I've got too many eggs

[kitcat83]

I stupidly over ordered eggs this week and need some helpful ideas to make them into things so that they don't spoil.

Thanks

How many did you order and what is their use by?

IME eggs last a long time so unless you've ordered dozens, you should have no problems in using them up in day to day cooking

Ommlets! (sp?)

Two dozen!

Bake some cakes and freeze them.

Chocolate brownies.
Egg soldiers.
But that they also last for ages - how many did you get?

I used one egg today from a box labelled 23/03 - it was fine

so no hurry really. don't buy any more though!

Think I'm going to be doing some baking this weekend then!

I buy two dozen every week.

There are five of us.

We eat boiled eggs, omelettes and actually depending on how many of you there are, there aren't too many left after doing that twice in two weeks

Egg mayonnaise sandwiches, yum
Scrambled eggs for breakfast.
Wish I had too many eggs they never last long in our house.

We only get through a dozen a week usually.

Eggs last a good two to three weeks.
Don't worry about trying to use them too quickly, just don't order them for the next week or so

Omelettes for lunch will use about 3 per person.

Make a Spanish Omelette- it uses loads of eggs and you can eat it cold the next day. About 4 eggs is probably right, although if you have a really massive frying pan like mine, you could use 5.

1. Peel and dice 3 medium-size potatoes into bite-sized chunks, boil 15 mins & drain. (You can also use cold leftover boiled potatoes)
2. Meanwhile, coarsely dice 1 onion and 1 green pepper.
3. Heat plenty of olive oil in your largest frying pan. Fry onion & pepper until soft.
4. Add the cooked potatoes to the frying pan.
5. Break eggs into a bowl & beat lightly to combine white & yolk. Season with salt.
6. Stir the veg in the frying pan to distribute them evenly around the pan, then pour in the eggs. Tilt the pan so that the egg runs everywhere.
7. Leave over a low-medium heat for a few minutes, then check to see if underside is set by gently pushing/lifting at the edge with a plastic or wooden spatula.
8. When underside is set, put the whole frying pan under a low-medium grill for a few minutes until the top is also set. (Make sure the pan isn't too close to the grill)

Serve the Spanish Omelette with a green or tomato salad, and/or bread or garlic bread, or fish or meat tapas. Also with parmesan if you like it.
If serving cold, cut into wedges.

Enjoy :)

Separate some of them and freeze.

Make custard (with double cream, not milk, and a touch of cornflour) and freeze.

Eton mess parfait, and use the yolks left over for carbonara.

Ice cream.

Mayo and freeze.

Yorkshire puds, then freeze them, take them out of the freezer when you put your roast in then chuck them in for a few minutes to warm through!

I use JO's recipe and he uses 3 eggs for a dozen, double it up and you're a 1/4 way there and you've got your yorkshires for the next few weeks.

Also I do an fritatta type thing with a few slices of salami, garlic sausage, bacon. Just whatever you fancy from the deli counter, potatoes, onion, peas, peppers, whatever you fancy, fry off, pour over about 5 whisked eggs and top with cheese, leave over a low heat until nearly set, then grill! Lush

Spanish almond cake

6 eggs, separated. Whip the egg whites. Mix the egg yolks with 300g caster sugar, 300g ground almonds and 1 tbsp flour (add zest of an orange or lemon if you like it). Blob in a big spoon of egg whites to soften the mixture then fold in the rest of the whites carefully. Bake in a foil lined cake tin for about 30 mins at 150 centigrade. Serve with a dusting of icing sugar.

If you want to check whether they're fresh after the best before date, put them (still in shells) in a bowl of water. If they sink, they're ok to use, if they float they're too old.

Cheese souffle

Oh my god thanks ladies, that all sounds great! I knew you'd come up with some fab ideas!

Going to be busy this weekend

pancakes: 1cup eggs (about 4), 1cup flour, 1cup milk, pinch of salt
pasta bake: layer cooked pasta with leftover veg/meat in a large oven proof dish. pour over a mix of eggs (about 1 per person) and a little milk and seasoning. bake for about an hour or until set. sprinkle with cheese and bake until cheese is golden.

Do 'Egg Drop' activity with the kids. They each get an assortment of 'stuff' to protect their eggs (balloons, straws, sellotape, newspaper, string, bubble wrap etc) which you could make them earn by doing stuff (jokes, etc). Get a set amount of time to make sure that their egg is protected (one rule - part of the shell must be visible and able to be touched which stops them just rolling it up in something).

Big ladder in the garded, send DH up to 'launch' their eggs and the winner is the one whos doesnt break

Oh, and if you dont have kids, just you and your OH

Its got to be a meringue or souflee - eggs a plenty in both recipes.

HM Quiche,corned beef and egg hash,HM Scotch eggs(my DH makes these for the children)they're gorgeous.