It is looking like eggs are about to go up again and I have a lot of freezer space. There are many ways to do this but I am looking for portion control and convivence for 1 person. Is it better to scramble them or try to freeze as is?
If you have a vacuum bag sealer, you could make some custom bags that hold two eggs or more, crack the eggs into the bag (a wide-mouth funnel helps), vacuum out most of the air and seal them. Lay them flat during the initial freeze and they will store great!
I think you and I have very different vacuum sealers. Though what you are talking about can be done easily with a vacuum chamber.
Would cracking them into ice pop / ice lolly / popsicle makers be a good method?
I’ve brought eggs ice fishing/camping before and just thawed them out in the hut before cooking them. Not sure how they hold up to longer freezes but they seemed fine thawed.
I wouldn’t scramble them first. That introduces air bubbles which will act as an oxidizer, probably shortening the shelf life. I think cracking them into ice cube trays might be a viable option though it would probably be a messy job. It’s easy enough to test.
just pour them into an ice cube tray and freeze em that way…
Add a popsicle stick for a quick high protein treat
What’s wrong babe, you’ve barely touched your peggsicle
My new favorite word
that’s what she said
i never did like it when she froze the strap-on… but i wasn’t supposed to…
You could get powdered eggs if you want something easy to store that you dont have to worry about for a longer time.
Please explain. How do you powder eggs?
You can dehydrate eggs. We’ve done it for for storing eggs for feed, not for human consumption. I believe that is done by freeze drying.
OvaEasy Dehydrated Egg Crystals – 4.5oz. (128g) Bag – Powdered Eggs Made From All-Natural Ingredients – Easy-To-Prepare Egg Powder – Dehydrated Food Perfect for Camping & Backpacking (6-pack of 4.5 oz. bags) https://a.co/d/8td0vt6
I believe it’s dehydrated, and these are fine for human consumption.
They keep a very long time in the fridge, especially if unwashed. No need to freeze them.
Eggs in America sold in stores are all washed.
If you are uncertain if an egg is good or not, you can see if they float. If they float, bad.
Eggs in America are all washed because production facilities are filthy and riddle with salmonella. Keep them refrigerated and pay attention to the use by date.
In Europe it is safe to use the do-they-float test. I don’t know about anywhere else.
Freezing as is does work.
You shouldn’t unless you love eggs and eat multiple eggs for every meal or something, but freezing will work fine
I make everything I can from scratch and over 50% of my recipes call for eggs. I can’t eat white flour, pasta or white rice because they all cause unmeasurable joint pain the next day. I have been enjoying baked goods made with all kinds of alternative flour and they all require eggs. During the recent spike my local store had (4) 36 pack crates of eggs for the regular price and I would have bought them all but I am sure the yolk texture is going to be an issue. I watched a u toob vid and the egg looked and cooked well but the the yolk had a square shape and was somewhat pudding like in texture.
Definitely scrambled. If you freeze as-is, the yolks will gel and remain that way when thawed.
Your other option is water glassing rather than freezing, but that only works with fresh, unwashed egs (not store bought). Also be aware most recipes you will find on the internet are wrong! Proper waterglassing should use Sodium Silicate, not lime (Sodium Hydroxide).
Sodium hydroxyde is lye, calcium hydroxide is lime. Not sure how that relates to water glassing, I’ve never heard of it.
Thank you - fixed!
Even more specifically, Calcium Hydroxide is “slaked lime” (also called “pickling” lime, as opposed to the even more caustic “unslaked lime” (Calcium Oxide)
So my question is how many eggs will you buy at today’s price, and how high will the price have to go before you start dipping into your frozen eggs?
Microeggonomics
I’d hard boil em and freeze that.
These would be used for baking so that one is out.
If you are using them for baking I’d be worried that freezing will screw with the protein structure and mess up the bake. Might be able to get away with it for basic cakes, but anything where you are relying on the egg protein for structure (meringue, genoise, buttercream, etc) then I’d expect trouble
