Eggs, eggs and more eggs!
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Join Date: Aug 2008
You can of course also make quiche and other savory custards like strata, though I'm not sure if you dislike those as well.
You can freeze eggs, too.
Egg whites in particular are easy to freeze and whip up better for things like meringue once they're older.
Any sponge cake with filling will kill a dozen eggs easily. Dobos torte for example takes over a dozen to make.
Oh, or a crepe cake. The crepes use up at least three eggs and then pastry cream for the filling for at least another three.
Last edited by Saria; 10-14-2012 at