Meringue? Uses up just the whites, admittedly. (Egg bread will often take just the yolks.)
Hard-boiling turns eggs into snacks, salad components, and garnish.
Anything that boils -- rice, noodles, potatoes... -- can have an egg cracked into it for some approximation of poaching. Rice it's late in the process (when the water has just dropped to the level of the rice) and more like steaming; noodles can be a beaten egg the instant after draining (spaghetti something, it's a thing; carbonara, google says); potatoes can be actually poached (into the water ~10 mins before done) or soft-cooked if you crack them over/into drained potatoes still in the retains-heat sort of dish used for boiling and recover for five to ten minutes.
Pancakes? couple of eggs in most pancake recipes, and you can refrigerate the leftover pancakes.
Beaten with a little oil, an egg is a great way to hold the fried leftovers together.
If you're feeling festive, can cope with improv bain-maries, and have some LARGE bowls -- I bought 10 litre bowls for this -- Chocolate Nemesis, at ten whole eggs per.
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Hard-boiling turns eggs into snacks, salad components, and garnish.
Anything that boils -- rice, noodles, potatoes... -- can have an egg cracked into it for some approximation of poaching. Rice it's late in the process (when the water has just dropped to the level of the rice) and more like steaming; noodles can be a beaten egg the instant after draining (spaghetti something, it's a thing; carbonara, google says); potatoes can be actually poached (into the water ~10 mins before done) or soft-cooked if you crack them over/into drained potatoes still in the retains-heat sort of dish used for boiling and recover for five to ten minutes.
Pancakes? couple of eggs in most pancake recipes, and you can refrigerate the leftover pancakes.
Beaten with a little oil, an egg is a great way to hold the fried leftovers together.
If you're feeling festive, can cope with improv bain-maries, and have some LARGE bowls -- I bought 10 litre bowls for this -- Chocolate Nemesis, at ten whole eggs per.
(I suspect Aimée of defaulting to a double recipe.)