need to use up ALOT of eggs

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Forum -> Household Management -> Kosher Kitchen

Need to use up ALOT of eggs

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amother

Tue, May 22 2012, 4:53 pm

To make a long story short DH AND me bought eggs so its quite alot of eggs. Anyone got ideas how to use it up?

Anonymous because posted on my fb account

shalhevet

Tue, May 22 2012, 4:54 pm

Bake lots of cakes and fill the freezer Smile

amother

Tue, May 22 2012, 4:58 pm

thx any recipes that require alot of eggs? Can't be bothered making one with a little amount off eggs or I will be in the kotchen forever Very Happy

crl

Tue, May 22 2012, 5:04 pm

Quiche! Make a bunch of quiches for Shavuos!

Heres a recipe for Broccoli Quiche, but you can substitute mushrooms, cauliflower, or other veggie of your choice.

Makes 1 pie, but I'm making like 4 for Shavuos, aka 16 eggs worth! Smile

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350 degrees F (175 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.

spring13

Tue, May 22 2012, 5:04 pm

Make meringue cookies, or sponge cakes that rely on beating eggs to leaven them up. Make french toast or omelets or frittata for dinner.

sbs

Tue, May 22 2012, 5:16 pm

I second the omelettes for dinner, either milchigs or with hot dogs and fried onions to make it fleishigs

amother

Tue, May 22 2012, 5:20 pm

crl wrote:

Sounds yum thanks for taking the time to write that. How do I make this crust? In the "village" that I live we dont have such thing as store bought crust

amother

Tue, May 22 2012, 5:21 pm

spring13 wrote:

Make meringue cookies, or sponge cakes that rely on beating eggs to leaven them up. Make french toast or omelets or frittata for dinner.

Thx! Any recipes for that?

amother

Tue, May 22 2012, 5:22 pm

I meant for the meringues and sponge cake

crl

Tue, May 22 2012, 5:39 pm

amother wrote:

[
Sounds yum thanks for taking the time to write that. How do I make this crust? In the "village" that I live we dont have such thing as store bought crust

I've never made it from scratch, but this one seems simple: http://www.marthastewart.com/3.....crust

And I'm sure you can substitute margarine if you wanted to use it for fleishig.

Sherri

Tue, May 22 2012, 6:14 pm

Ice cream? (Although many people don't like to use raw eggs.)

mfb

Tue, May 22 2012, 6:28 pm

make crepes for blintzes and freeze, fill as you need (ie for shavuos, suppers..)

paprika

Tue, May 22 2012, 6:33 pm

Cheese blintzes. A dozen eggs will give you about 30 blintzes and the cheese uses about 3 yolks. You can freeze the leftover blintzes for summer suppers.

tsiggelle

Tue, May 22 2012, 6:39 pm

potato kugel

and sponge cake

I have a very easy delicious cake. I do it in one bowl with a hand blender (to make it lighter) but I dont separate the eggs, nor do I whisk it.

my cups are 180 ml
my packets are 10grams iirc.

you start with the eggs, all together in the bowl and then add one by one

6 eggs. when they are frothy and rise in volume;
1 and a half cups sugar when combined;
1 and a half cups oil when combined;
2 packets vanilla sugar when combined;
1 packet baking powder when combined;
2 cups flour. careful when mixing not to let the flour fly out of the bowl

optional, add a pinch of salt between the baking powder and flour.

bake for 20 minutes on 200 degrees celcius. without opening the oven in between. then check with toothpick in the center. take it out of the oven as soon as it comes out dry. DO NOT OVERBAKE.
it should rise to double the height ( I use a disposable baking tin that is 9x12 inches, and 3inches high (approx- I went to measure it now and I have used it a lot so it stretched a little, but I think that originally it was those measurements.)

when the cake has cooled, wrap it and freeze.