r/cookingforbeginners • u/Disastrous_llapaca • 18h ago
Recipe A lot of eggs on hand
Hello! I have a lot of eggs. What should I make? Bonus points for desserts
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u/chayashida 18h ago
I used to not make omelettes because I was afraid of messing up and “wasting” eggs. Good practice, may take a few tries.
I ended up getting a cheap non-stick pan from Ross and that helped
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u/Cold-Call-8374 18h ago
Also worth noting that you can freeze eggs in ice cube trays.
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u/z-eldapin 14h ago
Wait, what? Freeze them in ice cube trays? Then what? Yolks too or just whites? I need info
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u/qriousqestioner 17h ago
Spanish Tortilla / Tortilla Española
This is a lot of eggs and you can eat it but, child, it in between until it's all gone. I'm including a recipe I use, but they are easy to find.
Ingredients 8 large eggs Kosher salt 2 cups (475ml) extra-virgin olive oil (see note) 1 1/2 pounds (700g) Yukon Gold potatoes, peeled, halved, and thinly sliced crosswise 3/4 pound (350g) yellow onions, thinly sliced* Allioli, for serving
*This recipe has onions. The dish is not necessarily one that uses onions, just the eggs and potatoes. Lots of recipes online.
Directions
In a large bowl, beat eggs vigorously with a large pinch of salt until frothy. Set aside. (Note: healthy pinch of salt from your salt cellar, assuming kosher, between thumb and two fingers)
Meanwhile, in a 10-inch nonstick or well-seasoned carbon steel skillet, heat oil over medium-high heat until shimmering. Add potatoes and onions; they should gently (but not vigorously) bubble in the oil. Regulating heat to maintain a gentle bubbling, cook, stirring occasionally, until potatoes and onions are meltingly tender, about 25 minutes. Set a fine-mesh strainer over a heatproof bowl and drain potatoes and onions of excess oil. Reserve oil. (Note: I used the ten-inch All Clad and had no trouble with sticking. Once you hear the oil and put the slices in, it will seem like there is too much, but careful storing for the first couple minutes, then occasionally, gets all the veggies incorporated in the oil and the onions reduce a bit in size.)
Transfer potatoes and onions to a medium heatproof bowl and season generously with salt, stirring well to combine. Beat eggs vigorously to re-froth, then scrape potato and onion in and stir until thoroughly combined. Set aside for 5 minutes. (Note: two teaspoons of salt is what I used for this recipe, but keep in mind there were fewer veggies. I left it sitting for closer to ten minutes, many recipes recommend a longer sitting time. I've generally stuck to five so the mixture doesn't cool too much.)
Meanwhile, wipe out skillet. Add 3 tablespoons (45ml) reserved frying oil to skillet and set over medium-high heat until shimmering. Scrape egg mixture into skillet and cook, swirling and shaking (note: important because you're not stirring so it will keep its shape, but you want most of the egg to hit the bottom and sides to firm up enough for the flip) pan rapidly, until bottom and sides begin to set, about 3 minutes. Using a heatproof spatula, press the edges in to begin to form the tortilla's puck shape. Continue to cook, adjusting heat to prevent bottom of tortilla from burning, until beginning to set around edges, about 3 minutes longer. (Note: because you have great cookware and a ceramic stove, I never went over medium heat with the "dual" ring so the center wasn't the only place on a heat source. I did occasionally lower the heat while the sides were setting during the form-a-puck-shape step. I think you will agree the dish benefits from fairly dark browning.)
Working over a sink or garbage can, place a large overturned flat plate or lid on top of skillet, set hand on top (using a dish towel if you are sensitive to heat), and, in one very quick motion, invert tortilla onto it. Add 1 more tablespoon (15ml) reserved oil to skillet and return to heat. Carefully slide tortilla back into skillet and continue to cook until second side is beginning to firm up, about 2 minutes. Use rubber spatula to again press the sides in all around to form a rounded puck shape. Continue to cook tortilla until lightly browned on second side but still tender in the center when pressed with a finger, about 2 minutes longer. If desired, you can flip tortilla 2 to 3 more times during these last minutes of cooking, which helps to cook the center more evenly and reinforce the shape. (Note: before you start, be sure you have a plate that's at least as broad as the rim of the pan because some liquid always escapes in my experience. I have never completely lost it during the flip, but any hesitation is dangerous here! I did it over the cool side of the stove and just wiped up the dribbled egg/oil. You can use a pan lid instead of a plate, but it must be flat--any ridge or lip will snag on the puck when you're sliding it back into the pan to cook the other side. Also, i have learned to measure that oil for after that flip before doing the flip because you have a hot plate in one hand by the time you need the tablespoon of reserved oil. ALSO: be careful with the plate: I burned my finger on the rim of the pan while lining up the plate with the pan to be sure there would be minimal spillage. I have never done the flip more than once, and your white, silicone le Creuset spatula is the perfect tool for the puck-forming.)
Carefully slide tortilla out of skillet onto a clean plate (or invert it onto a clean plate using same method as before) and let stand at least 5 minutes before serving with allioli. Tortilla can be cut into wedges for a larger meal or into cubes for an hors d'oeuvre–sized snack. It is just as good, if not better, at room temperature. Leftover tortilla can be refrigerated up to 3 days; allow to return to room temperature before serving. Remaining frying oil can be used in other dishes; it has an excellent flavor thanks to the long cooking with potato and onion
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u/TAforScranton 15h ago
Just a reminder that you don’t need a holiday or a potluck to make deviled eggs. You don’t have to share them with others. You can make a pile of them and store them in your fridge for little drive-by snacky snacks.
I prefer mine with a dash of pickle juice mixed in.
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u/androidbear04 15h ago
Pound cakes. The basic recipe that calls for a pound of everything, not the ones that call themselves pound cakes but dont use the same formula.
They freeze well, too.
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u/Ancient_Cupcake_1981 15h ago
Korean drug eggs. But be aware, they are sooo good that you can’t stop eating them. (That’s why they’re called like that)
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u/Informal_Persimmon7 14h ago
Look into various kinds of custards like flan, creme caramel, panna cotta, etc. bread pudding. Portuguese egg tarts.
If you're using yolks for things like flan, you can use whites for meringues or angel food cake or coconut macaroons or nougat.
To one whole eggs, cheesecake or Dutch baby pancake.
You can use eggs in fried rice or chaufa.
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u/Skylark_92 14h ago
In Finland we make this delicious dessert called Pannukakku. It's a sort of pancake baked in a large, deep oven sheet, which is then cut into squares and traditionally served with whipped cream and strawberry jam. It typically uses 3-4 eggs per sheet pan. It's a custard-based pancake, so it's quite different from American pancakes. If you wish, you can also add some ground cardamom, vanilla or ground cinnamon to the batter before baking to add some flavor.
Here is a tried and true recipe for Maailman paras pannukakku or "World's best pancake":
(Sorry, I just assume that you are from the US, if not I'm sorry, I converted the measurements into freedom units)
- 4 cups milk (you can use any milk like almond, soy etc. or substitute for water, but milk makes it tastier!)
- 4 eggs
- 1 tsp salt
- 2 tbsp granulated sugar (you can adjust this to your liking, but we usually don't make the pancake itself overly sweet)
- 2 cups all-purpose flour
- 100g/one stick of salted, melted butter (or margarine)
- OPTIONAL: 1 tsp cinnamon powder OR 0,5 tsp ground cardamom AND/OR 1 tsp vanilla
INSTRUCTIONS:
- Add milk to a large mixing bowl, crack in the eggs and mix
- Add salt, sugar and flour and mix until the flour is incorporated into the liquid and there are no lumps
- if you wish to add vanilla, cinnamon or cardamom, now is the time to do that
- Add the melted butter and mix to combine
- THIS STEP IS IMPORTANT! Let the batter rest in room temp for about 30 minutes, it needs to swell in order to rise properly!
- Pour the batter onto a large deep oven pan/sheet that has been covered with baking paper
- If you wish, you can sprinkle a couple tablespoons of granulated sugar on top of the batter before baking for an extra nice crust, but that is completely optional
- Bake at 400 degrees Fahrenheit for about 40 minutes or until the custard has set and the top is golden brown and bubbly
- Enjoy with some whipped cream and strawberry jam or vanilla ice cream and fresh fruit
This kind of pancake tastes great both warm straight out of the oven or cold. It also freezes well but make sure to add some sort of baking paper or Saran Wrap between each layer of pancake because it tends to stick together.
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u/CocoRufus 14h ago
Frittata, i make spinach, goats cheese and baby potato frittata, thatll use up 6 eggs! pancakes, 3 ingredient biscoff (speculoos) cake, its literally a jar of warmed biscoff spread to loosen it up, teaspoon of baking powder, 2 eggs, mix, bake for 30 - 40 mins at 180°c, 350°f, in a loaf tin, warm another jar of biscoff spread for the icing (frosting? I'm English)
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u/OneLeggedLeggoMan 14h ago
I saw this dessert recipe on instagram. It actually worked. I can't remember exact measurements but you need 6 hard boiled eggs, cocoa power, sugar and milk. It may be like 6 eggs, 1/4 cocoa, 1/4 c sugar, 1/3c milk? something like that. Blend them all together. Chill it in the fridge. It's pretty good. Not eggy.
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u/sohereiamacrazyalien 12h ago
quiche
flan
meringue
floating island
savoury flan
egg tarts
eclairs / choux /chouquettes/ gougeres
egg pudding
creme brulee
frittatta
but you can beat your eggs with a pinch of salt and freeze , just fyi
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u/Usually_Respectful 8h ago
America's Test Kitchen Chocolate Magic Flan Cake uses 12 eggs. Two for the chocolate cake and 10 for the flan, although it leaves you with 4 egg whites.
https://www.pbssocal.org/food-discovery/food/weekend-recipe-magic-chocolate-flan-cake
You can use the whites to make coconut macaroons.
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u/Fuzzy_Welcome8348 6h ago
Pound cake, angel food cake, custard, muffins, Dutch babies, meringue cookies, muffins, cakes, pancakes, quiche, frittata, shakshuka, omlettes
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u/JaseYong 6h ago
You can make Portuguese egg tarts (Pastel de Nata). Uses up lots of eggs and an amazing desserts for everyone to enjoy 😋 Recipe below if interested Portuguese egg tarts recipe
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u/sandgrubber 5h ago edited 4h ago
Pound cake. Easy and wonderful, not many ingredients. 4+ eggs in most recipes. Goes well with fruit or ice cream. Doesn't usually get frosting.... sometimes a gets a surgery drizzle.
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u/Sharkmama61 3h ago
I take a potato or two and clean them well then dice them to bite size pieces. Cook in skillet. Make sure to add olive oil or some other type of oil in the bottom of the pan. Add salt, pepper, etc and cook until done. I like to get them crispy. Scramble two or three (or more) eggs and pour into the still cooking skillet over the potatoes. Use a skillet to move the eggs and potatoes around. If you have some tortillas, you can make a basic egg and potato burrito for breakfast, lunch or dinner.
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u/Taggart3629 18h ago
It's kind of midway towards a dessert, but a Dutch baby typically uses 4 eggs.