Eggs eggs and more eggs!

spaghetti_monster

Sorry, also don't know about freezing but I also agree that eggs usually last longer than their sell-by-date.... (well, I'm still alive anyway..)

If you want - break each egg into a separate bowl first (before using it) if it looks and smells normal it most probably is.

What about baking some stuff??? (cakes/biscuits??)This would last a while and you could probably freeze it too.

I think I saw something on here - maybe some biscuits from a recipe by Queenie (?). You freeze the cookie dough in a roll and slice of discs as needed for baking.

HTH

Alex x

Skint_Catt

Make a basic cake or six and then freeze them? use them for xmas gifts when you return.

Hard boil them and take them for lunch? or as above make a quiche!

LumpyCustard_2

Eggs last for ages. I used to eat them as much as six months after their date and suffered no harm. I often buy a cheap dozen at Mr T's when they are yellow-stickered, and it takes me several weeks to get through them. I wouldn't worry about leaving them until you're back.

frogga

You must be able to freeze eggs mustn't you? Doctors do it, don't they? And I bet penguins eggs freeze. Or am I just being a thickie?

Paulie'sGirl

Thanks all!

I think I'll do a bit of baking then! Use the rest when I get back. They're from the organic veg man, and are always spanking fresh, so from what you've said it should be ok

Thanks again!

PG xx

Pink.

Hi PauliesGirl,

There's an older thread with lots of suggestions to use up eggs so I've merged your thread with it to keep all the replies together.

Pink

Paulie'sGirl

Thanks Pink, sorry!

Eager_Elephant

Hi everyone

I have had a quick look at the index recipe thread but cannot find the recipe's I want.

My chickens are laying too many eggs, I currently have 36 in the fridge.

I will be making cakes later for the packed lunches for next week but was thinking about quiche or something?

Now the something is like a quiche but without the pastry on the bottom so it is all egg with a few ingredients (can't for the like of me remember what it is called I keep thinking frittata but that is a bit like an omlette) - can anyone think of what I am thinking?

If you can and you are a mindreader would you care to share the recipe with me?

If you can't but you have some recipes which use egg and will suitable for packed lunches I would be grateful.

Thanks

Wendy

stilernin

You can freeze eggs, but I expect you don't want to do that if you have a continuous supply.

• I used to stir an egg into HM rice pudding for the children.
• You could make some short pastry with the yolks and freeze in blocks
• The whites could be made into meringue. I used to put some stewed fruit or fresh berries into remekins, put meringue on top, sealing the edges and cook till brown. The children loved eating the fruit through the meringue.
• Is there anyone you could barter with? I'm sure your friends would like lovely fresh eggs in exchange for something. Tins of beans? Pack of butter?

I wish you lived near me.....

EDIT.... blimey, I have just found this on a NZ forum

" You can just freeze eggs in the shell. We have done it for years with no major issues. We just put them in the freezer as is.
The problem is that with hen eggs they tend to expand and crack the shell but duck eggs are much stronger and do not leak.
Thaw slowly in the refrigerator (for a day).
Only suitable for baking etc."

rosy

I do something like that ( I don't know if it should be a tortilla or frittata or what the proper name is - we call it pastryless quiche in our house! ) The recipe I use is just to do a quiche filling but instead of pastry line the tin with baking parchment, then put the filling in. For the filling I just use any leftovers ( bacon, peppers,onions, broccoli, mushrooms etc etc, anything really), pile them on top of the parchment then pour over a mixture of eggs and double cream with salt/ pepper. The amount of eggs and cream depends on what I have - it works with just eggs but is less light and fluffy. Most often it's about 6 eggs and a small pot of cream ( but it would depend on what size your tin was). Sometimes I put cheese on top. Then bake as you would a quiche - about 45 mins or so in moderate oven ( about 200 degrees). When we have this we always eat half at night then take the rest in packed lunches the next day. We don't miss the pastry at all.