FREEZING EGGS

PHOTO AND TIP SUBMITTED BY Mark Mckinney

I havnt been on here for a while so its time to post a tip for Freezing eggs — WHO KNEW???

When you find a sale on eggs, you can freeze them to store for baking and cooking later. Eggs can not be frozen in the shell… but can be out of the shell. Crack a single egg into each slot in an ice cube tray.

Freeze, then pop out and put back into the freezer in a zip lock bag freeing up your ice cube trays for other purposes.

To use simply leave a cube per each egg the recipe calls for sitting at room temp in a bowl to defrost.

COMMENTS FROM TRIED AND TRUE RECIPES

• Serena Adkins Ellison PRETTY COOL!!!!
• Gwendolyn Nicole Sweigart That’s awkward..
• Serena Adkins Ellison hahaa Gwendolyn
• Alice Harman Winters Never knew this, thank you for sharing
• Melinda Blevins I tried this this past spring when my chickens were laying like crazy…
• Serena Adkins Ellison So what did you think of the end resultMelinda when you thawed them out to bake with? did the cake rise right?
• Melinda Blevins It worked out very well. I used them in in recipes where I would bake, like corn bread and even like in meatloaf, worked just as well and next year when I get overloaded again with eggs, I will try it again. I got my recipe from National Center Food Preservation and I added this because you can freeze egg whites, egg yolks or like this with the ice cube trays, which is how I did it. I did it with fresh eggs, not store bought eggs so there might be a diiference..
• Melinda Blevins How do I? …Freeze

  Freezing

  Eggs

  Eggs can be stored for at least 1 month, covered in the refrigerator. Freezing is often unnecessary, but it can be done.

  Preparation – Select fresh eggs and break each separately into a clean saucer. Examine each for freshness and remove any pieces of shell before mixing with other eggs.

  WHOLE EGGS — Thoroughly mix yolks and whites. Do not whip in air. To prevent graininess of the yolks, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup whole eggs, depending on intended use. Strain through a sieve or colander to improve uniformity. Package, allowing ½-inch headspace. Seal and freeze.

  Another method of freezing a whole-egg mixture is to use ice trays. Measure 3 tablespoons of egg mixture into each compartment of an ice tray. Freeze until solid. Remove frozen cubes, and package in moisture-vapor resistant containers. Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole egg.

  EGG YOLKS — Separate eggs. Stir yolks gently. To prevent graininess, add 1-½ tablespoons sugar, 1-½ tablespoons corn syrup OR ½ teaspoon salt per cup of egg yolks, depending on intended use. Strain through a sieve. Package, allowing ½-inch headspace. Seal and freeze. One tablespoon of the yolk mixture equals one egg yolk.

  EGG WHITES — Gently mix whites; do not whip. Strain through a sieve. No sugar or salt is needed. Package, leaving ½-inch headspace. Seal and freeze. Two tablespoons of the egg-white mixture equal one egg white.
• Serena Adkins Ellison thanks so much for the info.. glad to hear from someone who actually tried it!!!!!