Eggs Can Be Frozen

Did you know egg whites can be frozen and that when defrosted they'll beat just the same as unfrozen ones?

I used to throw egg whites away when using only yolks for a recipe before I discovered this.

Now, I freeze the whites until I have enough to bake an angel food cake instead of using whites from whole fresh eggs for this, then wondering what to do with the unused yolks. --A.R.

Did you know the yolks can be frozen too, either separately or in combination with the whites? Sure thing - and they freeze beautifully too.

However there are certain things to remember when doing this, not the least of which is to thaw them in the refrigerator and not at room temperature.

Egg yolks need to be put through a medium mesh strainer. Then add a tablespoon of sugar or white corn syrup or a half teaspoon of salt to each cup of liquid yolks. This is to prevent the yolks from becoming gummy during storage. Mix throughly before freezing.

Label the yolks. Those mixed with sugar or corn syrup can be used in making sweet treats or baking; those mixed with salt can go into non-sweet recipes.

To freeze whole eggs, blend the yolks and whites in a bowl, but do not beat!

Put the blended eggs through a strainer and again add one tablespoon of sugar or white corn syrup or one-half teaspoon salt to each cup of eggs. As with egg yolks, this step is important to prevent gumminess during storage. Again, label them so you'll know sweet from salty, and thaw in the refrigerator.

Egg whites need only to be put through a strainer and placed in freezer containers. It is not necessary to add sugar or salt.

After preparing the eggs, place them in rigid freezer containers, allowing at least a half inch of headspace for expansion. Seal and store in the freezer.

Frozen eggs will keep for six months to a year, gals, so take advantage of seasonal lows on egg prices and stock up!