What to do with lots of eggs?
Long story, but I've found myself with nearly 2 dozen farm eggs right before I go out of town for a few weeks. The eggs are already a couple weeks old, so I'd like to use some of them in recipes I can freeze before I leave. My initial thought was a nice big frittata or Spanish tortilla...but I'd love to hear if you fine folks have any great ideas :) Thanks!
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- quiche: I make a deep dish quiche using a 9" springform, to die for
- curd: lemon, orange, raspberry, blueberry, etc.
- pavlova: gets rid of a ton of whites and can be frozen
- frozen custard
- sponge cake/genoise/chiffon cake/pound cake: all can be frozen and pulled when needed.
- brioche: so versatile, freezable as dough or baked. Use up some of that curd or make cinnamon rolls, sticky buns, babka, savory pockets, etc.
- choux paste: French doughnuts/cream puffs/eclairs/gougere/etc., all can be frozen after piping and baked/fried as needed.
- soufflé
- key lime pie: can be made traditionally or deep dish, as bars, as minis, and frozen.
- traditional/ricotta cheesecake
Mother Earth News did a very interesting article on it: http://www.motherearthnews.com/real-food/how-to-store-fresh-eggs-zmaz77ndzgoe.aspx
Personally, if they were eggs from my chickens, I wouldn't worry about keeping them for a month or six. After six months, I break them in a bowl before using them as maybe one out of every four dozen isn't perfect. The eggs I sell are the freshest and follow local health requirement, I just keep the oldest for my own use. However, not every small farmer is aware of how cleaning and storing eggs affects their shelf life. You would have to make your own judgement on how comfortable you are with storing your eggs for more than a few weeks.
In other news, some of the commercial eggs can be a lot older than that before they reach the grocery store shelf. But the big producers have access to very specialized equipment and chemicals that can keep eggs edible for over a year.
What comes to mind for me is easter. Lots of traditional recipes around easter time have excessive amounts of eggs in them. Other early spring festivals often include foods with lots of eggs.
How about custard and maranges? Make the custard with the yolks and eat them now to build up your strength for the trip, then take the meringues with you as a high energy snack.