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30 eggs in the fridge

So, as some of you know, Mom broke her femur a few weeks ago and I have been trying my best to clean out her fridge. I have 30 eggs to finish off ASAP. What should I do with them?

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  1. At least a dozen or so could go for egg salad. Then you can bring it to me, because I LOVE egg salad, but hate making it!

    12 Replies
      1. re: Andria

        I chop hard-boiled eggs and celery, adding mayo and a bit of yellow mustard until the texture is creamy enough (subjective-city, I know) and add salt and pepper to taste.

        It's so simple, I really don't deviate from that basic "recipe" much, but for some reason egg salad is one of those things I just hate to make.

        1. re: Andria

          i actually like this one: http://www.chow.com/recipes/10936

          it has a lot of stuff in there and uses oil...

          1. re: Andria

            I like chopped dill pickles in my egg salad!

              1. re: Bryn

                Lazier version: pickle relish. I also use mayo, celery, onion, honey dijon mustard, and season with Old Bay. Or omit the Old Bay, relish, and mustard, using curry powder and paprika instead.

                1. re: greygarious

                  It's so funny to me that I love pickle relish and onion and all sorts of other things in tuna salad, but egg salad has to be simple.

              2. re: Andria

                I think *I* make the best egg salad :) I pop the yolks into a bowl and crush with the tines of a fork. Then I pretty finely and uniformly dice the whites. Kosher salt and pepper. A very small amount of Dijon mustard and then mayo (not to much). Nothing else. I'm pretty cuckoo about my egg salad.

                1. re: c oliver

                  *Exactly* the way I do it. I won't eat it any other way!

                2. re: Andria

                  Hey, just for the record, Penzey's Sunny Paris is a fabulous addition to egg salad. Do you have this spice blend on hand? And it rocks with Duke's mayo, which sadly, I am out of and must replenish.

                  1. re: kattyeyes

                    I have never heard of it. Perhaps we don't carry it in chilly Montreal. Anybody know?

              3. i would try to polish my rolled omlette skills and host a breakfast for some friends.

                also, ice cream and fritattas doesn't hurt =)

                1 Reply
                1. re: jeniyo

                  And Fritattas freeze well if your mom is too tired to cook after you leave.

                2. If you don't want to use them in a cooked dish right now, or do tons of baking, separate them and freeze. Keep track of how many yolks/whites in each container. Label and date.
                  Or, you can freeze them un-separated, beat together until blended, note how many eggs in container, and freeze. Again, label and date.
                  You can freeze hard-cooked yolks but not the whites.

                  Defrost in frig overnight. Thawed whites will whip up better if at room temp.

                  Here's a reference for using the eggs after freezing:
                  Substitute 2 tablespoons thawed egg white for 1 large fresh white.
                  Substitute 1 tablespoon thawed egg yolk for 1 large fresh yolk.
                  Substitute 3 tablespoons thawed whole egg for 1 large fresh egg.

                  Use thawed frozen eggs only in dishes that are thoroughly cooked.

                  Or make egg salad, deviled eggs, strata, omelets, angel food cakes, flan, quiche, or this pound cake, apparently a fav of Elvis Presley:

                  Elvis Presley's Pound Cake

                  3 cups granulated sugar
                  1/2 pound butter, softened
                  7 eggs, at room temperature
                  3 cups cake flour, sifted twice, divided
                  1 cup whipping cream
                  2 teaspoons vanilla extract

                  Butter and flour a 10-inch tube pan.

                  Thoroughly cream together sugar and butter. Add eggs one at a time, beating well after each addition. Mix in half the flour, then the whipping cream , then the other half of the flour. Add vanilla extract. Pour batter into prepared pan. Set in a COLD oven and turn heat to 350 degrees F. Bake 60 to 70 minutes, until a sharp knife inserted in cake comes out clean. Cool in pan 5 minutes. Remove from pan and cool thoroughly.

                  A frittata will use lots of eggs:

                  Ham & Cheese Baked Frittata (makes 8 servings)

                  6 T olive oil
                  4 Idaho or Russet potatoes, peeled and shredded
                  1 1/2 tsp. salt, divided
                  1/2 tsp. freshly ground black peper
                  1 lb. baked ham, cut into 1/2 cubes
                  12 eggs
                  6 T milk or cream
                  2 Cups (8 oz.) shredded Cheddar, Swiss or Monterey Jack cheese
                  1-1/2 cups chunky homemade salsa, heated, optional
                  Minced parsley or cilantro for garnish

                  Heat oven to 350 degrees. Heat oil in 10 or 12 inch skillet on medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula. Blend eggs with milk and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into a 9 x 13" casserole dish sprayed with non-stick cooking spray and stir the eggs into the potatoes. Bake covered at 350 degrees for 15 minutes. Remove from oven. Sprinkle with cheese and return to the oven. Bake 15 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook, about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 sqaures. Serve topped with heated salsa.

                  2 Replies
                  1. re: bushwickgirl

                    That frittata sounds good! Just wanted to say that you can freeze cooked egg whites; I saw at my grocery store's salad bar that they were using frozen & thawed boiled chopped eggs, which included the yolk & white and now that I think about it, they probably use that for their egg salad which is also on the bar & at the deli counter....anyway, I was also going to suggest the freezing of the eggs and the egg salad.

                    I like to make my egg salad with chopped sweet onion like a Vidalia or similar, fresh celery leaves, a little pickle relish, mayo, mustard and some crispy bacon crumbled in. Make a sandwich with warm buttered toast.. my mouth is watering :)

                    Other suggestions include baking some bread or pastries; pancakes & waffles (pre-cook and separate with waxed paper and into a freezer bag; she can pop into the toaster) to fill her freezer with for when she comes home. And there's my personal favorite, cheesecake (my recipe uses 5 eggs). Hope your mom is getting better.

                    1. re: Cherylptw

                      I don't remember if the texture was good, it seems to me they were rubbery but I did use frozen egg in a stick (ever see it?) in the restaurant industry, for sliced hard-boiled eggs on salads and it was a good product. I seem to remember big bags of frozen chopped eggs for salad, that's probably what your grocer uses. Your egg salad recipe is very nice with the relish and the bacon.
                      I think with all the suggestions Andria's got now, her eggs are all gone.

                  2. make a couple of quiche & freeze for later. My spinach, bacon, & cheddar quiche uses anywhere from 4-6 eggs, depending on what I am tossing in. They freeze & reheat wonderfully for a quick dinner on a busy night. Also, pound cake.

                    2 Replies
                    1. re: elfcook

                      I was just thinking that quiche freezes well.

                      1. re: shanagain

                        A year or more ago I broke a bunch of eggs and made a couple of quiches. Ate one and froze the other. No different in them.

                    2. First of all, that's a nasty injury, and I hope she heals fast and completely. Now about those eggs: I agree with the egg salad suggestion, and would add quiches, with and without crusts. Also, salads with sliced hard boiled eggs. I'm thinking about foods that are easy to get for yourself when you can't or don't want to fuss. Also, omelettes, as an addition to the top of a bowl of hot broth with veggies...