I plan to blow out some eggs, and therefore will have a lot of egg to use. I'd like to scramble them, and freeze them in usable portions. First question-- does anyone know the measurment equivalent ( approx) per egg? ( ie- a tablespoon/2? etc?) Next- are there any recipes or uses that just don't 'cut it' in your opinions? My thoughts are to use for french toast and pancakes, which we make often. And omelettes and baking- if there isn't a quality issue. Any thoughts? Thanks!