Tomatoes were yesterday.....eggs got postponed until today. We decided we'd rather play a game of Yahtzee and watch the eclipse so when Katie gets home from school today we'll get the eggs done and into the freezer too. Got such a glut that even with us using them, hardboiling and feeding back to the girls, and my regular customers picking theirs up, I can't keep up with them,
And yep, you can freeze eggs and according the Incredible Edible Egg website they keep for up to year, although 6 months is the more recommended time. I'll freeze them 1 or 2 cups of eggs at a time, which should be just about the right size for egg bake or scrambled just for me and Ken or when I've got the kids here too. All you do is break them, stir just to break up the yolk and mix it with the white slightly, but not incorporate air, For each 2 cups of eggs you either add 1/2 teaspoon of salt for future use in savory dishes or 1/2 teaspoon of sugar for eggs you'll use in baking, being sure to mark the containers with which is which. The salt or sugar keeps the yolks from getting gelatinous. If we want scrambled eggs the next morning, all we do is get the amount we want out of the freezer and put it in the the fridge to thaw overnight. Mix in whatever we want and cook 'em up. You can also freeze just egg whites to use for meringues and such later. So no time like glut time to give it a try! I figure the girls will be slowing down their laying just about the time I want quick and easy meals pre-made as well as eggs for holiday baking. Last year they laid well during the winter but I still had to buy eggs once in a while with all the holiday baking stuff. This will be the second year for many of the chickens so I don't expect as many eggs as I'm getting right now. I won't be buying eggs this year!
And yep, you can freeze eggs and according the Incredible Edible Egg website they keep for up to year, although 6 months is the more recommended time. I'll freeze them 1 or 2 cups of eggs at a time, which should be just about the right size for egg bake or scrambled just for me and Ken or when I've got the kids here too. All you do is break them, stir just to break up the yolk and mix it with the white slightly, but not incorporate air, For each 2 cups of eggs you either add 1/2 teaspoon of salt for future use in savory dishes or 1/2 teaspoon of sugar for eggs you'll use in baking, being sure to mark the containers with which is which. The salt or sugar keeps the yolks from getting gelatinous. If we want scrambled eggs the next morning, all we do is get the amount we want out of the freezer and put it in the the fridge to thaw overnight. Mix in whatever we want and cook 'em up. You can also freeze just egg whites to use for meringues and such later. So no time like glut time to give it a try! I figure the girls will be slowing down their laying just about the time I want quick and easy meals pre-made as well as eggs for holiday baking. Last year they laid well during the winter but I still had to buy eggs once in a while with all the holiday baking stuff. This will be the second year for many of the chickens so I don't expect as many eggs as I'm getting right now. I won't be buying eggs this year!
