What about Eggs?
- Never freeze eggs in the shell. They expand when frozen, so that's bad news.
- To freeze whole eggs (both whites and yolks), blend the eggs together first. Store in a freezer container with the date and number of eggs. Once thawed they'll be great for scrambled eggs, quiches and any other recipe that call for an entire egg.
- To freeze egg whites, separate them from the yolk making sure there's no crossover. For faster thawing and easier use, freeze individual egg whites in ice cube trays before storing. 3 tablespoons of egg mixture is the equivalent of one whole egg.
- Freezing egg yolks is a little trickier because the cold temperature can cause the yolk to thicken or gel. To avoid this, add 1/8 teaspoon salt to 1/4 cup of egg yolks if planning on using them in a savoury dish. Or, for sweet dishes, add 1 1/2 teaspoons sugar before freezing.
- Thaw eggs overnight in the fridge or under cold running water.
- Use whole eggs and egg yolks right away once thawed.
- Use thawed eggs only in dishes that cook the egg.
Testing if an egg is fresh.
|Scrambled Egg made on Dehydrated Egg.|
|Eggs Baked in Avocado Cups|
|Filo Pastry Cup can be eaten hot or cold.|
|Sicilian Eggs a favourite on Our Dreamtime|