Sometimes it’s the unexpected deals that I enjoy the most, like this Egg-stra good find (sorry, I know that was beyond silly, but I had to.)

A local produce store was advertising peaches for $0.99/LB. Since I LOVE stone fruit, I stopped in, hoping for a bunch. They were completely cleaned out of the fruit, but I always do a quick run-through of any store I visit, looking for Manager’s Specials, Mark Downs, Unadvertised Sales, etc.

As I rounded the corner to the dairy section, a bright neon orange $0.25 sign caught my eye and I went to investigate. I could hardly believe it when I saw tons of free-range, organic, grain-fed eggs!

These retail for $3.99/dozen—or more!—so finding them for a quarter is unheard of. They all expire today, but that didn’t deter me. I scooped up 8 dozen for myself and left the remaining 5 in case anyone else wanted them.

After I got the eggs home, I carefully checked them over, making sure everything was intact and clean. Then, I started cooking.

I’ve heard that eggs can be frozen whole, out of the shell, but I’ve never tried that method (I’m not against it, I just wasn’t in the mood to experiment. It’s easier and quicker for me to stick with the tried-and-true). Here’s how I used up 8 dozen eggs in a day:

Boiled: I hard boiled 3 dozen. 1 dozen will be used plain for snacks and the other 2 dozen were made into egg salad.

Scrambled: The next 2 dozen were scrambled and made into breakfast burritos—all of which I froze for future meals/snacks. (I didn’t use a recipe, just scrambled eggs, diced onions/peppers, and cheddar cheese in flour tortilla.)

2 Pound Cakes: I have a delicious recipe that uses 6 eggs per cake! I made 2 and that finished off another dozen.

2 Bread Puddings: This was great because it used up some older, random apples, a handful of raisins and a dozen of the eggs.

If you’re counting, that brings us up to 7 dozen. After I finished cooking all of the above, I was exhausted and out of inspiration. Out of the blue, a neighbor called because she’d received my UPS package by mistake. When she kindly dropped it off, I offered her the last dozen and 1 of the cakes, which she was overjoyed to receive.

It was a lot of work, but I enjoyed it—for the most part. More than anything, I was proud of myself for being creative and getting such a good price. 

Do you have any egg-heavy recipes to share? I’d love to try them!