Eggs - Help

[Springisintheairohyeah]

I mucked up our milk and veg box deliveries two weeks running and we've now got a huge amount of eggs to use up.

It'll be tortilla for lunch, but I'm out of inspiration so any suggestions for things that require a substantial amount of eggs? Ideally something where the eggs are incorporated into a recipe, or can be frozen, rather than something where egg is recognisably the main event, because I'm sick to death of them.

An eggy cake? A sauce maybe?

I was thinking maybe lemon curd, but I'm not a fan of meringue so would need some egg white suggestions if I did that

They keep well beyond their date stamp, just keep testing until they're no longer useable.

You can also freeze them

www.egginfo.co.uk/egg-safety/storage-and-handling/can-you-freeze-eggs?amp

Yorkshire puddings use a few eggs, and they can be frozen, either already cooked or just as batter.
Chocolate mousse https://www.bbc.co.uk/food/recipes/chocolatemarquisepot_902
Ice cream https://www.bbc.co.uk/food/recipes/no-churn_ice_cream_72012

Eggs usually last literally months beyond their best before date.

But, if it's using them up because they take up too much room:

Edit - sorry, missed the dislike of meringue.

1. A Victoria Sponge would use up 4/5 depending how big a cake you bake.
2. Meringues for whites + a custard or ice-cream will use up yolks.
3. Another whites only job is almond macaroons (ground almonds, egg whites, sugar - mix together, dollop onto either a Teflon sheet or rice paper - do not make the mistake of thinking you'll get away with using greaseproof - then shove some raspberry jam in the middle and bake).
4. Obviously can use yolks or whole eggs in carbonara as well.
5. Edit: Mousse also uses white only

I reckon those are my best egg using recipes that aren't too eggy. Obviously there's also things like quiche but that might be too egg focused.

My preferred method of dealing with excess egg whites is to pop them in a small bowl and keep in the fridge until they go green, at which point they can be thrown away with little guilt.

Whites can be frozen, just remember to label the quantity and freeze in solid containers, not plastic bags. In the latter they tend to somehow squeeze themselves between the shelves and the wall and become impossible to remove.

I believe yolks can also be frozen, but not sure they are quite as idiot proof as the whites, requiring mixing with salt or sugar so you would have to label properly so as not to end up with a sweet hollandaise sauce.

Good luck. When I have a glut of eggs I make liver cake for the dogs and freeze it, but if you haven’t got a dog this won’t be of much use.

This is also pretty nice:

https://www.nigella.com/recipes/chocolate-olive-oil-mousse

I make this version of pastitsio quite often and it freezes well. I only use 6 eggs as opposed to the 8 in the receipe.
uk.pinterest.com/pin/425942077240071607/

I'd make a quiche or two and freeze them. But eggs do keep for a long time.

Yup, eggs keep longer than you think. I know you say you're tired of eggs, but I'm constantly surprised at how many eggs I can get through if I just do eggs for breakfast for the whole family for a day or two! Scrambled eggs for four of us is about 10 eggs (DH and DS eat a LOT), or boiled eggs is 8.

I second the yorkshire pudding option upthread.

This recipe uses a lot of eggs and is AMAZING. It actually gets better after a few days as it gets sort of more dense and fudgy.
https://www.sbs.com.au/food/recipe/ultimate-one-bowl-chocolate-dessert-cake/ultwqzk2c

Love both of these suggestions - wouldn't have thought of freezing yorkshire puddings but it makes perfect sense - will be great for a quick midweek roast. And mousse is a great not obviously eggy idea. Thanks!

Thanks - I think mousse is definitely looking like a winner :-)

I have two dogs who've been taking some off my hands via their food bowls, but liver cake and freeze is also a good idea - we do lots of training so always need treats on hand

That cake looks delicious!

Pickled eggs. We have hens, and I always have a jar of pickled eggs in the fridge for snacking on.

This recipe for lemon curd uses whole eggs and tastes wonderful.

Angel food cake and lemon curd! Uses ten egg whites for the cake and ten yolks for the curd. Mary Berry's recipe.

and Shakshouka

Frozen yorkies take up a lot of freezer room on air 😁

just keep them - they don’t go off for ages

Carbonara! For a higher protein version I use 2 whole eggs per adult portion, plus a good handful of cheese (pecorino tradition, parmesan works, cheddar in a pinch), a small handful of your chosen rendered pork product, and a big handful of peas!

Frittata?

Invite some sporty teenagers round. My eldest son used to eat 6 scrambled eggs for lunch.

How about a custard tart of some sort?

My absolute favourite

https://www.greatbritishchefs.com/recipes/amalfi-lemon-tart-recipe

Hollandaise sauce for Eggs Benedict or Eggs Florentine and carbonara with homemade spaghetti both use a shit load of eggs!!!

Crème brûlée https://www.bbc.co.uk/food/recipes/originalcremebrulee_81524

Fresh pasta https://www.jamieoliver.com/recipes/pasta/a-basic-recipe-for-fresh-egg-pasta/

Egg custard tarts https://www.bbc.co.uk/food/recipes/egg_custard_tarts_15352

Quiche or frittata

Carbonara sauce

Cheese soufflé is a great way of using eggs.

Toad in the hole.
Victoria sponge
Creme brulee
Lemon tart
Custard tart