Great Suggestions folks.
I did an old fashioned lemon pound cake that took 12 eggs, but boy it made one big bundt pan and 2 6 inch rounds. I told my husband that we have cake forever. Pound cake with fruit, with icecream, infused with lemoncelo, toasted with tea and lord help the next friend who gets sick!
With all the great suggestions the second 12 eggs will be curd to freeze, popovers, maybe, the microwave egg salad sounds great but I've Never microed eggs. How long, what power?? Quiche or frittata one or the other.
Thanks again guys, oh yeah at Lucas Carton in Paris they had me learn to do a french truffle omlette, get this 6 oz butter, 4 eggs, 3 oz shaved FRESH black truffle and that's a 1 person serving! You scramble the eggs in the skillet over really low heat adding globs of butter one at a time letting each melt and be incorporated. You are to finish the scrambling at the exact time you finish all the butter. Add the truffle and fold onto a plate. Voila.:lips: