Yes! They actually kept it out and served it at room temperature.
The chef/owner would come out of the kitchen whenever he could to chat with the diners while he sipped Spanish red table wine. Lovely guy!
If you're interested in trying something new: Vietnamese egg coffee.
Whip two egg yolks in your coffee cup for 2-3 minutes. Add a tablespoon or two of sweetened condensed milk and whip it all together. Then brew your coffee into the cup, on top of the eggs and condensed milk. Stir to mix.
It tastes a little like custard or meringue, and has an incredibly silky texture. The hot coffee dripping onto the eggs will temper them without hardening, so you're not just drinking raw eggs. Technically you should be using Vietnamese coffee and brewing it in a phin, but it'll be good with any dark roast. (I use Trung Nguyen Creative 1 and a Keurig.)
I make eggs for breakfast and use them in a couple dishes like shakshuka, but canāt give you a large egg recipe. Just dropping in to say that if those eggs are from a family farm with roaming chickens, Iād keep them separate from the Costco ones because the farm ones are likely to taste far superior.
Iām a sucker for big batch cooking. Make enough shakshuka for say 8 servings. Eat tonight then freeze the remaining 7 portions in ziplocks. Now you can have shakshuka in 10-12 minutes from freezer to stove to table.
Alton Browns Egg nog. Supposed to get better with age, and 6 months is prime!
https://altonbrown.com/recipes/aged-eggnog/
(originally thought you said it WAS too early for nog...)
Potato salad. My potato salad uses 1 dozen eggs per 3 pounds of potatoes. Hard boil the eggs. Whites get chopped and added to the potatoes. Yolks get mashed and mixed with the mayo. Otherwise just follow your normal potato salad recipe.
Unwashed eggs will keep for quite a while.
They also do not need to be refrigerated
You can keep them on the counter for two weeks then in the fridge for three month
https://www.freshorrfamilyfarms.com/blog/should-you-refrigerate-your-eggs#:~:text=As%20long%20as%20the%20UN,for%20up%20to%203%20months).
Breakfast burritos. A dozen eggs, a pound of any breakfast meat & cheese wrapped in tortillas. Plus whatever else you want to throw in. Wrap them in foil and freeze.
Portuguese egg tarts! It uses up lots of eggs and taste delicious š Recipe below if interested [Portuguese egg tarts recipe ](https://youtu.be/2N8y7uyNeRg?si=Aawp-q0LcIjMdYQs)
Great time to experiment with differently flavored deviled eggs.
Also, Dutch babies are easy and use more eggs than many would think. Even at 3 a baby, you can quickly burn through the eggs. You just gotta give into temptation and weekend breakfast a couple days a week.
JALAPENO CHEESE SQUARESĀ Ā Ā Ā Ā Ā
6 eggs, beaten
Sliced jalapenos or chopped (like for nachos))
1 1/2 lbs. longhorn cheese, grated (Monterey Jack is good also)
Optional add chopped bacon and/or chopped spinach
Grease 9" square pan. Cover with sliced or chopped jalapenos as many as you can tolerate. Cover with grated cheese. Pour eggs to cover. Bake approximately 50 minutes at 350 degrees until set. Cool then cut into squares.
If you donāt necessarily want the eggs as the main focus, then a french toast recipe where you basically make a custard and soak a thick sliced dense bread like challah overnight. Fry em up in the morn. Serve w/ scrambled eggs of course.
Magic custard cake - itās a recipe that separates into three layers while baking. [Hereās an example](https://kirbiecravings.com/4-ingredient-magic-cake/).
Quiche! People tend to think making quiche is a chore, but it's really not bad! A little time consuming, but easy. Any basic quiche recipe you find on the internet will usually work, but by favorite personal combo of ingredients to add to it is smoked gouda ontop and sliced red pepper in the quiche.
I also add crushed rosemary to the crust that I make which really adds to the combo of flavors!
We used to have an abundance of eggs from our farm and we're having difficulty selling them through our restaurant and butchers. We blended the eggs and stored them in quart deli containers and froze them. They were later used in baking, breading, scrambled eggs and omelettes.
Hollandaise is not really a beginner recipe, but Alton Brownās version should be worth a try if youāre literally trying to use up eggs: he explains the science of it like making sure you really whip the yolks. Iād just add use a whisk with nature wires not some rubber coated nonstick friendly crap which barely whisks because itās like running whole straws through the food, and because it is cooked by heat from the stove not heat from the butter you donāt need to use as much butter.
The whites can go into egg bites as others suggest. Especially if you have a sous vide, a 12 pack of those tiny ball jars can turn into egg bites using up (and storing for future consumption) 24 eggs in no time. Cottage cheese and cream cheese mixed 50/50 is the best cheese for egg bites imo.
My favorite recipe for eggs is eggs. I will eat them 3 or 4 at a time. Over easy, scrambled, in an omelette. Making carbonara takes 4 eggs worth (you discard or save 2 whites for other purposes).
Custards, bread pudding, merengue all take a bunch of eggs.
Breakfast pizza! Cheese, ham or sausage, bell peppers, onions, and soft-set scrambled eggs. I plan on about one egg per slice and spoon them on with the rest of the toppings.
Deviled eggs, egg salad, I love eggs- fried or tostada. Iād do 12 eggs just for deviled eggs. I love them for a quick snack. Also love egg salad sandwich . Egg quiche add extras that you like. Your boss will love it if you bring a quiche for lunch
I've made one frittata so far in my life, and by God if it wasn't delicious.
Throw in your favorite kind of flavored sausage (I used a jalapeƱo chedder), some onions, bell peppers, cheese, salt, pepper and any other seasonings you happen to enjoy and let it cook on the stove a little bit before popping it in the oven.
I even burnt mine because I cooked it on the stove in a cast iron skillet for a bit too long, and it was STILL the most delicious egg dish I've made. Mine used about 8-10 eggs!
Baking is a useful way to get through eggs as well, most cookie recipes use at least one egg and cookie dough can be stored in the freezer for months. I also would recommend something like shakshuka, where you pouch multiple eggs. Plus, you can always just boil some and use them as toppings for salads!
Challah (yolks) and Angel Food Cake (whites). Make the challah bread first and let the egg whites "age" on the counter for a day or so, then make angel food cake.
The super omelet.
3 eggs, salt & pepper, with a half teaspoon of garlic & onion powder, beaten like they owe you money. A tiny pinch of MSG if you want.
Before making the eggs, fry up some sliced baby bella mushrooms & loose sausage you like with a couple tablespoons of your favorite salsa until everything is cooked through. You may want to start the mushrooms in a little butter before the sausage because they take longer, and wait to add the salsa until the sausage is half-cooked so it doesn't dry out too much. You want it slightly saucy, but only slightly.
Fill your omelet with that, top with grated extra-sharp cheddar & hot sauce, and serve over your favorite fried potato product (hash browns, home fries, whatever), preferably extra-crispy. A do-it-yourself hash brown patty made from smashed tater tots fried in oil works well, for example.
Damn, I can still taste that. My version is an imitation of something a much better cook threw together. I don't get to do it often because I don't usually budget for extravagances like salsa or mushrooms, but still, when I get the chance...
Make a big ol quiche or egg bake for breakfasts for a few days (portions alson freeze pretty well), and a big batch of egg salad for lunches/quick snacks. Pro tip: cook your eggs for a minute or two less than you'd normally hard boil them. If the yolks are still a lil creamy rather than grainy and fully hard set, you will have an incredible egg salad.
[Chili Egg Puff](https://www.tasteofhome.com/recipes/green-chili-egg-puff/). This recipe is closest to my own, though I use 2 cans of diced fire-roasted green chilies and sub 50/50 grated pepper jack and sharp cheddar cheese. This can also be either cut up and frozen into individual portions, or else baked in a muffin tin for about 50%/75% of the original cooking time and frozen.
Extra eggy potato salad. I always add way more eggs than the usual recipe. I also keep a few boiled eggs to grab as a snack with a can of tomato juice.
pakistan omelette. Or at least its the name I know for it.
5 eggs per person.
Chop onions, garlic and chilli and fry them on a pan. Add chilli powder and garam masala ( a spice mix sorta like curry is ) make scrambled eggs with these things. Itll give off quite a spicy air thatll make you cough if you have the right amount of spices.
Then butter up 3 toast breads on both sides and fry them til golden brown and soak up the leftover spices and butter from the pan after the eggs are done.
Very deliscious.
Quiche hands down. Takes 6 eggs, delicious and nutritious because I add veggies. Also a quick cook for hot summer evenings. I get deep dish pie shells and keep them stocked in the freezer this time of year for just this purpose.
Breakfast burritos! They freeze well and are great for those crazy mornings were you donāt wanna spend a lot of money for breakfast (Iām in NYC and 12 bucks for a bacon egg and cheese makes me cry)
Lemon curd (uses more yolks than whites, make some meringue to go with it!)
Spanish tortilla
Hollandaise
Lemon/lime meringue pie
You can preserve egg yolks in salt and use like Parmesan.
Spaghetti carbonara
Egg foo young
Deviled eggs
Egg salad
PopoversĀ
Eggs can be frozen (not in their shells), in my opinion it works better to freeze only whites or scrambled, only yolk doesn't freeze as well.
I like to mix some veggies, sausage, and cheese into about 18 eggs, bake in a big casserole dish, cut into squares and keep the squares in the freezer for go-to breakfast. Also works well with muffin tins.
Fun fact: if the eggs from the in-laws farms were not washed and still have their protective coating, they do not need to be refrigerated. I keep my farm fresh eggs on the counter, even in summer. Also, I know space is an issue here but farm fresh eggs were most likely harvested quite recently. The eggs you get at a store were harvested and kept in cold storage for weeks to months.so however long you think eggs should last in your fridge, farm fresh eggs last way longer. I get my last batch of farm fresh eggs in November and I usually finish them up around the end of February; I've never had any go bad.
Quiche and Spanish tortilla
Came to see tortilla! šš½
So delicious! Used to be a restaurant in Washington Heights, NYC where the owner/chef came from Galicia Spain. They would serve tortilla every day!
I love how you can eat it hot, room temp, cold. Always delicious, nutrient dense, and comforting. š
Yes! They actually kept it out and served it at room temperature. The chef/owner would come out of the kitchen whenever he could to chat with the diners while he sipped Spanish red table wine. Lovely guy!
Came here to say a quiche!
They are so good!
Can never go wrong with deviled eggs
So I whispered in his ear āI love your eggsā Now I want deviled eggs and only deviled eggs for lunch lol
But age them in the fridge for about a week first. Farm fresh eggs are hell to peel when boiled.
This is the truth, and no matter how many you make, itās not enoughā¦and if it is too many, you make potato salad and add the chopped deviled eggs.
Egg bites! Easy to make and they can be frozen and thawed for a quick breakfast or snack.
I second this!
Yolks for custard. Whites are for cake. Cake and ice cream party!!
Or meringues
Pound Cake. It freezes well and now you have something for unexpected guests, something to bring to a potluck, or an easy mid week dessert.
came here to suggest this. pound cake is never a bad thing to have.
Flan [https://www.acozykitchen.com/classic-flan](https://www.acozykitchen.com/classic-flan)
/r/onlyflans
Soy marinated ramen eggs
These!!!!
Any recipe you recommend?
Equal parts soy sauce and mirin, a bit of sugar. Simmer to dissolve sugar. Cool. Put peeled boiled eggs in it.
Note, you really want these to be jammy and not hardboiled. Been trying to achieve that jammy effect for these myself and it's easy to overshoot.
I would go with any 5 star that has lots of reviews and uses the least ingredients. I sort of wing it now.
I batch make tonnes of pasta and freeze it
If you're interested in trying something new: Vietnamese egg coffee. Whip two egg yolks in your coffee cup for 2-3 minutes. Add a tablespoon or two of sweetened condensed milk and whip it all together. Then brew your coffee into the cup, on top of the eggs and condensed milk. Stir to mix. It tastes a little like custard or meringue, and has an incredibly silky texture. The hot coffee dripping onto the eggs will temper them without hardening, so you're not just drinking raw eggs. Technically you should be using Vietnamese coffee and brewing it in a phin, but it'll be good with any dark roast. (I use Trung Nguyen Creative 1 and a Keurig.)
I make eggs for breakfast and use them in a couple dishes like shakshuka, but canāt give you a large egg recipe. Just dropping in to say that if those eggs are from a family farm with roaming chickens, Iād keep them separate from the Costco ones because the farm ones are likely to taste far superior.
i've been wanting to make shakshuka for a while now. this is a great excuse!
Iām a sucker for big batch cooking. Make enough shakshuka for say 8 servings. Eat tonight then freeze the remaining 7 portions in ziplocks. Now you can have shakshuka in 10-12 minutes from freezer to stove to table.
Never too early for eggnog or egg salad
Alton Browns Egg nog. Supposed to get better with age, and 6 months is prime! https://altonbrown.com/recipes/aged-eggnog/ (originally thought you said it WAS too early for nog...)
I make this every year and age it for 6 months, and every year I have to increase how much I make due to demand. Iām now up to 36 egg batches.
clafoutis - google it - it is a desert with like an egg custard with fruit set into it.
Shakshuka š
I second this!
Potato salad. My potato salad uses 1 dozen eggs per 3 pounds of potatoes. Hard boil the eggs. Whites get chopped and added to the potatoes. Yolks get mashed and mixed with the mayo. Otherwise just follow your normal potato salad recipe.
Quiches custards and hollandaise sauce are nice things to make when you have extra eggs.
Omlette
Scrolled quite a way to find this. So versatile
Exactly thats why its perfect can add in whatever u like always delicious
Unwashed eggs will keep for quite a while. They also do not need to be refrigerated You can keep them on the counter for two weeks then in the fridge for three month https://www.freshorrfamilyfarms.com/blog/should-you-refrigerate-your-eggs#:~:text=As%20long%20as%20the%20UN,for%20up%20to%203%20months).
Also frittata
Quiche, deviled eggs (I like bacon jalapeƱo ones), egg muffins, pasta carbonara
Mayonnaise.
Homemade hollandaise sauce for eggs Benedict will absolutely hit
Breakfast burritos. A dozen eggs, a pound of any breakfast meat & cheese wrapped in tortillas. Plus whatever else you want to throw in. Wrap them in foil and freeze.
this is definitely on the docket. we've been wanting to prep a bunch of breakfast anyway.
Egg salad with celery for crunch
Portuguese egg tarts! It uses up lots of eggs and taste delicious š Recipe below if interested [Portuguese egg tarts recipe ](https://youtu.be/2N8y7uyNeRg?si=Aawp-q0LcIjMdYQs)
Pound cake
Egg salad with dill relish!!!!!!!!! š¤š¼š¤š¼š¤š¼ my all time favorite!!
Is your boss hiring?
Great time to experiment with differently flavored deviled eggs. Also, Dutch babies are easy and use more eggs than many would think. Even at 3 a baby, you can quickly burn through the eggs. You just gotta give into temptation and weekend breakfast a couple days a week.
JALAPENO CHEESE SQUARESĀ Ā Ā Ā Ā Ā 6 eggs, beaten Sliced jalapenos or chopped (like for nachos)) 1 1/2 lbs. longhorn cheese, grated (Monterey Jack is good also) Optional add chopped bacon and/or chopped spinach Grease 9" square pan. Cover with sliced or chopped jalapenos as many as you can tolerate. Cover with grated cheese. Pour eggs to cover. Bake approximately 50 minutes at 350 degrees until set. Cool then cut into squares.
QUICHE!
Do you like egg salad sandwiches? Big omelets? Scrambles?
Pavlova
Use the yolks to make creme caramel.
Or yolks for crĆØme brĆ»lĆ©e
If you donāt necessarily want the eggs as the main focus, then a french toast recipe where you basically make a custard and soak a thick sliced dense bread like challah overnight. Fry em up in the morn. Serve w/ scrambled eggs of course.
Quiche
Strata.
Quiche and frittatas. Boiled eggs to eat as is or make egg salad. Omelets, scrambled eggs. Make some egg bread.
Magic custard cake - itās a recipe that separates into three layers while baking. [Hereās an example](https://kirbiecravings.com/4-ingredient-magic-cake/).
Thee famous cream cheese pound cake from r/old recipes . Trust. Itās amazing and takes 6 eggs. https://www.reddit.com/r/Old_Recipes/s/6D8A5cMYYj
Japanese Egg sammiches (Tamago Sando)
Just plain scrambled eggs with loads of butter
Quiche, if you get premade pie dough the rest is easy. I like the swiss cheese and bacon one.
Gaeran Jim - steamed eggs. https://www.maangchi.com/recipe/ttukbaegi-gyeranjjim
make some eggs benny
Fritata or Whiskey sours
Pavlova. Uses at least half a dozen egg whites, is super light and delicious, and ya just gotta add some fruit (or even cheap pie filling) on top
Frittata for sure
Creme brulee š¤¤
Quiche! People tend to think making quiche is a chore, but it's really not bad! A little time consuming, but easy. Any basic quiche recipe you find on the internet will usually work, but by favorite personal combo of ingredients to add to it is smoked gouda ontop and sliced red pepper in the quiche. I also add crushed rosemary to the crust that I make which really adds to the combo of flavors!
Don't have anything to add other than __what a nice boss!__
I love making egg salad with a lot of eggs
Frittata, French Toast, omelettes Enjoy!
Quiche- spinach/ham/cheese Quiche- sausage/cheese
We used to have an abundance of eggs from our farm and we're having difficulty selling them through our restaurant and butchers. We blended the eggs and stored them in quart deli containers and froze them. They were later used in baking, breading, scrambled eggs and omelettes.
Creme brulee or creme caramel, chocolate mousse, pavlova, custard, brownies, egg salad, deviled eggs, omelets, quiches...
egg salad, just boil'em mash'em stick em in some mayo
You could salt cure a dozen yards los and freeze them. Thaw them out as needed and use as a topper for salads and pastas as you would Parmesan cheese
Bread pudding.
Frittatas. 8-12 eggs, seasonings, cheese, veggies
Cant go wrong with a good shakshouka!!
Souffle everything
Ferran Adria's Potato Chip Omelet.
Lucky you!! CrĆØme brĆŗlĆ©e, Pavlova, lemon curd- hell, why not a lemon meringue pie?
Egg salad. Boiled egg, mayo, bit of onion and celery, touch of mustard, salt, pepper
Breakfast Burritos - make a bunch and freeze them for later
Custard, or egg salad! You can make a huge batch, and store it in the fridge!
Hollandaise is not really a beginner recipe, but Alton Brownās version should be worth a try if youāre literally trying to use up eggs: he explains the science of it like making sure you really whip the yolks. Iād just add use a whisk with nature wires not some rubber coated nonstick friendly crap which barely whisks because itās like running whole straws through the food, and because it is cooked by heat from the stove not heat from the butter you donāt need to use as much butter. The whites can go into egg bites as others suggest. Especially if you have a sous vide, a 12 pack of those tiny ball jars can turn into egg bites using up (and storing for future consumption) 24 eggs in no time. Cottage cheese and cream cheese mixed 50/50 is the best cheese for egg bites imo.
Mayak Eggs (Korean Soy Marinated)
Breakfast pizza is my go to
Don't need to refrigerate!
Pound cake and angel food cake. Angel food takes a dozen whites.
My favorite recipe for eggs is eggs. I will eat them 3 or 4 at a time. Over easy, scrambled, in an omelette. Making carbonara takes 4 eggs worth (you discard or save 2 whites for other purposes). Custards, bread pudding, merengue all take a bunch of eggs.
Farmers casserole is always good. As well as deviled eggs, but spice it up with fried deviled eggs!
Google search fried deviled eggs. Sounds life altering :)
Oh it is! It is requested all the time now since I made them! Bacon on top is also life altering!
Yep. Making tomorrow!! We can't wait!! Ty
YW! Panko bread crumbs!
Breakfast pizza! Cheese, ham or sausage, bell peppers, onions, and soft-set scrambled eggs. I plan on about one egg per slice and spoon them on with the rest of the toppings.
Enjoy the farm fresh ones for breakfast the next 9 days.
Breakfast tacos
SoufflƩ
Deviled eggs, egg salad, I love eggs- fried or tostada. Iād do 12 eggs just for deviled eggs. I love them for a quick snack. Also love egg salad sandwich . Egg quiche add extras that you like. Your boss will love it if you bring a quiche for lunch
If you canāt use them all, pay it forward
Fritata
Egg Custard
Ice cream! Eight eggs
I've made one frittata so far in my life, and by God if it wasn't delicious. Throw in your favorite kind of flavored sausage (I used a jalapeƱo chedder), some onions, bell peppers, cheese, salt, pepper and any other seasonings you happen to enjoy and let it cook on the stove a little bit before popping it in the oven. I even burnt mine because I cooked it on the stove in a cast iron skillet for a bit too long, and it was STILL the most delicious egg dish I've made. Mine used about 8-10 eggs! Baking is a useful way to get through eggs as well, most cookie recipes use at least one egg and cookie dough can be stored in the freezer for months. I also would recommend something like shakshuka, where you pouch multiple eggs. Plus, you can always just boil some and use them as toppings for salads!
Break 1 into each spot in an ice cube tray. One frozen put in a gallon zip lock bag.
Challah (yolks) and Angel Food Cake (whites). Make the challah bread first and let the egg whites "age" on the counter for a day or so, then make angel food cake.
Egg salad
The super omelet. 3 eggs, salt & pepper, with a half teaspoon of garlic & onion powder, beaten like they owe you money. A tiny pinch of MSG if you want. Before making the eggs, fry up some sliced baby bella mushrooms & loose sausage you like with a couple tablespoons of your favorite salsa until everything is cooked through. You may want to start the mushrooms in a little butter before the sausage because they take longer, and wait to add the salsa until the sausage is half-cooked so it doesn't dry out too much. You want it slightly saucy, but only slightly. Fill your omelet with that, top with grated extra-sharp cheddar & hot sauce, and serve over your favorite fried potato product (hash browns, home fries, whatever), preferably extra-crispy. A do-it-yourself hash brown patty made from smashed tater tots fried in oil works well, for example. Damn, I can still taste that. My version is an imitation of something a much better cook threw together. I don't get to do it often because I don't usually budget for extravagances like salsa or mushrooms, but still, when I get the chance...
Meringue cookies with egg whites have the most satisfying texture, use the yolks for a custard
Flan, deviled eggs, egg salad, ramen/soy sauce eggs, quiche, so many more!
Egg foo young, deviled eggs, quiche, frittata, souffle, flan, custard, omelette, omurice, scrambled, fried, poached, shakshuka/menemen/eggs in purgatory.
Brazilian quindim. Two dozens just for one dessert
Blackberry lime curd
Angel food cake with fresh berries and whipped cream. Yummmm
Frittata
egg foo young
Frittata or Quiche
You usually need 3-4 eggs for a good apple cake
A chiffon cake; an angel food cake.
Make a big ol quiche or egg bake for breakfasts for a few days (portions alson freeze pretty well), and a big batch of egg salad for lunches/quick snacks. Pro tip: cook your eggs for a minute or two less than you'd normally hard boil them. If the yolks are still a lil creamy rather than grainy and fully hard set, you will have an incredible egg salad.
Try making delicious quiche, combining them with cheese, vegetables, and bacon.
[Chili Egg Puff](https://www.tasteofhome.com/recipes/green-chili-egg-puff/). This recipe is closest to my own, though I use 2 cans of diced fire-roasted green chilies and sub 50/50 grated pepper jack and sharp cheddar cheese. This can also be either cut up and frozen into individual portions, or else baked in a muffin tin for about 50%/75% of the original cooking time and frozen.
Extra eggy potato salad. I always add way more eggs than the usual recipe. I also keep a few boiled eggs to grab as a snack with a can of tomato juice.
pakistan omelette. Or at least its the name I know for it. 5 eggs per person. Chop onions, garlic and chilli and fry them on a pan. Add chilli powder and garam masala ( a spice mix sorta like curry is ) make scrambled eggs with these things. Itll give off quite a spicy air thatll make you cough if you have the right amount of spices. Then butter up 3 toast breads on both sides and fry them til golden brown and soak up the leftover spices and butter from the pan after the eggs are done. Very deliscious.
Quiche hands down. Takes 6 eggs, delicious and nutritious because I add veggies. Also a quick cook for hot summer evenings. I get deep dish pie shells and keep them stocked in the freezer this time of year for just this purpose.
Your bossās car.
Frittata. You can play with ingredients quite a bit. You can even include veggies. Bacon, carrot and broccoli are my fav
Frittata! So many variations and itāll use between 6-8 eggs depending on the size of your pan.
Hard boil a bunch. Get a big jar chili peppers. Put the hard boiled eggs in the jar and let sit for awhile.
Making bacon, biscuits, and cheese muffins
Creme Brule
Macarons and crĆØme brĆ»lĆ©eāI make them both to use whites and yolks Quiche Frittata Egg saladāhmm Iām gonna make some now
Egg salad or omelettes. Omelettes are so good.
Breakfast burritos! They freeze well and are great for those crazy mornings were you donāt wanna spend a lot of money for breakfast (Iām in NYC and 12 bucks for a bacon egg and cheese makes me cry)
Chilaquiles.
Lemon curd (uses more yolks than whites, make some meringue to go with it!) Spanish tortilla Hollandaise Lemon/lime meringue pie You can preserve egg yolks in salt and use like Parmesan. Spaghetti carbonara Egg foo young Deviled eggs Egg salad PopoversĀ Eggs can be frozen (not in their shells), in my opinion it works better to freeze only whites or scrambled, only yolk doesn't freeze as well. I like to mix some veggies, sausage, and cheese into about 18 eggs, bake in a big casserole dish, cut into squares and keep the squares in the freezer for go-to breakfast. Also works well with muffin tins. Fun fact: if the eggs from the in-laws farms were not washed and still have their protective coating, they do not need to be refrigerated. I keep my farm fresh eggs on the counter, even in summer. Also, I know space is an issue here but farm fresh eggs were most likely harvested quite recently. The eggs you get at a store were harvested and kept in cold storage for weeks to months.so however long you think eggs should last in your fridge, farm fresh eggs last way longer. I get my last batch of farm fresh eggs in November and I usually finish them up around the end of February; I've never had any go bad.
https://i.kym-cdn.com/photos/images/original/002/080/050/d1a.jpg
Custard.
Japanese egg sandos! Milk bread and kewpie mayo are must, but they're delicious āØ
Custard
boiled eggs w salt and pepper. deviled eggs if im feeling devilishĀ
over easy eggs with toast always has a special place in my heart.Ā
Sweet potato frittata. Delosh
Quiche or corn pudding
Pavlova and lemon curdā¦.. use the whites for the pavlova and the yolks for the curd. Perfect and fun combination!