…… Eggs
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skwentnaflyer
Veteran Member
Make pasta?
skwentnaflyer
Veteran Member
That’s a good use for them right there. Good protein,esp for older folks.
Freeholder
This too shall pass.
You can pickle them, and they'll keep in the frig for a few weeks. Home-grown unwashed eggs will keep for several months in the frig, actually. If you expect to have a shortage mid-winter, you can save eggs in the frig to cover the slack time.
You can also freeze them -- break them into a bowl and scramble. Pour into ice cube trays and freeze, then when they are frozen, put them into ziploc bags. They'll keep for quite a while that way, and each cube should about equal a large egg.
Kathleen
You can also freeze them -- break them into a bowl and scramble. Pour into ice cube trays and freeze, then when they are frozen, put them into ziploc bags. They'll keep for quite a while that way, and each cube should about equal a large egg.
Kathleen
So, if I make Keto pasta- Mozzarella and eggs, how long ... Gonna have to read up on that one.
Now that I didn't know. Thanks, this solves quite a bit of my current problem.
kyrsyan
Has No Life - Lives on TB
Might try using the King Arthur Keto flour to just make regular pasta.
Freeholder
This too shall pass.
I had to look it up, because I haven't frozen any in a while, but I was thinking you should add a little bit of salt. One site recommends a teaspoon of salt per cup of eggs. You might try that, cook them, and see if it tastes too salty.
Kathleen
Kathleen
packyderms_wife
Neither here nor there.
you can also freeze the yolks and whites separately, IIRC there's a thread in Granny's Kitchen here on this particular topic. ST had a lot of tips in that thread.
Freeholder
This too shall pass.
Still reading, and found this: "In On Food and Cooking, Harold McGee recommends adding salt, sugar, or acid to retain the best texture of eggs when freezing. Per pint, yolks will require one teaspoon salt (or one tablespoon of sugar or four tablespoons of lemon juice)—for whole eggs, cut these additions in half. Be sure to keep track of how much salt or sugar or lemon you’re adding, and adjust your final recipe accordingly." https://www.epicurious.com/expert-advice/freeze-raw-eggs-article
Yes, freezing them raw let's you have eggs in the darker months when they don't lay as well.
It's recommended you add either salt or sugar, if you are freezing whole eggs or yolks. Yolks otherwise get pasty and sort of "sticky" over a fairly short time. The official recommendation is 1 tsp of *either* salt of sugar to cup of eggs or yolks, but I've cut that down to 1/2 tsp without any really noticeable effects when using salt. WRITE ON THE LABEL which one you used!
Use the sugar stabilized product in baking, custards, etc, and the salt stabilized product in omelets, scrambled eggs, etc.
Summerthyme
I wasn't sure if a Food Bank would take them. There are federal regs a FB must comply with when giving out food, IIR.
packyderms_wife
Neither here nor there.
Ours don't unless they come from a gov't certified farm, which means you have to have egg washing and storage facilities.
The soup kitchen in our previous closest small city was thrilled to get them...
Summerthyme
Summerthyme
Yeah, that is what I suspect.
I recall my grandmother hand washing eggs and cracking them into a separate bowl to check that they hadn't gone bad, prior to use. She did this even when using store bought eggs.
Old habits die hard.
But people now don't know to do that with Farm eggs.
skwentnaflyer
Veteran Member
It only takes once....
packyderms_wife
Neither here nor there.
If I'm making a dish that requires a lot of eggs, like a frittata, which freezes up beautifully btw, I crack them individually and yes these are store bought eggs. Was making a frittata about ten years ago, had all of the eggs in the bowl except the last one and cracked it thinking what could go wrong. It was brown and foul and ruined everything! I won't make that mistake again.
SouthernBreeze
Has No Life - Lives on TB
Yep. I only made that mistake once. Every egg gets cracked into an individual bowl. I was raised on a farm, and knew better, too, but I took that chance.
ioujc
MARANTHA!! Even so, come LORD JESUS!!!
I thought EVERYONE did this!!??
33dInd
Veteran Member
Store them in a large crock pot by water glassing them
They can last six months to a year with this process and without refrigeration
There are numerous YouTube clips about this as well as internet search and I think maybe even on this forum
Water glassing/lime water etc
Check it out
You use hydrated lime and water and store in a cool room or root cellar
homesteadingfamily.com
They can last six months to a year with this process and without refrigeration
There are numerous YouTube clips about this as well as internet search and I think maybe even on this forum
Water glassing/lime water etc
Check it out
You use hydrated lime and water and store in a cool room or root cellar
Water Glassing Eggs - Preserving Eggs for Long-Term Storage
Water glassing eggs is one of the easiest preservation methods for eggs. Learn this long-standing historical practice that works so well.
homesteadingfamily.com
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WanderLore
Veteran Member
I use a little baking soda in the boil water when boiling even fresh eggs. No trouble peeling even day one eggs.
I used to get a dozen or two and scramble them up with a little salt and butter. Then parcel them in to zip lock bags for the freezer. Grab a bag and throw in microwave for breakfast or a burrito. Worked good. But there are more of us now so we eat all we get.
I used to get a dozen or two and scramble them up with a little salt and butter. Then parcel them in to zip lock bags for the freezer. Grab a bag and throw in microwave for breakfast or a burrito. Worked good. But there are more of us now so we eat all we get.
I stopped at 2 dollar generals looking for ice cube trays but neither had any. I may just use the bag idea. I have chicken stock stored in bags.
Martinhouse
Deceased
I used to whip up a dozen eggs and then cook them flat in my electric fry pan. Then I'd cut into six squares and freeze on a cookie sheet to stack in a used bread bag in the freezer. Made six nice big sandwiches, on either plain bread or toasted.
These days I'm trying to figure out a safe way to scramble and then dehydrate eggs so I needn't rely on a freezer should the grid go down. I've been told it is not recommended to store eggs this way other than in a freezer, so I'm not real sure if I'll ever be able to store them without power.
These days I'm trying to figure out a safe way to scramble and then dehydrate eggs so I needn't rely on a freezer should the grid go down. I've been told it is not recommended to store eggs this way other than in a freezer, so I'm not real sure if I'll ever be able to store them without power.
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Freeholder
This too shall pass.
I always break home-grown eggs into a separate bowl, one at a time, so I can catch and toss any that have gone bad. Learned the hard way to also do that with store-bought eggs -- and the carton the bad one came from was recently purchased!
Has anyone frozen chaffles (cheese and egg cooked as a waffle)?
Kathleen
Has anyone frozen chaffles (cheese and egg cooked as a waffle)?
Kathleen
I haven't but I'd be more concerned about the cheese not freezing well.
Freeholder
This too shall pass.
I think I might try it with a couple of them, just as an experiment. I do freeze grated/shredded cheese regularly without any problems (I buy 5 lb bags of grated cheddar and keep it in the freezer), but it's true that block cheese, after freezing, tends to crumble instead of still being sliceable.
Kathleen
I wonder if that is due to the cellulose that the grated cheese is filled with?
kyrsyan
Has No Life - Lives on TB
I think it depends on the brand. I have one that the shreds become somewhat crumbly, which is fine by me since I really only buy it for tacos right now.
Displaced hillbilly
Veteran Member
You could water glass them
Dux
Veteran Member
I'm going to boil and chop them up and give back to the birds. We're at about 150 eggs in the frig now. "Everyone" bought chickens during Covid, so my customers have dropped off. In WA I can sell from my home without a license. My usual customers order them and I set them out in the cooler in front.
By the way, in lieu of oyster shells (at $2/lb), we recycle the egg shells. They love them.
By the way, in lieu of oyster shells (at $2/lb), we recycle the egg shells. They love them.
Freeholder
This too shall pass.
I suspect the cellulose keeps the shreds from sticking together (too much -- if the cheese was warm when it was put in the freezer, it will still make clumps, but they break up if you whack them).
Kathleen