75+ Dessert recipes to use up extra eggs (2024)

FAQs

What can I do with all my extra eggs? ›

Some delicious egg-based meals could include Finnish pancakes, egg casseroles, quiche, egg muffins, or baked French toast. Fancy baked goods that involve quite a few eggs include bread pudding, custard pie, or souffles. Macaroons, meringues, or angel food cake are great options for using up extra egg whites.

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

They may be used to add structure, flavor, texture or act as a leavening agent.

According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you're ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they're thawed.

Having your eggs extracted and stored for future use (called cryopreservation) may give you the best chance of conceiving later on, especially if you're facing a medical treatment — such as chemotherapy, treatment of severe endometriosis or gender affirming surgery — or a health condition such as an autoimmune disease ...

Those who habitually consumed the most eggs increased their risk for diabetes when compared to those who ate the fewest eggs. These results support similar findings. A review of 14 studies published in the journal Atherosclerosis showed that those who consume the most eggs increase their risk for diabetes by 68%.

Even though refrigerated eggs stay fresh for several weeks beyond their sell-by or expiration date, they don't last forever. So use the surplus eggs for something practical, like whipping up a drool-worthy frittata for your next breakfast or baking a cake for your upcoming neighborhood potluck.

A small study in 38 healthy adults found that as many as 3 eggs per day improved LDL and HDL levels and the LDL-to-HDL ratio. Yet, experts might shy away from suggesting more than 2 eggs per day, with many still suggesting that you stick to 1 ( 34 ).

Eggs provide structure and moisture, while flour acts as a binding agent and helps to thicken and stabilize mixtures. Together, they create a foundation for a wide variety of dishes, from cakes and cookies to bread and pasta.

Is 4 eggs too much for a cake? ›

A regular boxed cake mix usually calls for 3 whole eggs. You can add four and the cake comes out a little more dense and moist. Or, you can add 1–2 egg yolks to get it even more rich and dense. Density in a cake isn't necessarily a bad thing.

What happens if you use old eggs. If you use older eggs, the cakes will not rise as well and pavlovas will be flatter than they should be. Generally, the cakes will still work as long as you get some volume from beating, they just won't be as tall or light-as-air as they should be.

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

If someone puts all their eggs in one basket, they put all their effort or resources into doing one thing so that, if it fails, they have no alternatives left. The key word here is diversify; don't put all your eggs in one basket.

Don't concentrate all your prospects or resources in one thing or place, or you could lose everything.

Capital at risk. The value of investments and the income from them can fall as well as rise and are not guaranteed. Investors may not get back the amount originally invested.

The American Egg Board, Egg Farmers of Canada, and USDA do not recommend freezing hard-boiled eggs because "hard-cooked whole eggs and whites become tough and watery when frozen." By the time you try to make the most of the rubbery, tough egg whites, it's probably easier to simply cook a whole new batch of hard-boiled ...