| T O P I C R E V I E W |
| Bee Haven Maven |
Posted - May 10 2007 : 03:56:31 AM
Ok gals, it's Spring and the chickens are in full production. We get about a dozen chicken eggs and 4 duck eggs daily. Not enough to sell, at this point, but too many to eat. We share with neighbors and friends, etc. So my question is, is there any way to keep eggs for cooking purpose so that next winter when production is down, I can use them? Can you crack them and freeze the contents? I thought this would be good for baking purposes.......is it possible? Any other ideas?
Keep Smiling.....Bev
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| 13 L A T E S T R E P L I E S (Newest First) |
| Peg Graham |
Posted - May 22 2007 : 2:25:02 PM
Got this info off http://www.georgiaeggs.org/pages/freezingeggs.html:
FREEZING EGGS If you receive a windfall of eggs far beyond your capacity to use within a few weeks, they can be frozen - not in the shell, of course. Only freeze clean, fresh eggs.
WHITES Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in an ice cube tray and then transfer to a freezer container.
YOLKS Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup egg yolks (4 yolks). Label the container with the number of yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).
WHOLE EGGS Beat just until blended, pour into freezer containers. seal tightly, label with the number of eggs and the date, and freeze.
HARD-COOKED Hard-cooked yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.
Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.
To use frozen eggs... Thaw frozen eggs overnight in the refrigerator or under running cold water. Use yolks or whole eggs as soon as they're thawed. Once thawed, whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.
Substitute 2 tablespoons thawed egg white for 1 Large fresh white.
Substitute 1 tablespoon thawed egg yolk for 1 Large fresh yolk.
Substitute 3 tablespoons thawed whole egg for 1 Large fresh egg.
Use thawed frozen eggs only in dishes that are thoroughly cooked.
miles of smiles~
Peg |
| UrbanChick |
Posted - May 14 2007 : 06:23:39 AM
I always read that in order to be called fresh eggs the eggs had to be sold within 30 days of the pack date, but can be up to 40 days old total, but are still considered good to eat 3-5 weeks after that. But I have used eggs older than that for baking, the whites separate more but other than that they are fine. You can always freeze extra eggs, just break them open, beat them up a bit and place them in an ice tray. One cube equals (roughly) 1 egg.
"Courage dosen't always roar. Sometimes courage is the quiet voice at the end of the day saying: I will try again tomorrow." |
| Horseyrider |
Posted - May 14 2007 : 04:45:11 AM
Maria, they would still be 'fresh' eggs. Meaning that they're not frozen, canned, pickled, etc. Like fresh vegetables.
When we had that situation, Bev, we made a lot of stuff like Dutch pancakes, French vanilla ice cream, angel food cake with creme anglaise, etc. All are heavy egg users. Funny how we tend to not make things like that when we don't have hens because they can wipe out ten eggs at a time, but eggs are relatively cheap ingredients. I can get nice organic cage free brown eggs for about $2 a dozen. That's less than twenty cents apiece. |
| MariaAZ |
Posted - May 13 2007 : 4:46:37 PM
Denise, you brought up a good point that I've been wondering about. When people sell "fresh eggs" from their little flock, does it mean the eggs can be up to 30 days old? I figure there had to be a certain time limit during which an egg is classified as "fresh" since I've read about people with a small flock selling more eggs in one day than they have chickens. I'm afraid my city girliness is showing through ;)
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| Bee Haven Maven |
Posted - May 13 2007 : 12:24:51 PM
Wow, I never new they could last that long!!! Thanks girls for the ideas. I think I might freeze the very oldest just to use for baking in the winter and the rest, well, I guess I won't worry so much....just keep finding friends to supply with eggs.
Keep Smiling.....Bev
Check out my shoppe at www.honeybeez.etsy.com
www.beehavenacres.blogspot.com |
| levisgrammy |
Posted - May 12 2007 : 04:38:29 AM
We just keep them in the fridge. We do sell some but eggs will keep in the fridge for at least 6 months and up to a year. We have never had them for a year but I know I've had them as long as 3-4 months and they are fine. We bought a second refrigerator for this purpose. We are getting about 12- 17 eggs a day. We sell some but not a lot so we just use the oldest first. You can't sell them as fresh eggs if they are over a month old. I was raised on a chicken farm with 1500 of those girls and the worst part of it all was butchering day because our job was plucking and I hated that. We don't use ours for meat. We usually sell them when they are a certain age. people around here buy them just to have a chicken. On guy took the rooster we had and he said the rooster was becoming best buds with one of his turkeys.
"The earth is the Lord's and the fullness thereof and all that dwell therein."
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| MariaAZ |
Posted - May 10 2007 : 7:57:05 PM
I too have heard you can freeze eggs. Once our little girls start laying (hopefully by the end of summer) I'm hoping to have the eggs to give it a try. It is SUCH a let-down in the winter to eat those bland, colorless storebought eggs after enjoying homegrown free-range ones all summer long.
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| Alee |
Posted - May 10 2007 : 4:45:56 PM
I know some guys that will crack open eggs, freeze them in a plastic container and take them backpacking with them so they can have eggs for breakfast.
Alee |
| willowtreecreek |
Posted - May 10 2007 : 08:18:41 AM
We crack them into an ice cube tray and freeze them. Works pretty well!
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| Reepicheep |
Posted - May 10 2007 : 06:03:16 AM
I've never tried it myself, but I've read for years in books and online that you can indeed freeze eggs. If I remember correctly, use a plastic ice tray and crack one egg into each 'well'. Stir it around a bit (with a toothpick maybe?) and freeze. Pop them out and freeze together in the quantities you'll need them for baking and making scrambled eggs. Some things I've read say to add a pinch of salt to each before freezing.
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| westernhorse51 |
Posted - May 10 2007 : 05:30:24 AM
I dont know the answer to this but If it were me, I'd post that question to MJ, someone on the farm would know that.
she selects wool and flax and works with eager hands Prov.31:13 |
| windypines |
Posted - May 10 2007 : 04:39:05 AM
My mom used to put eggs in the freezer. She would crack so many into a container, and use them for baking later. I guess it worked out okay. Michele |
| mtngirl1 |
Posted - May 10 2007 : 04:25:03 AM
Don't have a clue- but I would like to know too as we are getting ready to get some chickens.....
Kim |
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