Mmm...I'm getting hungry just looking at all of these suggestions!
The only thing I'll add is that it might be helpful to blow out the eggs into smaller containers-24 eggs all mixed together in one big bowl might make it hard to separate out a smaller number of eggs for a particular recipe. If you know that you're going to make a certain recipe that calls for a specific number of eggs, it might be useful to blow that number into a smaller bowl or storage container so that when it comes time to cook you'll have the eggs pre-measured and ready to go.
I blew out some eggs and if I remember correctly, you do get some pure egg white out of the egg before the yolk bursts? If you can control that and reserve some whites then you can use those to make an angelfood cake or meringues, puffy omelets, or freeze them. For the most part you will have "pre-mixed" eggs, so quiche, strata, baked goods . . . you could make lots of cookie dough and freeze it after making little balls of it to bake in the future . . . choc chip, peanut butter, oatmeal . . . good luck!
Merrill's recipe for soft scrambled eggs is awesome: http://www.food52.com/recipes/6739_soft_scrambled_eggs
I'd use part of the eggs in that application.
I'd also bake something yummy - cake, cookies, etc.... One large egg outside the shell weighs about 50 grams or 1.75 oz or is about 3 T plus 1/2 t.
I'm currently enamored with spiced parsnip cake, which uses 4 eggs (or 3/4 cup plus 2 tsp.) http://www.food52.com/recipes/10897_spiced_parsnip_cake
Lemon curd. Swiss roll.....Frittata, Spanish tortillas. If you can separate the yolks and white (and I don't think so but I've never blown eggs), then freeze the whites for meringues and use the yolks in pancakes and waffles.
Batch of lemon curd? or lemon bars (I've got a sweet tooth at the moment. Sure fritata is always tasty and leftovers cut into fingers are a good snack cold.
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6 Comments
The only thing I'll add is that it might be helpful to blow out the eggs into smaller containers-24 eggs all mixed together in one big bowl might make it hard to separate out a smaller number of eggs for a particular recipe. If you know that you're going to make a certain recipe that calls for a specific number of eggs, it might be useful to blow that number into a smaller bowl or storage container so that when it comes time to cook you'll have the eggs pre-measured and ready to go.
I'd use part of the eggs in that application.
I'd also bake something yummy - cake, cookies, etc.... One large egg outside the shell weighs about 50 grams or 1.75 oz or is about 3 T plus 1/2 t.
I'm currently enamored with spiced parsnip cake, which uses 4 eggs (or 3/4 cup plus 2 tsp.) http://www.food52.com/recipes/10897_spiced_parsnip_cake