frozen eggs

[gofish]

I found the eggs I got to use for thanksgiving. Yup in the freezer. Can I still use them?

[Canned Nerd]

Yolks in eggs don't survive freezing well unless they have been scrambled into the whites, in which case they freeze and survive quite well.

 

[GirlNextDoor]

What do you mean by "don't survive well"?

[Violet]

I have been cooking with the frozen eggs all day today. They work great. I am sure yours are fine.

[Leah]

I tried freezing some in the shell when we had many extra. Each cracked vertically; after thawing, the yolks seemed a little tough and needed a little more beating than usual.

[gofish]

Thanks. I was looking for the eggs for days. My family laughed at my brain freeze.

[Violet]

They are not meant to be frozen in the shell.

[GirlNextDoor]

Violet, how would you freeze them?

[Canned Nerd]

As mentioned in my earlier posts, eggs can be scrambled and then frozen. Easiest way is to put them in ice cube trays, fast freeze, and then bag.

 

[gofish]

It was only a dozen. Don't have major $$ in it. This was not for storing this was a opps. Might try it in cake mix. Maybe just toss. Anyone for a frozen egg toss? I better not tell the kids that, they will do it.

[GirlNextDoor]

OK, thank you. Sorry I missed that the first time around.

[gofish]

Ok now you got me thinking how many tablespoons = 1 egg? Or do you just do one at a time?

[GirlNextDoor]

I bet an egg has a fairly standard weight.

[Canned Nerd]

Actually size does matter when called for in a recipe. The grades of eggs are defined by the USDA. They are AA, A, B, C. Most of the eggs on the market are Grade AA, or A. The B and C eggs go in for pet foods and other egg products.

 

To Make 1 Cup:

EGG SIZE WHOLE WHITES YOLKS

Jumbo 4 5 11

X-Large 4 6 12

Large 4 8-10 12 -14

Medium 5 8 16

Small 6 9 18

 

4 Large Eggs = 4 Extra Large Eggs, Or 5 Medium Eggs

5 Large Eggs = 4 Extra Large Eggs, Or 6 Medium Eggs

6 Large Eggs = 5 Extra Large Eggs, Or 7 Medium Eggs

 

One egg does not yield exactly 3¼ Tablespoons, the variation is shown below.

1 Large egg beaten = 3¼ Tablespoons

2 Large egg beaten = 6½ Tablespoons = (¼ Cup + 2½ Tablespoons)

3 Large egg beaten = 9-2/3 Tablespoons = (½ Cup + 1½ Tablespoons)

4 Large egg beaten = 12¾ Tablespoons = (¾ Cup + 1 teaspoon)

5 Large egg beaten = 1 cup

[Violet]

One egg for cooking/baking purposes is 3 T.

I freeze mine in 3 T. amounts in muffin tins. One "muffin" is one egg.