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[quote=Anonymous]A breakfast casserole or overnight French toast bake will use up half of those. I’ve also had good luck freezing eggs. Gently whisk them all together. Then add either salt or sugar, which will keep them from becoming grainy when thawed. I’ll do 1/2 tsp of salt per cup of eggs, or 1 Tbsp sugar. Pour into a freezer safe container—I use an ice cube tray to make them easier to use when I need them. Just reduce the salt/sugar in your recipe a bit to account for what’s already in the eggs. [/quote]
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