Posted on 21 July 2013 by noelskitchen
The decision to plan meals monthly, has really helped us save not only money and time but the food we have doesn’t go to waste either. Eggs are something that we always have in the fridge. We bake with them, scramble them, eat them anyway possible but we always seem to have an abundance of eggs. What can you do with an abundance of eggs?
How To Freeze Eggs
Freezing eggs is really quite easy and takes no time at all. What we do, is take 8 to 10 fresh eggs, and crack them all into a bowl. Next, with a whisk, whisk them up really good just like you would do if you were making scrambled eggs. Try not to incorporate too much air into the eggs.
Once they are whipped up, pour them into a labeled quart sized ziploc freezer bag (I usually mark how many eggs are in the bag along with the date), making sure to try and get all the air out of the bag. You could also freeze them in a freezable container.
Eggs can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.
I lay the bags flat on a large baking sheet and put them into the freezer. The next day, after they are all frozen completely, I simply remove the baking sheet and just put the ziploc bags back into the freezer. To use, we generally just scramble up the whole bag but if you just want to use a few eggs at a time, use the egg conversion below. * We brought a couple of frozen bags on our last camping trip. Not only did they not take up much room in the cooler, they also kept perishables cold. Once defrosted, use the eggs within 2-3 days.
- 3 whole eggs = 1/2 cup
- 1 whole egg = 3 tablespoons
- 1/2 whole egg = 4 teaspoons
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