins, melba toast, or in a tart. It will keep for a while in the fridge.

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ChefJune

June is a trusted source on General Cooking.

added about 4 years ago



That only keeps if you can keep your spoon out of it.......

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creamtea

Lisanne is a trusted home cook.

added about 4 years ago

you are right, ChefJune. Easier said than done!

79fe99ab 9095 4d5b 9f2c 9611b8f93bba  food
added about 4 years ago

Frittata for sure

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added about 4 years ago

French toast! There's a French toast contest on the food52 website with some delicious ideas

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added about 4 years ago

My thought are ice cream, enriched breads (like brioches, challahs), hard boiled eggs, tortilla espanola

Wholefoods user icon
added about 4 years ago

I love the Joy of cooking's recipe for POPOVERS, so tasty, Also I like to make devliled eggs! Especially with the farm fresh eggs i get every week, once you have fresh eggs like that, you can never go back to the store bought. Lately when i make the deviled eggs, I've been adding some small chopped roasted beets to the yolk mixture and it makes the filling look pink, which makes for a different and interesting presentation.