Eggs eggs and more eggs!

sexymouse

Bread and butter pudding.

PasturesNew

Boiled eggs, kept in the fridge, will last days. You could boil them today and they'd still be OK Mon/Tue/Wed.

Or, you could do: pancakes, yorkshire pudding/toad in the hole for tea, omelette (then freeze it).

ChocClare

Well, you could bake a cake, make up some pancake mix (crepes for pudding or for stuffing with meat or veg and having as a main course instead of lasagne OR American-style pancakes for breakfast). You could boil 'em for a fish pie or kedgeree. You could make chocolate mousse or creme brulee. You could make egg-fried rice or other Chinesey-type stir fries. You could make spaghetti carbonara.

Or, if you can't be bothered, you could just beat them and add a teaspoonful of salt or a teaspoonful of sugar, depending on whether you're more likely to use them in a cake or a savoury dish in future, and bung 'em in the freezer. They freeze very well, as long as you don't leave them there too long. When you want to use them, just defrost and bob's your uncle. Don't forget to write how many eggs you've frozen on the bag or container, otherwise you might not remember. Ask me how I know...

tara747

Thanks for all the suggestions. ChocClare, I am intrigued - how do you know this?

THIRZAH

If they are cracked the whites may come out when you boil them-

You could make a plain fatless sponge with 4 oz caster sugar beaten with 3 eggs then fold in 3 oz flour and freeze it or a flan case-2oz sugar, 2 eggs then 2 oz flour.

ChocClare

tara747 wrote: »

Thanks for all the suggestions. ChocClare, I am intrigued - how do you know this?

indeed.

I ended up with DOZENS of eggs at one time and followed the instructions to freeze them. Defrosted - but I'd frozen them in twos and threes and hadn't had the (some would say) very BASIC sense to mark either which pots had how many or which I'd added salt to and which sugar. We had lots of scrambled eggs. They were fine...;)

lynzpower

Find a small tupperware, break all eggs into it. Then add a small splash of milk. Stir then freeze. You can use this in the futuire ( deforst it first!) for egg fried rice

SeaBee

You can freeze them and use them when you need to.

Instructions from BBC website

"Eggs can be frozen, but you'll need to crack them first. To freeze whole eggs, break them into a bowl and beat a little to blend. Tip into a freezer bag or airtight plastic container, label the container and use within three months"

SailorSam

ChocClare wrote: »

Or, if you can't be bothered, you could just beat them and add a teaspoonful of salt or a teaspoonful of sugar, depending on whether you're more likely to use them in a cake or a savoury dish in future, and bung 'em in the freezer. They freeze very well, as long as you don't leave them there too long. When you want to use them, just defrost and bob's your uncle. Don't forget to write how many eggs you've frozen on the bag or container, otherwise you might not remember. Ask me how I know...

My first job when i left school was smashing eggs, some got seperated into whites and yolks; some left whole. They were then frozen to sell to caterers, but we never added salt or sugar.

Trinny

Hello

1. omlette
2. bake a cake
3. merangues - cant remember how to spell! Doh
4. Scrambled eggs
5. Egg nog

Personally i would have boiled the lot - had two soft with toast and hard boiled the other two for sarnies

Trin