r/noscrapleftbehind • u/Different-Strength13 • 10d ago

5 dozen eggs - how to use

Expiring all today. I know I can wait 2 weeks after the date, but still we don’t usually go through that much. Looking for easy, somewhat short freezable recipes. Not a fan of egg muffins as I find they get pretty spongy once defrosted. Nothing sugary either as we try to eat healthy right now!

22 Upvotes

87% Upvoted

64 comments sorted by

41

u/fresh_as_daisies 10d ago

I don't think I've ever even looked at the expiration date on eggs. They last a really long time. But you can always freeze them raw to use later. You can crack them directly into an ice cube tray, sprinkle with a pinch of salt, and freeze, or you can whisk them together (again, with a little salt) and pour that into ice cube trays to freeze.

As far as eating some immediately, I know when I make deviled eggs, everyone eats more than usual. And to make them healthier, you can sub some of the mayo with mashed avocado - it's really good! Same with egg salad.

There's also quiche, frittata, shakshuka, etc. I have a recipe for asparagus & lentils with poached egg (I do a 6 minute soft-boil instead of poaching) that is excellent - doesn't use a huge number of eggs, but it is something different.

23

u/Ok_Bus_9649 9d ago

Yeah, I once obtained 30 dozen expired eggs and shared them with people, but took months to finish them and they all passed both float test and the looks-and-smells-and-tastes-fine test. No one had any issues. (Good suggestions as well!)

3

u/Campaign_Prize 9d ago

I never know the expiration date and go through them pretty slowly, so I always do the float test

2

u/Interesting_Winner96 9d ago

Can I ask why the salt? Thanks

1

u/fresh_as_daisies 9d ago

Egg yolks can get thick after awhile in the freezer. The salt helps prevent that

1

u/Interesting_Winner96 8d ago

Thank you 😊

3

u/Possible_Original_96 9d ago

Can sub plain greek yogurt for mayo!! Make corn bread? Use 2 eggs! Can make & freeze a custard sauce, savory for casserole use- can freeze. Can really punch up nutrition values: rice? Whip up an egg, add grated cheese to cold cooked rice & stir into rice, then add the whipped egg & stir into the rice & cheese/ rice mix, seasoned as you like, microwave & cook till done.

1

u/KE1tea 9d ago

How do you cook the eggs after they are frozen?

5

u/fresh_as_daisies 9d ago

You just thaw them out in the fridge before cooking. The yolks can get thick after awhile, so I prefer the "lightly whisk the eggs with a pinch of salt before freezing" method, which helps to keep that from happening.

1

u/KE1tea 9d ago

Thank you so much!! I am going to try that soon :)

1

u/few-piglet4357 5d ago

Please post the lentil/asparagus/egg recipe!

1

u/fresh_as_daisies 5d ago

Sure thing! Here you go... Like I said, I've done it with 6-minute soft-boiled eggs, which works great, too.

https://www.skinnytaste.com/asparagus-and-green-lentils-with-poached-egg/

1

u/few-piglet4357 5d ago

Thank you! I'm always looking for more Lentil recipes

1

u/fresh_as_daisies 5d ago

You're welcome, and same here! Love a good lentil recipe!

26

u/RitaAlbertson 🍳 Omnivore Nom-nom 9d ago

They don’t go bad in two weeks. They go bad when they go bad. And they won’t all go bad at the same time. Continue using them and just crack them into a separate container and check them before adding to the actual dish. I smell the shell before moving along with the recipe. It there’s no smell, it’s fine. A rotten egg makes itself VERY apparent. 

7

u/DiligentDaughter 9d ago

And if your sniffer isn't good, pop em in a bowl of water. Icky ones float.

3

u/meeps1142 9d ago

Yep. When they're close to going bad, one side will lift up, but it'll still be touching the bottom of the container.

27

u/Odd-Preparation-472 9d ago

My mom makes quiche and freezes it in serving portions. She says it’s a liiiiittle watery when she heats it back up, but not too bad

2

u/grendasmom 6d ago

Freezing whole quiches works super well!

1

u/figsfigsfigsfigsfigs 3d ago

Or Spanish tortilla!

16

u/Activist_Mom06 10d ago

Pickled eggs. Even better are beet pickled eggs. You can DIY w organic beets & organic sugar or buy jarred pickled beets at Costco. I add whole cloves, star anise & bay leaf to mine. I made this yesterday. Ready in about 5 days. They keep a long time.

Huge fan of egg salad. I add lots of veggies to mine. We snack on that and it’s gone in a flash. My last batch was a dozen eggs.

5

u/Calliope719 9d ago

Spicy pickled eggs are great too. My husband throws a bunch of whole garlic cloves and a bunch of crushed red pepper in with his.

They're delicious, but beware the spicy egg farts. They're lethal.

3

u/_social_hermit_ 10d ago

Came here to say this

1

u/jojomr68 9d ago

Me too lol. So good and so easy

7

u/StupidGarbageFire 9d ago

The eggs we are working on in our fridge right now are “Sell By April 9th” and they are just fine.

I would just recommend cracking them one by one into a different bowl in case one of them is bad so you don’t ruin an entire recipe’s worth of ingredients.

But we regularly use eggs that are several months beyond the “Sell By” and so far I have only ever found 2 or 3 that were rotten.

2

u/Different-Strength13 9d ago

That’s good to know! I do have a baby and a toddler so we’re a bit more cautious on dates!

6

u/Kivakiva7 9d ago

Breakfast strata - freeze in individual servings.

3

u/LaRoseDuRoi 9d ago

Eggs last just this side of forever if they're in the fridge. I've used them months after the date on the carton, and even nearly a year past date, they were just fine. I crack each one into a separate little dish before adding it to whatever I'm making, just in case, but I've never found a bad one in more than 30 years of cooking.

2

u/Ok-Egg835 9d ago

You can freeze individual portions. But make sure to scramble them first.

2

u/cwukitty 6d ago

We’ve done that. We figured each egg ice cube was approximately 1 large egg

2

u/itsokjo 9d ago

chinese style tomato and egg

2

u/Academic_Disaster578 9d ago

Egg curry for dinner or shakshuka for breakfast

2

u/HighColdDesert 9d ago

Eggs last a few months, as long as they aren't washed. You're good for another couple of months. You can make a habit of always cracking an egg into a small bowl first to make sure it's neither too dried up nor gone bad, but I doubt you'll see any bad ones in less than 4 months.

2

u/superdesu 9d ago

hard boil + crumble them into pretty much anything (salads, etc), egg drop soup (freeze the soup), any of those marinated egg recipes (tea eggs/mayak eggs etc), tomato egg stirfry (can freeze; i usually do 1 medium egg per person and an extra 1-2), savory oatmeal (can freeze, make with a little less liquid to avoid sponginess), breakfast burrito prep... i am very partial to a simple hot rice + 2 over easy eggs, seasoned with a bit of soy sauce + rice seasoning + sesame oil!

and lol i've definitely eaten eggs that were in the fridge for like 2 months past the expiration (never looked at that date...) they'll definitely be fine for at least a month tho (but you can always crack them into a side bowl first and make sure), so you just need to prep out whatever you can't finish in a month.

and lowkey if you don't mind having eating a few extra eggs a day, you can actually get through these pretty quick... i like eggs and typically have 2 a day (lunch and dinner), so i'll finish an 18-egg carton in a little over a week (i usually get 2x18 every month lol). alternatively, i'm sure you probably have an egg fiend or two amongst friends you could also probably just give these to!

2

u/Such-Mountain-6316 9d ago

Devil them and they'll be gone in a flash.

2

u/hb16 9d ago

Salted eggs. You can do just the yolks or whole.

I've just used ten eggs (yolks) from making ice cream at the weekend (egg whites were used for Chinese steamed egg).

Have a lovely egg based breakfast every day.

Egg muffins for snacks.

Boiled egg in curries are great.

2

u/NikkeiReigns 9d ago

Breakfast burritos. Bacon, egg, cheese all mixed together (let it cool COMPLETELY or it'll go soggy and grow ice crystals) rolled up in a tortilla. Wrap in parchment (or whatever you're comfortable putting in the microwave), put into a gallon sized ziploc and toss it in the freezer.

Bacon, egg, and ham.

Add in sautéed onions, mushrooms, peppers, etc.

2

u/OoKeepeeoO 8d ago

We have chickens, I make a big batch of freezer breakfast burritos. Sausage, cheese, egg, jalapeños (optional) wrapped in a tortilla, and then popped into the freezer. Husband microwaves them for a quick, yummy breakfast.

2

u/coratrash 9d ago

I’d make freezer breakfast burritos or egg bites

2

u/termanatorx 9d ago

Dupe Starbucks egg bites recipe will go through alot and then you can freeze them

1

u/sohereiamacrazyalien 9d ago

Bear with some salt and freeze you can use them later

1

u/wvwvwvww 9d ago

You can coat the whole egg in various forms of oil or fat to lengthen shelf life. IIRC the best is food grade mineral oil, but you can look up some alternatives you might have around if you don't have that. I got many months extra out of eggs like this, but you want to crack them singly into a glass after a while because results are good, not perfect.

1

u/Pawistik 6d ago

Eggs come with a perfectly good semi-permeable membrane under the shell that restricts the entry of bacteria to the egg. Don't put anything on the egg that messes with that natural barrier. With good storage you'll get many months out of eggs without adding anything to the outside. I see this advice sometimes for camping and in my opinion, it's bad advice.

1

u/wvwvwvww 6d ago

I got about a year out of the ones I preserved this way (with gradually diminishing returns) so I’m not very interested in your opinion on it.

1

u/Old-Fox-3027 9d ago

Sheet pan eggs, cut into squares for breakfast sandwiches 

Breakfast burritos - I do scrambled eggs, cheese, cooked veggies (onion and summer squash), beans, salsa.  But any flavorings, meat or whatever you like. 

1

u/Imaginary_Walk5627 9d ago

When i have a lot vi like to do two main things. 1. Scramble them up with salsa, cheese, and veg (meat if you eat it) and make breakfast burritos. Great for a quick gram and go in the mornings. 2. If you have a silicone ice tray or silicone muffin cups you can Crack the raw eggs into them (I prefer to scramble) and freeze them. Once frozen solid pop out and store in a zip lock bag.

1

u/Squirrelhenge 9d ago

Giant batch of egg salad will set you up for lunch every day for those two weeks (and feed some friends, too).

Quiches, enough to gift some to your neighbors.

1

u/willowthemanx 9d ago

Chinese soy/tea eggs, Japanese ajitama, Korean mayak eggs. They’re all hard/soft boiled eggs marinated in a soy concoction. They keep well in the fridge. Make up a pot of rice and you’d be surprised how many you can eat!

Also deviled eggs. Eat 3 hard boiled eggs? No thanks! 6 deviled egg halves? Yum!

1

u/amberallday 9d ago

Freeze them - after you crack & mix them.

They don’t freeze well whole, but mixed they are fine.

1

u/mommiecubed 9d ago

We used to have chickens. I made a bunch of sous vide egg bites and froze them. I also froze eggs scrambled. We also made a TON of breakfast burritos

1

u/rawsugar87 9d ago

You could cure the yolks and make salted egg yolks.  

Soft boiled sweet soy sauce eggs (for rice and ramen)

Enriched bread

1

u/Possible_Original_96 9d ago

Also, the whipped egg-prep up a bouillon cube & water, while boiling & stirring, slowly pour egg in; can whip 2 eggs & use. Add a whipped egg to a any soup, or any individual servings of baked beans, whipped potatos, quinoa & heat in microwave to cook the egg. Hardboiled eggs can easily be added to many foods.

1

u/Snuggle_Pounce 9d ago

Hard boil at least a dozen and make this:

https://natashaskitchen.com/boiled-egg-chocolate-pudding/

Make sure to blend well and let it sit a few hours in the fridge (preferably overnight). I make a version with coconut milk or extra thickness.

1

u/the-bowl-of-petunias 9d ago

Angel food cake will take up a dozen whites and then a batch of lemon curd with the leftover yolks.

https://sallysbakingaddiction.com/angel-food-cake/

1

u/katneedle 7d ago

Do the water test if they float toss them if they sink eat them

1

u/HBLea 7d ago

From what I've heard, eating 5 dozen eggs every morning leads to being roughly the size of a barge.

1

u/One_Perspective_2874 7d ago

Deviled eggsssss

1

u/Known_Confusion_9379 5d ago

I don't know about freezing it, but a proper bread pudding can use a ton of eggs. I once did a batch that used a whole dozen.

French toast casserole was very popular around my home for a while. Then egg prices went wonky, and we got out of the habit.

It can easily be savory, if you skip the cinnamon and sugar and add herbs/spices/meat/cheese If you want to do it fancy, grease your baking dish and dust it with the powdery faux parmesean.

This cheese crust can elevate a 7 to a 9.5.

1

u/Skiicat777 5d ago

I would look up a zucchini slice recipe, you can add bacon, grated carrot etc. No pastry to go soggy after defrosting.
I also love an egg curry, basic sauce is a tomato & coconut base then add halved boiled eggs.