For some odd reason when I used my eggs last time I put the four left over eggs (still in the carton) in the freezer part of my refridgerator.
Today for dinner I was going to have scrambled eggs, and lo and behold they were frozen.
Well not totally frozen but I could peel the shell off and then I said “Oh well,” dumped them in a pan and hit them with my hand blender and then they were shredded by the blender.
Then I turned on the heat and as they melted I scrambled them and VOILA scambled eggs and no taste difference or texture difference.
I didn’t realize one could freeze eggs. I thought they’d have maybe a different texture or something.
Didn’t they crack in the freezer? I always get annoyed when I put the eggs on the colder side of the fridge and one freezes–it cracks all over and I can’t face the mess involved in salvaging the egg.
They weren’t frozen solid, when I picked them up I could feel they were hard like a hard boiled egg. When I peeled them, the white part was similar to a slurpee, actually a bit harder, while the yolk was frozen solid.
I remember reading that you can put eggs, whole or separated, (after breaking them) in individual containers, cover them with water, and freeze them. I have not tried this myself.
I have been told that raw eggs keep longer if you coat them in Vaseline. I have participated in the coating process.
Thinking back on it, it may have been a joke. Depending on how easily entertained you are, there’s something funny about tricking a bunch of people into smearing Vaseline on fifteen dozen eggs.
A couple of months ago I dropped a carton of eggs, and almost all of them were broken. I fished out the shells, dropped them into a bowl and scrambled them. Then I froze them in small containers. They make great omelets, with little preparation or mess. Next time I’ll add a few more ingredients before freezing.
