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

FAQs

What to do with a surplus of eggs? ›

Too much yolk can overwhelm a dish with "eggy" flavor, and their tenderizing function weakens a cake's structure. Too much white, on the other hand, will create an awkward batter and a dry cake. Using the whole egg gives you the best of both worlds.

Preserving Eggs

Sprinkle each egg with either a small pinch of sugar or a tiny pink of salt. Scramble in the well. Place in the freezer for a few hours until completely solid. Pop out and place in a freezer safe plastic bag or airtight container.

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.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 50 minutes, or until a knife inserted near the center comes out clean. To use frozen casserole: Completely thaw in the refrigerator for 36 hours. Remove from the refrigerator 30 minutes before baking.

Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

The Composition of Eggs

The combination of structure and leavening is what gives baked goods their rise. The more eggs that are added, the stronger the physical protein bonds will be.

Use an extra egg: Most boxed mixes will call for three eggs. Use four for a cake that's richer-tasting and moister. This tip is one I use practically every time I make a boxed cake mix. Substitute dairy: Replace the water called for on the package with dairy.

First of all, each egg needs to be cracked out of its shell. The egg white and yolk will expand when frozen so if left intact this could damage or break the shell. Only freeze eggs which are fresh and in date; all British Lion Eggs are labelled with a best-before date stamp on each individual egg shell.

Can you use frozen eggs for baking cake? ›

Freeze them for future baking. Freeze eggs for baking — really? Absolutely.

Sprinkle a pinch of salt over each cracked egg, cover the tray securely with plastic wrap, and stash in your freezer on a flat surface until they are frozen solid. At this point, you can pop them out, place them in an airtight plastic bag that is labeled with what they are and the date.

But besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

Adding more eggs makes for a spongy, less flavorful banana bread. Doubling the number of eggs I was using resulted in a spongy cake with a moist texture. While the banana flavor was present, it wasn't as prominent as it was in other loaves. This had more of a hint of flavor.

Eggs create structure and stability in a batter, they add moisture and impact the texture of the final baked good. Their ability to assist with bringing ingredients together makes for a smooth, velvety brownie batter. The role of the egg white, egg yolk and whole egg can overlap and vary in different recipes.

Freezer Storage: If you have more eggs than you can use within a few weeks, you can freeze them, out of their shells. Freeze only clean, fresh eggs. Place them in freezer containers, seal tightly and label with the number of eggs, whites or yolks and the date. Defrost frozen eggs overnight in the refrigerator.

Tips for Refrigerating Fresh Eggs

Fresh eggs that are stored in a carton and kept on the coolest shelf in the fridge will last up to 5 weeks. They can last longer if the humidity is high to prevent too much evaporation. One way to make refrigerated eggs last even longer is to wrap each egg in plastic wrap.

For eggs, I'd break them, the local critters would eat the contents, and I'd be composting the shells. If it will be a while before trash is picked up on the curb, I crack them into the sink, put the shells in the trash and run through the garbage disposal or smush up the yolks and wash down with lots of water.

Freeze your Eggs

The first thing to do when you have too many eggs is easy and simple; freeze them! Eggs can be kept for a year. You can freeze them whole or separately. Freezing them separately is a great option if you do a lot of baking.