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05-02-2007, 09:27 PM
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#1
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Master Chef
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
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Extra eggs
we've got 2 cartons, & i'm uncertain what to cook besides scrambled eggs, omelets, hollandaise. don't want to throw them out.
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i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
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05-02-2007, 09:35 PM
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#2
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,484
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How old are your eggs, luvs? Eggs can safely be stored in the refrigerator for as long as 4 weeks. That is, if they are kept in their original carton in the lower, rear portion of the refrigerator.
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"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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05-02-2007, 10:11 PM
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#3
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Executive Chef
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
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Try par boiling asparagus, then lay them flat in a glass dish, add some milk, butter, hard boiled eggs, and cheese. It's like the mac and cheese, but with asparagus and eggs
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05-02-2007, 10:33 PM
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#4
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The Dude Abides
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,476
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wear them on your face, like me!
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05-02-2007, 11:05 PM
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#5
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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Deviled eggs!
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Love the life you live!
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05-03-2007, 02:36 AM
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#6
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Master Chef
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,587
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Float test the suckers-------if they still lie on the bottom of a container and don't float they are still great to go. If they float toss them. Animals love eggs and it's great for their coats as well. So you can always cook them for any dogs or cats that you own. And as pdswife suggests deviled eggs or egg salad are great. Also egg foo yung which uses egg as a basic ingredient--healthy and easy to make.
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The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
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05-03-2007, 02:53 AM
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#7
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Head Chef
Join Date: May 2006
Location: England
Posts: 2,039
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Might be an oppertunity to do some baking for a local charity group/hospital/hospice or old people's home. Simple sponges usually go doen well with people who have know home baking any more.
Fritata, courgettes are my current favourite, and with onions: great for lunch boxes etc.
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In omnibus amor et iustum
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05-03-2007, 06:08 AM
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#8
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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As I mentioned a while back, my new favorite breakfast is an egg in a frame, or bullseye, or one eyed jack, or any other name for an egg put in a hole that's cut in the center of a piece of bread and cooked like a grilled cheese sandwich. I just finished one. I need to get a bigger non-stick pan so I can cook more than one at a time...
I also like hardboiled eggs and will cook them before the expiration date runs out and snack on them. No, I don't like hardboiled eggs, I love them.
As a matter of fact I'm picking up some wood this week and starting a chicken coop so I can have fresh eggs and a steady supply!
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05-03-2007, 06:15 AM
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#9
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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I always have two or three dozen eggs in the fridge. I need them for so many things, baking, and always making deviled eggs. Macaroni salad, hard boiled for my salads or just to snack on . They do keep a very long time I wouldn't worry about them.
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Grandma's Boys - Isaiah (11) Cameron (3 )
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05-03-2007, 06:31 AM
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#10
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Executive Chef
Join Date: Oct 2005
Location: Central Virginia
Posts: 3,381
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You could make a flourless chocolocate cake, that will use up almost a dozen!
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Practice safe lunch. Use a condiment.
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05-03-2007, 06:46 AM
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#11
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Head Chef
Join Date: Apr 2007
Location: NH
Posts: 1,189
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the spinache quiche I made yesterday calls for 3 eggs.
SPINACH QUICHE
1) Cook 1 package of frozen spinach according to package directions and drain well.
2) Shred 1 cup of cheddar cheese and mix with drained spinach. I also added some minced garlic
3) Place mixture in 1 pre-baked deep dish pie shell.
4) In separate bowl mix 3 eggs, 1 tbsp. flour with salt and pepper to taste.
5) Add 1 cup milk and mix together.
6) Pour over spinach and cheese mixture in pie shell.
7) Bake 45 mins. to 1 hr. at 350 degrees.
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05-03-2007, 07:59 AM
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#12
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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I've always heard that properly refrigerated, eggs keep up to 3 months.
I buy eggs 60 at a time, or two flats. With five kids, that's the only way to go. I can usually get 2 - 3 weeks out of that, before I run out.
How about a Bacon, Vidalia, and cheese Quiche? I've been wanting to make one for days now, but my work schedule barely leaves me enough time to make a quick dinner.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
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05-03-2007, 10:00 AM
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#13
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Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
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Oooh - I second a nice platter of Deviled Eggs!! With that many you can experiment & make several different fillings!!
You can have them as a snack or appetizer, top salads with them, serve a couple as an entree side dish. . . .
Can you tell I love Deviled Eggs? Lol!!
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05-03-2007, 10:16 AM
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#14
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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lots of great ideas here, but what's your hurry? Unless you've had them hanging around for a month or so, they should be fine right where they are.
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Wine is the food that completes the meal.
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05-03-2007, 11:04 AM
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#15
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,919
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Eggs are still fine long after the exparation day. They can seat in refrigerator for weeks and weeks.
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You are what you eat.
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05-03-2007, 12:31 PM
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#16
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Executive Chef
Join Date: Oct 2004
Posts: 4,356
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I wanted to say quiche, quiche, quiche - but legend 'beat' me to it.
How about quiche?  - asparagus, swiss cheese, a pinch o' nutmeg. You can toss almost anything in it you have around (broccoli, cheddar, bacon, etc,)
Frittata - or if you like eggs & potatoes - Tortilla Espanola (I posted a recipe on this site - searchy)
Souffle - Basic, Cheese, Seafood
Chocolate Souffle
Recipe: Chocolate Souffle
Chocolate Mousse (There are a few good ones in the link above
Taco Salad
Eggstra Easy Taco Salad
Nicoise
There are lots of yummy egg recipes here:
Main Dishes
If you have a few good eggs left, how about Carbonara.
There's an egg custard recipe, I saved waaay back. If your interested, give a holler.
I found one that looks more interesting than mine:
Egg Custard
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05-03-2007, 02:33 PM
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#17
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Head Chef
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
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Scramble eggs freeze very well. But do not freeze raw eggs. Once in a while everyone will have extra eggs in the refrigerator. (buy 1 get one free offers).
Like lulu suggested, if you do not want to deal with them and they are fresh, give them away. Your local food banks will accept them if they have a reasonable expiration date. Gardeners also give much needed fresh produce to the food banks.
__________________
"I have not failed. I've just found 10,000 ways that won't work." --- Thomas Edison
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05-03-2007, 03:09 PM
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#18
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Senior Cook
Join Date: Sep 2004
Location: USA,Pennsylvania
Posts: 336
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I had a lot of eggs so I decided to hard boil them and then I put them through an egg slicer and diced them up and put 2 Cups of them in a quart freezer bag and froze them. Turned out that they are really great for stews, soups or what ever you all make with eggs in it. Potato salad and all other kinds of salad. I how ever would not use them for egg salad.
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At my age Happy Hour means a nap in the afternoon
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05-03-2007, 04:58 PM
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#19
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Senior Cook
Join Date: Jul 2006
Posts: 105
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Flan, Macaroons, Lemon meringue pie
Flan Recipe
Ingredients:
4 eggs
4 egg yolks
3/4 c. sugar
14 oz. can sweetened condensed milk
2 c. whole milk
2 T. vanilla extract
additional 1/2 c. sugar
Directions:
325 degree oven
Cook 1/2 c. sugar over medium flame until dissolved and light brown. QUICKLY pour into 9" round pan & swirl to coat bottom (don't worry if it doesn't cover all of it-it will melt & spread as it cooks) BE CAREFUL not to drip any hot sugar on you!
Beat eggs & yolks together.add 3/4 c. sugar beat another minute or so
and milks and vanilla beat until frothy
Pour over caramel
Place in a dish with water halfway up outside of pan
Bake 1-1 1/2 hours until knife in center comes out clean
Cool, refrigerate at least 4 hours
To serve, run a knife along edge & invert onto a large plate
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05-03-2007, 05:20 PM
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#20
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Master Chef
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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How about a bread pudding?
Custard pudding?
Ham, chicken, tuna, potato, or just plain egg salad?
Pickled eggs?
Scoth eggs?
Creamed eggs over toast?
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