The best by date is in 2 days. I know about the water test for egg freshness so I’m not super concerned, but please give me ideas for using them up within a week or so 🥺 I’ve boiled a few and am planning to make some cookie dough, but that only counts for half a dozen.
Make some Pavlova. Kids discovered it after watching Bluey. Stuff is amazing if you make it correctly, it’s like a giant fluffy marshmallow with whipped crème and fruit on top.
ingredients: 1/4 cup butter melted and cooled 5 eggs 1/4 cup flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup of chopped chiles 1 cup cottage cheese 8 ounces of shredded cheese
instructions: Pour melted butter into 9x9 pan Mix all ingredients and pour into pan bake at 350 for 35 minutes
I love making huge batches of breakfast wraps (scrambled eggs, veggies, cheese in a tortilla) and freezing them in ziplocks for when I am hungry and too lazy to cook
Eggs, salsa or picante sauce, tortilla chips, Mexican blend or other preferred cheese, butter or oil, tortillas if you’re feeling sassy.
Heat your cooking surface to medium high, slap on the butter or oil, smash them eggs in and get to scrambling. When the eggs first start to congeal, crush some tortilla chips and toss them in like confetti. Scramble until nearly done and then smother that shit in salsa. Scramble briefly some more and then cut off the heat. Add the cheese as you please and cover just long enough for the cheese to melt—I usually just put the plate I’m gonna use over the pan.
From start to cleanup, if this recipe takes you longer than 10-15 minutes, you’re getting too fancy.
You can boil them to extend shelf life. Once a food is cooked, you have another week (approximately) to use it before it goes off - maybe a little longer for eggs still in unbroken shells. Boil them, store them in the fridge, and add them to meals over the next week.
Brown up some bacon, potatoes and onion. Doesn't have to be cooked soft, but "al dente" is fine.
Crack some eggs into a casserole dish, add in the browned up stuff. Bake at 325~ F for like 15~ minutes or until the egg is cooked.
Throw some cheese on top for the last 5 minutes of baking if you're feeling adventurous.
No real recipe as the amounts dont matter too much other than using enough eggs to cover the browned filling. If you use a glass dish, with the exception of the very edge, should also be relatively non-stick, so easy clean-up.
shakashuka is pretty tasty. My main use for eggs is ice cream tho. You have a good ice cream machine? Check out David Lebovitz’s Perfect Scoop for some damn fine recipes.
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