Somehow I ended up with 48 eggs that expire in a week. I need creative summer recipes to use them all up. Any ideas?

Summer is a time for fresh, vibrant meals that can be enjoyed in the sunshine, but what do you do when you find yourself with an overabundance of eggs that need to be used up quickly? Whether you’ve overestimated your grocery needs or simply stumbled upon a great sale, having 48 eggs that expire in a week can be a daunting culinary challenge. Fear not, as eggs are one of the most versatile ingredients in the kitchen, perfect for creating a wide array of dishes that can suit any meal of the day.

From breakfast to dinner, and even dessert, eggs can be the star of the show or play a supporting role in a variety of recipes. In this article, we’ll explore creative and delicious ways to make the most of your egg surplus, ensuring that none go to waste. Get ready to embark on a culinary adventure that will not only help you use up those eggs but also delight your taste buds with summer-inspired flavors.

Omelettes are a breakfast staple, but they can be so much more than just eggs and cheese. To add a summer twist, consider incorporating seasonal vegetables like zucchini, bell peppers, and tomatoes. Start by whisking together three eggs with a pinch of salt and pepper. In a non-stick skillet, sauté a handful of diced vegetables in olive oil until tender. Pour the eggs over the veggies and cook until the edges start to set. Add a sprinkle of feta cheese and fresh basil before folding the omelette in half. Serve with a side of mixed greens for a light and satisfying meal.

For a heartier option, try a Spanish-inspired omelette by adding chorizo and potatoes. Thinly slice one potato and cook it in olive oil until golden brown. Add sliced chorizo and cook for another minute before pouring in the eggs. Finish with a sprinkle of smoked paprika and a handful of chopped parsley for a flavorful dish that transports you to the Mediterranean.

Quiches are an excellent way to use up a large number of eggs while also incorporating a variety of ingredients. For a classic quiche Lorraine, you’ll need six eggs, one cup of heavy cream, and a cup of grated Gruyère cheese. Line a pie dish with pre-made pastry and fill it with cooked bacon and sautéed onions. Whisk together the eggs and cream, season with salt and pepper, and pour over the filling. Top with cheese and bake at 375°F for 35-40 minutes until set.

For a summer twist, try a vegetable quiche with asparagus, cherry tomatoes, and goat cheese. Follow the same method, but swap out the bacon for a cup of blanched asparagus and halved cherry tomatoes. The goat cheese adds a tangy creaminess that pairs perfectly with the fresh vegetables.

Soufflés may have a reputation for being difficult, but they are a delightful way to showcase eggs in a sophisticated dish. For a cheese soufflé, separate four eggs and beat the whites until stiff peaks form. In a saucepan, melt two tablespoons of butter and stir in two tablespoons of flour to form a roux. Gradually add one cup of milk, stirring until thickened. Remove from heat and stir in a cup of grated cheese, such as Gruyère or cheddar. Once cooled slightly, mix in the egg yolks and fold in the egg whites gently.

Pour the mixture into a buttered soufflé dish and bake at 375°F for 25-30 minutes until puffed and golden. For a sweet version, try a lemon soufflé by replacing the cheese with lemon zest and juice, and adding sugar to taste. These light and airy dishes are perfect for a warm summer evening.

Making pasta from scratch is a rewarding way to use up eggs while creating a delicious meal. For fresh pasta, combine two cups of all-purpose flour with three eggs and a pinch of salt. Knead the dough until smooth, then let it rest for 30 minutes. Roll out the dough and cut into your desired shape, whether it be fettuccine or tagliatelle. Cook in boiling salted water for 2-3 minutes and serve with a simple sauce of olive oil, garlic, and fresh herbs.

For ravioli, roll out the pasta dough and cut into squares. Fill with a mixture of ricotta cheese, spinach, and a beaten egg to bind. Seal the edges with a fork and cook in boiling water until they float. Serve with a light tomato sauce or browned butter and sage for a delightful summer meal.

Breakfast casseroles are perfect for feeding a crowd or preparing meals in advance. For a classic breakfast casserole, whisk together eight eggs with one cup of milk, salt, and pepper. In a greased baking dish, layer cooked sausage, shredded hash browns, and grated cheddar cheese. Pour the egg mixture over the top and bake at 350°F for 40-45 minutes until set.

For a lighter option, try a vegetable and feta casserole. Use the same egg mixture, but layer in sautéed mushrooms, spinach, and crumbled feta cheese. This dish is not only delicious but also packed with nutrients, making it a great start to your day.

Custards and puddings are a luxurious way to use up eggs while satisfying your sweet tooth. For a classic vanilla custard, whisk together four egg yolks with half a cup of sugar until pale. Heat two cups of milk with a vanilla bean until just simmering, then slowly whisk into the egg mixture. Return to the saucepan and cook over low heat until thickened. Strain and chill before serving.

For a chocolate pudding, melt four ounces of dark chocolate and whisk into a mixture of three egg yolks, half a cup of sugar, and two cups of milk. Cook over medium heat until thickened, then pour into ramekins and chill. These desserts are perfect for a summer evening treat.

Meringues are a delightful way to use egg whites, creating a light and airy dessert. For basic meringues, beat four egg whites with a pinch of salt until soft peaks form. Gradually add one cup of sugar and continue beating until stiff peaks form. Pipe or spoon onto a baking sheet and bake at 225°F for 1.5 hours until crisp.

For a summer twist, fold in crushed freeze-dried strawberries or a teaspoon of lemon zest before baking. Serve with fresh berries and whipped cream for a refreshing dessert that’s perfect for a summer picnic.

Eggs can be a great addition to salads, adding protein and richness. For a classic Niçoise salad, combine boiled eggs, green beans, cherry tomatoes, olives, and tuna on a bed of lettuce. Drizzle with a vinaigrette made from olive oil, lemon juice, and Dijon mustard.

For a more modern take, try an avocado and egg salad. Mix diced avocado, cherry tomatoes, and red onion with sliced hard-boiled eggs. Dress with lime juice and cilantro for a refreshing and satisfying meal that’s perfect for a hot summer day.

Egg drop soup is a simple yet comforting dish that can be easily adapted for summer. For a basic version, bring four cups of chicken or vegetable broth to a simmer. Beat two eggs and slowly drizzle them into the broth while stirring to create ribbons. Add sliced green onions and a dash of soy sauce for flavor.

For a summer variation, add corn kernels and diced bell peppers to the broth for a sweet and colorful twist. You can also incorporate fresh herbs like cilantro or basil to enhance the flavors and make the soup more vibrant.

Crepes are a versatile dish that can be filled with sweet or savory ingredients. For the batter, whisk together two eggs, one cup of milk, half a cup of flour, and a pinch of salt. Let the batter rest for 30 minutes before cooking in a non-stick skillet.

For savory crepes, fill with sautéed mushrooms, spinach, and goat cheese. Roll up and serve with a side salad for a light lunch. For a sweet option, fill with Nutella and sliced bananas, or fresh berries and whipped cream. Crepes are perfect for brunch or a light summer dinner.

Cloud eggs have taken social media by storm with their unique appearance and delicious taste. To make them, separate four eggs and beat the whites until stiff peaks form. Spoon the whites onto a baking sheet, creating a small well in the center of each. Bake at 450°F for 3 minutes, then add the yolks to the wells and bake for another 3 minutes until set.

Serve on toast with avocado and a sprinkle of chives for a trendy brunch dish that’s sure to impress. The fluffy whites and runny yolks make for a delightful combination that’s both visually stunning and delicious.