30+ Ways To Stop Wasting Eggs - FoodPrint

How to Preserve Raw Eggs

Although not as common as it once was, preserving eggs is a great way to extend shelf life. Two popular 18th century methods for preserving eggs were water glassing and liming the eggs. If that feels outside your comfort zone, there’s always pickling.

Century eggs are a delicacy in China and Hong Kong. These eggs are cured raw in a solution of brewed tea, ash, lime and salt for up to five months. The eggs turn shades of deep green, brown and navy blue with a jelly-like texture, and despite their strong aroma, are a much loved delicacy.

You can also freeze raw eggs, out of their shells, for up to one year. To freeze whole eggs, first gently whisk them together. Storing the mixture in an ice cube tray will give you an approximate “half egg” portion. These frozen cubes are great to use for scrambled eggs or recipes that call for whole eggs.

How to use extra whole eggs

Couldn’t resist those gorgeous farmers’ market eggs? Did a neighbor share their bounty of fresh chicken eggs? If you have an abundance of whole eggs on your hands, here are some great egg recipes to use them up:

Quiche

The classic “egg pie” will not only use at least half a dozen eggs, but it’s also an easy way to use any other leftovers you have in the fridge. Cooked vegetables, protein and fresh herbs are all easy additions to this delightful standby.

Frittata

The crustless quiche is an easy egg recipe to throw together. Its potato laden Spanish tortilla cousin is delicious and filling enough to be a satisfying meal or you can enjoy it tapas-style alongside a drink.

Strata

This make-ahead breakfast dish is standard holiday fare. Strata is rich, decadent and easy to make the night before so you can sleep in the next morning. Perfection!

Shakshuka

This saucy, tomato-based dish is great served with thick slices of toasted bread to soak up the gravy.

Sheet pan hash

The no-stress hash recipe is an easy weeknight dinner, and another great option for using up lots of leftovers. Use chopped white potatoes or sweet potatoes, hunks of sausage or diced bacon or pancetta and diced vegetables (brussels sprouts are awesome, but peppers, onions, celeriac, fennel or broccoli are all also great). Drizzle with olive oil, roast in a hot oven. Top with poached or fried eggs to add filling protein.

Roasted eggs for a crowd

Fried eggs for a crowd can be a real estate challenge for even the biggest skillet. A rimmed baking sheet, however, can easily hold a large number of eggs. Preheat your oven to 425F, oil the pan, crack the eggs into the pan, spacing them evenly across it. Bake it to your desired doneness. Slice and serve. Sheet pan scrambled eggs are also a great way to make egg sandwiches for a crowd.

Poached eggs over lentils

French lentils, Lentils du Puy, keep their shape when cooked, have a much firmer texture than other varieties and are ideal for salads or grain-like preparations. Toss them with a vinaigrette, top with poached eggs and serve (see recipe below). It’s much more elegant than its simple preparation suggests.

Huevos rancheros

This is an egg dish that is perfect morning, noon and night. Make it extra spicy and serve with a nice cold beer for dinner.

Soufflé

Making soufflé may seem daunting, and it is an advanced technique, for sure, but it’s worth the effort to bring this drum roller to the table. Read through a few pro tips before you get started to guarantee success.