Freezing Eggs Part 2

 Hi Everyone!

I hope your weekend is going well.

I want to show you just a few more things that I do with freezing eggs. I've read in some parts of the US a dozen eggs are running from $9.00 to $14.00. Seriously?

OK. Here is what I do with single eggs frozen in the silicon muffin pan. The silicon makes them so easy to release. If you do freeze in a metal muffin pan, spray a very thin layer of Pam into the pan. Wipe with a paper towel. You can run a butter knife around the edges to release the eggs.

photo from One hot Oven

 

1 egg in each space. You can see my freezer is a bit tippy. LOL Easy with silicon, it just peals off.

The silcon makes it so easy to remove the eggs. Simply peal it back.

 

Then I put them in food saver bags. These will last up to 1 year in the freezer.

 

Gene Black has a good question.

If you are freezing the entire egg (white and yolk not mixed) do you add the simple syrup? To keep the yoke from getting gelatinous?

I will have to test this. I do know that if you freeze a whole egg the yoke is hard and gelatinous and horrible. In Part 1 there is a short video oh how to add simple syrup to the yokes so they freeze well. I will look this up and test it for you.

Here is one of the eggs defrosted and scrambled.

I did add a dash of milk in the egg. Whip it with a fork and cook.	A bit of butter  melted in a pan.
I let the egg cook a bit longer to show you that an omelet can be made too.	Then I scramble it up. You know what to do add anything you want to the egg.

 There are some videos where people cut up veggies put in the bottom of the tin and then the egg to freeze. For me, this is not good. Veggies like onions, bell peppers, celery get soggy when defrosted, so I add these items in fresh. As well as cheese. Cheeses that do freeze melt with a different texture, a bit grainy. So again I add cheese fresh.

These little airtight containers hold 2 eggs and snap into each other so I leave them in the freezer like this.

I don't freeze egg whites but you do it just like I showed only you separate the whites from the yokes. See Part 1

What I do like, is the egg whites can be used just like fresh.

Whipped for migraine and make or bake anything fresh whites make. Even ice cream and custard.

Taken from tastingtable.

 

 

Now remember the cake I baked for New Years?

After it cooled, I frosted it and here it is cut. Seriously this is taller than when I use fresh eggs. Light and fluffy.

You can use frozen eggs just like you do fresh eggs. Remember, frozen eggs last up to 1 year in the freezers. Defrost them in the fridge, not on the counter, so plan ahead.

 Have fun freezing your eggs.

 

Nicole