Recipes That Use Up A Lot of Eggs (Bonus Pudding Recipe!) (2024)

FAQs

What can I do with lots of leftover eggs? ›

Some delicious egg-based meals could include Finnish pancakes, egg casseroles, quiche, egg muffins, or baked French toast. Fancy baked goods that involve quite a few eggs include bread pudding, custard pie, or souffles. Macaroons, meringues, or angel food cake are great options for using up extra egg whites.

Even though refrigerated eggs stay fresh for several weeks beyond their sell-by or expiration date, they don't last forever. So use the surplus eggs for something practical, like whipping up a drool-worthy frittata for your next breakfast or baking a cake for your upcoming neighborhood potluck. Never fear!

According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you're ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they're thawed.

Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

For example, eggs typically are eaten with other foods high in salt, saturated fat and cholesterol, such as bacon, cheese and butter. These foods are known to increase heart disease risk and should be eaten sparingly. Most healthy people can eat up to seven eggs a week without affecting their heart health.

While recent studies still don't offer a consistent answer, the average healthy person likely suffers no harm from eating up to seven eggs per week. In fact, eggs are a nutritious food. They are relatively low in calories and saturated fat, and rich in protein, vitamins, and minerals.

You can also freeze scrambled eggs after they have been cooked. This is a good way to meal prep for the week and to use in dishes like ham fried rice, or for a quick breakfast. They freeze well and taste really good. Let the cooked scrambled eggs cool completely.

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

I liked using the whole eggs. The first 3 times, I cooked it for 1 minute, then once it got hot I did it for 45 seconds each time.

How do you substitute eggs in pudding? ›

Using cornstarch is a wonderful substitute when needing to add stability and a firmer consistency to your recipe. This option is ideal for egg-free custards and pudding desserts but is also a good egg replacement for breads, cakes, and cookies.

"Those expiration dates are on some egg cartons to make sure that retailers don't keep eggs on shelves past a certain date," Maloberti says. "However, eggs can be safely eaten two to three weeks past that date.

As long as the eggs have been properly stored at 40°F or below, they are safe to eat past the expiration date marked on the carton—usually three to five weeks from the day you place them in the refrigerator. Of course, when in doubt, do not eat the eggs and compost them instead.

An egg kept in the fridge is more likely to "go off" as the porous shell will allow water to be absorbed. I have been led to believe that it is this water absorbtion that actually makes the egg inedible.

Mar 22, 2023. • Knowledge

Hard cooked eggs can be stored in the refrigerator up to seven days, either left in their shells or peeled. Make sure eggs are refrigerated within two hours after cooking, and don't leave refrigerated cooked eggs out at room temperature for more than two hours.

Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use. Always purchase eggs before the "Sell-By" or EXP (expiration) date on the carton.

Step 3: Transfer the eggs to a freezer-safe container.

Alternatively, if you want to pre-portion your eggs, crack an egg into each well of a muffin tin. Then whisk up each egg with a fork, freeze the whole tray, pop out the discs when they're frozen and stash them in a labeled freezer bag.