When I was about to leave for my house-sitting/visiting trip to Alaska in mid-May, I had part of a carton of eggs in the fridge. Since I would be gone for two months, I decided to try something I’d only read about: freezing eggs.
Today I sampled the results.
How’d they taste? I’ll get to that.
The above link is to the National Center for Home Food Preservation, which recommends adding a little sugar, salt or corn syrup to the eggs and also suggests sieving the mixture “to improve uniformity.” I’d gotten instructions elsewhere on the Internet, and such things were not mentioned.
I’m actually glad about that, because it saved me a couple of steps. I mixed the eggs thoroughly, poured them into a small, paper-lined muffin pan and set them in the freezer.
Trouble was, I couldn’t get them back out of the pan.
Two months on ice
The little muffin liners had become one with the metal. I tried pouring hot water on the underside of the cups and then working a knife blade between the papers and the pan. No dice. I did manage to tear the paper a little, though.
The clock was ticking so I said “the hell with it,” slid the entire pan into a plastic bag and froze it wholesale. And there it sat until about 1 a.m. Friday, when I got back from my trip and took several things out of the freezer:
- A jar of milk (read more about that in “An easy way to save on milk”)
- Jars of iced tea and lemonade that I also couldn’t finish before I left
- A jar of whey left from the last batch of homemade yogurt (I make oatmeal with half water, half whey)
- The muffin pan of frozen eggs
The milk was thawed by breakfast. I drank the tea, with a dash of lemonade, during the day Friday. The eggs became a dinner project on Saturday.
After two months on ice, they’d thickened up to the consistency of cake batter. I had to coax them out of their little paper jackets. In fact, they were so gloppy that I diluted them with a bit of milk. Once in the pan they seemed to relax a bit, and they scrambled up pretty normally.
Glad I didn’t waste them
I could tell they weren’t fresh-outta-the-hen eggs. The texture was ever so slightly different, and the flavor was not quite as robust.
But they were edible enough — and I was glad I hadn’t thrown out six perfectly good huevos.
Mind you, I wouldn’t serve frozen eggs to someone I was trying to impress. But seasoned with dill and pepper, and served with a bagel and cream cheese and fruit, they made a satisfying supper.
Good thing: They’ll be tomorrow’s lunch, too.