How to freeze eggs

When eggs are plentiful, they can be frozen for use later. Here is how:

Eggs can be frozen, but not in their shells. Whites and yolks can be frozen together if they are beaten just until blended, then placed in small containers and tightly sealed. To freeze whites alone, separate them, then place in containers and seal. Yolks need to be combined with salt, sugar, or corn syrup in order to be usable when thawed: For every four yolks, beat in 1/8 teaspoon of salt or 1 1/2 teaspoons of sugar or corn syrup; seal in containers and label as to what you've added. Thaw frozen eggs overnight in the refrigerator, and cook them thoroughly or use them in recipes as soon as they are thawed.

I freeze mine in ice trays, figuring each cube = 1 egg. After frozen, I put in ziplock and then can grab however many I want. They thaw quickly. Decrease the amount of salt or sugar in a recipe by how much you've added to the eggs before freezing.

I often freeze several whites with fewer yolks for baking in order to decrease the cholesterol in my recipes.

My young hens have begun laying their small eggs now, so I'm about to start freezing eggs. I found several under the parked disc for the tractor. How I wish they'd use their nest boxes!

Here comes spring, ready or not.

Patty