75+ Dessert recipes to use up extra eggs (2024)

FAQs

What can I make with excess eggs? ›

Some delicious egg-based meals could include Finnish pancakes, egg casseroles, quiche, egg muffins, or baked French toast. Fancy baked goods that involve quite a few eggs include bread pudding, custard pie, or souffles. Macaroons, meringues, or angel food cake are great options for using up extra egg whites.

What to do with a bunch of eggs about to expire? Freeze them, use them in recipes, hard boil them for quick snacks or lunches, pickle them. Just use them up before they go bad.

According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you're ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they're thawed.

Eggs are also a great source of heart-healthy nutrients like potassium, folate and B vitamins. Some research suggests that up to two eggs per day actually improves heart health. As with anything, moderation is important, especially if you enjoy eggs daily.

Eating too many eggs can still be risky, but most people don't have to give them up entirely, experts say. Nutritionists have shifted their focus on dealing more with low-density lipoprotein, or “bad” cholesterol. You still need to be cautious with eggs, which have dietary cholesterol.

Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use. Always purchase eggs before the "Sell-By" or EXP (expiration) date on the carton.

How many different ways can you use an egg? ›

Ways to Cook with Eggs:

Boiled, scrambled (soft or hard), poached, baked, basted, fried, shirred, coddled, pickled (as in quail eggs) and used to make omelets, quiche, frittatas, and soufflés. Eggs go into cake batters, quiches, breakfast burritos, toads-in-a-hole, and are used to make mayonnaise and hollandaise.

But while older eggs, even those past the date on the carton, may suffer from diminished quality (smell and taste not so great), they are OK to eat or use in baking. “When the egg gets old, the yolk or the white of the egg may not hold its form and be runnier than expected,” explains Chapman.

It can be poached, scrambled, scotched, roasted, hard-boiled, devilled, pickled, and soft-boiled, all by itself. It can be part of a larger whole: a frittata, an omelette, a salad, benedict, with potatoes, bacon, cheese, green peppers, tabasco, paprika, salt, and pepper.

Eggs contain high levels of calcium. This is an important nutrient for plants, especially vegetables and fruits. Eggs will leach the calcium into the soil for root uptake during composting, which can conquer such problems as blossom end rot.

According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you're ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they're thawed.

But unlike egg whites, yolks can dry out if stored. Try adding a bit of cold water to keep the yolks moist, and drain the water before using the yolks, within two to four days. If you don't think you'll use them up within that time frame, you can freeze them!

Additionally, cooked egg dishes like casseroles and quiches can be safely frozen. Raw eggs can be frozen for up to 12 months, while cooked egg dishes should be thawed and reheated within 2–3 months (1, 2 ).

The types of eggs best for freezing include whisked whole raw eggs, raw egg whites, and raw egg yolks, as well as cooked egg-based dishes, like scrambled eggs, quiches, and egg casseroles.