Anybody here ever freeze whole eggs?

Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic

   I've been reading that it can be done and they can be kept for up to a year in the freezer.  I like the idea of keeping some because they are an inexpensive source of protein and take very little fuel to cook.  Nice in a pinch.  

My question to those that have done it is just how rubbery did the yolks turn out?  I keep reading they get rubbery.

Author	Message Topic Search Topic Options Post Reply Create New Topic Printable Version Translate Topic
GurlWithCurl Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: April 28 2007 Status: Offline Points: 36	Post Options Post Reply Quote GurlWithCurl Report Post Thanks(0) Quote Reply Topic: Anybody here ever freeze whole eggs? Posted: June 17 2007 at 5:10pm
	I've been reading that it can be done and they can be kept for up to a year in the freezer. I like the idea of keeping some because they are an inexpensive source of protein and take very little fuel to cook. Nice in a pinch. My question to those that have done it is just how rubbery did the yolks turn out? I keep reading they get rubbery.

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: June 17 2007 at 11:05pm
	I found this on http://www.ochef.com/56.htm Can fresh eggs be frozen for later use (out of the shell, of course)? The best buys in eggs are in a package of 18. For two people, it's a long time to keep them in the refrigerator. You can, but we're not sure it's worth it. Yolks don't take to freezing very well. They become very gelatinous and you usually mix separated yolks with a bit or salt or sugar before you freeze them to keep them from turning to rubber (and you label them well so you don't have to guess if you mixed them with salt or with sugar). Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). If you're going to freeze whole eggs, remove them from the shells, and mix them well before freezing. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them. You might try freezing a few eggs and see if the results are acceptable to you. Purchased from a busy store (that has lots of turnover), stored in the bottom of the refrigerator (where it's colder), not in the door (where they are subject to more temperature fluctuation), eggs should remain fresh for four or five weeks from the date of purchase. That comes out to about two eggs for each of you each week. That doesn't strike us as an unreasonable egg-consuming quota. You can probably skip the freezing step, and if you become concerned, you can bake a cake once a month or so to use up any lingering eggs. Check out this site for more information on everything you might what to know about eggs. http://www.fsis.usda.g ov/Fact_Sheets/Focus_On_Shell_Eggs/index.asp Egg Storage Chart:Product Refrigerator Freezer Raw eggs in shell 3 to 5 weeks Do not freeze. Raw egg whites 2 to 4 days 12 months Raw egg yolks 2 to 4 days Yolks do not freeze well. Raw egg accidentally frozen in shell Use immediately after thawing. Keep frozen; then refrigerate to thaw. Hard-cooked eggs 1 week Do not freeze. Egg substitutes, liquid Unopened 10 days Do not freeze. Egg substitutes, liquid Opened 3 days Do not freeze. Egg substitutes, frozen Unopened After thawing, 7 days, or refer to "Use-By" date on carton. 12 months Egg substitutes, frozen Opened After thawing, 3 days, or refer to "Use-By" date on carton. Do not freeze. Casseroles made with eggs 3 to 4 days After baking, 2 to 3 months. Eggnog, commercial 3 to 5 days 6 months Eggnog, homemade 2 to 4 days Do not freeze. Pies, pumpkin or pecan 3 to 4 days After baking, 1 to 2 months. Pies, custard and chiffon 3 to 4 days Do not freeze. Quiche with any kind of filling 3 to 4 days After baking, 1 to 2 months. Last Modified: March 27, 2007

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: June 18 2007 at 8:27am
	I think they'd just go splat. When the insides of the egg freeze the water content expands and pops the shell making a mess. I assume it's like when you leave glass pop bottles outside in the freezing cold and they explode.

GurlWithCurl Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: April 28 2007 Status: Offline Points: 36	Post Options Post Reply Quote GurlWithCurl Report Post Thanks(0) Quote Reply Posted: June 18 2007 at 7:17pm
	No. That isn't what I mean. I know you have to take them out of their shells and I know how to get them ready for freezing. What I have heard is that the yolk part can turn very rubbery when freezing. I was wondering if anyone could give me a clue HOW rubbery. If not, I'll give it a go on one or two myself.

anon54 Members Profile Send Private Message Find Members Posts Add to Buddy List V.I.P. Member Joined: May 03 2007 Status: Offline Points: 309	Post Options Post Reply Quote anon54 Report Post Thanks(0) Quote Reply Posted: June 19 2007 at 12:06am
	Thanks for the tips Annie.I have some the I have beaten up and froze then vacuumed packed.Sort of a prep experiment.They've been in the freezer for about 3-4 months now.I'll experiment with them this weekend and let you know how it went.I think I'll try a muffin recipe then plain old scrambled eggs, tarted up a bit.

Penham Members Profile Send Private Message Find Members Posts Add to Buddy List Chief Moderator Moderator Joined: February 09 2006 Location: United States Status: Offline Points: 14913	Post Options Post Reply Quote Penham Report Post Thanks(0) Quote Reply Posted: July 09 2007 at 5:39pm
	I have also heard you can freeze individual eggs (without the shell) in ice cube trays, then once they are frozen you can put them into ziploc baggies, then you know exactly how much you will be using at a time. I just use the powdered eggs, seems easier. Please keep us posted on your egg experiments!

sweetpea Members Profile Send Private Message Find Members Posts Add to Buddy List V.I.P. Member Joined: March 27 2006 Location: United States Status: Offline Points: 299	Post Options Post Reply Quote sweetpea Report Post Thanks(0) Quote Reply Posted: August 13 2007 at 8:46am
	I've read somewhere along the way that it was better to freeze the eggs in portion sizes ~ like enough to make an omelet (1 whole egg, 1 egg white), partially scrambled. Personally haven't tried it yet, but with grocery prices going the way they are ... sure sounds like a given. This also helps with recipe sizes as well. Like the chart above, that's going into my "Emergency" cooking notebook. Take care and keep on preppin'.
	"When an emergency arises, the time for preparation is past."

GurlWithCurl Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: April 28 2007 Status: Offline Points: 36	Post Options Post Reply Quote GurlWithCurl Report Post Thanks(0) Quote Reply Posted: September 13 2007 at 10:28am
	THIS STINKS. Last night I tried my hand at freezing whole eggs. I cracked four whole eggs into a measuring cup. It came out to one cup. Great. I added 1/8 teaspoon of salt to it....or was it more....anyway poured it into the ice cup tray and froze it over night. They WILL NOT COME OUT OF THE TRAY. What did I do wrong? Does anyone know?

FROOTLOOP Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: August 26 2006 Location: United States Status: Offline Points: 3	Post Options Post Reply Quote FROOTLOOP Report Post Thanks(0) Quote Reply Posted: September 13 2007 at 2:03pm
	I have frozen whole eggs in the shell. I washed 2 of them and just placed them in a bowl in the freezer. The next day they each had one crack in the shell. Then I thawed them by covering them with cold water in the fridge. It took several hours. Then I put them into a pan to fry. The yolk stayed round and tough like a marble. It would not flatten out. So if you want fried eggs, it would be best to cover the pan with a lid and steam them first so the yolk will cook all the way through. Then flip the eggs over. It will still be as round as a marble, but they do taste great. Just like fresh eggs. But I imagine a hard boiled egg would be the best way to cook a whole frozen egg. Just thaw a few hours in the fridge, then put in water to boil. Try it, it might turn out very good. Freeze a dozen in the shell and try to cook them various ways, to see if you like the results.. --- As for freezing in trays, that is just too messy. I went to Gordon Food Supply and bought little plastic containers to freeze scrambled eggs in. They have thin covers and are very inexpensive. I then throw them out after use. I store all the egg cups in a cardboard box in the freezer.. The plastic cups come in various sizes. You might find a restaurant supply store in your area. Check the yellow pages. Here is a picure of what they look like. (I am not affiliatd with this company, I am just showing you what The little storage containers look like and how they are priced, so you don't overpay) http://www.webstaurantstore.com/third1199/products/plastic-souffle-cups-and-lids.html This recipe is certainly silly. It says to separate the eggs, but it doesn't say how far to separate them. ~ Gracie Allen ~

jazzy Members Profile Send Private Message Find Members Posts Add to Buddy List V.I.P. Member Joined: October 03 2006 Status: Offline Points: 42	Post Options Post Reply Quote jazzy Report Post Thanks(0) Quote Reply Posted: September 27 2007 at 9:41pm
	we have taken eggs, broke them, whisked them up to mix them well and frozen them in small containers then when frozen take them out and put them in freezer baggies. you can thaw them and cook them up just fine, but ive not tried to bake with them yet.
	***************************** Courage is Fear that has said its prayers Jazzy Acre Herbals http://jazzyherbals.xeir.com/

johngardner1 Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: August 20 2007 Location: United States Status: Offline Points: 678	Post Options Post Reply Quote johngardner1 Report Post Thanks(0) Quote Reply Posted: September 27 2007 at 10:00pm
	How long would a hard boiled egg, cooked normally, last in the fridge?
	I am not a prophet

700renegade Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: August 07 2006 Status: Offline Points: 38	Post Options Post Reply Quote 700renegade Report Post Thanks(0) Quote Reply Posted: October 09 2007 at 4:03pm
	Here is a question - if you are prepping for a real emergency why are you relying on anything in a freezer? Power goes out for a few days and it's all gone bad. For a true WTSHTF prep it should probably be dried and canned. Somewhere I have a handbook on raising chickens and in it was a method to preserve intact eggs at room temp ( cellar would be best ) for like a year. It involved a real short dunk into an exact water temp for a minute or two, then oiling the shells. If I find it perhaps I'll start a post. It's one of those things that our great-grandparents would have known but has gone extinct post ice-box era.

johngardner1 Members Profile Send Private Message Find Members Posts Add to Buddy List Valued Member Joined: August 20 2007 Location: United States Status: Offline Points: 678	Post Options Post Reply Quote johngardner1 Report Post Thanks(0) Quote Reply Posted: October 09 2007 at 4:12pm
	Check my physics please, but oil (like salt) drives away the bugs that cause decomposition. That tells me the egg shell is porous enough for bugs to get through into the interior of the egg so by oiling it you block the pathway and discourage the bugs from trying cuz they cannot eat the oil. That's why your skin is salty, mold can form on it cuz they need water to process the salt. The same process happens when you drink ocean water, your body needs more water than what is available to process the sea salt and you literally die of thirst. Maybe medclinician would know more.
	I am not a prophet