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.
Best buy dates are meaningless hype to get you to use more.
I keep eggs for months. Average time in my fridge, 1-3 months. Eggs can always be scrambled, then frozen. Texture changes, but can be used in less sensitive dishes - I wouldn’t make a cake with them.
That said - Dutch Baby. Chef John’s version on Food Wishes works perfectly. It’s like breakfast dessert, though nutritionally much better because of the eggs.
Re: Best buy dates. For decades I’ve done “informal testing” (forgot about stuff) and have learned most things last far beyond their sell by/best buy date. (I put dates on everything I buy - restaurant inventory management lesson).
I currently have numerous intentional tests going - dozens of cans of different dates, chips, crackers, cookies, boxed meals (cake mixes, hamburger helper, pasta, Mac n cheese, etc.). Pasta lasts forever. As does pasta sauce in a jar or can.
Chips: will last upward of 2 years past sell by date. Oils go rancid eventually from oxygen exposure (I suspect a bag develops a leak).
Cookies:similar
Crackers: these seem to oxidize faster than chips (the oils go rancid, safe to eat just taste bad). I suspect it’s because crackers aren’t sealed as well as chips.
Peanut Butter: 4 years, no problem.
Canned drinks: 3 years average. Cans are very thin, develop pinhole leaks (especially acidic drinks - cola).
Bottled drinks: indefinitely. Anything in jars will generally last as long as canned goods (technically they’re canned too).
Canned goods are indefinite, except acidic things like tomatoes. Over time the acid will degrade the lining, then the can. Though I’ve gone past two years with tomatoes, and no problems yet.
Of course, all this is stored in a cool, dry, dark location (no sunlight, lights are OK, just keep them off). Anything under 75f is OK, the cooler the better.
There are canned goods over 100 years old (salvaged from shipwrecks) that get tested occasionally. Still safe to eat (even if maybe you wouldn’t want to).
Custards and flans come to mind, pickled eggs are also wonderful and keep for a while. I’m partial to shakshuka, though it won’t use the eggs up as quickly as a frittata or quiche would.
I might make a custard - I didn’t know it was so simple to make. Would whisking be hand still achieve the desired texture, or is this the kind of recipe you need a machine for?
It absolutely can be done by hand, though it may be the dish that convinces you that an electric mixer is worthwhile! 🤣
I’d say if you’ve made a hollandaise or whipped cream by hand, its a bit less work than that.
I often cheat a bit and make a simple custard from 3 eggs, 1 can of evaporated milk, 1 can of sweetened condensed milk and a teaspoon of vanilla extract, whisked together and baked in a water bath until still jiggly in the center, but otherwise set and that’s barely any effort. Make a caramel to coat the bottom of your baking vessel that you add before the custard mixture and call that a flan.
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.
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.
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.
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