Have you ever come home from the grocery store with a fresh pack of eggs, only to discover you’ve barely made a dent in the dozen that are already sitting in the fridge? Perhaps you’re lucky enough to have chickens — then you certainly have an overabundance of eggs every once in awhile.
We know there are only so many times you can whip up an omelette or some egg salad before you and your family get sick of the sight of anything remotely yolk-filled. Don’t worry — there are so many not-so-eggy options that'll make sure nothing ends up tossed in the trash. Plus, it’ll give you an opportunity to stock up on plenty of shells and to use around your house and garden, too!
Take a look at the best eggy and not-so-eggy options we’ve come across.
1. Freeze Raw Eggs
Yep, you can freeze raw eggs to use later. According to the experts over at the Prairie Homestead, the key is to make sure you’re not keeping them in their shells before sticking them in the freezer. They expand as they freeze, so you don't want them cracking and getting all over your other frozen goodies.
If you want to save the whole egg, carefully stir the yolk and whites together — you want to avoid adding extra air bubbles to them. You can also add a dash of salt to help stabilize the yolk. Add a few whole eggs to a Tupperware and leave them in the fridge to thaw for a day before heating up on the stove.
Another great method is to use an ice tray, especially if you want to separate the whites from the yolks. This is perfect for when you just need one or two eggs for a recipe rather than as their own meal.
3. Whip Up Lemon Curd
This zingy dessert favorite also requires four large eggs with the yolks separated from the whites. Julie Smolyansky, president and CEO of nutritious-foods company Lifeway and author of The Kefir Cookbook ($18.14, Amazon), shared her recipe for a no-bake lemon pie, which uses lemon curd as the filling.
Apparently, Smolyansky craved tons of yummy lemon curd while pregnant with her daughter! You can check out her full recipe for making lemony goodness in a Mason jar, or use her method to enjoy the lovely lemon curd all on its own.
5. Add Eggs to Oatmeal
According to Lindsay Livingston, a registered dietician and blogger behind the Lean Green Bean, adding eggs to your morning oatmeal is a great way to make the oats extra fluffy. Even better, you can use a microwave to zap this breakfast up in no time when you're in a hurry.
Livingston uses a whole egg, but you can use just the egg whites if you’d like. She admits her first attempt was a little more egg-flavored than she’d been hoping for, but balancing it out with half a cup of milk helped bring the focus back to the oats. Of course, you can add whatever toppings you’d like to your own bowl, but Livingston went for even more protein with nut butter and some sweet fruit, cinnamon, and chocolate chips.
6. Cure Yolks in Salt
This is a perfect idea for those who like to separate their yolks from the whites for breakfast or baking. If you don’t want that yolk to go to waste, this method transforms them into a cheese-like substance you can grate or slice onto any meal — or just enjoy on a cracker. You’ll need a mixture of kosher salt and sugar, though slightly more on the salty side.
The amount will depend on how many yolks you want to cure at once. For instance, Bon Appétit recommends 1 3/4 salt with 1 1/4 sugar for four yolks. You can line a glass pan with vegetable spray or baking paper, then pour in half of the sugar-salt mixture. Add small dents for the yolks, then place them on top and pour on the rest of the salt and sugar. Let them chill in the fridge for a few days before letting them dry out in the oven at the lowest heat setting.