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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?

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  1. Squirrels RE: roxlet Apr 13, 2009 12:41 PM

    Maybe you have some neighbors you hate? Nothing like a little adolescent egging.

    Anyway, the good thing is that you have some time on your hands. Eggs don't go bad very quickly as long as they are refrigerated. If you're into pasta you can make homemade pasta and freeze it.

    1 Reply
    1. re: Squirrels
      chef chicklet RE: Squirrels Apr 13, 2009 10:10 PM

      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...

    2. p
      pigtails RE: roxlet Apr 13, 2009 12:45 PM

      have you got an ice cream maker? you can use up lots of eggs like that.

      fried egg sandwiches.

      clafouti? souffle? waffles? lemon curd?

      i love eggs. truly.

      1 Reply
      1. re: pigtails
        c
        cheesecake17 RE: pigtails Apr 13, 2009 06:41 PM

        Lemon curd and fried egg sandwiches... I wish I had 6 dozen eggs to use up!

      2. s
        smtucker RE: roxlet Apr 13, 2009 12:46 PM

        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.

        1. kchurchill5 RE: roxlet Apr 13, 2009 12:48 PM

          Egg bread
          Pasta
          Pasta with a carbonarra sauce
          Egg custard
          Fritattas absolutely
          Omlettes
          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.

          2 Replies
          1. re: kchurchill5
            c
            cheesecake17 RE: kchurchill5 Apr 13, 2009 06:42 PM

            Speaking of quiche.. Vegetarian Times had a recipe this month for a tomato and feta quiche in a phyllo crust. It looked delicious, and I can't wait to try it after Passover. it would definitely use up some of your eggs, but I don't think it would freeze well.

            1. re: cheesecake17
              kchurchill5 RE: cheesecake17 Apr 13, 2009 07:04 PM

              That sounds very good. Anything with tomato for me is good.

          2. f
            fern RE: roxlet Apr 13, 2009 12:52 PM

            Bread pudding.

            1. mcsheridan RE: roxlet Apr 13, 2009 02:24 PM

              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.
              http://whatscookingamerica.net/Eggs/F...
              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.

              3 Replies
              1. re: mcsheridan
                kchurchill5 RE: mcsheridan Apr 13, 2009 02:52 PM

                Don't like lemon curd, bread pudding yes, deviled eggs of course and they will last quite a while. A few quiches and use should use quite a bit.

                1. re: mcsheridan
                  greygarious RE: mcsheridan Apr 13, 2009 07:30 PM

                  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.

                  1. re: greygarious
                    kchurchill5 RE: greygarious Apr 13, 2009 08:01 PM

                    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.

                2. s
                  somervilleoldtimer RE: roxlet Apr 13, 2009 06:54 PM

                  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.

                  1. b
                    Brandon Nelson RE: roxlet Apr 13, 2009 10:15 PM

                    Creme brulee, just need sugar and vanilla.

                    1. Emme RE: roxlet Apr 13, 2009 11:10 PM

                      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)

                      Vanilla Bavarois
                      http://www.cookitsimply.com/recipe-00...

                      Fool
                      http://www.cookitsimply.com/recipe-00...

                      Syllabub
                      http://www.cookitsimply.com/recipe-00...
                      http://www.cookitsimply.com/recipe-00...

                      Currant Scones
                      http://www.recipezaar.com/the-best-sc...

                      Conch Chowder
                      http://www.recipezaar.com/florida-cra...

                      1. roxlet RE: roxlet Apr 14, 2009 12:06 PM

                        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!

                        1. jfood RE: roxlet Apr 14, 2009 04:48 PM

                          Ice cream, creme brulee, egg salad, carbonara, all kinds of healthy choices. :-))

                          2 Replies
                          1. re: jfood
                            roxlet RE: jfood Apr 14, 2009 06:16 PM

                            Yes, I'm sure my doctor will be pleased to hear about what I'm eating. What's the maximum dosage of Lipitor?

                            1. re: roxlet
                              jfood RE: roxlet Apr 14, 2009 06:48 PM

                              during a binge, a dose morning and night seems to work for jfood. but absolutely ask the old doctor, only s/e knows for sure

                          2. hotoynoodle RE: roxlet Apr 14, 2009 07:05 PM

                            brioche.

                            greek lemon soup

                            egg drop soup

                            fried rice.

                            japanese omelettes

                            strata

                            custard pies

                            lemon curd can be made in big batches, keeps a long time and makes a nice hostess gift.

                            2 Replies
                            1. re: hotoynoodle
                              roxlet RE: hotoynoodle Apr 15, 2009 04:54 AM

                              Do you have to preserve lemon curd in sterilized bottles for it to keep a long time?

                              1. re: roxlet
                                hotoynoodle RE: roxlet Apr 15, 2009 06:11 AM

                                i never do and it lasts for months. i suppose if you're a germ-a-phobe, sterilizing the jars would make you feel better. :)

                                i make it scottish style with honey rather than sugar and i think it gives a much nicer mouthfeel and texture. my friends beg me to make it.

                            2. j
                              jpc8015 RE: roxlet Apr 15, 2009 06:32 AM

                              Creme Brulee

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