6 Dozen Eggs and a Quart of Heavy Cream
- roxlet Apr 13, 2009 12:36 PM
When my DH went to the Restaurant Depot on Saturday with a list that included eggs, I never dreamed that he would return with a crate --71/2 dozen! Well, we never colored Easter eggs and we went through only about a dozen cooking Easter dinner, and we have about 6 dozen left plus the extra quart of cream he was sure we would need. Aside from angel food cake, creme caramel and fritatas, any thoughts on how to use these up?
Madellines and Clafouti,Eggs Benedict or Florentine, Egg Salad, Pickled Eggs (pink ones) I have a recipe for a basic pasta dough that calls for 8 large egg yolks,baked French toast with croissants, Braided Egg and Butter loaf or Brioche, Southwestern Strata with Sausage, shrimp egg foo yung...
Quiche. One for every month remaining in the year, I would think. They freeze beautifully and quickly come back to room temperature.
Do a search for 60'd-themed parties and serve TONS of deviled eggs.
Year-long eggnog. The instructions are on ruhlman.com. He makes it one Christmas, but doesn't drink it until the next. He includes some stories about 5-yr eggnog, but even he hasn't gone that long.
And then there is always your local food bank, if the sight of eggs starts to make you weep.
Pasta with a carbonarra sauce
Quiche along the same lines as above
I just posted a great egg dressing for salad just 1 egg, but 1 down 6 1/2 doz to go, lol
Pizza with a bechemel sauce, scrambled eggs, fresh spinach, mozz and bacon
Poached over hash
Poached over a nice grilled steak
And tons of sweets which I make but not that often.