Eggs eggs and more eggs!

pawpurrs

Remember also once cooked they will keep a good few days more so you coulf have some egg mayo sandwiches.

But I would have thought that a batch of quiche, would be your best bet or if you make a large spanish tortilla omlette, thing, that would be nice for the weeks pack lunches or for a meal.

Swan_2

eggs will usually keep & be useable well past their best-by date, I've often used 'old' eggs with no ill effects

if in doubt, you can do the float test, which is ... if you put an egg into a bowl of water & it sinks to the bottom, it's fine & if it floats it's not. there's a lot more info in this thead HERE

recovering_spendaholic

I would make omelettes to eat today and then make cakes to store in a tin or freeze. You could make some choux paste with the yolks and freeze the raw whites (whites freeze okay but raw yolks don't - I don't know why), or egg fried rice or baked cheesecake to freeze? good luck!

otterspasm

If you've got the time and other ingredients cakes freeze really well...you could do a batch of victoria sponges to freeze. Or maybe a couple of quiches and a couple of cakes.

Curry_Queen

I've often used eggs up to a month after their sell-by date and they've been perfectly fine! One way to test whether they're still fresh is to put them in a bowl of water and if they sink to the bottom, or tilt slightly, then they're fine; if they stand upright they're ok but verging on going off and need using immediately; but if they float then throw them out as they're off!

"Best before" or "sell-by" dates are only a manufacturer's guideline to safeguard themselves, and food often lasts well past this date. If a product says "use-by" though, then it's usually a good idea to try use it by that date


Edit: oooops sorry Swan, just noticed you've already mentioned the float test

Swan_2

Curry_Queen wrote:

Edit: oooops sorry Swan, just noticed you've already mentioned the float test

no problem, it's good to have the info in my posts backed up

MonkeyGirl

How about egg custard pie tart thing? Here is the recipe for it. I think I may of got it off here I can't remember sorry.

Egg custard

INGREDIENTS:
Pastry:
2 cups all purpose flour = PLAIN
1/3 cup lard
1/3 cup butter
4 tablespoons hot water, or as needed
Custard Filling:
2 eggs, room temperature
1 1/2 cups whole milk
4 ounces sugar (castor or superfine if possible)
yellow food coloring (optional)
PREPARATION:
Preparations: Preheat the oven to 325 degrees Fahrenheit and grease the tart pans.

Cut the lard. Use a sifter to sift the flour into a large bowl. Work the lard and butter into the flour with the tips of your fingers, until the mixture has the appearance of coarse breadcrumbs.
Continue kneading, adding the hot water. Roll the dough into a large ball, cover with wax paper and refrigerate while preparing the custard filling.Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar. Add the yellow food color if using.
On a large, lightly floured surface, roll out the dough until it is very thin (about 1/8-inch or 3 to 4 mm thick). Cut the dough in half before rolling out if needed. Use a pastry cutter to cut out 18 circles that are 3-inches in diameter. Fit the circles into the tart shells.

Pour the filling into the shells. Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Cool

CisaBorsey

You can always make meringues, granted, you'll have to throw away the yolks but better that than wasting 12 eggs! Egg whites also freeze really well, just put them in freezer bags, then take them out if u fancy making more meringue or pavlova. This is also great if a recipe just needs yolks. Bread and butter pudding is also fab to use up a few eggs. That freezes great too!!

hilary1

Thanks everyone. i'm going to have a baking day on Friday yum yum

Rachie_B

if it were me id prob use them all up making muffins : P

have a look here for egg recpies : http://www.eggrecipes.co.uk/recipesection/asp/recipesearch.asp?f=index

HTH