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? Even worse, you somehow managed to double up on 24-packs. Or perhaps you’re lucky enough to have your hens, but they tend to provide a few too many eggs from time to time. Whatever the reason, finding yourself with an abundance of eggs can feel like a tricky problem to solve. After all, there are only so many times you can whip up omelettes and egg salads for you and your family before everyone gets sick of the sight of anything remotely yolk-filled.
Don’t worry — we’re here to help! There are so many options to make sure none of your eggs waste away in the fridge and end up tossed in the trash. Plus, it’ll give you an opportunity to stock up on plenty of shells and make use of those around your house and garden, too! Take a look at the best eggy and not-so-eggy options we’ve come across.
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 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.
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 rather than waiting on the stove.
Livingston used a whole egg for her oatmeal, 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.
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.