Eggs eggs and more eggs!

VfM4meplse

I would separate the eggs and freeze the whites (mark the containers with the number of whites and use for merangues etc). The yolks can be used to make lemon curd on the hob (should you find a glut of lemons), or zapped in the microwave and used to make salad cream. The only other alternative I can think of would be to find a recipe that requires lots of egg yolks and no baking...tricky.

Otherwise make a giant frittata and freeze in portions?

squeakysue

Have u got a microwave, you could make sponge cake in the microwave and freeze in slices? There are a few recipes online, I have never tried it myself but sounds easy enough

heretolearn_2

ah now there's an idea - my mum used to make sponge puddings from scratch in the microwave - I'll have to get her recipe! I'd forgotten all about them.

Frittata is just a thick omelette isn't it? Does it re-heat ok after freezing?

VfM4meplse

heretolearn wrote: »

Frittata is just a thick omelette isn't it? Does it re-heat ok after freezing?

It's more like a quiche w/o the pastry, and is structured with something. For example, you could fry thinly sliced potatoes with vegetables and then add the beaten eggs. Although I'm not a fan of pasta, I prefer using spaghetti and thin strips of courgettes, but most veggies will work.

And yes it heats perfectly - just stick in the oven or microwave from frozen (if you are wrapping in foil to freeze, use clingfilm first so there's no chance of any foil remaining attached to the frittata when zapping in the microwave).

Toxic_Lemon

Separate the yolks and whites and freeze separately in pairs.

Little_Miss_Naughty

I have been fortunate enough to be given 24 free range eggs and i alreay had 5 in the fridge. Can you please suggest some good ways to use them up.

My OH does not like omelette and we would only use them at weekends for breakfast.

Thanks

oldtractor

custard tart. meringue. separate whites from yolks and freeze separately.

molerat

Pickle them ..... Yuuuuuummmmmmy

BitterAndTwisted

Why wouldn't you use the eggs to cook your evening meals? They're so versatile and quick. I'd be thinking along the lines of a ragout-type thingy with eggs baked in wells of baked beans and bacon or something similar. Or pouring beaten eggs over fried potatoes like my mother used to make for us when we were kids. Yummy

McKneff

~Victoria sponge cake from the Bero Book

Scrambled eggs on toast