Build a Frugal Pantry with Eggs

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Photo source: Woodleywonderworks

Eggs are a fantastic asset to any pantry. I say, pantry, but, really I mean “food storage” as eggs must always be refrigerated. However, they are a “must have” in the kitchen. Eggs are an incredible source of protein. You can serve them hard boiled in sandwiches, salads, and on their own. Or fry them, scramble them, or bake them. Breakfast sandwiches are a fantastic on-the-go meal. Eggs are an important component of many baked goods as well.

Some Madison Avenue executive summed it up best in calling it, “The Incredible, Edible Egg.”

Eggs are also a very frugal option to rely on in the kitchen. I regularly keep at least three dozen on hand, but I stock up when I see them less than a dime an egg. Eggs remain “good” often past their sell by date. One rule of thumb is the float test. Place the uncooked egg (in its shell) in a bowl of water. If the egg lies on its side, it is very fresh. If it stands up, some oxygen has infiltrated the shell’s barrier. It is still good for baking and will make easy-peel hard boiled eggs. However, if it floats, the egg is bad and should be discarded.

A few years back, eggs got a bad rap due to its cholesterol content. It’s true the yolks are high in cholesterol. However, the whites are almost pure protein. The common rule of thumb is to enjoy eggs in moderation and when possible, offset the cholesterol level by using more whites than yolks.

What role do eggs play in your kitchen?

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About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. AllieZirkle says

    Eggs are a must in my kitchen! I hard boil 24 and keep many on hand to use for easy, kid-friendly dinners while my husband works late.

    I recently read an article speaking to the cholesterol in the eggs. The dietician wrote that consumers should work to cut out fast foods and processed foods and have that under control before worrying about how many eggs to eat or not to eat each day/week. That put things in perspective for me and gave me the freedom I needed to better incorporate such an easy, cheep, tasty protein.

    • Kelly says

      @AllieZirkle, That’s awesome that dieticians are finally taking on fast food as a culprit in the health woes of today! If you have the link I’d love to read the story.

  2. Kelly says

    We eat eggs almost daily. I’m not concerned about cholesterol-it’s actually a necessary ingredient for wound healing. Also, wish I could remember what book, but I read that the whole cholesterol intake number is just a number some doctors at a convention came up with based on what the then current average daily consumption was. Not on any clear link between high cholesterol and health issues, just made up!

  3. Rhonda says

    We have chickens that lay almost every day and when all of them are laying we have more eggs than we can eat before they would go bad. That was until we were given a great storage tip. We wash our eggs and rub then with mineral oil. They keep up to 8 months to 1 year. The mineral oil seals the egg thus slows down the aging process. Our abundance of eggs problem was solved.

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