The Accidental Smallholder Forum

Livestock => Poultry & Waterfowl => Topic started by: Lagmore on September 10, 2012, 08:37:57 pm

Title: Freezing Eggs
Post by: Lagmore on September 10, 2012, 08:37:57 pm

Hi All,
 
We have LOADS of eggs at the moment which we just can't get through - I think I am already a little bit egg-bound :o . I have looked on the internet for tips on freezing eggs but as usual there is lots of conflicting advice, separating, not separating, adding salt or sugar or not etc etc. Do any of you freeze eggs, if so what do you do?
 
Thanks in advance,
 
Ali.

Title: Re: Freezing Eggs
Post by: Laurasfarm on September 10, 2012, 09:21:25 pm

I bake like there's no tomorrow, victoria sponges freeze really well as does shortcrust pastry and pasta dough.  All easy and relatively quick and full of eggs, the dough can be frozen whole too.
I have tried freezing eggs, seperate eggs and put them in ice trays, with salt or sugar.  The salt/sugar is to stop skin forming when you defrost.  Got to admit I haven't tried defrosting them yet as we have never been short.
Pickling too, we do this a lot with quail eggs and sell them. ::)

Title: Re: Freezing Eggs
Post by: lesleysprite on September 11, 2012, 07:41:22 am

Hi we freeze eggs -we break the yolk and stir them up a bit, i we don't stir them up enough the white goes weird and lumpy. They come out a bit lumpy still but fine for scrambled egg and baking. good luck!

Title: Re: Freezing Eggs
Post by: kegs on September 11, 2012, 12:35:29 pm

Make some lemon curd!  That should easily get rid of a dozen eggs if you make 2 jars.  :thumbsup:


http://www.greedygourmet.com/recipes-by-course/breakfast-and-brunch/lemon-curd/ (http://www.greedygourmet.com/recipes-by-course/breakfast-and-brunch/lemon-curd/)