Separate the whites and yolks. Make a sponge cake or something out of the whites.

In a tupperware container, put down a thick layer of salt. Then place the yolks close but not touching on that layer of salt. Cover everything with salt. Leave it out at room temperature covered but with the ability to breathe. The yolks will harden and dehydrate. You can now use them as a Parmesan substitute in salads, pastas and other things.

If you want to step things up a little bit make sense and cray powder or chili powder (American Curry powder) with the salt to impart some flavor to the yolks.

–

There’s nothing wrong with a hard egg sandwich. Little bit of mayo. A little bit of mustard. Maybe a tiny bit of horseradish and some dill. Put that on two slices of bread.

–

You can make ice cream. Egg sugar, salt, cream.

–

If you don’t anticipate running into another surplus then you can get some food grade lime and waterglass the eggs for long-term storage as long as they are not washed. If you bought them from a store In America then do not do this. Only do this with farm fresh unwashed eggs.

I run a hard surplus on eggs so I do not do this because I know there will always be more so I’m not looking for ways to save them but ways to you use them.

–

Never underestimate the tastiness of shakshuka.

–

Breakfast burritos.

–

Do you have any urine and wood ash? Maybe it’s time to bury some eggs in the backyard.

– Edit: fixord all the voice to text errors.