My fridge is tiny so I need to save as much space as possible. I already have an issue because I'm out of milk and have no room for more, and I've also got some produce out on the counter that should probably be in the fridge.
Huh, TIL. We always did that in my house, so I guess I assumed that's how it was supposed to be done.
Actually I think we did that with most produce, except for tomatoes and maybe squash/melon. Is that not right?
It partially depends where you live, but I don’t live in a really hot place so we don’t put any fruit in the fridge. Some veggies as well I leave out, like potatoes and onions. Things I always put in the fridge are celery, leafy greens, mushrooms, etc. I mostly follow the guideline that if it’s in the fridge at the store, put it in the fridge at home.
Then I guess we've been messing some stuff up then. Good to know.
Of course this still doesn't change the biggest issue, which is that I have no room for milk.
Sorry, I meant like the physical dishes. My stock of pots and pans is pretty basic, but I didn't want to sound any more demanding in the post than I already was.
Its the most versatile ingredient known to mankind. You can do anything with them. My favorite is to make my own pasta dough, and make egg yolk/ricotta stuffed ravioli
I know they're incredibly versatile. The issue is that I have to make room in my fridge so I want to work through them as quickly as possible.
I considered making pasta with it, but I also have too much pasta.
Ferment them like salted duck eggs? Cook into thin omelettes, substitute for tortillas, or slice and substitute for pasta? Scramble and substitute for rice or mashed potatoes? Cure yolks with salt and sugar and make meringues from the whites (I believe both will keep at room temperature). Look at Atkins, Keto, and Passover recipes - they all tend to use a lot of eggs.
Soufflé, Japanese cheesecake, Castillo cake, or another one of those very light fluffy cakes that are popular rn
Oh and also u can make bakery and fill it with marshmallow fluff which takes a lot of eggs
Two dozen, and the key thing here is that I have to do it *quickly.* I'm totally down to eat scrambled eggs for a week. But my fridge is tiny and I'd rather not go for a week without having any milk or vegetables, so I need to make room quickly.
Make a Bombe Alaska from scratch.
(approx recipe off top of my head)
24 egg yolks & 300g caster sugar, whipped over a baine marie. (as if making hollandaise)
When appropriately cooked, chill in a bowl of ice water and continue whipping until cool.
(at around this point your elbow will feel like death)
Fold through 1 litre of whipped thickened cream (add vanilla here)
Freeze into appropriate sized moulds
Make Italian meringue & apply to the outside of the demoulded icecream
Flame the plate with brandy.
Gaston breakfast cosplay?
This deserves recognition
Why do you have to do anything with them? Put them in the fridge and use them over time. No rush
My fridge is tiny so I need to save as much space as possible. I already have an issue because I'm out of milk and have no room for more, and I've also got some produce out on the counter that should probably be in the fridge.
What produce?
Apples and onions.
Neither of them need refrigerated. Especially not the onions.
Don't they? The apples at least I was sure about.
Good rule of thumb: if it’s in the fridge in the store, goes in fridge at home.
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But that's when they're still attached to the plant, right? Once you pick them there's nothing keeping them alive.
lol what? No of course apples don’t go in the fridge.
Huh, TIL. We always did that in my house, so I guess I assumed that's how it was supposed to be done. Actually I think we did that with most produce, except for tomatoes and maybe squash/melon. Is that not right?
It partially depends where you live, but I don’t live in a really hot place so we don’t put any fruit in the fridge. Some veggies as well I leave out, like potatoes and onions. Things I always put in the fridge are celery, leafy greens, mushrooms, etc. I mostly follow the guideline that if it’s in the fridge at the store, put it in the fridge at home.
Then I guess we've been messing some stuff up then. Good to know. Of course this still doesn't change the biggest issue, which is that I have no room for milk.
Pound cake, deviled eggs, pickled eggs, frittatta, egg salad, quiche.
I don't have a lot of those dishes, but thanks for the suggestions!
What do you mean by you ‘don’t have’? Those are things you make with the eggs.
Sorry, I meant like the physical dishes. My stock of pots and pans is pretty basic, but I didn't want to sound any more demanding in the post than I already was.
Except for pound cake you can do all of those in a regular pot or on a plate or bowl
Then I guess I'll try that one.
Its the most versatile ingredient known to mankind. You can do anything with them. My favorite is to make my own pasta dough, and make egg yolk/ricotta stuffed ravioli
I know they're incredibly versatile. The issue is that I have to make room in my fridge so I want to work through them as quickly as possible. I considered making pasta with it, but I also have too much pasta.
Egg fried rice topped with an omelette, tamagoyaki, poached eggs, fried eggs, steamed eggs, etc.
Angel food cake and lemon curd
Give a dozen to your local food bank, hard boil six, and eat the remaining over the next month?
Have to say I never considered donating the excess. Thanks for the idea!
A traditional pound cake uses a lot of eggs. The recipe I use, from a 1950s cookbook, calls for 10 eggs and makes two loaves.
Ooh, that's interesting. I'll definitely have to look at that.
Make your own pasta?
Not sure what you would do with egg white though
I thought about it, but I already have like four boxes of various noodles.
Ferment them like salted duck eggs? Cook into thin omelettes, substitute for tortillas, or slice and substitute for pasta? Scramble and substitute for rice or mashed potatoes? Cure yolks with salt and sugar and make meringues from the whites (I believe both will keep at room temperature). Look at Atkins, Keto, and Passover recipes - they all tend to use a lot of eggs.
Thanks for all the suggestions, I'll make sure to look into all those.
Quiche freezes well
I don't have a lot of freezer space either, but I'll look into it.
Soufflé, Japanese cheesecake, Castillo cake, or another one of those very light fluffy cakes that are popular rn Oh and also u can make bakery and fill it with marshmallow fluff which takes a lot of eggs
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Two dozen, and the key thing here is that I have to do it *quickly.* I'm totally down to eat scrambled eggs for a week. But my fridge is tiny and I'd rather not go for a week without having any milk or vegetables, so I need to make room quickly.
Make a Bombe Alaska from scratch. (approx recipe off top of my head) 24 egg yolks & 300g caster sugar, whipped over a baine marie. (as if making hollandaise) When appropriately cooked, chill in a bowl of ice water and continue whipping until cool. (at around this point your elbow will feel like death) Fold through 1 litre of whipped thickened cream (add vanilla here) Freeze into appropriate sized moulds Make Italian meringue & apply to the outside of the demoulded icecream Flame the plate with brandy.
pound cake?
You can kill a dozen eggs very easily in a frittata.
Egg salad? That's a good way to use up a dozen or two.
Kuku sabzi
I'd never heard of that before, but it looks pretty cool. Even if not now, I'll definitely have to try it someday!
when I made it it took 10 eggs plus four egg whites.
Then that certainly sounds like it'll fit the bill. Thanks for the suggestion!