Freezing eggs.

[momof4little1s]

I totally had to read this post. I've never frozen eggs on purpose, but I've done it by accident many times when the fridge got set to a setting that was too cold. Now I know they are still good for baking when that happens. Awesomeness!

 

[SD Bird Lady]

I know this thread is basically dead but instead of starting a new one in just going to ads on. Hope the op doesn't mind. Im going to see what frozen eggs taste like scrambled as I have an over abundance of eggs and apparently no takers. I don't bake enough to use them all up that way, so hoping these taste good.

 

[Percheron chick]

The taste is the same. Its the texture that gets rubbery. That's why it's a better product for baked goods.

 

[SD Bird Lady]

Thanks percheron chick... I'm a curious person so I have to try anyway haha

 

[Percheron chick]

Do a soft scramble.

 

[Suzie]

I too have frozen eggs as I do get an abundance of them in the Summer months...they are great for cooking!

I was advised by a friend ( that spoke to a Chef about freezing ) that eggs are better if the yolk is separated from the white of the egg...I must admit however, that I have never tried this method.

 

[SD Bird Lady]

I scrambled a dozen and froze them in a Ziploc bag. They look disgusting, but once cooked I couldn't tell a difference....not as fluffy, but still good scrambled eggs.

 

[Ladyanne57]

I swear, I learn something new every time I check out the BYC website! The silicon muffin tin for freezing eggs is a great idea. Mom used to freeze eggs all the time - especially if she had to only use yolks for something and didn't want to throw out the whites - or vice versa - so I know you can do this but the muffin tin container is perfect. Was wondering what to do with eggstra eggs ..

...Thanks!!