Call for recipes from the eggheads

[muckefuck]

The local Safeminicks was running a sale on eggs last weeked. About a dollar a dozen, but you had to buy three dozen to get that savings. So now I've got three dozen eggs that I'd really like to use up in the next four-to-six weeks (because stale eggs, ugh!) Just making an omelette every morning would do the trick, but that would drive me insane inside of ten days.

So suggestions, people! I'm not on any crazy diet, so baked goods are kosher. (I promise I'll buy new ingredients this time to avoid another kitchen katastrophe.) Tell me your favourite things to do with the incredible edible egg.

Comments

[muckefuck.livejournal.com]

(1) Who doesn't like bread pudding?
(2) Do any of them call for bourbon?

[snowy-owlet.livejournal.com]

Kitsune doesn't like bread pudding. I would complain about this, but it means more for me.

I second angel food cake for egg whites but vote for lemon curd to use up yolks.

[muckefuck.livejournal.com]

(1) I've never been a big angel-food fan. Génoise might work for me, however.
(2) Does this mean you're Better if not necessarily All Better?

[snowy-owlet.livejournal.com]

Well, I'm out of bed, anyhow, but I'm still pretty sick. I took the day off. But I'm bored, which is usually a sign that I'm on the mend.

I should also say that my recipe for bread pudding, which is from Antoine's in New Orleans, does not call for bourbon: the bourbon is in the sauce, which consists of butter, sugar, egg yolk, and, er, bourbon.

[prilicla.livejournal.com]

(1) Actually, a surprising number of people hate bread pudding. I don't understand it, myself.

(2) Sadly, the recipes I have are from Eating Well magazine rather than from an actual authentic source, so they're bourbon-free. (IIRC, they also call for 4 whole eggs and 4 egg whites, while I suspect that a real bread pudding recipe would use all those beautiful yolks.) They're pretty good recipes for my purposes, but if taste is your only criterion, you'd probably be better off with something more authentic.

[lustronheloise.livejournal.com]

There is always the making of bourbon sauce for the bread pudding. I like the one from The Joy of Cooking