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.
Your newly purchased eggs ought to last 5-6 weeks, properly stored in the refrigerator.
All of the above suggestions, emphasis on Lemon Curd, quiches, deviled eggs, and donations, plus one more: freezing for future use.
You can freeze whole egg (lightly stirred first) and it will keep for a year, needing only to be thawed the day before you want to use it; Yolks only, a little more special handling required for this but in any case I'm not sure you'd like the result; Egg Whites only also require a little more special treatment and are helpful to have around for meringues and such. In all cases you'll want to put them in small containers labeled with the date and number of eggs/yolks/whites.
The site link also provides conversion factors; e.g., 3 whole eggs = 1/2 cup, 1/2 whole egg = 4 teaspoons
Other ideas: Scotch Eggs, putting some hard-cooked egg in potato salad, egg drop soup.
If you freeze whole eggs, just be sure you don't miss the suggestion, in the site to which mcsheridan linked, to break up the yolk. Otherwise it will congeal into a solid and will not return to a liquid when thawed. You'll get the best result if you thoroughly blend the yolk and white together before freezing. Thawed, they'll be fine for scrambled eggs.
I used to make a big batch of homemade Breakfast Burritos, wrapping each individually in Saran wrap and freezing them in a container or freezer bag. Then I could grab a frozen one, nuke it, and eat it on the way to work.
I mix 2 eggs, some peppers, onions, and mushrooms diced and scrambled. Add some cheese and put in a small baggie and freeze. Nuke for 1 min of medium and then another on medium high and perfect omelette. Depending on your micro it may take different times. But I put that in a tortilla or or a english muffin and perfect breakfast for two. Add some salsa and wow, it doesn't get much better. Make 8 packets for breakfast in a hurry. I even eat these for dinner when craving eggs or just want something light. How perfect, some fresh citrus and what a great dinner. You can always add some meat or sausage or chicken to it as well or spinach. Anything.
Meringues, with a little bit of vinegar to make them chewy and some finely ground toasted almonds to make them yummy. Use a pastry bag to make tons and them keep them in jars.
Will avoid repeating the aforementioned...
Pavlova or Floating Islands with a Raspberry sauce and a Creme Anglaise
Mayonnaise (then put the whites into an ice cube tray and freeze)
Thanks for all the suggestions. I love the idea of making & freezing quiche -- particularly hors d' oeuvre sized -- and I definitely want to make some creme brulee and some pasta. Maybe I'll even make some out of season struffoli!