HOME > Chowhound > Home Cooking >
What have you made lately? Share your food adventure

Ways to Use Eggs (With a caveat.)

loratliff May 31, 2013 09:18 AM

I've been getting lots of great cartons of eggs from my CSA and now they're beginning to overrun my fridge.

For most people, I know this isn't an issue, but my partner is mildly allergic to them in an unaltered state (e.g., fine in cakes and used with breading, not fine scrambled or fried), whereas I simply very much dislike them except for the odd poached egg on toast.

Aside from making lots of cakes or soufflés, what can I do with them?

  1. t
    tzurriz May 31, 2013 09:22 AM

    Make challah, it takes 6 eggs. :)

    1 Reply
    1. re: tzurriz
      chowser Jun 3, 2013 08:57 AM

      Along the same lines, I was thinking brioche.

      I'd also add meatballs/meatloaf. Brioche sliders even.

    2. e
      escondido123 May 31, 2013 09:23 AM

      I would suggest you give them to someone who likes eggs or maybe your CSA would be happy to give you more of something else since eggs are one of the more expensive parts of a CSA basket.

      2 Replies
      1. re: escondido123
        foodieX2 May 31, 2013 10:02 AM

        Agree. The CSA's I have been part of we're happy to coordinate exchanges and eggs were always optional. Can't hurt to ask.

        1. re: foodieX2
          loratliff May 31, 2013 02:49 PM

          Thanks, great idea. Would love more veggies in exchange!

      2. s
        seamunky May 31, 2013 09:30 AM

        custard? flan? creme brulee? frozen custard?

        angel food cake? merengue?

        quiche/fritatta/spanish tortilla made with lots of veggies/fillings and using egg just to bind them together

        1 Reply
        1. re: seamunky
          loratliff May 31, 2013 02:48 PM

          Quiche/frittatas are out—still too eggy for both of us, but I do love flan and have never tried making it before, so thanks!

        2. Kris in Beijing May 31, 2013 09:58 AM

          Other -aise?

          Ice Cream

          toss one/two in to mashed potatoes, grits-- most starch sides that have some level of processing

          add to soups, smoothies, dressings

          1. c oliver May 31, 2013 02:52 PM

            I'm curious. If he's allergic to them in one form, why not all forms?

            And, yeah, give them away or swap with the CSA.

            15 Replies
            1. re: c oliver
              jujuthomas May 31, 2013 02:55 PM

              it's an interesting thing isn't it... my mother is allergic to stone fruits when raw. but can eat them no problem if cooked. I assume the cooking process changes the whatever-it-is that causes the allergy... :)

              i've always wanted to sign up for a CSA, but DH doesn't like most veggies so I think a lot would go to waste for us. :(

              1. re: jujuthomas
                c oliver May 31, 2013 02:58 PM

                I don't see how a fried egg is any different than an egg added to batter.

                I also would like a CSA but we travel too much to be able to do it. But some of our local farmers markets have vendors who are vendors for CSAs.

                1. re: c oliver
                  jujuthomas May 31, 2013 03:01 PM

                  oh, I missed the part about not scrambled or fried. that's very curious.

                2. re: jujuthomas
                  foodieX2 May 31, 2013 03:13 PM

                  I share our CSA with another family. Is that an option? I found that it was too much for our family of three but was perfect for two families of three…

                  1. re: foodieX2
                    jujuthomas May 31, 2013 03:31 PM

                    that's a very interesting thought foodie... I'll have to think on it! :)

                3. re: c oliver
                  The Chowhound Team May 31, 2013 03:33 PM

                  Just a reminder that the causes of food allergies are outside the scope of Chowhound boards, thanks.

                  1. re: c oliver
                    Tovflu May 31, 2013 05:33 PM

                    The heat from cooking denatures the proteins (the part that provokes the allergy )

                    1. re: Tovflu
                      c oliver May 31, 2013 06:16 PM

                      So a hard cooked egg (fried, scrambled or boiled) are possibilities for SO. That opens the options a lot.

                      1. re: c oliver
                        Tovflu May 31, 2013 07:13 PM

                        Ah, here we go: "The major protein in hen eggs that triggers the immune system is ovomucoid. Most proteins begin to break down when even briefly heated to temperatures slightly higher than body temperature. Ovomucoid, however, is highly resistant to heating and only breaks up when heated at high temperatures for longer periods. Extended heating, such as baking in the oven, therefore, might reduce its ability to trigger an immune reaction."


                        From a little searching it seems scrambled and hardcooked wouldn't meet the required "extensively heated" duration.

                        So, probably no to those two. They would not meet the 'extensively heated' requirement according to a lot of what I'm reading.

                        However, with any allergy definitely ask any person about their experiences with these such prior to trying anything and probably try to introduce the foods in small amounts to gauge their reaction, if any. The degree of sensitivity in each individual is different and varies greatly, so it is impossible to know for certain without knowing the individual and their history well.

                        1. re: Tovflu
                          c oliver May 31, 2013 07:16 PM

                          Thanks. This is a new concept to me.

                          1. re: c oliver
                            Tovflu May 31, 2013 07:28 PM

                            Just check my edit above (I don't know if the email notification notes edits), I don't want to spread misinformation, so I did some double checking.

                            1. re: Tovflu
                              c oliver May 31, 2013 07:38 PM

                              Thanks for that clarification.

                          2. re: Tovflu
                            Tam38 Jun 2, 2013 06:44 AM

                            Thank you, that's very interesting.

                            I have something similar, but I know "allergy" is the wrong word for me. I have a textual 'allergy' with eggs cooked alone. Like beans and ground meats in a stronger casing, the texture is too rubbery and in-between (a bit soft, a bit hard) so eggs make me gag when I swallow.

                            1. re: Tam38
                              ursy_ten Jun 2, 2013 04:35 PM

                              My daughter is just the same - ever since she was tiny, she has always adamantly disliked the texture of eggs. I don't think she cares much for the flavour, either.

                          3. re: c oliver
                            loratliff Jun 2, 2013 09:38 AM

                            He will not eat them like that (fried, hard-boiled, scrambled, etc.), nor will I. He *is* allergic, but he also just doesn't like them. ;) It is strange though—there is absolutely NOTHING else that we don't eat. How did seemingly the only two egg-hating people in the world find each other?!

                      2. p
                        pedalfaster May 31, 2013 03:11 PM

                        In addition to the other good replies here, you may want to determine whether your partner is allergic to the egg whites or the egg yolks. It will usually be one or the other in adults. That will help determine some of the recipes that may help you make use of your bounty.

                        1. MidwesternerTT May 31, 2013 05:53 PM

                          If you make meatloaf, hamburgers or meatballs you could add-in 1 egg per pound of ground meat and 1/2 C. oatmeal. Keeps the result less-dense and also "stretches" a pound of meat.

                          Volunteer to bring the deviled eggs to the next group dinner or potluck. I think eggs will keep longer if hard-boiled (you'd want to check the details of that).

                          1 Reply
                          1. re: MidwesternerTT
                            c oliver May 31, 2013 06:18 PM

                            Since uncooked eggs keep for weeks, I'd think HBEs might not keep that long. I don't know that and I don't know the science.

                          2. g
                            GH1618 May 31, 2013 06:23 PM

                            Donate them to a charitable food program.

                            1 Reply
                            1. re: GH1618
                              c oliver May 31, 2013 06:33 PM

                              Good idea, but I'd call first to make sure they can take them. Timing may be important.

                            2. ursy_ten May 31, 2013 06:27 PM

                              I love eggs - they are so versatile!

                              Pancakes, crepes
                              Pasta carbonara
                              Fritters (so many kinds to choose from!)
                              Souffles (sweet, savory)
                              Baked egg custard
                              Avgolemono - Greek lemon and egg soup

                              Egg whites only:
                              Meringues, marshmallows...

                              Hope that helps!

                              1. ipsedixit May 31, 2013 07:22 PM

                                Ice cream


                                1. t
                                  Tovflu May 31, 2013 07:50 PM

                                  I've been loving zucchini fritters lately.

                                  Whatever you decide to make up you could make up a large batch and freeze some for future meals (ex: meatballs, etc). That'll help clear out some of your surplus and in the meantime you could make new arrangements with the CSA.

                                  You could also bake up cakes/breads/etc to gift to people or just gift/trade the eggs themselves. (I know I didn't offer many recipe options, but people hit on most of the ones I could think of so far)

                                  1. t
                                    Tam38 Jun 2, 2013 06:55 AM

                                    Once my husband brought home 8 cartons of eggs.

                                    If you have the freezer space, its fun to do a bunch of baking (challah, brioche, cake layers, biscotti, etc). Some recipes for biscotti use 6 eggs and no butter. They make great gifts and if you dry them enough they don't even need to take up freezer space.

                                    I made a big batch of chocolate pudding. So good!

                                    I made a big batch of ice cream.

                                    Dutch baby for breakfast.

                                    Popovers with dinner.

                                    I sent deviled eggs with dh to work.

                                    1 Reply
                                    1. re: Tam38
                                      loratliff Jun 2, 2013 09:39 AM

                                      Great idea for freezing baked goods—thanks!

                                    2. boyzoma Jun 2, 2013 02:11 PM

                                      You might be able to use eggs in egg flower soup (altered state), potato salad (maybe), muffins, coffee cakes (they freeze well), use for dredging with all kinds of meats and/or veggies with panko for deep frying, cheesecake, hollandaise sauce for veggies. Just a few suggestions. Liked all the other suggestions from previous posters (especially the flan!).

                                      1. Ruthie789 Jun 3, 2013 10:19 AM

                                        Quiche and freeze it since you are tired of eating the eggs.

                                        Show Hidden Posts