Eggs eggs and more eggs!

ChocClare

OK, so I assume you've cancelled the order for the time being :rolleyes: , so it's just a case of using up these eggs, right? And presumably you don't want to eat them all at once so you'll need to freeze the things you make with them...

Cakes, you say... have you thought about getting ahead for Christmas and baking a whole load of yummy cakes to freeze, either to offer when people come round or to give as gifts? Not fruity Christmas cakes, but things like rich chocolate cake?

4oz butter, softened
4oz icing sugar
4oz melted plain chocolate
4 eggs, separated
4oz ground almonds
1oz plain flour

Grease and line an 8" x 6" cake tin. Beat butter and sugar until light and fluffy; stir in melted chocolate and egg yolks, then fold in flour and ground almonds. Beat egg whites until stiff and fold into mixture. Bake at gas mark 3 for 1.75 to 2 hours until a skewer inserted into centre comes out clean. Turn out and leave to cool.
Now melt together 2oz chocolate, 1 tblsp water and 1oz butter. Beat in 2 tblsps icing sugar and 1tblsp cocoa powder. Ice the cake with this.

This can be frozen very successfully. Defrost for 4 hours at room temperature. If you made double quantities, there's 8 eggs gone!!

I'm sure you've got plenty of favourite cake recipes and most of them freeze very successfully. A basic Victoria sponge made in sandwich tins (8oz SR flour, 8oz sugar, 8oz butter or margarine, 4 eggs) freezes beautifully and doesn't need to be used as a "cake" - I love a winter pudding of stewed blackberries and apples topped with a slice of Victoria sponge (with no jam or cream - just the sponge) and hot custard. Yum!

As mentioned before, quiches freeze very well and use up eggs (and make great "instant" suppers as they can be cooked from frozen. Chicken quiche, for example: line a pie dish (or three) first with foil and then with shortcrust pastry and bake blind for 10 mins or so. Meanwhile, fry off an onion and a clove of garlic (if liked - you could also add some mushrooms at this point but that would mean my kids wouldn't eat it!), add some chopped cooked chicken (eg left over from a roast) and some diced ham; mix together and spread over the base of the pastry case. Now beat together (it's supposed to be) a small pot of cream and 2 eggs - but I often use milk and 2 eggs and add in some grated cheese and some dried herbes de provence - and pour over the top. I top with grated cheese but you don't have to! Bake at gas 4 for about 25-30 mins until set. Cool, then freeze quickly, take out of the pie dish and wrap the foil completely round it, put in a freezer bag and label. Cook from frozen in the foil "pie dish" you've made in a fairly hot oven (gas 6) for 30-40 minutes until piping hot and heated right through.

I have some Gary Rhodes et al recipes for puddings, ice-creams and custards which start "take 10 egg yolks" but I always think that's the sort of thing either to make you die of cholesterol poisoning or at least to make you unpleasant to be near for a few hours!!

Judi101

How about something simple like a swiss roll or a sponge? Lovelly light cake, freezes well and no fat - so you can kinda claim its good for you!

dannahaz

You can freeze eggs.

Not in their shells of course, but if you separate the swhites and yolks, or if you beat them.

I found some (hopefully useful) info here:
http://www.georgiaeggs.org/pages/freezingeggs.html

CLARABEL

Ohhh

and pickled eggs are great too

But obviously only if you like them!!

I do, hard boil
peel
put into jar
pour over pickling vinegar

leave to mature

lovely!;)

earthmother

Madeira cake is egg-rich, and freezable.

Most recipes are 3 or 4 eggs, although I have heard of a 7 egg mix (can't find the recipe at the moment - google maybe?)

piglet6

Tortilla or frittata?

(Although that may be a little too much like the omelettes you're trying to escape from...?!:p).

Piglet

Smashing

Turn your street into one big egg & spoon race.

broomstick27

I have a recipe for yorkshire puds that uses 4 (yes 4) eggs! why do these recipes vary so much, i have them for 1,2,3 and 4 eggs!!

broomie

x

BertieMeldrew

Our DS has an amazing "Bread and Butter Pudding" recipe that used 16 eggs (and croissants instead of Bread)... it was RICH... VERY RICH...

jessicamb

Hair mask with yolks and face mask with whites

If you're struggling after as many cakes as you can possibly manage,