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Please don't remind me that I'm poor; I'm having too much fun pretending I'm simply "living green" like everyone else these days.


Friday, July 30, 2010

Freezing eggs

I had some eggs to freeze again.  This time I remembered to take photos for those who asked about it the last time.  I hope no one has been waiting for these instructions. 

For each cup of eggs add either 1/2 teaspoon of honey for eggs to be used in baking or 1/2 teaspoon of salt for eggs to be used in other ways.  

2 cups of eggs to be frozen

Gently mix the eggs to incorporate the salt or honey.  I use a fork for mixing so it doesn't add too much air to them. 

Eggs gently mixed together

Pour into ice cube trays and flash freeze.

Eggs ready to freeze

Pop the egg cubes out of the tray and put into a freezer bag.  Be sure to mark the bag whether the eggs are for baking or for other cooking so you know which is which.  Two cubes equals one whole egg.

When these are frozen I will use the trays to freeze some egg whites only.  No need to put salt or honey in whites only.  I plan to use some of the yolks to make egg custard..... or something. 


Anonymous said...

why do you add the honey or salt?

Anita Estes said...

Adding either honey or salt acts as a preservative for the yolks. The whites by themself don't need a preservative but I'm not sure why. The eggs will last about 3 months in the freezer.