I’ve had eggs easily last a month past the best buy date in the fridge. If you try the water freshness test, check the yolk shape and color, it should be fine. The yolk shape should still be normal, the older eggs will want to flatten out a bit at which point I wouldn’t want to eat them.
Yeah, I had a bunch of eggs that got cracked from a dropped carton or something. Made a couple of quiches and froze one. Still great when reheated later on.
Pickled eggs last a long time and they’re easy to prepare. Here’s a recipe.
Notes:
The recipe claims that they last for one month, but from experience it’s more like 2~3 months as long as the jar is closed. Just make sure to keep them in the fridge.
Don’t feel afraid to use more or less sugar or salt than in the recipe, depending on your tastes - they’re conserved by the vinegar. You do want some sugar though, to make them taste less sour than they actually are.
Seasoning is up to you. The recipe that I’ve linked has a few ideas; personally I like to use turmeric (for the colour), peppercorns, dill, and a few drops of my homemade habanero sauce.
Separate the whites and yolks. Make a sponge cake or something out of the whites.
In a tupperware container, put down a thick layer of salt. Then place the yolks close but not touching on that layer of salt. Cover everything with salt. Leave it out at room temperature covered but with the ability to breathe. The yolks will harden and dehydrate. You can now use them as a Parmesan substitute in salads, pastas and other things.
If you want to step things up a little bit make sense and cray powder or chili powder (American Curry powder) with the salt to impart some flavor to the yolks.
–
There’s nothing wrong with a hard egg sandwich. Little bit of mayo. A little bit of mustard. Maybe a tiny bit of horseradish and some dill. Put that on two slices of bread.
–
You can make ice cream. Egg sugar, salt, cream.
–
If you don’t anticipate running into another surplus then you can get some food grade lime and waterglass the eggs for long-term storage as long as they are not washed. If you bought them from a store In America then do not do this. Only do this with farm fresh unwashed eggs.
I run a hard surplus on eggs so I do not do this because I know there will always be more so I’m not looking for ways to save them but ways to you use them.
–
Never underestimate the tastiness of shakshuka.
–
Breakfast burritos.
–
Do you have any urine and wood ash? Maybe it’s time to bury some eggs in the backyard.
Not really a recipe, but this is what I’d usually do:
I’ll just hard-boil a bunch at once and keep them in the fridge. They should keep for a while after that as long as they’re refrigerated. I’ll add one or two to every lunch, which is usually some sort of ramen or noodles, so it goes well and adds protein.
cooking
Newest
This magazine is from a federated server and may be incomplete. Browse more on the original instance.