In a recent post regarding our winter stores I mentioned would post about how I freeze our eggs in preparation for when the weather turns bitterly cold and our hens stop laying.
I prefer to use frozen eggs when baking, making puddings or custards, adding as a binder in meatballs or casseroles, etc. Some folks will use them for scrambled eggs or omelets, however, I find the texture to be a little rubbery. Please remember to allow about 30 minutes for your eggs to thaw at room temperature before using them in your cooking application.
Here's the process I use:
Step 1: Lightly spray an ice cube tray with non-stick cooking spray
Step 2: In a pour measure, whisk eggs until combined very well.
Step 3: Pour eggs into ice cube tray and place in the freezer.
Step 4: When the eggs are frozen, remove them from the ice cube tray and store them in a plastic zip bag. Two frozen egg cubes are equal to one (1) whisked egg.