Egg recipes

[Anonymous No.15390001]

Anyone have recommendations for sweet recipes that use up a lot of eggs? I have a lot of eggs that I need to use up but I don't want savory things like fried eggs, omelets, quiche, etc.
Bad at cooking so something easy would be great. Been looking at just making custard, pancakes with lots of egg, hong kong egg tarts, or some sort of sweet pie. Also egg recipe thread i guess, even non sweet ones.

[Anonymous No.15390006]

Pickled eggs?

[Anonymous No.15390007]

>>15390001
Make something with meringue. Endless options.

[Anonymous No.15390013]

>>15390007
Note: people insist making meringue is difficult but it truly isn’t. You can also find something to do with the yolks. Some great chocolate cream pies use the yolks for the fudgey, rich chocolate filling, and top with meringue. It’s delicious and easy. Just pay attention to how your meringue peaks and you won’t have any issue with separation.

[Anonymous No.15390019]

>>15390007
Oh yes. I suppose some recipes only need the yolks, so i can use the whites for making meringue.

[Anonymous No.15390029]

>>15390019
If you have too much meringue, try making some meringue cookies too. They’re airy, delicately sweet, and crunchy-fluffy. And impossible to resist having just one more. I love to make them with a bit of almond flavoring for a gentle taste. It’s delicious.

[Anonymous No.15390067]

>>15390001
Make french butter cream icing for cupcakes. it's very rich and requires a lot of eggs, yolks included unlike these memesters telling you to make a disgusting egg white only dish like meringue.

[Anonymous No.15390070]

>>15390029
Woman

[Anonymous No.15390071]

>>15390019
Yeah. Whites for meringue, yolks for custard.

[Anonymous No.15390105]

>>15390071
I've decided to make chocolate pudding and then use the whites for meringues. Thanks for the suggestions everyone.
>>15390067
This sounds great too. I have written it down. The hens produce so many eggs so I will always have them.

[Anonymous No.15390288]

>>15390001
creme brulee, I can never seem to get that right.

[Anonymous No.15390304]

>>15390001
With a ton of eggs you can play around to try to get creme brulee right.

[Anonymous No.15392146]

>>15390001
a small parisian flan uses up 6 to 8 eggs.
no crust.

[Anonymous No.15392212]

>>15390001
Pastel de nata

[Anonymous No.15392234]

>>15390001
Zabaglione.

[Anonymous No.15392919]

>>15392212
the good stuff

[Anonymous No.15393670]

>>15390001
pudin
this is my mums recipe, that her aunt gave her

10 eggs
1 can of condensed milk
milk
sugar

Mix the eggs with the condenced milk, fill the said can 2 times with milk and pour it
In your pudin mold pour some sugar and some drops of water put it on medium high heat until it goes caramel
Pour the pudin mixture in and take it to an oven for 2h 30min(not sure about the time)
DONT FORGET TO BAKE THE PUDIN IN A WATER BATH

[Anonymous No.15395127]

>>15390001
Pastry cream/creme patissiere, aka the best vanilla pudding.

[Anonymous No.15395135]

>>15395127
>>15390001
I tend to not use whites in mine because I don't like the eggy taste it gives, but some whites in there can give the pudding/cream more structure, where using less makes it looser but less taste of egg.

[Anonymous No.15395592]

>>15392212
>Pastel de nata
This is good shit. There used to be a little chinese bakery down the road from my house that made amazing portugese egg tarts.

[Anonymous No.15395936]

throw a bunch of jam and some lemon juice in your scrambled egg and cook it like a custard

[Anonymous No.15396117]

Pavlova is the easiest and most irresistible option.