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

FAQs

What can I do with lots of extra eggs? ›

What to do with a bunch of eggs about to expire? Freeze them, use them in recipes, hard boil them for quick snacks or lunches, pickle them. Just use them up before they go bad.

Too much yolk can overwhelm a dish with "eggy" flavor, and their tenderizing function weakens a cake's structure. Too much white, on the other hand, will create an awkward batter and a dry cake. Using the whole egg gives you the best of both worlds.

Even though refrigerated eggs stay fresh for several weeks beyond their sell-by or expiration date, they don't last forever. So use the surplus eggs for something practical, like whipping up a drool-worthy frittata for your next breakfast or baking a cake for your upcoming neighborhood potluck.

Yes, you can freeze eggs. Eggs can be frozen for up to a year, although it is recommended to use them within 4 months for freshness. Many people find themselves being left with spare egg whites or yolks after a recipe requiring just one or the other, or even throwing out unused eggs when the box hits its expiry date.

A double batch of baked custard. I make it with half of the recommended amount of honey as the recipe calls for. It makes a great breakfast, and desert. Quiche, or frittata is good too; deviled eggs.

Egg allergy is unique in that 70 to 80 percent of egg-allergic patients may tolerate egg that has undergone extensive baking (greater than 350 degrees F for 30 minutes, called “baked egg”) and are thus able to consume baked egg in pastries, breads, and cakes.

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.

Eggs are packed full of high-quality protein, making them ideal as part of many different dietary patterns that can assist people in managing their weight. Consuming eggs can also help reduce variations in glucose levels, which can have great lasting benefits in regulating eating patterns.

How many eggs is considered too much? ›

For example, eggs typically are eaten with other foods high in salt, saturated fat and cholesterol, such as bacon, cheese and butter. These foods are known to increase heart disease risk and should be eaten sparingly. Most healthy people can eat up to seven eggs a week without affecting their heart health.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

The larger the egg, the more moisture, richness, and leavening it will add. For example, let's take a cake recipe that uses 2 eggs. If the cake turned out denser than you'd hoped, you can add an extra egg next time. Fewer eggs in recipes usually create a more fudgy consistency.

Old eggs or rotten eggs are acceptable in composting programs - including your home compost pile. Contact your local recycling coordinator to find out whether your local transfer station offers municipal composting. Or consider starting your own home compost bin for your organic materials!

Thermostabilized eggs stored around 65°F will last for about 2 weeks and stored at 34°F they will last for up to 8 months. Thermostabilizing and oiling fresh eggs are often combined to make their storage life even longer. The two processes can be combined by heating up oil instead of water to dip the eggs into.

Information. 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.

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.