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View Diary: Kitchen Table Kibitzing: Ode to the Chickens of Suburbia (113 comments)

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  •  Up to 6 months. (17+ / 0-)

    Here is one method.

    How to Freeze Your Eggs
    1. Select the freshest eggs that you can.
    2. You can choose to freeze yolks and whites separately, or together. I chose to freeze the whole egg together.
    3. Crack as many eggs as you wish into a freezer safe container (I used a tupperware-style plastic container with lid). Eggs cannot be frozen in the shell since they will expand and break. For this batch of eggs, I froze 2 cups of whole eggs per container.
    4. GENTLY stir the yolks and whites together. Try not to beat a lot of extra air into the mixture.
    5. Optional Step Add 1/2 teaspoon of honey OR salt to each cup of whole eggs. This is said to help to stabilize the yolk after thawing. I figured it couldn’t hurt, so I added salt to mine. Be sure to mark what you used in the label so you can adjust your recipes accordingly, if need be.
    6. Label and freeze for up to 6 months (I’d bet you could go longer, but this is what the “experts” recommend. I like to push the limits, though.  ) Labeling might seem like a waste of time to you. But do it. Trust me. You have no idea how many times I’ve come across a mystery item in my freezer. At the time of freezing it, I was SURE I would remember what it was…
    7. When you are ready to use your eggs, allow them to thaw in the fridge.
    3 Tablespoons of the egg mixture = 1 egg in recipes
     **Alternate freezing method** You can also pour the scrambled egg mixture into individual ice cube trays. Just pop out a couple cubes anytime you need just an egg or two for a recipe.
    - See more at: http://www.theprairiehomestead.com/...

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