Saturday, May 30, 2009

Freezing Eggs

I didn't know one could freeze eggs until I read this. Good to know.

SOURCE: Tipnut

Preparing Egg Whites

Freeze Eggs For Home Use: They are easily frozen and can be used in many ways.

We in our home think it is as sensible and thrifty to buy eggs as it is to store away pork, poultry, vegetables, fruits and other foods when they are at the low point on the price scale. We have quite a supply in our food freezer, they’re rock hard now but thaw in a short time at room temperature and are ready for any normal use.

I freeze eggs two ways: whole with the yolk broken, and separated (yolks and whites divided). In the former, I empty one lightly stirred egg into each compartment of ice cube trays and freeze solid. The frozen cubes are then put into freezer bags or plastic jars and cached away in the freezer.

Since eggs cannot be separated after frozen, I measure quantities of egg whites into containers and freeze. Each receptacle is labeled as to amount or number of whites it contains; for instance, 2 whites for icing, 1 1/2 cups for an angel food cake, etc. Yolks can be frozen on cookie sheets, pie tins, or in the ice cube tray. They are then packaged in various numbers to suit the individual family’s needs.

Separated eggs are required for fluffy omelets, some cakes and other purposes familiar to a homemaker. Our favorite angel food cake recipe calls for a cup and one-half of egg whites, so I freeze several bags filled with that amount. At one time last year, we had this principal ingredient for 18 angel foods in the freezer!

The frozen broken-yolked eggs fulfill practically every kitchen need. They have a fresh-from-the-nest flavor regardless of how prepared for breakfast. I use them for breading chops, baking, waffles, puddings, custards and in any other recipe where whole eggs are required.

Author: Hilda B. Hawkins, published in American Poultry Journal (1952)

More Tips:

  • When freezing egg yolks, add 2 tablespoons of sugar or 1 teaspoon of salt to each pint (or a pinch per yolk–this helps prevent the yolk from being too thick once thawed). If you’ll be using the egg yolks in baking, choose sugar. If cooking the yolks in dishes, choose salt (and mark on freezer label which one you added).
  • Before freezing, blend eggs lightly with fork or beater but avoid whipping in air. Skim off any air bubbles from the surface before freezing to prevent crusting as well as prevent the eggs from becoming gummy when thawed (from 20 Quick Tips For Freezing Food Items).
  • Raw eggs prepared as instructed above can be frozen for up to a year.

No comments:

Post a Comment

There was an error in this gadget