Recipes That Use Up A Lot of Eggs (Bonus Pudding Recipe!) (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.

However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense. Like flour, eggs build structure in a cake, so they make a cake batter more bonded and dense.

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.

Two large eggs: If your recipe requires two large eggs, you can substitute two eggs of either medium, extra-large or jumbo size. The only amount adjustment necessary is if you have small eggs instead, in which case, you should use three.

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.

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.

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. Some choose to eat only the egg white and not the yolk, which provides some protein without the cholesterol.

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

Cornstarch and Water

Using cornstarch is a wonderful substitute when needing to add stability and a firmer consistency to your recipe. This option is ideal for egg-free custards and pudding desserts but is also a good egg replacement for breads, cakes, and cookies.

What's the difference between flan and egg pudding? ›

However, custard (and therefore flan) is made with eggs and sweetened milk alongside the cream, and flan itself includes caramel. On the other hand, pudding is made with sugar and some kind of starch to thicken the mixture (usually flour or cornstarch).

Too many eggs will create a cracked and sunken cheesecake with an overly firm texture. Too few eggs and the cheesecake won't set well. So, use our exact number of eggs for perfect results.

Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn't as prominent as it was in other loaves. This had more of a hint of flavor.

Even if your boxed mix doesn't call for an egg, go ahead and add one. Eggs provide a creamy richness for a pancake mix hack that will make the batch taste homemade, and they allow the pancakes to rise by keeping the bubbles structurally intact throughout the cooking process.

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.

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.

Scrambled eggs are easy to freeze, and they taste great when reheated. We like to cook them so they're slightly runny, which helps retain a soft texture when they're warmed through. Let your scrambled eggs fully cool before packing them into individual portions in freezer-safe bags.

If the eggs have already been peeled, keep them moist by covering them on bottom and top with a damp paper towel before placing them in the container. Another storage option for hard-boiled eggs is to freeze them and keep the cooked yolks. If you freeze the entire egg, the whites will become tough and inedible.