75+ Dessert recipes to use up extra eggs (2024)

FAQs

What to do with eggs before they go bad? ›

Freezer Storage: If you have more eggs than you can use within a few weeks, you can freeze them, out of their shells. Freeze only clean, fresh eggs. Place them in freezer containers, seal tightly and label with the number of eggs, whites or yolks and the date. Defrost frozen eggs overnight in the refrigerator.

Preserving Eggs

Sprinkle each egg with either a small pinch of sugar or a tiny pink of salt. Scramble in the well. Place in the freezer for a few hours until completely solid. Pop out and place in a freezer safe plastic bag or airtight container.

According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you're ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they're thawed.

For eggs, I'd break them, the local critters would eat the contents, and I'd be composting the shells. If it will be a while before trash is picked up on the curb, I crack them into the sink, put the shells in the trash and run through the garbage disposal or smush up the yolks and wash down with lots of water.

Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use. Always purchase eggs before the "Sell-By" or EXP (expiration) date on the carton.

Ways to Cook with Eggs:

Boiled, scrambled (soft or hard), poached, baked, basted, fried, shirred, coddled, pickled (as in quail eggs) and used to make omelets, quiche, frittatas, and soufflés. Eggs go into cake batters, quiches, breakfast burritos, toads-in-a-hole, and are used to make mayonnaise and hollandaise.

As a result, if you choose to use eggs after the best before date has past, make sure that they look and smell normal (odourless), and use in baking or other dishes where they will be thoroughly cooked. Throw away any eggs that smell rotten or bad upon cracking the shell.

But while older eggs, even those past the date on the carton, may suffer from diminished quality (smell and taste not so great), they are OK to eat or use in baking.

The eggs stored in cold temperature tend to undergo condensation when they are taken out to room temperature. This promotes the growth of bacteria over the egg shell, thereby contaminating the egg and making it harmful for human consumption. Refrigerate only if you suspect salmonella infection.

Freeze them for future baking. Freeze eggs for baking — really? Absolutely.

What not to do after egg freezing? ›

On the day after your retrieval, it is important to protect your ovaries: – Do not do any heavy exercise or high-impact activities such as running. – You may walk or do other light activities that you usually do. For 2 weeks after your retrieval, do not have sexual intercourse.

First of all, each egg needs to be cracked out of its shell. The egg white and yolk will expand when frozen so if left intact this could damage or break the shell. Only freeze eggs which are fresh and in date; all British Lion Eggs are labelled with a best-before date stamp on each individual egg shell.

Tips for Refrigerating Fresh Eggs

Fresh eggs that are stored in a carton and kept on the coolest shelf in the fridge will last up to 5 weeks. They can last longer if the humidity is high to prevent too much evaporation. One way to make refrigerated eggs last even longer is to wrap each egg in plastic wrap.

For eggs that are scrambled, fried, poached, etc., any size eggs will work. For most other recipes and especially baked items, size is important. The Large egg is the standard most often used and using a different size, without making an adjustment can affect texture, flavor balance and consistency.

Proper egg storage is also essential to extend the shelf life of eggs beyond the best-before date. Keep your eggs in a cool and dry place, preferably in a temperature-controlled environment, to preserve their quality and prevent spoilage.