freezing eggs???

You can freeze eggs. Cooked, uncooked, in the shell... Here's some how-to's about if that I found online:

http://www.ehow.com/how_4620606_refrigerate-freeze-chicken-eggs.html

This one's quite funny:

http://chickensintheroad.com/cooking/how-to-freeze-eggs/

Just remember if you freeze them in the shell to thaw them in a bowl as the freezing can damage the shell and you'll have a mess when thawing it.
My wife went through many lean years in a previous marriage so she cannot escape her need to fill the fridge. So the eggs quite often freeze in the carton. At least 65 to 75% of those that freeze are cracked to the point i cannot get them out of the carton without "Work". I do not want more work. Is there a simple process to freeze them without the mess of a carton full of busted up eggs?
The ones left in the shell i am asking about.
 
My wife went through many lean years in a previous marriage so she cannot escape her need to fill the fridge. So the eggs quite often freeze in the carton. At least 65 to 75% of those that freeze are cracked to the point i cannot get them out of the carton without "Work". I do not want more work. Is there a simple process to freeze them without the mess of a carton full of busted up eggs?
The ones left in the shell i am asking about.
It seems like this may be helpful? This is an older thread, but maybe others can chime in.

I freeze eggs but the yolks need to be broke and slightly blended with the whites. Scrambling or beating them incorporates air into the egg encouraging freezer burn. If i leave the yolk whole and freeze it, when thawed the yolk will be gelled, it will not liquify, and it will not mix up with the whites to make scrambled eggs, not even with a blender. I'm using eggs I froze 7-8 months ago. Even though they were frozen in ziplock bags the egg lost moisture. When i thawed the egg it was very thick. I added 1-2 tablespoons of water per egg, blended it and made scrambled eggs. They tasted like fresh eggs.
 

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