Kathy had read somewhere that eggs could be frozen raw and then later thawed and used. I decided to do some experiments on what way works best to freeze them. I have tried separating whites and yolks into separate trays, breaking the yolks, puncturing shelled eggs and putting them in cups to freeze. A whites-only cube has thawed already and I cooked it - it looked a little watery and separated once it thawed. I had concerns but it cooked up and tasted just like a regular egg white! The rest of the results will follow.
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I cooked a 'separated yolk' egg and the one that I punctured only the top. The freezing process mostly solidifies the yolk, kind of like a soft boiled egg. It breaks up easily enough and will make fine scrambled or over-hard eggs, but you can forget about dipping your toast in them. The flavor seems unchanged from a non-frozen egg and the cooked texture is normal as well.
ReplyDeleteIt seems that the yolks don't blend as well back into the whites once they have been sitting around for a few days - I think it is probably most advisable to eat frozen eggs the day after they were thawed.
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