If you're anything like me, you give away a lot of your flock's produce during the summer months. And then there comes a time when neighbours start saying: "Please - no more eggs!".
Not that they're not grateful, just that there are soooooo many!
And you've used them every which way you can think of: you've baked every cake recipe you can think of, your kids are sick of omelettes, you've taken frittata to every party, eaten devilled eggs till they're coming out of your ears...
Well, here's a possible solution for you. Freeze your chickens' eggs.
It sounds weird, but frozen eggs can be kept for up to one year in your freezer, then defrosted and used in just about any recipe you can think of.
There's only one caveat to this: don't use defrosted egg raw. Make sure the recipe you use frozen eggs for cooks them well.
If that sounds like a great idea to you - let's do it!
There are three ways of freezing eggs: whole, just the white and just the yolk.
Let's deal with freezing the entire egg first.
Freezing chicken eggs isn't difficult. You can use an ordinary freezer container and add as many eggs as you like in one solid block. That's not very convenient when it comes to thawing and using, though.
A more convenient way is to store as separate eggs. That way, when you come to defrost them you know exactly how much frozen solution equals one egg.
Don't use an electric whisk or even a hand beater for this.
Start with just one egg. Break it into a cup and, with a fork, very gently beat the white and yolk together until they're combined.
If you beat it any harder you'll add too much air, which will make it rubbery when you use it later.
Now pour into an ice cube tray. Be careful of the white - the chalazae (the stringy bit) tends to pour quickly and can overflow.
Make a note of how many cubes equals one chicken egg. Once you've done that, combine as many as you want, fill up the ice cube tray and freeze.
When frozen, empty the cubes into a freezer bag and label, making clear how many cubes equal one egg. Put back into the freezer and you're done!
Lots of lovely chicken eggs to use during those less productive winter months!
If you regularly use whites alone, you can freeze them separately to the yolk.
Separate the white of one chicken egg from the yolk. Don't beat it, just pour into the ice cube tray. Measure how many blocks one egg takes, then add as many whites as you want to freeze.
There's no need to add anything else. Just put them into the freezer. As before, when frozen put into a freezer bag and label.
Like whole eggs, whites will last for up to one year in your freezer and can be used as normal in any recipe.
It's possible to freeze the yolk of a chicken egg separately too, but it requires a little more attention. If frozen by themselves, yolks tend to go thick and lumpy. In that state they won't be any use for recipes.
So before freezing, stir in one half teaspoon of salt per cup of yolks (not per yolk!) 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. Whether you try to freeze chicken eggs scrambled, fried or poached, they will go watery, hard and rubbery when defrosted.
Much better to freeze them raw.
Sorry, this won't work either.
Freezing liquids makes them expand. If you try to freeze chicken eggs in their shell, the shell will crack.
It's as simple as that.
Frozen eggs will keep for up to one year in a freezer.
Whether you've frozen them whole or separated, defrost in a refrigerator overnight and use within one day of defrosting.
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.
Again, make sure you use them in recipes where they will be thoroughly cooked.
This is the one I use for freezing my chickens' eggs. (This is an "affiliate link", which means that if you click and buy, I earn a small commission at no extra cost to you).
The lid on this tray provides a seal so the egg doesn't drip out, even if you tip it on your way to the freezer (which I often do!).
It's also great for storage, so 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. It takes up less room than a bag.
This one is an updated version of mine (I've had mine for years!) and it's actually even more convenient because they've now developed the cubes with rounded bottoms, so they slide out of the tray more easily than the standard square shape.
The Egg Skelter is 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 really useful and very unusual Christmas or birthday gift!
To see my review and find out where to buy them, click here or on the pic.