I've been freezing eggs for years. I break open a dozen, add 1 grain of salt for the whole batch (read it somewhere and it deters freezer burn), whisk, and pour it into ice cube trays. When frozen I transfer them to freezer bags. Each cube equals one egg.... easy as pie to pull out as needed.
I found 5 dozen eggs for something ridiculous like $4 the other day and it got me thinking about preserving eggs. I did a bunch of research online and, in the old days, they used to rub the outside of the egg with unsalted butter, nest the eggs in hay, cover with hay or sand, and put in a cold dark place. Supposedly, packed this way they keep for 1 year or so. The problem with this approach is that commerically processed eggs are washed and the protective membrane the egg has on the outside of the shell is gone by the time they get to us. Not sure I'm willing to experiment with it yet. If I can get my hands on a few unwashed eggs I'm more than willing to set some up as an experiment, with a few prepared and a few unprepared as control. If I do, I'll let y'all know how it turns out! :-)
I've decided to put mine in freezer bags, 2 at a time, since many recipes call for 2 eggs (or you could double a 1-egg recipe).
2 would be just right for scrambled or omelet, as well.
I looked at tall skinny cartons (1 qt) in the store and they contained half & half, so far can't find a 1 qt milk carton, and the 1 qts I did find are plastic that don't open wide enough at the top.
I still want to do the "grandma carefully pouring them out one at a time" thing in a tall skinny carton, though.
So when decluttering my Tupperware that is still packed in moving boxes, I'm going to find a tall skinny one and use it for freezing eggs. I know that KNOW I have some, just never thought of that use before, and didn't know you could freeze eggs before.
My hens have stopped laying, there are getting old, so I have taken out a container of eggs this morning to thaw. I saw a really interesting recipe for quiche yesterday I am going to try as soon as they are thawed.
Very cool. I buy 18ct eggs when they are cheap. I cleaned out the fridge and found I currently have waaaaaaay too many.
And I have an almost empty almond milk carton I could do them in . . .
Would save room in the fridge, too, to get rid of all those cartons.
Maybe I should get a tall & skinny one-quart milk container, though. Yep, I better do that. Then when I unfreeze them, I'd have fewer thawed.
My grandma used to freeze pans of corn bread, cakes, and shortbread, to save time. Brought back memories when you mentioned frozen-in-the-shell-pumpkin-pies. I'm going to do that this year with the halloween pumpkin; I always make pie out of it but have never frozen it in the crust. That would be even BETTER!
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I had forgotten about freezing eggs, but my granny used to do it all the time. Chickens lay more in the summer. She would break the egg into the old waxed paper milk cartons and freeze. Then in the winter when eggs were not as plentiful, she would let them thaw in the frig and pour out what she needed. She would gently pour them out one egg at a time. They never mixed with each other. It was amazing to see her do that.
Freezing eggs is okay. Freezer burn is a wonder after the odd shape has been exposed to oxygen; I often chop the saving cooked hard-boiled eggs before freezing. My 40-year-old cookbook has the pumpkin pie recipes with the freeze in the shell before baking to save time tips. The practice is normal. Pumpkin pie is an egg custard of kitchen test recipes, which promise to behave during the procedure. See government resources, foodnetwork.com, and other culinary pros for more tips and ideas.
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I am contemplating making up custard mixes for quiches and freezing them. There does exist a product called "Pour a Quiche" so I think this might work. Any thoughts/suggestions? Do you think this would work?
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