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Post by sss3 on Jul 23, 2015 17:48:54 GMT
Exactly how do you people freeze eggs? I know what I've read. Think they have to be scrambled first. Thinking of freezing them in muffin tins. Put in sandwich bags, then in quart jars. Would hope to avoid any freezer burn or drying out, using this way. Thoughts?
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Post by PNP Katahdins on Jul 23, 2015 19:58:13 GMT
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Post by grannyg on Jul 23, 2015 20:19:58 GMT
When I worked in the school cafeteria, we used frozen eggs....they were whipped and in cartons...they cooked up just great for scrambled eggs for the kids....I have whipped some and put them in small, square plastic containers...two scrambled eggs just fit.....then freeze them down....going to try them out, but they should be fine....just enough to thaw out two of them for two people for breakfast.....
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Post by Deleted on Jul 23, 2015 20:50:09 GMT
We whip them and freeze in ice trays then put in quart bags. They work for most things except boiled eggs. Scrambled, egg in the hole, for baking, ice cream, baked custard. We also whip whites and yolks separate and freeze the same way, usually 2 each, in each segment in ice cube tray.
My favorite way to keep eggs is to pickle them. We use them in potato salad, fried rice, deviled eggs, on salads and to eat cold, or reheated (steamed)....James
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Post by Deleted on Jul 26, 2015 12:50:39 GMT
We dehydrate ours, rather than freeze.
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Post by Ozarks Tom on Jul 26, 2015 14:46:14 GMT
We store ours in Water Glass (sodium sulphate). After a couple months the yolks aren't firm, but even after 6 months they're good for scrambling and cooking.
Correction: It's Sodium Silicate, not sulphate.
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Post by ketoriverfarm on Jul 26, 2015 15:32:09 GMT
We store ours in Water Glass (sodium sulphate). After a couple months the yolks aren't firm, but even after 6 months they're good for scrambling and cooking. Could you share a picture? And where do you get water glass?
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Post by Ozarks Tom on Jul 26, 2015 22:44:11 GMT
Sorry, no pictures as our storage jars are empty for the time being. We'll start refilling them probably next month.
We buy water glass by the gallon from The Science Company. Don't wash the eggs before submerging, and make certain all eggs are completely submerged. We had one egg in a jar that had about 1/2" out of the solution - bad news.
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Post by ketoriverfarm on Jul 27, 2015 0:00:59 GMT
@ozarks Tom.. Thanks for the info. I have my 7 hens who s/b laying soon. Hoping to have an abundance of eggs.
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Post by Ozarks Tom on Jul 27, 2015 13:13:25 GMT
Oops! It's Sodium Silicate, not sulphate. Sorry, next time I'll put my glasses on before posting.
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Post by Deleted on Jul 27, 2015 18:07:51 GMT
I mix the yolks and whites together then freeze in small Glad or Ziplock plastic containers. They stay good and work well for scrambled eggs. I freeze them if there are eggs left in the refrigerator before leaving on an extended vacation.
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Post by manygoatsnmore on Jul 28, 2015 4:17:16 GMT
I scramble the raw eggs and freeze them. In years past, I've frozen them in yogurt cups, 2 to a cup, then popped the frozen eggs out and stored them in a gallon ziplock bag. This year, I'm just freezing them in smaller ziplock bags, so I can exclude all the air. It's the air that leads to freezer burn, so if you can freeze them in such a way as to prevent air coming in contact with the eggs, they will be of better quality for longer. Great way to save eggs when you have a surplus. I've also dehydrated whole eggs and egg whites, but as long as my freezer works, I prefer the freezer method for storage.
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