Frozen eggs?

If it just happened, I would bake with them too. 350 degrees would kill a lot of germs. I frequently have mine freeze in the winter, if it is a big bulging crack with egg whites peaking and pushing out - those I feed to the animals. But just a little crack, I just use them up quick.
I'd probably just try to use them asap. They might have a bit of a weird texture if used like a normal egg, but if you blend them into a baked good, you won't be able to tell the difference.

New posts New threads Active threads

Top Bottom