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

FAQs

What can I do with lots of extra eggs? ›

Freeze your Eggs

You can freeze them whole or separately. Freezing them separately is a great option if you do a lot of baking. You might need to use the extra egg yolks or egg whites, depending on the recipe. The easiest way to freeze eggs is to use an extra ice cube tray or two.

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.

What Is Mousse? Mousse is one of the most rich and decadent desserts and is often made with chocolate. Either whipped cream or beaten egg whites (sometimes both!) are folded into a mixture of melted chocolate, egg yolks, and sugar, then chilled.

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.

Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in a standard ice cube tray.

For most healthy adults, it's safe to eat 1–2 eggs a day depending on how much other cholesterol is in your diet. If you already have high cholesterol or other risk factors for heart disease, it may be best to eat no more than 4–5 eggs per week.

Those who habitually consumed the most eggs increased their risk for diabetes when compared to those who ate the fewest eggs. These results support similar findings. A review of 14 studies published in the journal Atherosclerosis showed that those who consume the most eggs increase their risk for diabetes by 68%.

The Heart Foundation currently sets no limit for healthy people when it comes to how many eggs you can eat per day. The key is enjoying them, as part of a healthy and balanced diet.

Then one day I was talking to a farmer about it and he said, you should never keep eggs in the fridge, the reason being the humidity of the fridge causes a break down of the shell membrane which allows the bacteria which is found on the outside of almost every egg to penetrate into the egg.

Can you use expired eggs to bake? ›

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.

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.

While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar. It's a must-have topping for many desserts, everything from a classic Lemon Meringue Pie to a Heavenly Baked Alaska, and if you follow these simple steps you'll be a master meringue maker in no time.

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.

You can also freeze scrambled eggs after they have been cooked. This is a good way to meal prep for the week and to use in dishes like ham fried rice, or for a quick breakfast. They freeze well and taste really good. Let the cooked scrambled eggs cool completely.

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.