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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...

                      1. Make an angel-food cake and freeze the remaining yolks, then separate and freeze the rest if you absolutely must use up all the eggs at once.

                        But also, eggs last absolute AGES in the fridge. The date on the carton is pretty meaningless with regard to usability. In three or four weeks they probably won't be the best for poaching but they'll be fine for boiling or baking.

                        1. Individual fritatas.
                          Make them in muffin tins and freeze for quick breakfasts.

                          Also, you could make a large batch of deviled eggs and bring them to my house/work.


                          1. I usually make Waterzooi when I want to use up a lot of eggs -- it's a Belgian chicken stew that has 6 egg yolks (I freeze the whites and save them for meringues or Angel food cakes).
                            Recipe here:

                            1. Yolks:
                              ice cream
                              pastry cream

                              angel food cake

                              Whole eggs:

                              1. Master the souffle! Make a savory, a sweet and a bonus one that you prefer. Practice makes perfect.

                                    1. as DT suggests, i second the idea of individual muffin-sized frittatas or quiches, just for ease of eating.

                                      my bread pudding uses 5 eggs...bring almost to a boil 1 cup milk and 1/2 cup cream. remove from heat. beat 5 eggs with 1/2 c of less brown sugar 1 tbsp vanilla, and a dash of cinnamon. melt a half a cup of butter; tear your bread of choice (i prefer challah or pan de dulce) and place in your baking tin/dish. drizzle bread with butter. temper eggs with milk mixture, then whisk it all in being careful to keep whisking while you pour. next, pour almost all of the mixture over the bread, and press down the bread, so that it sucks it up. allow it to sit for 10-15 minutes. come back and preheat oven to 350. pour the remaining custard over the bread, and sprinkle/cover the top with brown sugar. bake for 40 minutes in a water bath. remove from water bath immediately out of oven, or it will keep cooking. i've also made this sprinkling the top with white chocolate... also enjoyed.

                                      egg drop soup!

                                      and for the suggestions of freezing, either separately or whole, for real convenience freeze them in ice cube trays... one hole per egg (white or yolk).

                                      2 Replies
                                      1. re: Emme

                                        One word, Spätzle.

                                        100g White Flour (AP or bread)
                                        1 egg
                                        ~1/4 C Water
                                        Pinch of Salt
                                        Pinch of Nutmeg (optional)

                                        Mix until smooth and then drip through a spätzle maker, potato ricer, or cheese grater, or just drizzle with a spoon, into boiling water. Remove when they float and rinse to remove starch.

                                      2. I learned to make strata last year at a Williams Sonoma demo and got kinda stuck on it. The original recipe they provided called for 16 (!!!) eggs and serves 12, so I pared mine down and switched the veggies and cheeses, but whichever you choose, you'll use up your eggs in a very tasty way.

                                        AHA! Here is the original recipe with 16 eggs!

                                        BTW, thanks a lot. Now my head is stuck somewhere between "99 Bottles of Beer on the Wall and "30 Days in the Hole"...("30 Eggs in the Fridge")...sing it with me:

                                        This only uses three eggs, but is one of my favorites and you seem to be a chocolate lover as much as I am, so here you go--chocolate bread pudding:

                                        Just 11 eggs to go if you make both of these...and 11 eggs go fast.

                                        Ooh, subtract four more if you make avgolemono (love this recipe):

                                        "Take one down, pass it around, now there's 7 eggs left in the fridge..."

                                        1 Reply
                                        1. re: kattyeyes

                                          Your musical references remind me, in a roundabout way, of the egg-eating scene in Cool Hand Luke, where 50 of 'em were consumed because "it was a nice round number.".

                                        2. Update:

                                          I made Grand Marnier french toast today. So easy... so tasty. If anyone wants the recipe, here it is:

                                          4 eggs
                                          3/4 cup half and half
                                          1/4 cup Grand Marnier or Cointeau
                                          2 tablespoons sugar
                                          1 tablespoon grated orange peel
                                          1/2 teaspoon pure vanilla extract
                                          8 thick bread slices

                                          Whisk ingredients together. Dip each bread slice into egg mixture and let them sit a bit. I often soak them over night in large ziplock bags. Simply fry them until they are browned on both sides.

                                          24 eggs to go, and tomorrow's another day.

                                          1. I would go straight for a good rich Egg Custard Pie and also some French Silk Chocolate Pie. The version of French Silk I use comes from the NYT Heirloom

                                            1 cup butter
                                            1 1/2 cups sugar
                                            4 oz unsweetened chocolate,melted and cooled
                                            2 tsp vanilla
                                            4 eggs
                                            1 baked nine inch pie shell, cooled
                                            whipped cream

                                            1. Beat the butter with the sugar until very well blended. Mixture should be smooth, fluffy and pale yellow.

                                            2.Blend in the chocolate and the vanilla.

                                            3. Using an electric mixer at medium speed, beat in the eggs, one at a time, taking 5 minutes to incorporate each.

                                            4.Turn the mixture into a pie shell and chill several hours. Decorate with whipped cream.

                                            8 servings.

                                            Note this is very rich.

                                              1. re: cutipie721

                                                My mother would love you for suggesting that! Unfortunately, I can't stand the feeling of flour on my hands. Gives me the creepy-crawlies... kind of like nails on a chalkboard.

                                                Update from the 24 leftover eggs.... minus 10 for egg salad. 1/2 with capers & celery - a tad bitter for my taste, and 1/2 with dill, dry mustard, celery & crumbled bacon... amazing.

                                                14 to go, and tomorrow's another day.

                                                1. re: Andria

                                                  The feeling of fresh dough on your hands is one of the great pleasures of cooking.


                                                  1. re: Davwud

                                                    Dough is great... it is specifically the flour... or cornstarch. Premixed and in a doughball, I am fine. This is the reason that I have never attempted to make my mother's pie crust. I wish I could, but I just can't.

                                                    1. re: Andria

                                                      I'm with you on the cornstarch -- it has a very strange feel to it; I don't like to touch it. Flour doesn't bother me at all.

                                                      1. re: pikawicca

                                                        You're both right about corn starch, it has that weird "squeaky" feeling, and just thinking about it has me making a little moue of distaste.

                                                        But, as with pika, flour doesn't bother me.

                                                      2. re: Andria

                                                        If you use a mixer or food processor for the dough, then you probably won't be touching flour at all. Just use a spoon to sprinkle and dust your work surface. ;-)

                                                2. Eggs basically never go bad. You can keep them there for months (though they will dry out a bit inside). That said, if you want to get rid of some eggs quickly, angelfood cake uses a ton of egg whites:


                                                  2 Replies
                                                    1. re: c oliver

                                                      No rush really, but 30 is a lot of eggs for me. The ideas are great though, keep them coming!

                                                  1. With thanks to kattyeyes, I just finished cooking up a batch of avolemono. The kitchen smells amazing, but it is after 10:30... so I am resisting temptation. I did have a ramekin full, just to try and it is absolutely incredible! I can't wait for lunch tomorrow.

                                                    If only I had seen this recipe for lapis legit before I posted this question, all the eggs would have gone in one shot:


                                                    14 minus four = ten eggs to go... and tomorrow's another day.

                                                    4 Replies
                                                    1. re: Andria

                                                      I gotta say that, IMO, avgolemono is not a soup that should be eaten the next day. Once the eggs go in, it's ready.

                                                      1. re: c oliver

                                                        Andria, if you reheat the soup slowly (i.e. don't boil it and curdle the eggs, which I'm sure you wouldn't), you should be just fine. Let us know how you like it on day two. I've never eaten the whole batch in one sitting--no worries.

                                                        You can kill 8 more eggs with lavender creme brulee. And I've made this recipe--it's a good one. :)

                                                        Then, of course, you've got all those egg whites. You can make almond cakes. Also recommended, having baked these a couple of times already.

                                                        Last time I made these, I used Wilton's cute silicone heart molds that alkapal told me about. I picked them up at Target. Perfect time of year to add them to your baking collection. Hearts are always in season for me, regardless of V.D. And yes I mean Valentine's!

                                                        1. re: kattyeyes

                                                          Hi, k-e. Just reread my post and what I intended to say is that, of course, I would eat it the next day but that would be a second meal. I still think soups where egg is added are at their best when eaten right away.

                                                      2. re: Andria

                                                        So glad you made it! And now I want to make strata because I am (once again) up too early and I have leftover ciabatta to work with. I just need to run to the store to get some broccoli, pancetta and cheese. Wonder what time they open? I'll find out soon.

                                                        HA HA, I had never heard of lapis legit, but killing 'em off in one recipe would have been too easy. ;)

                                                      3. with all these suggestions, you may be out of eggs but if not, this is an easy dish that works for every meal and is great warmed up in the microwave for a quick work lunch.

                                                        MEXICAN QUICHE

                                                        ¾ stick butter, melted
                                                        10 eggs
                                                        ½ cup flour
                                                        1 tsp baking powder
                                                        dash salt
                                                        1 4oz can Ortega diced green chiles (Note: 2 cans if you're a chile lover)
                                                        1 pint cottage cheese
                                                        1 lb Pepper Jack cheese, grated

                                                        Melt butter in 13 x 9 glass pan. Coat the sides of the pan (later you will use the excess melted butter in the mix).
                                                        Beat eggs slightly in large bowl. Add flour, baking powder, salt.

                                                        Add chilies, cottage cheese and grated pepper jack cheese, and melted butter. Mix until well blended. Bake at 350° 40 to 45 minutes.

                                                        1. Quiche or fritatta.

                                                          For dessert, use the yolks to make Sabayon and the whites for meringue.

                                                          1. Not a fun injury (healing to your mama), but what a fun discussion! I know your eggs are long gone, and I have appropriated some of the recipes folks shared with you -- as well as bushwickgirl's great reference for using separated eggs after freezing. At the risk of repeating, my go-to high-egg-count recipes include stradas, flan, Spanish tortilla, and a very easy, low-brow family fave we call "jalapeño pie":

                                                            Layer a 9 x13 pyrex dish with sliced jalapeño peppers.
                                                            Cover with extra sharp grated cheddar cheese (you will need at least 2 pounds).
                                                            Beat 6-10 eggs well and pour over the cheese and peppers.
                                                            Bake at 325 degrees Fahrenheit until bubbly and browning on top and "done" (firm to touch).
                                                            Remove from oven and allow to "set" and cool at least 5-10 minutes before cutting into squares like brownies.

                                                            A real crowd pleaser!

                                                            2 Replies
                                                            1. re: notthatfoodisimportant

                                                              So timely! I'm low-carbing and was just thinking about making poppers, but not in the mood to make a ton of jalapeno "boats."

                                                              Somehow I feel there's room for cream cheese in this recipe, but I'm not sure how or where. Maybe soften cream cheese and spread a layer over the top when it comes out of the oven, top with more cheese and bake again?

                                                              ETA: This is what I mean when I say I am incapable of leaving a perfectly good recipe alone.

                                                              1. re: shanagain

                                                                Oh, god, yeah...cream cheese for sure, just like a popper. Mmmmmmmmmmm!

                                                            2. A new York style cheesecake would use 12
                                                              breakfast for two 6
                                                              potato salad 4
                                                              brownies 2
                                                              deviled eggs 6

                                                              1. l would make; Plenty of Flan with coffee & caramel bottoms, or any creme brulee,I love love egg custards.
                                                                For a wonderful lunch a quiche, and since they don't take all that many, make some delicious orange scented (grand marnier) madelienes with a dark chocolate end bottom, and then if I had enough eggs, I 'd tackle brioche.