Eggs eggs and more eggs!

lil_me

Not like custard but DP loves it so could try that, something I have never made fresh myself before (selfish huh!). I was thinking omlettes but when I mentioned to DP he said 'Not all week, I'll be sick of them' Pancakes something I never thought of, good one Cakes made (see I did have 60 :rotfl: I am never doing this again) Pickled I never thought of, another DP fave, might get some pickling vinegar for a few of them aswell.

Egg pasta ? Wouldn't I need a machine for that ?

Stephen_Leak

ISTR that older eggs are better for pickling, and any leftover white vinegar, in true MSE OS style, is good for cleaning, descaling kettles, etc.

lil_me

Oh trust me I woudn't waste the vinegar, but however I did get in trouble for suggesting using the stuff out of the pickled shallots, did smell a bit so I used it to clean the loo :rotfl: what doesn't know won't hurt

Softstuff

How about a pavlova? Decent sized one uses about 8 egg whites, so that would be a bulk of them. Not hard to do, and you need very few ingredients besides.

lil_me

Oh soemthing else I have never tried, will have to look up a recipe/instructiosn, DP said tonight 'Wonder what we'll be having those as' when he seen the trays, hence the omlettes comment, may aswell experiment was all I said

Garnet_Gem

Why don't you give some away? You'll be sick of eggs forever if you eat them all and a friend/neighbour would probably be delighted to receive some. Give them to someone who likes baking and you may get some homemade cake in return!

rizla01

Can't you break them all and pour them into an icecube tray and freeze 'em?

Then you can use them in cooking whenever you want.

Or perhaps raw egg wont freeze. anyone know.

egg yolk good for the hair I vaguely remember.
albumen (The white bit) for the face.

specialK

How about frittata (sp)?

Agapanthus

The whites freeze well, but the yolks are a bit more of a problem - I've never got them to thaw out into anything usable.

I'd make:

Quiche
Cheesecake
Frittata (sort of like an omelette, but thicker, with lots of vegetables and stuff in it. As it's so thick you finish it off under the grill or in the oven to cook the top.)
Gougere (like quiche, but the outside is made from choux pastry - more eggs!)
Profiteroles or chocolate eclairs (much the same recipe but different shape)
Baked egg custard
Creme caramel or creme brulee
Chocolate mousse

Some of those use more yolks than whites. To use up the extra whites:

Meringues

I remember one country holiday during which I was given NINE dozen eggs. Too many eggs can have (how shall I put this?) certain effects on the digestive system... :embarasse

Gingernutmeg

Egg whites freeze really well, so I'd do like Softstuff says and make pavlova. Nigella Lawsons is really good and uses 8 egg whites - maybe you could make a couple of bags of 8 up and stick them in the freezer? I've seen some biscuit recipes that use yolks ... or maybe you could use them in sauces etc? Or even stick them in normal recipes in place of some of the whole eggs?