Frittata. Spanish tortilla.

Lemon curd
pasta carbonara
macaron
meringue or pavlova

Anonymous wrote:Do you have any neighbors who you are friendly with who might have room in their fridge for eggs?

This is such a weird "problem" to struggle with.

No it isn’t.

French vanilla ice cream. It uses an INSANE number of eggs.

This is a day for flan:

https://www.incredibleegg.org/recipe/classic-flan/

Anonymous wrote:Angel food cake uses 12 whites. You could make a bunch of custard with the yolks, I guess.

Or lemon curd, which keeps well.

Angel food cake uses 12 whites. You could make a bunch of custard with the yolks, I guess.

Do you have any neighbors who you are friendly with who might have room in their fridge for eggs?

This is such a weird "problem" to struggle with.

Anonymous wrote:First of all, if you're going by the expiration date on the carton, you are insane. Don't even worry.

Second of all, egg casserole is great, and also look up chiffon cakes. They use lots of eggs: https://www.justonecookbook.com/perfect-chiffon-cake/

Thanks for the ideas so far. I’m going by ‘I have no room in my fridge for two cases of 18 eggs’, so I am trying to use one case up. Our family goes through a lot of eggs, but this is what happens when I buy eggs and my husband buys eggs.

I can imagine a scenario in which you’d need to use up that many eggs in a day, but I’d probably use half for a deviled egg appetizer for dinner and scramble the rest and make breakfast burritos to freeze.

The America's Test Kitchen cheesecake recipe requires 6 eggs and is delicious.

First of all, if you're going by the expiration date on the carton, you are insane. Don't even worry.

Second of all, egg casserole is great, and also look up chiffon cakes. They use lots of eggs: https://www.justonecookbook.com/perfect-chiffon-cake/

Deviled eggs, egg salad, soy marinade eggs, soufflé

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.

I have 18 eggs that I need to use up today. Aside from hard boiled eggs and quiches, are there any other egg heavy baked goods or foods that I can cook up? I’m up for any kind of challenge.