Keys To Saving: Hey, You Can’t Freeze Eggs, Can You?

Have you ever bought too many eggs, and just don’t have the time or inclination to use them before the date on the carton? I have.

If you have read my Keys To Saving, you know I try to avoid throwing away food. So can you freeze them? Yes you can.

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  • Crack the eggs into a bowl. Eggs can’t be frozen in the shell. Remove any small pieces of shell that have fallen in the bowl.

  • Freeze the entire egg. Beat the eggs until mixed thoroughly, but do not whip in air. Pour the mixed eggs into a container and seal tightly. Attach a label with the number of eggs and date. Alternately, freeze the egg mixture in an ice cube tray. Place 3 tbsps. of egg mixture into each section of the tray. Freeze until solid and then remove the cubes and seal them in moisture-vapor resistant containers.
  • Try freezing egg yolks. Separate the yolks from whites and stir gently. When  frozen, egg yolks can thicken or become gel-like. To guard against this, mix in  1/8 teaspoon salt or 1½ teaspoons sugar per every four yolks. Strain and pour  into a container. Attach a label with the number of egg yolks and date. One  tbsp. of the yolk mixture equals one egg yolk.
  • Have a go at freezing egg whites. Separate the whites from the yolks. Pour  the whites into a containers and seal tightly. Attach a label with the number of  egg whites and the date. Alternately, freeze the egg whites in an ice cube tray  and then transfer to a freezer container.
  • Save hard-cooked yolks. Place the yolks in a saucepan and add water until  they are covered. Cover and bring to a boil. Take the pan off of the heat and  let the yolks stand covered for 15 minutes. Place the yolks in a freezer  container, seal and freeze.
  • Eggs can be kept in the freezer for up to one year.
  • Thaw your eggs. Place the frozen container in the refrigerator and let them  thaw for 24 hours before use.


Source: eHow

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