HOW TO FREEZE EGGS
This question has come up a few times in the Budget/OAMC forum so I thought we would post it for everyone to refer back to!
Provided by TishT
Categories Very Low Carbs
Time 15m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Get your eggs and ziploc bags together - don't forget to label with a permanent marker.
- The best way to freeze eggs it to break and whisk. I like to keep them in one or two egg amounts to use for recipes but that's up to you and what you are planning on using them for.
- Put scrambled egg into ice cube tray and freeze solid. When frozen place in the ziploc and label the amount per cube on the outside. Note: you can put directly in the ziploc and label if you are freezing a larger amount or use those handy snack sizes. Did I mention it's easier to label the bag prior to filling it! Make sure to note the amount of eggs and the month/year they are frozen. Try to push out as much air as possible. (This is where a vacuum sealer comes in handy.
- TO USE: Place the amount of eggs needed in the refrigerator for 24-48 hours prior to use. Please DON'T thaw your eggs on the counter top.
- You may see some "gloppyness" when they are thawed (not always) but just whisk and they will smooth right out
- Use as you would normally from the shell.
- Just another quick note: You do not have to add sugar or salt to eggs before freezing. I know people say that and depending on your use, maybe you want to but you don't HAVE to do it. Frozen eggs will keep for up to 1 year.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
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