8 Unusual & Genius Hacks To Use Extra Eggs

8 Unusual & Genius Hacks To Use Extra Eggs

We’ve all been there – starting at the half empty carton in the fridge. The eggs are about to go bad, and you’re not sure what to do with them except throw them away.


Personally, I don’t like tossing extra eggs if I can help it, and I’ve spent a lot of time researching and testing unusual ways to repurpose them.


And I’ve discovered that there’s a LOT you can do with extra eggs!


In this article, I’m going to show you how, with a little bit of preparation, you can save extra eggs and reuse them in several ways in your home.


8 Unusual & Genius Hacks To Use Extra Eggs


Shine bread

Use egg whites as a glaze for breads, muffins, and pastries. Adds a glossy sheen and helps keep toppings such as herbs or sesame seeds in place.


Thicken soups

Add egg yolks to soups and sauces to thicken them. Wait until the soup is relatively cool so the yolks don’t cook & scramble – unless you’re making egg drop soup, in which case you want the eggs to cook!


Make Homemade Mayo

Homemade mayonnaise tastes much better than the store bought stuff – and you can be sure it’s made with fresh, organic ingredients.


Mix egg yolks with a blender, and gradually drizzle olive oil a few drops at a time while blending constantly. Add vinegar to taste until mayo is white and creamy. If you want to ferment the mayo for extra nutritional benefits, this article will help you out.


Remove Stains

If your coffee mugs are stained from tea or coffee, use eggshells to remove tem. Grind up eggshells and sprinkle them in the mug. Add warm water until a slurry is formed. Leave to soak overnight. If the stains aren’t fully removed by morning, repeat until the stains are gone.


Freeze Them

Separate egg whites & yolks.  Freeze egg whites to use in meringues or to shine bread as needed. Mix yolks with a pinch of salt or sugar to keep them moist when you defrost them (freezing tends to dry yolks out). Note which yolks have salt or sugar so you can use them in an appropriate recipe.


You can also freeze yolks and whites together (scramble them first), and use in recipes as needed.


Make Candied Nuts

Separate whites from yolks (or use the frozen whites from above!) and whisk with a ¼ tsp of water. Add your favorite nuts, coating them with the egg mixture. Remove nuts and sprinkle with cinnamon and sugar.


Bake at 250 degrees F for 45 minutes (keep an eye on them so they don’t burn). Use a spatula to turn them regularly to they bake evenly. Enjoy!


Add to Smoothies & Other Drinks

Love smoothies? Want them to be even more smooth? Add egg whites! Whisk them until they’re frothy and fluffy, and use up to 2 tablespoons per 8 ounces of smoothie. You’ll have to play with it a bit to see what tastes best to you.


The egg whites will give your smoothies a silkie texture. You can also use them in alcoholic drinks.


Make A Homemade Calcium Supplement

Eggshells are an excellent source of calcium and other micronutrients. Add them to smoothies or other drinks to meet your daily calcium requirements.


To make eggshell powder, first spread the shells on a cookie sheet. Bake them at 350 degrees F for 10 minutes. Once they’ve cooled, process them until they’re completely ground.


If necessary, you can grind them with a food processor then finish with a mortar and pestle until the shells are fully powdered (sharp edges never did anyone a favor!)


Store in the fridge and use within 3 weeks. Only use about ¼ tsp per 8 ounces of drink (20 or so shells will make about ½ to 1 cup of powder).


If you can’t make it through all the powder in that time, you can add the remainder to your compost bin, your garden, or feed to your chickens. (For other animals such as dogs and cats, check with your vet first).


8 Genius Uses For Leftover Lemons

8 Genius Uses For Leftover Lemons

Nothing is worse than throwing out perfectly good food, or worse, watching it rot.


You spent effort growing the fruit, or good money buying it, so you probably want to use it, right?


Not sure how?


Well, we’ve done the thinking for you! Here’s 8 ways you can use leftover lemons (or any citrus, really) to brighten your life, your table, and your kitchen!


Print this article out, and keep it handy – so the next time you’re looking at a bag full of lemons and don’t have time to get creative, you have a list of ways to repurpose them!


8 Genius Uses For Leftover Lemons


Uplifting Salad Dressing

A few drops of lemon juice is a simple way to perk up a bland salad without adding calories. Simply squeeze about 1 teaspoon of lemon juice straight into salad leaves.

Want to make a zesty dressing? Mix lemon juice with an equal amount of olive oil, a chopped or crushed garlic clove, and a bit of honey to sweeten. Play with it until it’s seasoned to your personal taste.


Zesty Marinade For Chicken or Fish

Make a healthy and uplifting marinade for fish and chicken by combining olive oil, dried lemon peel, lemon juice, garlic, rosemary, and black pepper in a freezer bag.

Add chicken to the bag, and shake the bag a few times to coat the chicken with the marinade. Let sit for up to 2 hours before cooking.

For a whole chicken, use 1/2 cup extra virgin olive oil, 2 teaspoons lemon zest, juice from 1 lemon (squeeze out juice), 1 clove chopped or grated garlic, 1 teaspoon fresh rosemary, black pepper to taste.


Lemony Ice Cubes

Slice leftover lemons and arrange them on a baking sheet. Place in freezer until thoroughly frozen, and then transfer lemon to a freezer bag. Perfect for ice cold drinks on a hot day!


Dried Slices

Arrange lemon peel slices on a cooling rack, not touching, over a baking sheet so they dry evenly. Dry rinds at 150 degrees for 1-2 hours. Grind in a blender if desired. Flavor desserts, tea, marinades, or soups with the dried peels.


Lemon Mayonnaise

Brighten up a midday sandwich by adding both lemon zest and juice to mayonnaise. Grate dried zest and/or squeeze lemon juice into your mayo. Stir to combine, then use normally.


Want to take it to the next level with probiotic mayo? Here’s how!


Citrus Water Infusion

Trying to add more water to your diet but struggling? Use leftover lemons to flavor water!


Simply place lemon slices and/or the peel into a bottle of water and leave it overnight to infuse. Drink in the morning to start your day right!


Lemon Juice Cubes

Add fresh lemon juice an ice tray, and freeze. Once frozen solid, transfer cubes to a freezer bag. Use whenever a recipe calls for fresh lemon juice – one cube equals about 1 tablespoon of juice.


Don’t have enough lemon juice to fill an ice tray? Mix with water, and add frozen cubes to sodas and other drinks for an uplifting taste!


Household cleaner

Add lemon peel or slices to a mason jar filled with white vinegar. Allow to infuse over 7-14 days. Strain out lemons, and use the infused vinegar to clean dishes, countertops, and toilets.


Want to know uses for leftover eggs?

Easy Probiotic Mayonnaise

Easy Probiotic Mayonnaise

I’ve been trying to incorporate more fermented and probiotic foods into my diet, and probiotic mayonnaise is probably one of the easiest ways I’ve found.


And it tastes just like regular mayonnaise, so it’s a sneaky way to introduce probiotic foods into your kids’ diet (or your husband’s, in my case).


Now, the thing about mayonnaise is it has a bad rep because it’s usually made with heavy oils, and if you’re conscious about what goes into your body, it’s something you might avoid. 


So, to make this probiotic mayonnaise a little healthier (and easier for you if you’ve never made mayo before), I swapped the traditional olive oil for healthier grape seed oil.


Probiotic mayonnaise is fairly straight forward to make, although you do have to pay attention when combining the oil with the other ingredients to ensure your mayo emulsifies correctly.


But the end result is worth it, and probiotic mayonnaise has a tangy, sparkling taste you’ll love.


So, the first question:


What goes into probiotic mayonnaise anyway?


Let’s take a look!


probiotic mayonnaise in jar


So, here’s the ingredients for probiotic mayonnaise:


3 egg yolks

1 teaspoon Dijon mustard

2 tablespoons raw apple cider vinegar

1 tablespoon whey

½ tsp Himalayan salt 

1 cup grapeseed oil


(You can also buy these at Thrive Market. See why I love Thrive here.)


Now that we have that out of the way, let’s talk a bit about these ingredients…

Whey, Apple Cider Vinegar, and Grape Seed Oil – Oh My!


For this recipe, I used whey leftover from cheese making to turn regular mayonnaise into a probiotic powerhouse.


It’s a great way to use it up and make a healthy addition to your meal (incidentally, it’s also great in pizza dough!).


If you want to use whey to add probiotics to this or any meal, avoid the whey powders you see in health food stores; it’s not the same thing, and you won’t get any beneficial bacteria from it.




If you don’t have whey, you can just omit it from the recipe or use fermented pickle juice to make the mayonnaise into a probiotic feast.


All you need to do is simply use an equal amount of fermented pickle juice instead of the whey.


You can also use extra raw apple cider vinegar in place of the whey.


Speaking of apple cider vinegar…


Apple cider vinegar used to make probiotic mayonnaise

In addition to the whey, to make probiotic mayonnaise, I also used raw, organic apple cider vinegar to add an extra amount of beneficial bacteria.


Just like the whey, you want to make sure the vinegar you use is homemade and raw, and contains part of the mother – the collection of beneficial bacterias that naturally occur as you make apple cider vinegar.


I generally recommend people use only vinegar they’ve made in their own home when making this probiotic mayonnaise – you can be sure of exactly what you’re getting.


If making apple cider vinegar is new to you…


Read my step-by-step apple cider vinegar tutorial. It’s so simple to make you’ll wonder where it’s been all your life.


Ah…grapeseed oil. We meet again.


oil used for probiotic mayonnaise


Mayonnaise is traditionally made with olive oil, but I use grapeseed oil when making probiotic mayonnaise because the oil has a lot of antioxidants in it.


It’s also popular for cooking because it’s known to reduce cholesterol.


It’s filled with healthy fats, making it ideal for a condiment like mayonnaise, which traditionally has been full of unhealthy fats, and definitely not probiotic.


But most importantly….


It emulsifies easier than olive oil.


The success of any mayonnaise recipe rests on the cook’s ability to properly emulsify the ingredients, and I need all the help I can get!


Nothing is worse than trying hard to make mayonnaise, and completely flopping!


But here’s the deal:


When using grapeseed oil for probiotic mayonnaise, or any cooking really, be sure to use food grade – some oils are sold for cosmetic use.


Because the oil is extracted from the seed using a chemical process, it’s possible a cosmetic-grade oil will be harmful if consumed.


But if you find your grapeseed oil in the food aisle at your local store, you’re probably okay!


How to make Probiotic Mayonnaise


The difference between probiotic mayonnaise and regular ol’ mayo comes down to two things:


  • Raw apple cider vinegar
  • Whey


When you use both of these ingredients, the beneficial bacteria in both are added to your mayo. 


And it transforms from something ordinary into something that you’re used to eating but is filled with more nutrients, easier to digest, and more nourishing.


And if you have picky eaters (read: stubborn eaters who don’t want to try something new), it’s an easy way to introduce probiotic foods into their diet.


So, here’s the ingredients for probiotic mayonnaise again



3 egg yolks

1 teaspoon Dijon mustard

2 tablespoons raw apple cider vinegar

1 tablespoon whey

½ tsp Himalayan salt (or any salt)

1 cup grapeseed oil


Let’s talk Directions


I like to use an immersion blender to make this mayonnaise, but a table top blender works great too. 


In a wide-mouth jar (or blender if using), combine the egg yolks, mustard, apple cider vinegar, whey, and salt.


Blend the ingredients together as you very slowly drizzle the oil into the mixture, keeping the blender running the entire time.


And I mean very slowly.


It took me a good 3 minutes to drizzle the grapeseed oil into the egg yolk mixture, and it’s important to not stop when blending the ingredients together to make sure it emulsifies.


This is where the rubber hits the road – dump the oil in too fast, and it might not emulsify. Patience is key to successful probiotic mayonnaise.


Once you’ve added all the oil, you will know your mayonnaise is ready when the mixture becomes thick, coats your blender, and is more difficult to mix.


Transfer your completed probiotic mayonnaise into a clean plastic container or glass jar, and keep in the fridge. Use as you would any other mayonnaise.


That’s it!


The steps to make probiotic mayonnaise are pretty straight forward, and the only tricky part is emulsifying the ingredients. 


With an immersion blender, even I can do it!

I’d like to hear from you!


Does probiotic mayonnaise sound like something you’d try? Why or why not? Email me at [email protected] or comment below!


Probiotic Mayonnaise is an easy way to incorporate healthy probiotic foods into your diet. Kids love it too, and it tastes exactly like normal mayonnaise. In this tutorial, I show you step-by-step how to make it! From FrugalChicken