To freeze ....
You'll need .... a lightly buttered or sprayed muffin pan, small bowl, fork or whisk and eggs.
Break each egg into the small bowl and whisk lightly to break the yolk and mix. But don't beat the egg to much.
Pour each egg into one of the muffin cups and when it's filled put it in the freezer for a few hours, until they're frozen through.
When frozen they'll be darker and almost look cooked.
To release the eggs I have a bowl of very hot water to heat a large metal spoon and a piece of wax paper to turn the eggs out on.
Just let the spoon warm in the water and rub the bottom of the muffin cups with the back of the warm spoon. I work quickly so the water doesn't cool to much.
Some eggs will just fall out and you'll need to tap some of them out. They'll start to thaw a little but try not to let them thaw to much.
When they're all out, arrange them in a gallon freezer bag in a single row so that they can freeze hard again, that also keeps them from freezing together so that you can easily take out the amount you need. Once they're completely frozen again you can store them however you want.
They keep a very long time this way and are very easy to use.
5 comments:
Mmmm. Very clever.
I've known about this.Gypsy, but never have tried it because we use our eggs so fast. However, recently an egg truck overturned and lots of our friends got eggs for free because the state had to get rid of them, so I've got extra ones in the fridge too. I'll have to try freezing a few. Even tho I have chickens, we still run low from time to time. Especially with company coming.
Great information -- thanks for sharing. It never even occurred to me that you could freeze raw eggs.
I've done this myself when I have an over abundance of eggs. Instead of a muffin pan, I use ice cube trays. When frozen, I pop them out and put them in freezer bags.
always learning something new. i'd never considered this.
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