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TheAlbatross ,

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.

berryjam OP ,

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?

TheAlbatross ,

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.

berryjam OP ,

I don’t have a mixer 😞 thanks though

BearOfaTime , (edited )

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.

berryjam OP ,

This was an interesting read. Reminded me that I have a 6 month old jar of pasta sauce…

BearOfaTime ,

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).

Mirshe ,

There’s an MRE guy on YouTube who ate a ration from 1899 and was (mostly) fine.

burgersc12 ,

Cream Puffs

berryjam OP ,

Above my skill level :(

burgersc12 ,

I believe in you :)

enix ,

Toomanyeggs.com

berryjam OP ,

This would make a great gift for someone with chickens lol

redline23 ,

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.

berryjam OP ,

I’m very relieved to hear this!

Blackout ,
@Blackout@kbin.run avatar

Japanese pancakes uses a lot

berryjam OP ,

Thanks!

j4k3 , (edited )
@j4k3@lemmy.world avatar

Fried rice at its simplest is basically eggs, rice, and some soy sauce.

Good fried rice is:

  • garlic
  • ginger
  • onion
  • green onion
  • carrot
  • (^ sautéed )
  • left over veggies (broccoli stalks etc.)
  • bag of frozen peas
  • (^added then all off loaded into a bowl)
  • eggs scrambled in wok
  • rice
  • sugar
  • soy sauce
  • oyster sauce
  • fish sauce
  • optional left over chicken or shrimp
  • add everything else from the bowl into the rice

Finally after making all of that, top it with a 40:40:10:10 mix of Mayo, Teriyaki sauce, Sriracha, Worcestershire sauce after it is plated.

That mix is good enough for me to eat almost every day.

berryjam OP ,

Hmm, maybe I should put some rice in the fridge.

Treczoks ,

There is a cake recipe that calls for 24 egg yolks per 250g of flour. Next step: make loads of meringue.

berryjam OP ,

Do you know what it’s called? I had a vague idea of making clafoutis but that only uses 4 eggs

Treczoks ,

No idea, it was a Spanish or Portuguese Easter cake.

cfi ,

Make a genoise sponge and use it in a fruit trifle?

berryjam OP ,

Great ideas

FuglyDuck ,
@FuglyDuck@lemmy.world avatar

Any kind of custard or pastry cream. (Excuse me… crème patisserie)

You can mix with sweetened whip cream for a cake topping, too.

PeriodicallyPedantic ,

Deviled eggs. And quiche.

rudyharrelson ,

Seconding quiche. My wife makes a quiche with spinach, bacon, and mozzarella that's a fantastic breakfast or brunch (or any meal, really).

engityra ,

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.

berryjam OP ,

Deviled eggs ✅💯

Today ,

Egg bites … Meat, veggies, eggs, cheese baked in a muffin pan. Keeps in the fridge for a few days and makes a quick grab n go breakfast.

ETA- crepes, Dutch baby, popovers? Freeze some cookie dough balls.

lvxferre , (edited )

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.
berryjam OP ,

I am definitely going to make this 👀 thanks!

FauxPseudo , (edited )
@FauxPseudo@lemmy.world avatar

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.

– Edit: fixord all the voice to text errors.

BertramDitore ,
@BertramDitore@lemmy.world avatar

Sorcery!

But for real, I’ve never heard of the yolk dehydration method, definitely going to try that.

berryjam OP ,

Yeah that was super interesting, thanks for sharing

YaksDC ,
@YaksDC@lemm.ee avatar

How about a big ass Pavlova?

berryjam OP ,

Above my skill level unfortunately , but sounds delicious

YaksDC ,
@YaksDC@lemm.ee avatar

Eat one of you ever get the chance. ☺

berryjam OP ,

I’ve eaten one, they’re delicious 😋 but only a mini size

YaksDC ,
@YaksDC@lemm.ee avatar

They are amazing. Hope you figured out what to do with all your eggs.

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