Author Topic: Freezing Eggs (Read 6507 times)

velcro · « **on:** February 11, 2009, 05:59:25 pm »

Is it possible to freeze eggs, if so whats the best way to do it.

Thanks

doganjo · « **Reply #1 on:** February 11, 2009, 06:04:59 pm »

Tells you all about ti here. http://www.ochef.com/56.htm

Rosemary · « **Reply #2 on:** February 12, 2009, 09:25:09 am »

We've frozen egg whites. I wouldn't do it again. No particular reason - just didn't fancy them when they defrosted.

Crofter · « **Reply #3 on:** February 12, 2009, 11:34:02 pm »

We freeze duck eggs when we have a surplus. Beat up 2 eggs with a pinch of salt, pour into a yogurt carton and cover and freeze. They are great for baking and omelets.

Dave

northfifeduckling · « **Reply #4 on:** March 04, 2009, 09:16:02 am »

I've frozen both, whites and yolks during the baking time before Christmas. I found it helpful, as we don't have our own hens' eggs (they are precious!) and some recipes ask for either yolks or whites. They are no different to process once thawed. I never tried freezing whole eggs.

pigsatlesrues · « **Reply #5 on:** April 16, 2009, 10:47:56 pm »

Found this info:

Freezing Eggs: Whole eggs cannot be frozen, of course; otherwise they would expand and explode, but once out of their shells, they freeze well, ready to be used in a variety of recipes.

Crack each egg carefully and pour the whites into one dish and the yolks into another. Once you have separated them all, the whites can be poured into one ice cube tray, while the yolks go into another. The reason for separating them in this way is that recipes used later may require either whites or yolks. It’s also easier to work out how many eggs are involved: two white cubes and one yolk cube are equivalent to one whole egg. A further refinement is to divide the cubes into ‘savoury’ and ‘sweet’. Those that are destined to be used in savoury dishes should have a little salt added, while those that are to be used for cake making should have a sprinkling of caster sugar added. The reason for doing this is that when the cubes are subsequently defrosted, they are less likely to be sticky and have a skin on the top.

The defrosted eggs can be used for any recipe that requires eggs, although omelettes and soufflés may not rise as much as they would with fresh eggs. Alternatively, you could make pickled eggs, custards, quiches, cakes, meringues

Kate

doganjo · « **Reply #6 on:** April 17, 2009, 12:35:40 am »

Quote

two white cubes and one yolk cube are equivalent to one whole egg.

Doesn't it depend on the size of the ice cube sections?

velcro · « **Reply #7 on:** April 19, 2009, 07:24:56 pm »

After my original posting I found a receipe in an old cookery book.
One egg beaten with half teaspoon of salt or sugar ( depending on what you are going to use them for)
They are supposed to keep for up to 9 months in the freezer. I have frozen some so we'll see what happens