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Going on vacation, don't want 1 1/2 dozen eggs to waste.

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Last Friday I bought 2 dozen eggs for 3 quiches I was going to make for a Sunday brunch. The brunch got cancelled and now I have a bunch of eggs on hand...and I'm leaving for two weeks vacation on Saturday. What can I make that will freeze well or not go bad? Could I just seperate the yolks and whites and freeze for later use? Does quiche freeze well?

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  1. Why not pickle them?

    1. Honestly I wouldn't worry about it too much. The eggs will be good long after you're back!

      2 Replies
      1. re: Blush

        Second that. Eggs actually keep better before they're cooked than after. If it makes you feel better, keep them in the fridge. I don't even do that, and I still happily use them after a couple of weeks.

        1. re: Blush

          Agree - the eggs will be fine.

        2. Make a cheesecake-they freeze well. This one will use up a half a dozen eggs for you!
          http://houndstoothgourmet.com/new-yor...

           
           
           
          5 Replies
          1. re: monavano

            That looks fabulous.

            1. re: monavano

              that is art.

              you made that?

              1. re: monavano

                That's beautiful!

                1. re: monavano

                  YUM, what a gorgeous dessert! I guess that is a rasberry sauce. Did you make this glorious object?

                  1. re: chef chicklet

                    Thanks everyone...yes..I can't believe that I made it! The topping is a blackberry sauce:basically a coulis. It came out like a shiny ganache and photographed nicely in the sunshine.

                2. Quiche does freeze well, but I think the eggs will last you through your vacation. I was once trying to purchase 1/2 dozen eggs at the farmer's market when the vendor told me to just buy a dozen as they'll last for about a month.

                  3 Replies
                  1. re: Miss Needle

                    Do you freeze the quiche before or after baking?

                    1. re: Flaxen_Vixen

                      I freeze after baking. And then when I want to eat it, defrost and reheat in the oven to regain that nice, toasty crust.

                      1. re: cimui

                        Yup. In fact, I just defrosted a quiche last night and heated it in the oven for dinner. Works beautifully.

                  2. I agree with M.Needle & Blush. Those eggs will be just fine in the fridge. I keep them for weeks and weeks sometimes, and usually buy 2 dozen or more at a time just to save trips to the store.

                    2 Replies
                    1. re: k_d

                      Eggs keep for months, if stored properly. You'll be fine. You can separate and freeze, if you're nervous.

                      1. re: k_d

                        I bought a doz eggs last week and the sell by date is Sept 3. Check your sell by date. Most likely they will be fine. When you get back and crack one you will know within seconds if it's bad.

                      2. What's the date on the eggs?

                        I just bought some yesterday and the date is August 14... and they are usually good for another week or two after that.

                        1 Reply
                        1. re: Jennalynn

                          I've heard you can be safe until about 3 weeks after the sell-by date if the eggs are refrigerated. I tend to use that at as a cutoff point and have yet to see a bad egg.

                        2. Keep'em in the back of the fridge (where it's the coldest) and they'll keep just fine.

                          1 Reply
                          1. re: ipsedixit

                            Careful not TOO cold though! My roommate ended up stealing eggs from me because hers FROZE..!!

                          2. spite ammo.

                            either use it up before you leave or take your chances on the road.

                            ok boil a couple for snacks along the way.

                            I wouldn't hit a car with them, but siding...

                            2 Replies
                            1. re: hill food

                              Donate to a local shelter.

                              1. re: Rasam

                                well that would be the nice, thoughtful, humanitarian and sensible thing to do. waste not, want not.

                            2. they should keep, but if you're looking for a use for them.... mayo! lots and lots of mayo. yum.

                              1. Practice on your technique
                                http://articles.mercola.com/sites/art...

                                1. they will keep just fine in your fridge.

                                  1. Keep them in the fridge in their carton. When you come back, test by placing eac of them in a small glass of water. If they float, toss them.

                                    That said, I recently tossed old eggs for the first time EVER about two weeks past sell date, so it may be the way that they have been handled more than anything. I heard yesterday that an egg left at room temperature ages as quickly as an egg left in the fridge for a week.

                                    3 Replies
                                    1. re: RGC1982

                                      they do keep much longer than people give them credit.

                                      I still say spite ammo.

                                      1. re: RGC1982

                                        The idea of a "sell date" for eggs just makes me crazy. Used to be people would just keep them somewhere fairly cool, like the cellar or a spring house; if they wanted to store them long-term they'd coat them with waterglass (a silicate solution, it slows evaporation through the shell) and bury them in straw - that last was mostly to protect them from cracking, which is essential. A cracked egg MUST be used immediately, but an uncracked one has a very long shelf life.

                                        1. re: Will Owen

                                          "See by date"... it's just another way to get you to discard what you have so that you'll by more. Evil. IMHO.

                                      2. How about Chinese tea eggs? Keep them in the tea marinade until you're back. The flavors infuse very nicely.

                                        http://www.recipezaar.com/127310

                                        8 Replies
                                        1. re: cimui

                                          You really don't want to steep the eggs for two weeks. You'll end up with something akin to egg jerky.

                                          1. re: ipsedixit

                                            this blog says the smoked tea eggs will last 5-7 days. http://glasspetalsmoke.blogspot.com/2...

                                            1. re: alkapal

                                              I think they'll last much longer than 5-7 days ... but then that doesn't mean they'll taste any good, right?

                                            2. re: ipsedixit

                                              really? i've steeped in the (cracked) shells for longer than a week or two and not ended up with jerky. are you thinking of steeping with the shells off?

                                              1. re: cimui

                                                Not sure it would make a difference either with shell on (but cracked) or peeled.

                                                I always find that the longer you steep, the more rubbery the egg gets and the stronger the star anise flavor becomes, which for me at least is a major turn-off.

                                                1. re: ipsedixit

                                                  that's it. it is time for an experiment. =) i've been wanting to make these for a while, now, anyway.

                                                  my mom used to keep big batches of tea eggs and "marinated" egg (forgive my crappy romanization, but it sounds roughly like lou3 dan4) in the fridge, in the liquid, for a good long while, which i would quite happily eat when i got home from school.

                                                  in any case, i'm definitely not a fan of very strong star anise flavor, either -- but maybe i have a high tolerance for rubbery eggs!

                                                  1. re: cimui

                                                    cimui,

                                                    Isn't there a difference between "lou dan" and tea eggs (or "tsza yei dan")?

                                                    The former, at least from my experience, are usually eggs soaked in beef or pork stew -- i.e., soy sauce, all spice, star anise, pepper, etc.

                                                    Tea eggs are primarily made with tea bags and have a less salty soy sauce pungent flavor.

                                                    Or am I missing something ...?

                                                    1. re: ipsedixit

                                                      yes, there's a difference. my mother (and now I) make both kinds. never claimed they were the same thing, but i'm sorry if there was any confusion.

                                          2. here are some fine-lookin' pickled eggs. you know, those neon pink babies in the big jars on southern convenience store counters? http://images.google.com/imgres?imgur...

                                            or these amish pickled eggs recipes from uncle phaedrus. http://www.hungrybrowser.com/phaedrus...

                                            3 Replies
                                            1. re: alkapal

                                              Hey alkapal, my Mammy Ben's pickled eggs were a work of art. Her secret ingredient? Ground cloves. Here's a link to my blog and her recipe.

                                              http://mamaliciouseats.wordpress.com/...

                                              1. re: lynnlato

                                                lynn, nice family! anyhoo, with me, a little clove goes a long way. is the egg clove-y at all?

                                                1. re: alkapal

                                                  Thanks!

                                                  I don't think the eggs are clove-y at all. It's very subtle and for me just gives them dimension. But, of course the recipe is close to my heart.

                                                  :-)

                                            2. While I was poking around on google trying to figure out how long tea eggs can steep for, I came across this interesting site listing lots of different, innovative uses for hard-boiled eggs:

                                              http://www.blogher.com/what-make-left...

                                              There's even a recipe using them in cookies!

                                              1. I'd make up a big batch of pasta and freeze it. Use all the yolks, half the whites, and depending on how big your eggs are, probably about 6-8 cups of flour.

                                                1. Regular supermarket eggs are already about a month old when you buy them. On long sail boat cruises eggs dipped in melted wax keep for ever at room temperature, but that is a bit extreme. Just don't crack them raw into your beer like the good ol' days!

                                                  1. the more I see the title to this post the more I am tempted to say either make egg salad sandwiches for lunch or dinner or for the journey, or, if they are really going to be too old to use when you get home, give them to a neighbour. I mean 18 eggs is only about $4.

                                                    1 Reply
                                                    1. re: smartie

                                                      Thank you.

                                                    2. with all due respect, i see no need to criticize an op who is thrifty, nor those who reply to a post with suggestions.

                                                      2 Replies
                                                      1. re: alkapal

                                                        Thank you.

                                                        1. re: alkapal

                                                          Honestly, I didn't mean to be rude. I admire thriftiness and resourcefulness also, and like all the responses here. Nevertheless, it isn't a great deal of money even if the OP had to lose the eggs. Equivalent to a coffee on vacation.

                                                          What surprised me was that there was a thread on this, I guess. Then I realized this was Flaxen Vixen's first post, and she probably hadn't read all the posts that talked backwards and forwards about eggs. You'll find lots of ideas here, FV, and your question has been answered in many ways before and even in some current threads -- what to do do with eggs, egg yolks and whites. But the eggs will keep in any case.

                                                        2. I wouldn't even consider worrying about it.

                                                          If you do feel the need to cook them, I often make fritatas in muffin tins and freeze them for later use.

                                                          DT

                                                          1. I don't think defrosted, reheated quiche ever tastes as good or has the same texture as freshly baked quiche. Sorry. Not. The. Same. Why bother?
                                                            To answer your question, yes, raw eggs freeze just fine. No need to separate the yolks/white unless your recipe calls for that. Break what you need for each of the quiches into a bowl and scramble them enough to break the yolks up before sealing them into containers or ziplocks. Yolks have to be well broken before freezing or they get a funny skin on them.
                                                            Defrosted egg whites don't beat to the same volume for meringues and such but for regular cooking they're just fine.

                                                            I wouldn't really worry though. I always keep some elderly eggs in the fridge for hard cooking. The fresh ones are such a pain in the fanny to peel. At least a month or so w/o problems.