You know, the other day I found myself staring at a carton of eggs in my fridge, thinking, “What on earth am I going to do with all of these?” I mean, a dozen eggs is quite a lot, right? So, I decided to get creative and find some recipes that could help me use them up.
First off, I scoured the internet. And let me tell you, there are tons of recipes out there that use a lot of eggs. I bookmarked a few that caught my eye – a fluffy quiche, a giant omelet, and even a big batch of custard for dessert.
Start with Quiche
I decided to start with the quiche. I mean, who doesn’t love a good quiche? I whipped up a simple pie crust – you know, the usual flour, butter, and a pinch of salt. While that was chilling, I sauteed some onions, peppers, and spinach. I whisked six of my precious eggs with some milk, cheese, and a dash of nutmeg. I poured this eggy mixture over the veggies in the crust and popped it in the oven.
- First, make the pie crust and let it chill.
- Then, saute some veggies.
- Next, whisk the eggs with milk, cheese, and nutmeg.
- Pour the egg mixture over the veggies in the crust.
- Bake until golden brown.
Next up, Omelets!
Next up, omelets! I figured I could make a few different fillings, so everyone in the house could have their favorite. I chopped up some ham, cheese, tomatoes, and mushrooms. I used two eggs per omelet, whisking them with a splash of milk. I cooked each omelet in a hot pan with a bit of butter, flipping them like a pro – okay, maybe not a pro, but I did my best.
- Chop up your favorite fillings.
- Whisk two eggs per omelet with a splash of milk.
- Cook each omelet in a hot, buttered pan.
- Flip carefully and cook until set.
Finally, Dessert Time!
Finally, dessert time! I settled on making a simple custard. This one used up the last four eggs. I heated some milk with sugar and vanilla, and in a separate bowl, I whisked the eggs with a bit more sugar. Then, I slowly poured the hot milk into the eggs, whisking constantly so they wouldn’t scramble. I poured the mixture into some ramekins and baked them in a water bath until they were just set.
- Heat milk with sugar and vanilla.
- Whisk eggs with sugar.
- Slowly pour the hot milk into the eggs, whisking constantly.
- Pour into ramekins and bake in a water bath.
And there you have it! I managed to use up all twelve eggs in a day, and we had a feast! It was actually kind of fun to challenge myself like that. Plus, no more worrying about those eggs going bad. Now, I just need to restock my egg supply!
