Here's how freezing eggs can help you use your chickens' delicious produce all year round.
Freezing chicken eggs isn't difficult. There are a couple of ways to do it, either by freezing the whole thing, or the white and yolk separately.
Let's deal with the whole thing first.
Start with just one. Break it into a cup and, with a fork, gently beat the white and the yolk together.
Don't beat it hard - incorporating too much air will make it rubbery when you use it.
Now pour into an ice cube tray and make a note of how many cubes equals one egg. Be careful of the white - the chalazae (the stringy bit) tends to pour quickly and can overflow.
Once you've done that, combine as many as you want, fill up the ice cube tray and freeze.
When frozen, put the cubes into a freezer bag, label and put into the freezer.
If you regularly use whites alone, you can freeze them separately to the yolk.
As before, separate them individually to gauge how many cubes equals one white, then combine however many you want together and freeze in ice cube trays. No need to add anything.
It's possible to freeze the yolk separately too, but it requires a little more attention because if frozen by themselves, yolks tend to go thick and lumpy, and won't be any use for recipes.
So before freezing, stir in one half teaspoon of salt per cup of yolks if you'll be using them for savoury dishes.
If you're more likely to use them for sweet things, add one tablespoon of sugar per cup of yolks.
Then just add to your freezer tray as before.
No. They tend to go watery, hard and rubbery. Better to freeze them raw.
Freezing liquids makes them expand. If you try to freeze them in their shell, the shell will crack - it's as simple as that.
Frozen eggs will keep for up to one year.
Whether you've frozen them whole or separated, defrost in a refigerator overnight and use within a day.
Use in recipes where they will be thoroughly cooked.
If you've frozen the whites alone, they should be left to stand at room temperature for about 30 minutes if you're planning to use them beaten - they're perfect in meringues, for example.
This is like the one I use for freezing eggs. Why?
I like using a tray with a lid because it helps make sure nothing drips out.
It also means that if you want to keep your frozen eggs (or ice cubes!) in the container rather than bagging them, you can stack it in the freezer sideways on - it takes up less room than a bag.
This one is actually even more convenient than mine because the 'cubes' have rounded bottoms, which make them easier to take out.
To buy from Amazon, click here or on the pic.
It's one of my favourite pieces of kitchen equipment. I've had mine now for several years, and it still looks as good as it did the day I bought it.
I've also bought these for various friends and relatives over the years, and everyone has loved them.
They make a great Christmas gift!
To see my review and find out where to buy them, click on this pic.
You may be surprised at some of the information I've gathered about eggs. Click on any of these pics to find out more.
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