HOME > Chowhound > General Topics >
What's your latest food quest? Get great advice

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

Flaxen_Vixen Jul 29, 2008 12:39 PM

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?


  1. DockPotato Jul 29, 2008 12:57 PM

    Why not pickle them?

    1. b
      Blush Jul 29, 2008 12:58 PM

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

      2 Replies
      1. re: Blush
        Kagey Jul 31, 2008 03:14 AM

        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
          LindaWhit Aug 1, 2008 09:38 AM

          Agree - the eggs will be fine.

        2. monavano Jul 29, 2008 01:03 PM

          Make a cheesecake-they freeze well. This one will use up a half a dozen eggs for you!

          5 Replies
          1. re: monavano
            Flaxen_Vixen Jul 29, 2008 01:52 PM

            That looks fabulous.

            1. re: monavano
              cimui Jul 31, 2008 09:44 PM

              that is art.

              you made that?

              1. re: monavano
                maria lorraine Aug 1, 2008 10:20 PM

                That's beautiful!

                1. re: monavano
                  chef chicklet Aug 3, 2008 07:03 PM

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

                  1. re: chef chicklet
                    monavano Aug 4, 2008 09:33 AM

                    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. Miss Needle Jul 29, 2008 01:15 PM

                  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
                    Flaxen_Vixen Jul 30, 2008 08:12 AM

                    Do you freeze the quiche before or after baking?

                    1. re: Flaxen_Vixen
                      cimui Jul 31, 2008 09:33 PM

                      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
                        Miss Needle Aug 1, 2008 05:56 AM

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

                  2. k
                    k_d Jul 29, 2008 01:33 PM

                    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
                      brendastarlet Jul 29, 2008 01:41 PM

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

                      1. re: k_d
                        scubadoo97 Jul 29, 2008 02:08 PM

                        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. Jennalynn Jul 29, 2008 01:50 PM

                        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
                          queencru Jul 29, 2008 02:31 PM

                          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. ipsedixit Jul 29, 2008 03:50 PM

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

                          1 Reply
                          1. re: ipsedixit
                            pinkprimp Jul 30, 2008 09:20 AM

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

                          2. hill food Jul 29, 2008 10:18 PM

                            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
                              Rasam Jul 30, 2008 04:15 AM

                              Donate to a local shelter.

                              1. re: Rasam
                                hill food Jul 31, 2008 08:51 PM

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

                            2. pinstripeprincess Jul 30, 2008 08:50 AM

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

                              1. h
                                Hue Jul 30, 2008 09:36 AM

                                Practice on your technique

                                1. alkapal Jul 30, 2008 03:46 PM

                                  they will keep just fine in your fridge.

                                  1. r
                                    RGC1982 Jul 30, 2008 06:19 PM

                                    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
                                      hill food Jul 31, 2008 01:23 AM

                                      they do keep much longer than people give them credit.

                                      I still say spite ammo.

                                      1. re: RGC1982
                                        Will Owen Aug 1, 2008 01:21 PM

                                        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
                                          lynnlato Aug 3, 2008 04:07 PM

                                          "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. c
                                        cimui Jul 31, 2008 09:47 PM

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


                                        8 Replies
                                        1. re: cimui
                                          ipsedixit Jul 31, 2008 10:17 PM

                                          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
                                            alkapal Aug 1, 2008 05:29 AM

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

                                            1. re: alkapal
                                              ipsedixit Aug 1, 2008 02:13 PM

                                              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
                                              cimui Aug 1, 2008 05:33 AM

                                              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
                                                ipsedixit Aug 1, 2008 02:13 PM

                                                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
                                                  cimui Aug 1, 2008 05:24 PM

                                                  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
                                                    ipsedixit Aug 1, 2008 10:38 PM


                                                    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
                                                      cimui Aug 3, 2008 12:13 PM

                                                      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. alkapal Aug 1, 2008 05:52 AM

                                            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?imgurl=http://farm3.static.flickr.com/2067/2383270297_42d0341bef_o.jpg&imgrefurl=http://www.addanegg.com/&h=432&w=576&sz=243&hl=en&start=17&um=1&tbnid=iOU627mZCsMAZM:&tbnh=101&tbnw=134&prev=/images%3Fq%3Dsouthern%2Bpickled%2Beggs%26um%3D1%26hl%3Den%26client%3Dsafari%26rls%3Den-us%26sa%3DN

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

                                            3 Replies
                                            1. re: alkapal
                                              lynnlato Aug 3, 2008 05:55 PM

                                              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.


                                              1. re: lynnlato
                                                alkapal Aug 3, 2008 06:56 PM

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

                                                1. re: alkapal
                                                  lynnlato Aug 4, 2008 08:14 AM


                                                  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. c
                                              cimui Aug 1, 2008 05:48 PM

                                              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:


                                              There's even a recipe using them in cookies!

                                              1. m
                                                marksolly Aug 1, 2008 08:48 PM

                                                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. Passadumkeg Aug 3, 2008 03:53 PM

                                                  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. s
                                                    smartie Aug 3, 2008 03:55 PM

                                                    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
                                                      maria lorraine Aug 3, 2008 04:15 PM

                                                      Thank you.

                                                    2. alkapal Aug 3, 2008 04:24 PM

                                                      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
                                                        lynnlato Aug 3, 2008 05:56 PM

                                                        Thank you.

                                                        1. re: alkapal
                                                          maria lorraine Aug 4, 2008 01:17 PM

                                                          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. Davwud Aug 4, 2008 09:13 AM

                                                          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.


                                                          1. m
                                                            MakingSense Aug 4, 2008 11:22 AM

                                                            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.

                                                            Show Hidden Posts