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Using up an obscene amount of eggs - help!

I have just been given an insane amount of eggs - 4 half gallon cartons of eggs, frozen. Not individual eggs, but a solid brick of beaten up eggs in a carton. I'm assuming that once I let a carton thaw out, I really ought to use it all up fairly quickly rather than refreezing the eggs. So while the first carton thaws in the fridge, I'm on a mission to find recipes.

I'm feeding just myself, so most likely I'm going to want recipes that I can freeze. I'm on a very tight budget, so no expensive ingredients please! I'm also trying to lose weight, so cakes/cookies/desserts are low priority. Though I am thinking I need to make atleast one batch of rice pudding.

My ideas so far are egg noodles, crustless quiche (isn't that just an egg casserole?) and breakfast burritos that I can freeze individually. I've never frozen cooked eggs before, so if anyone's got any tips to keep my breakfast burritos from turning into a rubbery mess I'd appreciate it too. And I'd really like to find something a little out of the norm.. there's only so many times I can eat a breakfast burrito before I get completely sick of it!

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  1. Not a suggestion specifically, but I wonder: if the cartons are relatively homogenized, could you hack off bits with a knife rather than having to defrost an entire carton at a time? I'm imagining they're in something like a milk carton that you could peel off the outside of the frozen brick of eggs. Maybe it would be too solid/too much work to actually cut up those bricks, but I thought I'd bring it up as a possibility.

    6 Replies
    1. re: Jacquilynne

      I wondered about this too - I haven't opened any of the cartons yet, so I can't say but I'll probably open the first one before it is completely thawed so I can see what exactly is going on in there. If that's an option it will make things easier - I could use half a carton to cook up and seal the rest in a foodsaver bag for the next time.

      I imagine a serrated knife dipped in hot water would cut through the frozen mass relatively easily.

      1. re: JasFoodie

        If you know anyone with a table saw or the like, that could/should cut through them.

        1. re: c oliver

          C here Oliver, no way am letting anyone run frozen eggs thru my table saw!!! What a mess!!!!!

          A better suggestion would be either a band saw or a MEAT SAW!

          I wonder if the birds would like them, like a suet block?

          1. re: Raffles

            Ah, yeah, good point. How about a tile saw?!?!?

            1. re: c oliver

              LOL, easier to clean for sure! But I think the meat saw is best!

              1. re: Raffles

                I was trying to think of something that might be on hand. But I now see that there are meat saws that are under $20 so I'd go that way. Thanks for showing me the error of my ways :)

    2. I've used this crustless quiche recipe for years:


      I change up the ingredients as it suits me. For a Christmas brunch with our grown kids I did one with meat and vegetables and one only vegetarian. You can cook in a square pan, cut in portions and freeze. It even MWs well. Boy, that's A LOT of eggs :)

      2 Replies
      1. re: c oliver

        IT really is a lot of eggs! I'm a member of a local gleaners organization and the food we get each week is very random - today it was eggs, about 3 lbs of turkey pastrami, mushrooms, and candy canes. THe pastrami, mushrooms, and eggs will work great together.. and the candy canes make me laugh (I'm assuming we'll get peeps in july)

        Sometimes I'm left wondering what in the world to do with the things I get. I have half a dozen cans of pizza sauce right now. Easy you say? Not when the cans each hold about a gallon or two of sauce. I discovered that it makes a fairly good base for a tomato bisque though!

        1. re: c oliver

          Similar idea here. I make this "Mexican quiche" for dinner periodically and the leftovers are great for breakfast or lunch. Not particularly low calorie but you could sub reduced fat cottage cheese. Increase green peppers if you like:

          ¾ stick butter, melted
          10 eggs
          ½ cup flour
          1 tsp baking powder
          dash salt
          1 4oz can Ortega diced green chiles (Note: I always use more)
          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.

        2. This has been on my to try list for a while.

          Korean Steamed Eggs - http://www.thekitchn.com/recipe-korea...

          If you have time in the a.m., it would be better to freeze your tortillas and eggs separately and assemble after heating.

          I love extra eggs in fried rice especially with some toasted sesame oil.

          2 Replies
          1. re: thymetobake

            I'm definately making fried rice this weekend - and will try freezing some of that too. The steamed eggs look ike they'd have an interesting texture.

            As for breakfast burritos - it's not so much a time issue - I'm just as likely to eat them for dinner as for breakfast - but that it sounds like a great way to make a variety of burritos with various fillings and have them ready to grab and go whenever I want to without having to deal with a little b it of this and a little bit of that each time. I don't keep cheese at home all the time for example, but would buy it to make a large batch of burritos. Same with bacon.

            1. re: JasFoodie

              Homemade burritos freeze great! I once made 3 dozen for my BF's little brother at college, like 6 or so different filling combinations.

          2. On breakfast burritos and such I find that often when I try to freeze things pre-assembled I end with sog

            maybe freeze the burrito filling in portions and then put inside a fresh tortilla when ready

            frittata freeze well too

            5 Replies
            1. re: JTPhilly

              I used to make a week's worth of breakfast burritos, wrapped in Saran wrap before freezing. Nuke, still wrapped, from freezing before heading out the door, eat while driving, once the heat equalized (about 10 min). They were moist but not soggy, did not fall apart. Mixing some cream cheese, Velveeta, or other processed cheese in with the eggs (in addition to shredded hard cheese) while scrambling seems to stabilize them so they don't weep when reheated.

              I suggest to the OP that s/he let the container of beaten eggs thaw partially, then remove, wrap, and return the still-frozen core to the freezer. A half gallon is just too much for someone who doesn't want to do a lot of baking.
              BTW, rice pudding needs little or no egg. Better to make custard or quiche.

              1. re: greygarious

                I freeze homemade breakfast burritos all the time , and find them to be OK when microwaved frozen. If they thaw, they get soggy. But when that has happened, I lined a loaf pan with them, and baked with enchilada sauce and cheese on top. They were pretty good that way, too.

                1. re: jeanmarieok

                  interesting that nuking frozen prevents soggy. I recently had a bad soggy frozen burrito event but the burrito had thawed some and went into the toaster - the results were not pleasing. I knew I had had better results in the past but did not put 2&2 together.

                  1. re: greygarious

                    This is along the same vein. My mom used to make this along (except she used water instead of milk) with the savory kind when we were kids. Steam it on as low heat as possible and you will get a silky custard that is amazing. http://dodol-mochi.blogspot.com/2009/...

                2. Half-gallon = 8 cups, and one egg is 1/4 C, so each of the cartons is equal to 32 eggs. Wow. I'll go grab my links for breakfast recipes and be right back.

                  4 Replies
                      1. re: MidwesternerTT

                        Good grief, that math makes it seem even more obscene. I usually go through a dozen eggs every week to 10 days since it is one of the cheapest protiens out there so I've got 10 - 12 weeks worth of eggs in my freezer.

                        Thanks for all the recipe links - I think I'll use the freezer breakfast burrito recipe as a starting point for mine and load it up with some more veggies. I do have a huge can of spinach in the wings, maybe I should pair it with all the eggs!

                        1. re: JasFoodie

                          The spinach would work well in a quiche or a strata can use a bunch of eggs and freeze well too.

                      2. Could you donate some of these eggs to a local food program, such as a shelter or church group, feeding the hungry? Many areas have a branch of St. Vincent de Paul or Salvation Army who run kitchens.

                        1 Reply
                        1. re: Sherri

                          Actually.. they were donated to the local Gleaners organization that I'm a member of and that's where I got them from. It's not quite a foodbank - we pay an annual membership fee, and we get a bag of whatever comes in each week. I know that the people in charge already donate and do trades with all the local food programs in town and even some as much as 100 miles away. My bag of groceries makes up the bulk of what I eat each week, and whenever possible I freeze the excess to eat on weeks that the bags are light on nutritional value. For example a few weeks ago, I got bread, poptarts, ketchup, hot chocolate mix, a bag full of cilantro and three potatoes. That was an interesting week foodwise!

                        2. Lots and lots and lots of crepes. Seriously, you can do all sorts of stuff with crepes.

                          1 Reply
                          1. re: ccbweb

                            And they freeze nicely too. Separated by parchment paper.

                          2. Just thought of something else. I really enjoy whole eggs baked on top of a spicy tomato sauce. In your case you could skillet cook some eggs - either on top of the stove or in the oven so that they are a single layer. Not like scrambled. Then top with plenty of spicy tomato sauce. Add cheese if you have it. It's great with garlic bread and a salad.

                            Will it freeze? I don't know. But it could be a meal you make when you first defrost the eggs.

                              1. re: MidwesternerTT

                                Carbonara is one of my favorite dinners to make as I always have the ingrdients on hand. In fact that's what I ate last night, before this bounty of eggs landed in my lap! I make it with 3 rashers of bacon - I'm working off a pack of 150 rashers bacon that I have in my freezer - they came to me cooked and frozen, and I just crisp it up a bit further and go from there. Never heard of using garlic with it though - I'll try that next time!

                                1. re: JasFoodie

                                  For me, this is the ultimate carbonara, from the late Marcela Hazan:


                                  1. re: c oliver

                                    Grin - my link was also to the Hazan recipe

                                    1. re: MidwesternerTT

                                      Oops, sorry. I should have looked. It IS wonderful, isn't it?

                              2. That's alot of premixed raw eggs in a frozen state.

                                I would use one 1/2 gallon for some of the suggestions already mentioned, and then donate the other 3 to a soup kitchen.

                                1. Egg drop soup? I'd personally make a lot of individual quiches and burros.

                                  1. Cooked eggs really don't freeze well, for the most part. You would be much better off borrowing a saw to cut the cartons into manageable chunks and repackaging them, or even thawing, dividing, and re-freezing. Thawing and refreezing is a quality issue, not a safety issue, and if the eggs are liquid it won't even affect the quality to a degree anyone would notice.

                                    1. This baked cabbage dish, modified from Joy of Cooking is very good - uses 2 eggs (1/2 c) for four servings. Not something I'd freeze but is a variation for using up some thawed egg mixture.

                                      Baked Cabbage

                                      3 cups shredded cabbage / coleslaw mix
                                      1 Tablespoon granulated sugar
                                      1/2 teaspoon salt
                                      1/2 teaspoon paprika
                                      2 eggs
                                      3/4 cup skim milk (original recipe called for cream)
                                      1/4 cup shredded cheese (I used marble jack, original recipe called for cheese, breadcrumbs and dot of butter)
                                      1/2 C. ground nuts - walnuts or pecans (optional)

                                      Put cabbage in 2 quart casserole. Sprinkle sugar, salt, paprika over cabbage. Beat together eggs & milk, and pour over cabbage & spices. Top with shredded cheese. (and nuts, if using) Cover and bake 45 minutes in 350 degree oven. 4 servings (happily shared by 2 people as the only side-dish with small main course).

                                      1. Spaetzle this recipe is modified from Saveur 97 Nov.

                                        4 cups flour
                                        1T salt
                                        Mix together in a large bowl and set aside
                                        1C milk
                                        1/4 C water
                                        Beat these and mix into the flour mixture ( you can add herbs like parsley to this mix if you like)

                                        The mixture should be slightly thicker than pancake batter.
                                        Drop the batter into a spaetzle machine or a Chinese strainer with holes the diameter of the tip of your pinky finger, into boiling salty water. Scoop out when they float, and dab each batch with a bit of butter.

                                        This makes a large bowl of glorious noodles. We put every kind of sauce on them, but they are also great as left overs fried with onions and more eggs for breakfast. They also freeze very well.


                                        1. You have a lot of good suggestions here. I'd go with the frozen breakfast burritos suggestion, also make quiche - why do you want crustless? If you don't want to spend the money on buying premade crust that you can put in a pie pan - make your own. It's easy and very cheap to make. You can make mini-quiches in a muffin pan - line the holes with the crust - put the quiche mixture in and bake. You'll have nice individual servings and quiche freezes very well.

                                          3 Replies
                                          1. re: Jeanne

                                            I think the no crust was part of the trying to lose weight bit.

                                            1. re: melpy

                                              Yup. I am trying to save my unecessary calories for where I really crave them - icecream. I won't miss the crust off a quiche, and I'm likely to have a slice of tasty bread with a bit of butter on the side to go with the meal anyways, no need to double up unless I really crave the crust.

                                              Thanks for all the great ideas everyone - I'm off to the grocery store in a bit to get the items I need to get started cooking.

                                              1. re: melpy

                                                I don't happen to like crust so it's less work for something that I don't want anyway.

                                            2. Home made Ice Cream

                                              This Lemon Curd Pavlova: http://www.chow.com/recipes/29539-pav...

                                              Huevos Rancheros - just one egg

                                              Boiled eggs for cobb salad

                                              Home made bread with a egg brush on the top

                                              make a cake

                                              You can always share with coworkers or family or even neighbors.

                                              I cook for myself when my husband is working on location. It's a fun time to try out new recipes when you don't have someone who is depending on you to deliver something when they are hungry. :) Enjoy

                                              2 Replies
                                              1. re: Sandwich_Sister

                                                How does one make HBEs out of already out of the shell eggs please?

                                                1. re: c oliver

                                                  I guess I meant they could use the eggs to boil in a package and cut it up in a salad.

                                                  Sorry I did not say that.

                                                  But that also got me thinking that the pavlova would not work since the yolk and the whites need to be sperated.

                                              2. chawanmushi or Chinese steamed eggs

                                                1. Any kind of bread/French toast casserole can use a lot of eggs.

                                                  Here's one we particularly enjoy: http://www.food.com/recipe/bagel-lox-... I use cheddar jack cheese instead, use 9 eggs instead of 8, use about double the salmon. It freezes nicely.

                                                  French Toast Casserole (also freezes well): http://www.foodnetwork.com/recipes/pa...

                                                  I also make this a lot (German puff pancake): http://allrecipes.com/recipe/german-p... You can freeze it and reheat. It won't be as puffy, but it's still good. Sometimes we roll it up around some kind of filling and slice. That's good too.

                                                  1. Make a lot of choux pastry. Shells freeze well. Stuff with savory or sweet. Instant guest/party food.

                                                    1 Reply
                                                    1. re: cutipie721

                                                      Oh yeah, I even freeze the raw choux pastry. I've done that soooo many times. Works great. :)

                                                    2. Alright, a trip to the store found some lovely skinny asparagus for 99 cents a bunch, so that'll go in a quiche with some smoked turkey I have in the freezer. I'll do a savory bread pudding with cheese, sausage, sauteed mushrooms and caramalized onions. The rest will be scrambled and made into breakfast burritos with a bit of bacon, onion and green peppers, and if I run out of tortillas, I'll try freezing some scrambled eggs in single serving potions to see how they fare.

                                                      Then I can toss the bones from the smoked turkey legs into a pot of bean soup that I can also freeze in single servings. A bowl of soup and a serving of quiche will make for a quick and easy dinner on days I don't want to cook!

                                                      1. savory bread pudding with mushrooms and onions

                                                        savory rice kugel

                                                        savory noodle kugel with caramelized onions mixed in

                                                        if ricotta isn't too dear, ricotta al forno from even kleiman's cookbook (someone posted the exact recipe online)
                                                        i serve it with WELL sauteed mushrooms (all the liquid must be evaporated ) or ratatouille.

                                                        1 Reply
                                                        1. re: westsidegal

                                                          I'd keep a cartoon for yourself and give the rest to others who could use them as well.
                                                          Sometimes having 'an embarrassment of riches' isn't that great.
                                                          'Pay it forward' as they say.