Spring is on its way, and the chickens are starting to get down to business The refrigerator is slowly filling up with eggs. Before long, most of us with laying hens will have more eggs than we can eat.
One good way to make use of all those extra eggs is to freeze some to cook with later in the year when production slows down again. Why not follow the example of most gardeners and stock up while we have a surplus?
You Will Need
- Eggs
- Measuring cup or mixing bowl
- Wire whisk
- Ziploc or vacuum-sealed freezer bags
- Permanent ink marker
Instructions
- Crack a convenient number of eggs into the measuring cup or mixing bowl. If you plan to use your frozen eggs for cooking, crack one, two, four, or however many your favorite recipes call for. If you plan to scramble the eggs, you may need ten or twelve or so.
- Beat the eggs with the whisk until thoroughly mixed.
- Pour the eggs into a bag and seal.
- Label the bag with the number of eggs you used and a date eight months in advance. This is your approximate expiration date.
- You’re done! Store the eggs in the freezer. Do not set them directly on wire racks because they will freeze around the wires and become difficult to remove from the freezer. Either store them in a shopping bag or on a solid plastic shelf, if your freezer has one.
Using Frozen Eggs
Try to use the eggs before the approximate expiration date. You can thaw them in the refrigerator overnight before cooking, but they respond better to gentle microwave defrosting (unseal the bag before microwaving to avoid an explosion).
Scramble or add to your recipes as usual. When scrambling, previously frozen eggs seem to respond well to cooking on medium-high heat.
Homestead on the Range 