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!
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.
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.
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 :)
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!
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
½ cup flour
1 tsp baking powder
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.
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.
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.
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.
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!