Check out How to Freeze Eggs. This is really thinking outside the box, but there are lots of reasons to freeze eggs for later! See below for more.
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Why Freeze Eggs:
You might see an awesome price on eggs here and there. Maybe it's after Easter and all the stores are trying to get rid of their extras and they're on clearance.
Other times, shortages are actually a reason to stock up on eggs. Egg shortages in stores happen time to time and are not a reason to panic. I've seen many times over the years eggs were not in good supply! Flooding in certain areas of the country and other natural disasters, high gas prices, and other issues can cause the price of eggs to rise and the supply to drop. Egg prices also indirectly reflect grain prices, gas prices (for shipping to stores) and other things. So, it can happen!
If you do find eggs and use a LOT of them for baking, you don't have to fret over storing them or trying to use them up quickly. Store-bought eggs must remain refrigerated, of course, but freezing them is a simple way to ensure your eggs are available for when you need them for cakes, cookies, breads etc.. To save money, look for boxes of 5 dozen or more, and freeze the ones you won't use within the sell-by date! Easy peasy!
How to Freeze Eggs:
- Crack 2 or 3 eggs and put them in a small freezable container like Rubbermaid. You can also use muffin tins and ice cube trays to freeze them. If you use these types of items (muffin or ice cube trays), you need to remove the eggs after freezing and put them a freezer bag or container. GENTLY stir to break up the yolks a little, you don't want to whip any air into the eggs. Label the container with the date and number of eggs.
- Pop them in the freezer until you are ready to bake a cake, cookies etc. Pull a container out and let it thaw in the refrigerator the day before you intend to use them. They can be kept frozen for a year!
- Cooked egg whites are very rubbery unless mixed in a recipe so it's not a good idea to cook them to eat after freezing.
- If freezing egg yolks only stir in a 1/2 teaspoon of salt per one cup of yolks to keep them from becoming lumpy. If using for desserts, use 1 tablespoon sugar or corn syrup per one cup of yolks or whole eggs.
- Freezing hard cooked eggs is not a good idea as whole eggs and egg whites can become very watery and tough. They may also turn very dark when frozen. You can however freeze the cooked yolks!
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- Gallon Ziploc Bags
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