Eggs, Freezing
Source of Recipe
David
List of Ingredients
Freezing Eggs from David Recipe
If you have eggs that's getting close to the expiration date, don't throw
them out, freeze them, here's how;
Freezing Eggs
Eggs can be stored for at least 1 month, covered in the refrigerator. Freezing
is often unnecessary, but it can be done.
Preparation - Select fresh eggs and break each separately into a clean saucer.
Examine each for freshness and remove any pieces of shell before mixing with
other eggs.
WHOLE EGGS - Thoroughly mix yolks and whites. Do not whip in air. To prevent
graininess of the yolks, add 1 1/2 tablespoons sugar, 1 1/2 tablespoons corn
syrup OR 1/2 teaspoon salt per cup whole eggs, depending on intended use. Strain
through a sieve or colander to improve uniformity. Package, allowing 1/2 inch
headspace. Seal and freeze.
Another method of freezing a whole-egg mixture is to use ice trays. Measure 3
tablespoons of egg mixture into each compartment of an ice tray. Freeze until
solid. Remove frozen cubes, and package in moisture-vapor resistant containers.
Seal and freeze. Three tablespoons of the egg mixture (one cube) equal one whole
egg.
EGG YOLKS - Separate eggs. Stir yolks gently. To prevent graininess, add 1 1/2
tablespoons sugar, 1 1/2 tablespoons corn syrup OR 1/2 teaspoon salt per cup of
egg yolks, depending on intended use. Strain through a sieve. Package, allowing
1/2 inch headspace. Seal and freeze. One tablespoon of the yolk mixture equals
one egg yolk.
EGG WHITES - Gently mix whites; do not whip. Strain through a sieve. No sugar or
salt is needed. Package, leaving 1/2 inch headspace. Seal and freeze. Two
tablespoons of the egg white mixture equal one egg white.
source is The Happy Cooker
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