Our laying hens are starting to slow down for the season, so finding ways to preserve our current abundance of eggs has been on my mind lately. There are various ways, not the least of which is pickling, but I've been experimenting with freezing them, either whole or as part of a recipe.
My favorite way to use up many extra eggs is to put them in foods that can be frozen, such as waffles or breakfast burritos. I can make a bunch of these items at once, creating a stockpile for months to come; homemade convenience food at its finest!
But what if I want some farm fresh scrambled eggs in the middle of February? That's what led me to research freezing whole eggs just as they are. I first read about doing this from Grace. Then, my research led me here. I also happened upon various recommendations about adding salt to preserve yolk texture, and freezing the whites and yolks separately. But for my purposes, I just wanted something quick and simple, so here's what I've found works for me:
1. Crack about 10 eggs (can be of various sizes) into a bowl and lightly scramble them
2. Pour the mixture into an ice cube tray
3. Place the tray in the freezer for at least a few hours
4. When the eggs are frozen, they look like this:
6. They tend to get slushy pretty quickly, so put the cubes immediately into a freezer storage bag or container, and place this back in the freezer
7. Thaw in the refrigerator before using
They cook up just like fresh eggs and passed the taste test at our house!
(One other egg tip for you--when boiling fresh eggs, prick the bottom of the shell with a (clean) thumb tack to prevent the shells from cracking).
How do you handle your egg abundance? I would love to hear any of your tips if you'd like to share.