A while ago, I wrote this entry about preserving eggs via freezing them. I thought it was time to give an update.
We’ve been very lucky this year in that our pullets came onto the lay just as winter approached, so we’ve had a steady, if small, stream of eggs throughout winter so far. However, a couple of weeks ago, my teenage daughter, in a valiant effort to be helpful, used them all up in an omelette destined for my two preschoolers. So I had to resort to the frozen eggs to cook an apple sponge pudding.
First thoughts…you need to thaw them before putting them into a cake mix to mix in. This was followed very quickly by the realisation I should have also written on the bag how many ice cubes = 1 of our eggs (for the record, 2 of our cubes = 1 egg). Yes, I was having one of those days.
Other than that, they seemed to work out fine. I don’t think I added enough salt (edit – I know I didn’t add enough salt) & as a result, they were thicker than fresh (the salt/sugar stops them thickening). This isn’t too much of a problem but it is something to consider when freezing.
The finished product didn’t rise quite as well as if I’d used fresh eggs but I was expecting this & wasn’t too put off by it.
Verdict: freezing works well & is definitely a good way of using excess eggs up to tide you over the lean months. I couldn’t discern any difference in taste but initial appearance & consistency were different to fresh eggs (but when incorporated into cooking, it didn’t matter…I think most of the appearance was due to me not adding enough salt, so the yolks had thickened slightly). Next year, I might separate into yolks & whites just to add versatility to my cooking.