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

FAQs

What can I do with all my extra eggs? ›

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.

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 ...

Eggs are also loaded with cholesterol—about 200 milligrams for an average-sized egg. That's more than double the amount in a Big Mac. Fat and cholesterol contribute to heart disease. Eating eggs increases the risk of dying from heart disease, according to research published in Circulation.

The American Heart Association recommends up to one egg a day for most people, fewer for people with high blood cholesterol, especially those with diabetes or who are at risk for heart failure, and up to two eggs a day for older people with normal cholesterol levels and who eat a healthy diet.

Eggs are also a great source of heart-healthy nutrients like potassium, folate and B vitamins. Some research suggests that up to two eggs per day actually improves heart health. As with anything, moderation is important, especially if you enjoy eggs daily.

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.

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.

How do you fix a cake with too many eggs? ›

You will have a rubbery or spongy cake . If accidentally add to many eggs try to balance it out with a little bit of flour. If you up the number of eggs in a recipe but don't increase anything else, expect a cake with giant crumbs that is way too moist.

While each carton of eggs is marked with an expiration date, if properly stored at 40°F or lower, they should be safe to eat for longer—usually two to three weeks past the expiration date. If you need healthy recipes to use up the eggs in your refrigerator, try one of these delicious egg recipes.

Information. Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use. Always purchase eggs before the "Sell-By" or EXP (expiration) date on the carton.

As long as the eggs have been properly stored at 40°F or below, they are safe to eat past the expiration date marked on the carton—usually three to five weeks from the day you place them in the refrigerator.

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