Freeze some eggs - the dark days of winter are coming

[Mrs. K]

Generally this time of year, the egg bucket is full. Now is the time to stick a couple dozen in the freezer for the dark days of winter and molt. While my birds most generally do not stop laying completely, they drop drastically for their weekly totals. I like to have a couple of dozen of eggs to make the fresh eggs go farther.

I stir up a dozen eggs and add 2 tsp of sugar, and then divide this into 12 muffin cups. After they freeze, I pop them out, and put in a large freezer bag. These I freeze and use for baking. You just reach in and pull out 2 'eggs' and let them thaw 30 minutes and make cookies.

I also am blessed with a large family that often comes home, and we love a large breakfast. So I will do a couple of bags of a dozen eggs, stirred up with a bit of salt in them. These will be used for scrambled eggs for a crowd.

I have also seen videos where you sterile a jar, add clean eggs and lime water solution - but I have never tried that one, but if you are short of freezer space, I would.

Just a handy way to be ready for winter.


Mrs K

 

[DobieLover]

I have also seen videos where you sterile a jar, add clean eggs and lime water solution - but I have never tried that one

I've got my first bucket full and have started on the second one.

 

[Mrs. K]

Will you report how well it works? I would like to try it, just to say I have.

 

[JacinLarkwell]

Why do you add sugar? Wouldn't that alter them too much to use for recipes?

 

[DobieLover]

Will you report how well it works? I would like to try it, just to say I have.

I will.
I'm going to fill three buckets. About 33 dozen eggs. I doubt they will hard boil but I'm going to do an experiment where I'll toss one or two into a batch of eggs and see what happens.

 

[aart]

The dark is drawing nigh, most won't notice.
I've frozen a few eggs in the past<shrugs>
I'd rather get new pullets every year for winter eggs.

 

[Mrs. K]

I understand Aart - but sometimes my needs out run my winter egg production, this just stretches my fresh eggs for the table. I do a lot of baking, and often times need a lot of eggs...but not 33 dozen.... THAT is a lot of eggs!

As for the comment on the sugar - in an old cookbook that my mother gave me, it said eggs kept for baking should have just a bit of sugar in them, 2 tsp per 12 eggs. For scrambled eggs, salt. So that is what I do. No effect on recipes at all.

 

[LaFleche]

I have been freezing surplus eggs for many years.

The ones for human consumption just raw in muffin cups and after freezing switching them into plastic bags, and the ones for dogs and chickens hardboiled with shells.

Works great for all of us.


Regarding sugar and salt: Both are well known to be natural preserving agents.

 

[BlindLemonChicken]

Once I have enough chickens that I am getting extra eggs I will definitely keep this in mind!

 

[MTKitty]

I plan to use the storing in lime water. From what I’ve read, the eggs are good for baking and scrambling, but aren’t as good for pan frying. Can’t remember the verdict for boiling.

I do recall the instruction to rinse them well before use, as any residual lime could give the resulting dish a sour taste.