No questions asked
You can hard boil them and get another week or two in the fridge. What I sometimes do is make two quiche from ready made crusts. One I cut up and freeze and the other stays in the fridge and gets eaten over the next few days. I like to mix in frozen vegetables or kale and sometimes I make a higher protein version by adding a cup of diced firm tofu. I usually toss shredded cheddar cheese on the crust before poring in the egg mixture. I think I average 6 to 8 eggs per quiche with deep dish version of crust.
- Get a muffin tin, oil the inside. If you have paper muffin cups, even better (easier to get them out).
- Crack one egg inside each muffin hole.
- Drizzle a teaspoon of milk and stir with a chopstick or tail of a spoon till egg white, yolk, and milk are mixed.
- If you have veggies you like, chop them real fine and stir them in too. Green onions, red bell pepper, or mushroom are all good. If a carnivore, some bacon bits.
- Sprinkle the top with salt and pepper. If you have it, dried dill is good too.
- Heat oven to 350, then put in.
- Check after 5m for runniness. A toothpick coming out dry means it's done. If wet, put back in and check again every minute.
- When done, take out and flip onto a board.
- Put into a ziploc and stick into freezer. You can peel off the muffin paper or leave it on.
- Every time you're rushed for breakfast, take one out and microwave for 2-3m (until warm and squiggly with the center warm). Good with toast.
- Lasts a couple of months.
mix a load of cum in with one before cooking as desired, should be up your alley
I'm lazy, I would grab a huge pan and scramble them all with onions and seasoning.
I've been there, weeks past the sell by but only one floater...
Unfortunately for you I just hard boiled them and ate them over the next few days.
