Kelly Turner
Easter is over and of course, there are still plenty of eggs left. With the best tips and recipes, eggs can be used very easily.
How to use the surplus eggs after Easter? After all, thanks to the multitude of Easter traditions, a significant amount of the protein bombs have accumulated over the holiday season. Whether boiled, colored, or simply prepared as a breakfast egg – not every supply was completely eaten. But how can you use all the eggs? These recipes and tips will show you how you can use leftover eggs to create something delicious or useful.
Use eggs correctly: This is the best way to do it
With these recipes you can reuse eggs in different variations:
Use lots of eggs with the recipe for egg curry
A great way to recycle hard-boiled eggs is with vegetable egg curry. This is not only delicious but also filling – and can also be easily frozen if necessary.
Ingredients for two people:
- 100 grams of long-grain rice
- 4 hard-boiled eggs
- 1 medium onion
- 1 spring onion
- 1 medium carrot
- 1 tablespoon butter
- 1 tablespoon of flour
- 50 grams of whipped cream
- 2 tablespoons curry powder
- 2 tablespoons vegetable broth
- 75 grams of frozen peas
- Salt and pepper to tastePreparation:
Soak the rice in about 400 milliliters of boiling salted water. Peel and dice onions and carrots. Heat oil in a saucepan and sauté carrots and onions until translucent. Dust with curry powder and flour and sweat, then deglaze with 500 milliliters of water and the whipped cream. Now stir in the broth and add the peas. Slice and add the hard-boiled eggs. Season with salt and pepper… and the egg curry is ready!
Use leftover eggs as a party snack
Stuffed eggs are a hit at every party. And even when the big Easter party is already over, the long runner is ideal as a small snack in between. Hungry in the home office but have no time to cook a whole dish? Give the child a quick bite to eat, even if lunch is almost ready. Stuffed eggs curb hunger pangs, are easy to nibble on with your fingers and the protein even helps you lose weight.
Recipe for about four people:
- 4 large eggs
- 12 fully cooked prawns (frozen section in the supermarket)
- 1 bunch of chives
- 100 grams of salad mayonnaise
- Salt and pepper to taste
Preparation:
The preparation of stuffed eggs is very simple. Simply hard boil the four eggs in boiling water for about 10 minutes. Then rinse with cold water and peel. Now wash the chives, dry them, and cut them into small rolls. Then the eggs are halved, the albumen removed, and mashed separately in a bowl with a fork. Mix the yolks with the mayonnaise, season with salt and pepper, and add the chives and shrimp. Now only the egg halves have to be filled with the mass. If you like, you can put the filled eggs in the fridge for a few more minutes. Enjoy your meal!
Use eggs for after-Easter cakes
As a cake lover, if there’s one thing you always have around the house, it’s eggs. To offer a tasty and, above all, simple way to use up eggs, here comes the perfect recipe for an after-Easter cake.
Ingredients:
- 4 eggs
- 250 grams of marzipan
Preparation:
Heat 250 g marzipan (in a water bath or the microwave) and meanwhile beat 4 eggs until very foamy. Gradually fold in the warm marzipan so that the mixture remains fluffy. The dough is ready. Now first bake for 15 minutes at 170 degrees top and bottom heat and then switch down to 120 degrees for 30 minutes.
Separating Eggs: What Do I Do With Excess Egg Whites or Egg Yolks?
If you’ve already separated the yolks and whites but only need one ingredient, you don’t necessarily have to throw one of them away. There are great uses for both the egg white and the yolk. How about a sweet liqueur, for example?
Eggnog recipe – protein-rich drinking pleasure
There was this one recipe where you used a ton of egg whites and left a lot of egg yolks – these are ideal conditions for making delicious eggnog! This can be enjoyed wonderfully on the balcony or terrace, especially now that spring is knocking on the door.
Ingredients for about 1.2 liters:
- 1 vanilla bean
- 10 fresh egg yolks (size M)
- 300 grams of powdered sugar
- 400 grams of whipped cream
- 200 milliliters of rum
Preparation:
Split the vanilla pod and remove the pulp. Mix 10 fresh egg yolks, powdered sugar, and the vanilla pulp and beat until creamy. Now add the cream and beat until creamy for about eight minutes with the hand mixer. Add the rum and keep stirring. Then pour the eggnog into bottles that have been rinsed out with hot water and close them again. Now the liqueur can be stored cold. Bottom up!
