How To Freeze Eggs Recipes
FREEZING EGGS
A Tried & True method to have eggs in your house at all times. Make the most out of those great sales that happen just before the holidays. I have entered in the #1 just to post this recipe.
Provided by GypsyWinds
Categories Very Low Carbs
Time 35m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Items Needed:.
- Eggs.
- Ziplock Bags, various sizes.
- Permanent Markers.
- Freezing eggs will allow you to keep them for up to 1 yr. But they must be taken out of the shell. When freezing the eggs they will no longer work for a Fried Egg - seems to take away the "pretty" shape.
- Results are best when the eggs are beaten before freezing, allowing for a smoother product when thawed before use.
- Personal Recommendations of freezing in groups of 2 - 3 - 6 & 12 eggs per bag. Instructions for freezing individually below.
- Pre-made mixes such as cakes often call for 2 - 3 eggs.
- Batters such as for pancakes, french toast, scrambled eggs, baked egg dishes often need 6 or more eggs.
- The packages of 12 eggs would be for large families.
- Label ziplock bags PRIOR to filling, making sure to mark the NUMBER of eggs in the bag along with the DATE. (Month & Year is fine).
- Fill the bags with the number required, and carefully press out all the excess air possible.
- Lay filled bags flat in deep tray and place in freezer. When frozen place individual bags of same amount into GALLON size or HUGE ziplock bags, to keep the amounts more organized.
- Once the bags are frozen they will be easy to stand up side by side with zippers upright.
- TO FREEZE 1 EGG AT TIME - Beat egg lightly and place in ice-cube trays sprayed slightly with non-stick spray. When frozen, pop out cube and place in ziplock bag.
- TO USE:
- Place the amount of eggs needed in the REFRIGERATOR 24-48 hours PRIOR to use.
- NEVER THAW EGGS ON COUNTER TOP!
- If there still appears to be thick "globs" in the egg, a quick spin in the blender will smooth them out, or a good whisk.
- Use as you would normally from the shell.
- *note*.
- I have seen instructions stating that salt or sugar MUST be added when freezing eggs. I personally have NEVER done that, and after 15 yrs of using the above system MONTHLY, I have safely raised 7 children, not to mention several "strays" that chose to live with us for months at a time. There has NEVER been a problem at all!
- Servings & Time to Make:.
- This will vary on how much you decide to put up. Once you have a smooth system, very little time is involved.
- I have learned to use my Magic Bullet - ( THE best countertop equipment that I will ALWAYS have in my kitchen ) to give them a quick beat, and find the little spout great when pouring. I also place my ziplock bags upright in a BIG coffee cup so that it does not tip over!
- --------- For those suffering from * S E Y F E W S *
- (Separating Egg Yolks From Egg Whites Syndrome ).
- Just mark the bags accordingly. Perhaps a good Meringue is just around the corner -- maybe you want a really extra rich yellow cake or toss the extra "whites" or "yolks" into the next giant omelette or pancake mix.
- I have not tried it yet -- but I stumbled across recipe # 376260 Toasted Meringue Almond Clouds by Chef mariajane tonight, and that will be my next egg white usage!
Nutrition Facts : Calories 11.9, Fat 0.8, SaturatedFat 0.3, Cholesterol 31, Sodium 11.8, Carbohydrate 0.1, Protein 1.1
HOW TO FREEZE EGGS
This question has come up a few times in the Budget/OAMC forum so I thought we would post it for everyone to refer back to!
Provided by TishT
Categories Very Low Carbs
Time 15m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Get your eggs and ziploc bags together - don't forget to label with a permanent marker.
- The best way to freeze eggs it to break and whisk. I like to keep them in one or two egg amounts to use for recipes but that's up to you and what you are planning on using them for.
- Put scrambled egg into ice cube tray and freeze solid. When frozen place in the ziploc and label the amount per cube on the outside. Note: you can put directly in the ziploc and label if you are freezing a larger amount or use those handy snack sizes. Did I mention it's easier to label the bag prior to filling it! Make sure to note the amount of eggs and the month/year they are frozen. Try to push out as much air as possible. (This is where a vacuum sealer comes in handy.
- TO USE: Place the amount of eggs needed in the refrigerator for 24-48 hours prior to use. Please DON'T thaw your eggs on the counter top.
- You may see some "gloppyness" when they are thawed (not always) but just whisk and they will smooth right out
- Use as you would normally from the shell.
- Just another quick note: You do not have to add sugar or salt to eggs before freezing. I know people say that and depending on your use, maybe you want to but you don't HAVE to do it. Frozen eggs will keep for up to 1 year.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
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- Freezing Whole Raw Eggs Crack the eggs into a bowl. Always begin by cracking open the eggs into a large bowl or other container. Raw egg, just like any material that contains significant amounts of water, will expand when frozen.
- Freezing Separate Raw Egg Yolks and Whites Separate the eggs. Break the eggshell carefully in half, without dropping any egg. Transfer the raw egg back and forth between the two halves, letting the white drip bit by bit into a bowl until only the yolk remains in the shell.
- Freezing Hard Boiled Eggs Separate out the yolk. The hard boiled yolk can be frozen with the appropriate preparation. The boiled egg white, however, will turn rubbery, tough, and damp when frozen, making it unpleasant to eat.
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