WAY to many eggs I need recipies for eggs

[lorain's fids]

angel food cake with lemon curd! You can always put extra yolks in the lemon curd. Egg noodles! You can add more eggs/yolks than the recipe calls for, I always do, i like them chewy. Cook them fresh, or dry thoroughly, ziplock bag em, and freeze.

what is lemon curd?

 

[beccaporter]

It is lemon, butter, sugar, thickened with eggs. Almost like lemon jam, it is bright yellow and delicious. Think of the lemon filling on lemon bars.

 

[lorain's fids]

It is lemon, butter, sugar, thickened with eggs. Almost like lemon jam, it is bright yellow and delicious. Think of the lemon filling on lemon bars.

I just looked up how to make lemon curd. I know I will like it! I love lemon fillings! Thanks!

 

[instar8]

Frittatas are great, you can use up all kinds of extras/leftovers at the same time, they keep well, reheat well...though I think they're good at room temp, nice to take for lunch at work. You do need a skillet that can go in the oven to make them. Great if you're doing low-carb too. Souffles are fun, not really hard, but you have to get the technique down.

I can look up some favs if they aren't fussy about posting links here...some sponsored sites are.

 

[lorain's fids]

Frittatas are great, you can use up all kinds of extras/leftovers at the same time, they keep well, reheat well...though I think they're good at room temp, nice to take for lunch at work. You do need a skillet that can go in the oven to make them. Great if you're doing low-carb too. Souffles are fun, not really hard, but you have to get the technique down.

I can look up some favs if they aren't fussy about posting links here...some sponsored sites are.

I just got a recipe for frittata's from a Whole Foods circular this past Sunday. It calls for 6 eggs so I am figuring that I could use about 4 of the leftover yolks and 3 regular eggs to make it. Yeah it did say to bake it in a 325 oven for 15 minutes.
Don't souffles use more egg whites than the yolks?

 

[instar8]

Just one more...and you can push it to even once you get the technique down. Here's Alton Brown's, actually where i learned to make souffles...on Good Eats.

http://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe/index.html

 

[instar8]

I use up to 8-10 eggs for a frittata, cause i like them fat. You don't really need a recipe, again, it's more the technique, precooking other ingredients, gently stirring and folding over medium heat til it starts to set, finishing in the oven.

 

[Sandyd]

You can always boil them and make a gallon jar of pickled eggs.

 

[instar8]

I haven't done this one, but it sounds like how i do it, courtesy of Rachael Ray...add any cooked veggies or cheese or extra yolks/whites, chicken or sausage or bacon is good (drain the grease! ) extra spice... it's a nice catch -all kinda meal.

http://www.foodnetwork.com/recipes/...ntina-frittata-recipe/index.html?ic1=obinsite

 

[keirys]

make tons of deviled eggs & send me some while your at it