I freeze mine right in the shell....think about it: You crack them open, mix them up and freeze them in ice cube trays so that you can place them in freezer bags and store them in the freezer. They are then still exposed to the freezer while in a bag....why not just wash them well, double bag them and freeze them as is?
They are then still in their little usable units of measure and need only be thawed and mixed into whatever you are baking. Both methods will end up with a cracked shell and exposure of the contents in one way or another, the method I use just eliminates the work from it all.
They are then still in their little usable units of measure and need only be thawed and mixed into whatever you are baking. Both methods will end up with a cracked shell and exposure of the contents in one way or another, the method I use just eliminates the work from it all.