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So many eggs! What should I do?

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I was meeting with a local farmer yesterday. I'm working on opening a farm-to-table restaurant and he'll be my main supplier. He happened to have tons of eggs because it's his off season so he gave me 72 eggs! I'd love to hear your best recipes that use eggs. Whether it be quiche, hollandiase sauce, baked goods, or anything else! Thank you :)

asked by Jenna Ballinger over 2 years ago

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19 answers 1154 views
Leslie Stephens
Leslie Stephens

Assistant Editor, Food52

added over 2 years ago

So many eggs! Try shaksuka, egg salad (https://food52.com/blog...), Spanish omelette, Sardou (https://food52.com/blog...), Deviled eggs (https://food52.com/blog...) for a Thanksgiving hors d'oeuvre. So many good egg recipes!

This round up has a lot of great recipes as well!
https://food52.com/blog...

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Jenna Ballinger
added over 2 years ago

I will be making plenty of shakshuka for sure! Thanks for the advice :)

Nancy
Nancy

Nancy is a trusted home cook.

added over 2 years ago

Break some open & freeze as whole egg, whites and yolks. Can do in plastic containers sized to your most common uses and/or ice cube trays.
Soufflés
Angel food cake (for the whites)
Sponge cake (for whole eggs)
Mayonnaise and its variations (for yolks and whole)
Scotch eggs for snacks
Give some to food banks
Make dumplings or matzo balls
Make home made egg pasta
Challah and/or brioche breads
Bread pudding
Ile flotant (a great French dessert)

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ktr
ktr
added over 2 years ago

I've never tried freezing a whole egg before. Do you break the yolk first? I've read about adding salt before freezing them; have you found that necessary? How long do they last? Sorry, lots of questions!

Jenna Ballinger
added over 2 years ago

I'd love to give some to a food bank but I'm wondering if they're going to question it because there's no sell by date on them. But I'll see what I can do!

Nancy
Nancy

Nancy is a trusted home cook.

added over 2 years ago

For ktr and you who want to freeze eggs, here is info on how to freeze, how long to store, and equivalents to fresh eggs for when you use the frozen product:
http://www.incredibleegg...

Nancy
Nancy

Nancy is a trusted home cook.

added over 2 years ago

For Jenna, most sources I know say eggs last 3-5 weeks from laying if refrigerated, or 30 days past the marked best buy date. If you are interested in donating but worried food bank won't accept, suggest you talk with a manager before you go, and/or include your farmer's name as a reference for freshness. If they still won't accept fresh unmarked eggs, ask if they'll take baked goods (like the cakes and breads). Also, if you are about to open a restaurant, presumably you or someone involved has a food-safety training certificate, and you can use that as another credential. Good luck with this project and maybe let us know how it works out.

Lindsay Gaudet
added over 2 years ago

I like to freeze whites and yolks separately in ice cube trays (one yolk or one white per ice-cube-compartment). Easier to measure that way.

ktr
ktr
added over 2 years ago

Thanks for the link, nancy!

dinner at ten
dinner at ten

dinner at ten is a trusted home cook.

added over 2 years ago

The recipe for Momofuku's soy sauce-marinated hard boiled eggs says they'll keep for a month: https://food52.com/recipes...

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Regine
added over 2 years ago

If you want to do a few "outrageous, sugary" but really tasty baked goods/desserts, here are some suggestions.

Try my 18 egg (yes 18 egg yolks) Brioche recipe in food52. LOL It is really good.
https://food52.com/recipes...

Then take 10 of the egg whites and make a floating island.

https://food52.com/recipes...

Answer image

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aargersi
aargersi

Abbie is a trusted source on General Cooking.

added over 2 years ago

Breakfast tacos in the morning, or migas, or chilaquiles - yum!
Or (no, wait, AND) popovers
Flan, of course. Or creme brulee or pudding.
I always forget that I can have an omelete for dinner, and I love them!

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HalfPint
HalfPint

HalfPint is a trusted home cook.

added over 2 years ago

Today I'm making Bacon and Egg Pie. It's a New Zealand specialty and it uses like 8-9 eggs. I'm using Melissa Clark's recipe from NYT.

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Cav
Cav
added over 2 years ago

Starting a chicken farm probably isn't an option.

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Jenna Ballinger
added over 2 years ago

HAHHAHA OMG

Lindsay Gaudet
added over 2 years ago

Quiches (both large dinner-sized and small appetizer size) are easy and freeze well.

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Debora Morgan
added over 2 years ago

Tomorrow I'll be making baked bell peppers stuffed with onions, broccoli, mushrooms and eggs- so healthy! It also looks impressive while being easy to throw together.

I also do home fries (with bell peppers and shallots) with roasted avocado and cooked fresh tomatoes with poached eggs on top.

It's also never too early for eggnog!

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max jaffa
added over 2 years ago

This will only work if they are very fresh.
Carefully crack a dozen into a bowl and leave till they achieve room temp.
Fill another bowl with ice and water.
Bring water in a large saute pan to a slow gentle boil
Set timer for two minutes
Slip eggs into water and cook for eggsactly 2 minute
Remove to iced water quickly using a slotted spoon.
Place in fridge till wanted, up to 7 days
Take out and trim and leave till room temp.
Poach for 1 minute.
Dry on kitchen towel, The place on hot buttered toast

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