Recipes with lots of eggs

amother

Sun, May 26 2019, 9:40 am

I have 15 dozen eggs from pesach that expiration date is June 6. What can I do with them that freezes well?

amother

cornflower

Sun, May 26 2019, 9:56 am

Do some shevuos baking. Blintzes, cakes, cheesecake....
Have scrambled eggs every day.
Give away to neighbors.

Bnei Berak 10

Sun, May 26 2019, 10:33 am

Cakes which require lots of eggs. Also, I recall that Choux pastry, or pâte à choux needs a lot of eggs. All kinds of kugels maybe?
By the way, don't take exp. dates that seriously. In Israel they give you approx. a month from packing dates, provided you store them in fridge. always store with the narrow part of egg down and the 'fat part' facing up. Said to give a longer shelf life.

whewpy

Sun, May 26 2019, 11:12 am

Make crepes and freeze to use for all sorts of blintzes. Cakes. Hard boil eggs and use in salads

amother

Sun, May 26 2019, 11:15 am

Thanks for the ideas. I tried giving away to family and nobody wanted. I am going to look for cakes to make with them and leave over enough to cook for shavuos with I think. What cakes freeze well and use a lot of eggs?

Bnei Berak 10

Sun, May 26 2019, 11:55 am

OP, Israeli shakshuka come in very handy. Egg salad for Shabbos. Home made mayonnaise. Your eggs will be gone sooner than you think.

FranticFrummie

Sun, May 26 2019, 12:06 pm

Potato starch "Pesach noodles". They freeze beautifully, and will use up the eggs in no time (freeze them in pancake shape, stacked together and rolled up in a log.)

Every time you make chicken soup, take out a roll of noodles, thaw, and slice thin.

amother

Sun, May 26 2019, 2:52 pm

Bnei Berak 10 wrote:

OP, Israeli shakshuka come in very handy. Egg salad for Shabbos. Home made mayonnaise. Your eggs will be gone sooner than you think.

I make shakshuka all the time but I am the only one who touches it in my house. We do t use mayonnaise at all and no egg salad either!

amother

Sun, May 26 2019, 2:52 pm

FranticFrummie wrote:

I am the only one who likes them so won't work for us.

FranticFrummie

Sun, May 26 2019, 2:56 pm

amother [ OP ] wrote:

I am the only one who likes them so won't work for us.

Why the heck did you buy so many eggs in the first place? Scratching Head

I would totally take a few flats off of your hands.

Dina2018

Sun, May 26 2019, 3:00 pm

amother [ OP ] wrote:

I have 15 dozen eggs from pesach that expiration date is June 6. What can I do with them that freezes well?

maybe its possible to freeze raw eggs without shell? if adding some oil

singleagain

Sun, May 26 2019, 4:37 pm

Dina2018 wrote:

maybe its possible to freeze raw eggs without shell? if adding some oil

Would have never thought that was a thing, but I searched and found this

https://www.incredibleegg.org/.....eggs/

Dina2018

Sun, May 26 2019, 4:46 pm

singleagain wrote:

Would have never thought that was a thing, but I searched and found this

https://www.incredibleegg.org/.....eggs/

cool
I remember reading it somewhere. From the halahical point of view one should add some oil though

singleagain

Sun, May 26 2019, 4:49 pm

Dina2018 wrote:

cool
I remember reading it somewhere. From the halahical point of view one should add some oil though

Oh..I didn't even read the article. Just copied the link

Why would it be a problem halachiically?

advocate

Sun, May 26 2019, 4:53 pm

Separate them and save the whites for meringues, angel food cakes, white omelets, etc.

Dina2018

Sun, May 26 2019, 4:55 pm

singleagain wrote:

Oh..I didn't even read the article. Just copied the link

Why would it be a problem halachiically?

https://shulchanaruchharav.com.....ight/

brat_islava

Sun, May 26 2019, 6:22 pm

re: oil Ask your Rav
Rav Moshe Feinstein maintaines that this does not apply to commercially produced eggs

Raisin

Sun, May 26 2019, 6:45 pm

Sponge cakes use a lot of eggs.

Theres a lemon pie recipe ive posted a few times here that freezes beautifully. Super easy.

4 Eggs
1/2 cup Sugar
1 cup Riches Whip
1/2 cup Lemon Juice

Combine all ingredients (I use stick blender for a few seconds) and pour into pie crust.

Bake 180c or 350f for 30 mins

Centre can be wobbly but not liquid

Serve chilled or freeze and take out freezer about 30 mins b4 serving.

Make blints wrappers for shavuos.

OutATowner

Sun, May 26 2019, 7:00 pm

Potato kugel. My recipe uses 6 eggs.
Egg muffins: mix 12 eggs with chopped veggies and cheese if you want, add salt and pepper. Bake in a muffin tin on either 325 or 350. They fluff up and freeze well. Grab a few for an on the go breakfast or snack.

yksraya

Sun, May 26 2019, 7:23 pm

Make honey cake and freeze for rosh hashana.

Potato kugels. The big roaster size kugel uses 18 eggs.

Chocolate mousse uses lots of eggs. Make triple the recipe and freeze.

Noodle kugel, vegetable kugel, quiches.

You can give scrambled eggs for dinner for kids, if they would eat. Or fried egg, omelettes etc.

Any bulk baking can use some up too.