Tuesday {frugal} Tip: Eat More Eggs (and learn how to test for freshness!)
Eggs can be a frugal gal’s best friend. They’re cheap, versatile and an excellent source of protein.
There are lots of different ways to prepare eggs:
*boiled
*deviled
*fried
*scrambled
*poached
You can serve egg salad, huevos rancheros, quiche or fritattas. Serve breakfast for dinner once a week to save money.
But what if those eggs have been in your fridge a little too long– do you know how to test the freshness of eggs?
Try this “eggs”periment:
Fill a bowl with water a deep enough to completely cover the egg when standing on its end. Gently drop eggs on at a time into the bowl and watch what they do.
If your egg:
*Sinks and lies on its side, it’s fresh.
*Lies on the bottom and bobs slightly, it’s around 2 weeks old.
*Stands on it’s end, it’s about three weeks old.
*Floats, it’s bad and should be thrown out.
If you’re not sure, crack the egg open. Rotten eggs give off a distinct “sulfurish” smell and should be thrown out immediately.
(Please note: These tips are intended as guidelines. Please use your own judgment. If eggs smell bad or are discolored, throw them out. To be on the safe side, use them before the expiration date. For those who are more daring, use these guidelines at your own risk.)
If you’d like to add more eggs to your menu, here are 5 delicious recipes to get you started:
Crustless Quiche
Veggie Scramble
Ham and Egg Cups
Fried Eggs With Spinach and Black Bean Salsa
Savory Scramble
What’s your favorite egg recipe? Leave a comment or a link. 🙂
You May Also Enjoy:
Once a month we grate 20lbs potatoes, put in quart and gallon freezer bags for simple dishes. We have a recipe where we use 12 eggs, 3 cups hashbrowns, 1, large onion diced. 1,lb ground turkey seasoned with cumin heavily. mix in 3 tsp diced garlic in olive oil, cut up a frozen bag of Normandy veggies. mix eggs with 1/2 c milk, 1 tsp red pepper flakes and pour over everything in a 9x 13 pan. bake at 375 for 45 mins to 1 hr. let sit for 20 minutes. top with salsa. enjoy.
That is a really “grate” idea Laura–haha! I thought that potatoes could not be frozen so I never thought of grating them first, but this sounds like a fantastic idea.
opps forgot something you can take out the bread & have added some peppers & onions. use your imagination I guess:)
I can give you an in general idea:) I am a dump cook:) Usually we use 12 eggs beaten, 1# sausage browned ( any breakfast meat works well.), 6-8 slices of bread broken up, 2 cups shredded cheese, salt & pepper to taste, app. 1 cup of milk, just mix well put in a large casserole dish & bake. 350 degrees for 45 min to 1 hour. I have a 11X15 dish I like to use. milk & cheese are app. amounts. we have added hash brown potatoes also.
Thanks Karen!
An old favorite that we could make on girl scout camp outs – egg crackle. We make this one pan breakfast while camping and at home. Cut 1 lb bacon into small piecesand cook. Remove bacon and drain. Remove grease from the pan. Scramble 12 eggs. Add the bacon and 1 box crumbled cheez-it crackers. Easy and yummy.
Thanks Julie–bacon makes everything better. 🙂
I love to make an egg casserole the night before to throw in the oven when we wake up! They are so easy and can be customized to anyones tastes!
http://www.crunchysavings.com/2011/05/easy-breakfast-casserole/
I also love to make omlets and thrown in different season veggies, and hard boiled eggs are great to have on hand in the fridge to slice for sandwiches or just to eat alone as a snack!!
we like to make ahead egg casseroles& breakfast pizza, bake cut into individual portions & freeze then each person can pull out & heat in the microwave. We also make breakfast burritos freeze & reheat. Its a great way to save time & money for us. We have our own chickens so get plenty of fresh eggs & these are ways we can use several up in a hurry if we need to. We do sell some also if get to many ahead. Your recipes look yummy also new ideas are always great.
Do you have an egg casserole recipe you can share?