the best and quickest way I know to use 8 eggs is quiche.
The Good Quiche is something of a feminine rite of passage in my family. Quite separately, while using and developing entirely different recipes, my mother, my sisters, and I have all evolved superb quiches. Mine has in the past fed six hearty farmers in from the hay-making, and done so relatively cheaply too. What's more, it can be eaten hot, warm, or cold (so it didn't matter when those farmers decided to turn up), and it it freezes really well. If you let it cool, it can be sliced into 6-8 slices, which can then be frozen, and taken out as needed for a packed lunch change from sandwiches.
I mostly make my quiche by instinct these days. But this time I have dutifully measured everything, entirely for your benefit. Recipe posted above, along with another recipe for Cheese Pudding, which I made so as to make full use of the oven. I am eating this slightly greasy mixture as I type!
Today's Expenditure: £7.95
(I got caught in a 'let's lunch' situation at work, and had to buy food in a cafe. Darn it.)