Freezing eggs in prep for molt?

[PaulaJoAnne]

It is looking like we will be dealing with molting in the spring ( Alaska) and i am pondering different ways to save up eggs for that event.
I am aware of several ways to do so, but the one I am most interested in, is freezing the eggs.
I remember an article from a few years back, where someone froze eggs, 3 at a time, in muffin tins, and then transferred them to freezer bags.

Has anyone here ever done this?

 

[Mahonri]

Sounds like one way.

The other way is to buy mineral oil and put a light coating over each egg and place in a styrofoam carton. They'll store in the fridge and stay semi-fresh and edible for up to three months!

That should get you through a molt.

 

[PaulaJoAnne]

Quote:
That is one method I will avoid at all cost. We avoid petroleum products in food and skin products.
Thanks for the idea though.
We do have lots of lard, and I know that eggs can be packed in that, but its grassfed and wild, and we use it to cook and eat.
I would feel like I was wasting it.......

 

[Cindiloohoo]

I freeze them. Salt the yolks or you will wind up with a rubber ball when it thaws. I know because I forgot to salt them ONCE

 

[PaulaJoAnne]

Quote:
THe whole yolk? describe please

 

[Mahonri]

You can find oils that will do the same thing that are not petroleum based.. .and they do the same thing.

 

[PaulaJoAnne]

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Thats what I am curious about. Mineral oil is waterproof. Most natural oils soak in and moisturize, rather then water proofing.
Any ideas?

 

[Cindiloohoo]

Quote:
THe whole yolk? describe please

Ok. You can seperate the whites and salt the yolks or when you break them drop one egg per block in an ice cube tray and lightly salt the yolk. Just the yolk. The frozen ones are best scrambled or used in baking. You don't have to salt the whites, but the yolk gets gummy when it freezes if you don't. I have made brownies and they had chunks of yolk in them that didn't mix well because they had been frozen. We still ate them, but it's not the prettiest thing

I will mix mine for scrambling next time and lightly salt the entire mix for future scrambled eggs. The yolks aren't as bad if they are mixed either. If you intend to use for baking, I highly recommend mixing and putting equivalent of one egg per block of an ice cube tray. When they are frozen you can then break them out and store in a ziploc and use one block per egg in recipes.

 

[rancher hicks]

I've had chickens for an entire year. I thought they molted in the fall. I may have had a lull in eggs but never a complete lack. Can someone explain a molt and when it happens and what it look like? My rooster lost alot of feathers in the fall, but if my hens went through one is was unnoticed or very short.

 

[PaulaJoAnne]

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You will get a better response if you start your own thread